La Zucca

Finding La Zucca in the dark is quite an experience, so take a flashlight, then take warning that if you miss it and cross a small bridge to Calle Larga, and are standing in Front of Trattoria ai Ponte, you have gone a bridge too far.

Even with wood paneling, this restaurant looked homey rather than somber or moody, as so many Venetian restaurants seem to appear.

The bread basket will always tell you about the quality of a restaurant and La Zucca got a decent grade on the variety and taste of its selection of pane. Since you are obliged to pay for it, it may as well be enjoyable. The lentil soup was also decent with carrots and squash added to vary the texture and add a bit of sweetness, but it's difficult to make a bad version. Adding the grated cheese is so very Italian and it does create a greater depth of flavor.

When at La Zucca, it only seems fitting to order something made of the squash, so my selection for a starter was a flan of it with grated Ricotta Salata, sprinkled with roasted squash seeds. It was filling, but not heavy and one of their specialties.

Although they serve a great number of vegetable dishes, this restaurant is neither vegetarian nor vegan, however, it makes a good choice of restaurant for anyone in your party who might be either. For a main dish we went with the fettuccine served with duck sauce. Never have I found one of these offered in Venice that wasn't good.

Another specialty that we sampled was the potato cake, very similar to a French recipe using cream and cheese between layers of thinly sliced potatoes. It was very rich and delicious. 

I'm sorry to report that the carrots in a curried yogurt sauce were a complete fail. Nothing about it seemed to work and it was difficult to finish, but at least it was a big leap for an Italian restaurant to think out of the box.

Osteria La Zucca Website 

Cafe Jacqueline

Of all the “small” restaurants I’ve been to, Cafe Jacqueline has been the most intimate, yet has the biggest wow factor. The ”wow”, not  reserved for the souffles alone, but for the fact that each and every one is made to perfection, as well as to order by Jacqueline herself. This much work would have done in a less hardy soul after 30 years or more. Again, the was a Foodspotting driven meal, where I had to photograph a specific item at a particular place. I have found some wonderful restaurants doing this.

The decor was simple, quaint, and had a freshness about it, as though grand-mere had just finished her spring cleaning. The silver was polished, flowers were fresh, the linens were clean and crisp. What more could you want? Could that be a baguette and sweet cream butter, tasting just as you remembered them from France? Done!

Because I was the first person in the door, my wait was not terribly long, only the length of time it actually took Jacqueline to make the souffle. A review I read in SF Weekly mentioned the romance of this restaurant, where you spent a very long evening, most likely gazing into one another’s eyes, while you waited for your order, and ordered a bottle of wine during the extended linger. If you’re alone, bring a good book and a doggy bag, because you cannot gaze into your own eyes unless you also brought along a mirror. Furthermore, every souffle is prepared for two and even the most famished of individuals could not polish off one of these at a sitting.

Lordy, the mushroom souffle was heaven on a plate. The sweet earthy taste of the mushrooms was extraordinary and I attribute this to the simplicity of the recipe, and the deft hand of the proprietress. The texture was soft and luscious, firmer than a coddled egg but not as dense as custard. This was my first souffle, but certainly not my last. I desperately wanted to try the chocolate souffle for dessert, but had to retreat from the restaurant with half my dinner in tow, because I was full. My personal dining policy of “no dessert unless dinner is finished”  prevailed, but I had romantic ideas about coming back another time with my long term dining companion, holding his hands across the table and ordering that bottle of wine. It so happened that he like my leftovers.

Cafe Jacqueline has no website but here is a link to Menu Pages

1454 Grant Ave  San Francisco CA 94133 (415) 981-5565 Wed-Sun: 5:30pm-11pm

Risottoria

I've peered into the window of this small, West Village restaurant on my last 3 trips to NYC. This time I finally crossed the threshold into the small dining room and risotto bar. Small may be an understatement for this risotto, pizza and paninni emporium. The tables are no more than 1" apart and have to be moved completely to allow a diner to be seated at the banquette that lines the main wall.

If truth be told, I resisted since the recipes as listed on the menu looked very non traditional. What a breath of fresh air. The sweetcorn and porcini risotto with truffle oil was delicious and I am now encouraged to start experimenting on risotti at home. The truffle oil was a bit heavy handed, but my dinner companion had no complaint when it was scooped from my plate and drizzled over his porcini risotto.

Both risotti were competently executed with a generous amount of porcini in each dish. The roasted beet salad with walnuts and truffle oil was less stellar. The combination of the earthy beet and earthier truffle oil sounded appealing, but in reality, it was overkill.

The restaurant is located on Bleeker Street just a block south of John's Pizzaria.