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😍 5/5 - I loved this meal!The staff was patient with my poor
By 👻 @Chris S., 10/11/2021 3:00 am
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I loved this meal!The staff was patient with my poor Italian but they have menus in English and several other languages. The servers were happy to switch to English when my understanding of Italian (un po, ma no molte bene) was not sufficient for the complexity of the meal. Michelin is a mystery, but my experience here was better than some other places with a star. Perhaps it's because the restaurant is relatively large while all but one of the starred restaurants I have dined at in Venice are tiny. (Glam and Il Ridotto each have about nine tables.) The larger size is an obvious advantage when trying to get a reservation a day ahead instead of months in advance. I ordered the "Chef's Fantasy" six course tasting menu with wine pairings. The amuse bouche at dinner had six items! Raw shrimp, scallops, tuna tartare, beef tartar, duck, caviar. Each with various sauces and herbs. It was paired with champagne. The first appetizer was lightly seared scallops, from Boston!, with roasted cauliflowers on a cauliflower purée. Paired with a medium bodied white from Fruili The second appetizer course was a sous vide egg on shrimp with puréed potato under caviar. It was paired with a white Pinot from Fruilli. Next, risotto with two kinds of shrimp, a scallop, beet root, scallions and micro greens This was followed by Bucatini pasta with a three kinds of tomatoes sauce, black garlic, micro-greens, and a lightly grilled shrimp. It was paired with a Schiavoni from Puglia.The penultimate dish was baked eel served with a Schioppettino. It's an ancient grape, today only found in Fruillia. The wine was stellar. It was complex with a long finish with cherry, leather, and a little bit of citrus. The eel was baked then finished in a sauté pan to make the skin crispy, then served on soft polenta in a cheese sauce topped with lamb au jus, apricot sauce, and some sort of micro greens related to celery that I didn't quite understand. The Schioppettino was my favorite wine of the evening, although none were bad. The eel was my least favorite course--not something I would order again a la carte. Pre-dessert was rosemary ice cream on top of coco and some sort of fruit and rosemary gelatin. It was light, refreshing, and delicious. My server said it was a new menu item as of today. For dessert, raspberry sorbet, freeze dried bitter orange, fresh fall fruits. Crunchy panna cotta. Accompanied by a late-harvest winService was fantastic. The courses were well-timed and each one described to me as it was served. I highly recommend Bistrot de Venise. It was a terrific dining experience.
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