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2008-09-01
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Expanding business is a huge thing, no doubt about it. In the restaurant business everything is huge for the new locations -- the venue (is it tucked away in a small corner or is it out in the big roads!), the service (is it going to be as good as the old place), the food (is it up to par) and the competition you're going to face. Plenty of thoughts and market research later you open a brand new place -- with brand new staff and everything bright and shiny. For a Wan Chai dweller like myself, se
Pomodoro, literally translated as "tomato" in Italian, makes no mistake with a fashion statement so clear you know you're in Italian territory -- red and white checked tablecloth, Andrea Bocelli on the music, and a buffet table with platters of dessert samples with a recognizable Torta della Nonna in it. The decor resembled of a Tuscan villa, rustic with elements of backyard garden and a sense of home. Italians have been famous for their hospitality, and Pomodoro does not fail to accomodate. A menu in Italian and English, the usual Italian dishes are there -- Antipasti starting from Caesar Salad with chicken ($38) to Mixed Antipasti Plate ($88) and Deep fried Calamari are all standard Italian Fare. Pasta are divided into three categories -- tomatoes, cream, and seafood. Secondi (Main courses) include the famous Osso Buco (Braised veal shanks). Reading the menu brought me back to visits to a dear friend's house where her Nonna (grandmother) made elaborate family meals for friends and family...
Nostalgia aside, I promptly decided on Mixed Antipasti Plate. While undecided on pasta, a burly Italian Man appeared and snatched my menu...I looked up, and a smile spread across his face as he asked my preference of tomatoes, cream, or seafood in a decided Italian accent...When I replied tomatoes, he yelled something in Italian into the kitchen. As he surrendered the menu back to my table, he offered that grin and a hand to shake -- Gianni, owner and chef of Pomodoro. "You MUST try our sausage pasta, with Bufala di Mozzarella!". He said in such enthusiasm I found it hard to decline. We talked about pasta, the restaurant (a sister shop of Mid-Level's "Panevino") and everything from Italian food to Italian music. Gianni is a generous man who fits into the hospitable concept of Italian stereotype. He made no mistake about it, and by that, I'll pay my respect to it.
The Antipasti Plate arrived promptly, as pictured here. On one serving the plate contained everything I recognized by the textbook -- marinated artichokes, Sundried tomatoes, Pepperonata (roasted bell peppers), Roasted Beetroots, Marinated Butter beans and a green salad in the middle. Dices of tomatoes and a glug of vinaigrette rounded out the plate, accompanied by a bread basket and a smaller plate of shaved Parmigiano Reggiano and anchovies. Pepperonata is fresh while Beetroots maintain more than just its sweetness, but also took on a light tang from the vinegar. Butter beans are as they are -- creamy while the artichokes and sundried tomatoes are of good quality. The bread is accompanied by your own serving of extra virgin olive oil and a home-made Aceto Balsamico -- so thick like oyster sauce, as made in the chef's recipe passed on to him by his grandfather. The balsamico is sweet and tangy at the same time and it has a fruity flavor to it. It's one of the best Balsamico I've tasted in years.
Sausage Pasta arrived beaming in fiery crimson blush of tomatoes. House-made fresh Rigatoni is cooked al dente, tossed lightly with a tomato sauce made with Italian sausage. The sauce is sweet and the sausage is slightly too salty for my taste. A light sprinkle of grated Parmesan cheese is just perfect for the pasta. I used to the last bit of the bread to mop the plate clean as I waited patiently for desserts. The dessert menu is composed of 10+ items of sweet indulgences, all priced at $58 apiece. You will find panna cotta, tangerine Sherbet, ice creams a fresh Napoleon and Profitorolio, aka a small cream puff tower. I meanly let the Tiramisu wowed me, and it didn't disappoint. Tiramisu is a generous serving for indulgence. A slab of thin coffee-soaked sponge cake topped with Mascarpone cream filling, then with Saviordi, or ladyfingers flavored deeply with espresso, and topped with some more Mascarpone cream. Dusted lightly with cocoa and the last dribble of homemade coffee sauce. I felt satisfied from neck down, but forking through this wonderful piece of Italian treasure I couldn't make an excuse to push the plate away. I know, from that moment, that the Tiramisu, will be the reason I'm back...(just wait till the pizzas hit the menu!
I called for the check, as they presented a complimentary shot of Limoncello -- the potent Italian Lemon liqueur. Limoncello may not be everyone's cup of tea but the golden concoction brings the sunny sensation that reminds me of a sunny Italian countryside, where people enjoy food and company like it comes naturally. The service in Pomodoro is attentive and the staff knowledgable. Be sure to swing by for a glimpse of Southern Italian Fare. I prefer the seating downstairs, but upstairs offers more privacy, and the bread kitchen is upstairs as well.. You wouldn't want to miss the breads here. You'll embrace your inner Italian here -- that you enjoy the company and the food altogether.
張貼
