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2014-08-30
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Usually I try to steer clear of American-Italian dining places here. Their overpowering ketchup-like red sauce and the sticky, over-creamy white sauce are too dreadful for me. The only saving grace is the association of these eateries with my favourite movie series "Godfather", in which there are always scenes of mafia members enjoying a plate of pasta in the midst of chaos and bloodshed. I have walked past this place many times before and was drawn by its subdued yet classy decor and high ceil
I have walked past this place many times before and was drawn by its subdued yet classy decor and high ceiling, but it was always full. This time I deliberately went there after busy lunch hours and was whisked to a table right away.At the corner of the menu it is written "Posto Pubblico uses organic and natural farm-fresh produce sourced locally from Homegrown Foods..."
and on their website it says:
"ALL OUR MEATS, POULTRY AND EGGS ARE HORMONE FREE AND ALL DISHES ARE PREPARED WITHOUT MSG TO BRING YOU HEALTHIER, EXCITING MEALS EVERYDAY"
I guess at least I have to appreciate the place for this.
The price for drinks are a bit on the high side. I simply cannot hide my disdain for places claiming to serve brunch but with no complimentary drink. Come on, at least you can give me a cup of tea or coffee!It is a bit weird to spot Super Bock there though.
First came their signature dish, veal meatballs ($120). The sauce was a little too bland, and the meat was a little too rubbery. For me western meatballs is no way on the same pedestal as our Chinese counterparts. Then came the much pleasant surprise - bucatini all'amatriciana ($155) ("alla gricia" - a "white" sauce of pancetta and pecorino - is also available with this pasta at same price). I always applaud myself for being "open-minded" despite my perception for certain types of food or restaurants (ha ha!). The tomato sauce for this dish was far more sophisticated with the right balance of sweetness and tanginess. It was a beautiful pasta dish which felt wholesome.
I was torn between red and white sauce for this dish as I really can't stand the sticky cheesy American style white sauce. But finally I succumbed to the waiter's recommendation and it turned out that I really wanted to kiss him on the cheek. The clams were fresh and plentiful, and much to my delight, the sauce was more of a clear, white-wine based one infused with the natural juice of the fresh clams. We loved this linguine alle vongole so much that we went for a second order. The second dish was as nice as the first one, which may mean the place does make delicious pasta and is not a fluke at all.
This place will pop up in my mind whenever I have a yearning for reasonably-priced, nicely-cooked linguine alle vongole.
张贴
