Veal cutlets sauteed with white wine, capers, caper berries, lemon, parsley, served with spaghetti tossed with toasted garlic and olive oil. $19
Briscola, Reno NV
The veal was over-breaded and disgusting. For a veal picatta, this dish lacked acid which is surprising considering there are cpares, caper berries, lemon peels, and a citrus based sauced! Then how did the kitchen still accomplish to make it devoid of citrus flavor? The side noodles are a throw away since they lacked any flavor or life, and just take up space. Horrible service and horrible food!
House salad for the table comes with entree orders. Meh.
Galena Creek waterfall, Mount Rose Summit Trail.
French bloody mary. House-made bloody mary mix, pernod. Garnished with lime, caper berry, and celery. $8
The Girl & The Fig, Sonoma CA
Balsamic bloody mary. House-made bloody mary mix, blasamic vinegar. Garnished with olive, lime, caper berry, and celery. $8
We sat in the back patio of this cute restaurant on the northwestern corner of the town plaza. You can’t do Sunday brunch without yummy bloody mary’s! I think I liked the balasamic bloody mary a little better because it had a more vibrant flavor.
Beautiful red-orange roses (Rosa sp., Rosaceae), Gundlach Bundschu Winery. This was my favorite winery of this Sonoma trip. The wine was delicious and the lady behind the bar was SO helpful and friendly.
Slice of pork pate served with toast, aspic, mustard and caper berries. $10
Bar Agricole, San Francisco
The server explained that the pate was “country style” since it consisted of chunkier pieces, not the smoother pates you usually see. This pork pate was absolutely delicious and filling! I just wish it came with more bread because the pate slice was pretty sizable. I’m guessing that the aspic was also from pork, but I’m not sure. Regardless, everything tasted great together!
Someone at the table didn’t know what aspic was, and I smiled because I remembered having to look it up while reading Anthony Bourdain’s “Kitchen Confidential”, lol! I was happy to explain that it’s a jelly made from a stock (usually meat or fish) and gelatin.