I wondered if it might be more palatable to choose one of the bento box dinners that the chef had prix fixe on the menu than try to blubber around in mixing these two cuisines. The Dinner Box, served with miso soup, seaweed salad, shrimp shumai and a summer roll with a choice of 2: A. Shrimp and vegetable tempura B. Sashimi salmon, white fish, shrimp and salmon. C. Sushi tuna, white fish, shrimp and salmon. D.California roll. E. Vegetable roll — $18.00, looked quite satisfying. But when Bond ordered the fried calamari I knew to trust my gut, and my gut wanted Italian.
Although the calamari was fried to perfection it did have a twist. I knew that the chef was definitely a non-conformist. The marinara for dipping that I was expecting was replaced with a ramekin of Cajun mayo and a cocktail sauce. I gave up my preconceived notions about what our dinner was going to taste like. I didn't know what to expect, and it felt kinda good.
Bond and I met eyes across the table and he said,"I think you should have this one." as he nudged a very leggy calamari towards my side of the dish. That calamari had legs built for runways in Milan.
"No, baby. Um, thanks, I think you can have that one." I said with a smile knowing that there was no way for me to eat something with legs that long with out a feeling that I was pulling on the strings of my cave-woman primal urges. The supermodel calamari was left alone on the plate when we had our fill.
As the dish was picked up from the edge of the table and we enjoyed our drinks of choice; Bond had his usual Jim Beam and Coke with a lime, and me a Vodka Soda splash of Cran with a lime, we realized that the line for a table was almost out the door.
"We got here just in time!" Bond stated with relief. It was only seven o'clock but there was standing room only, and a solo guitarist was setting up to croon the audience with a lovely mix of music.
The dimly lit setting was perfect. A votive candle on our table drew attention to a rather extensive wine list, and kept the unused salt and pepper shakers company as the food did not need their accompaniment.
A bread and salad course came and went. The sage infused fresh half-loaf was paired with olive oil, balsalmic reduction and roasted garlic for dipping. I ordered the salad off of the japanese menu, my only complaint not against the restaurant but to the fact that Bonds traditional garden salad had an amazing mustard vinagerette, that I would have rather chosen in retrospect.
Bonds medium Rib Eye (21.99) floated down before him garnished with a garlic brandy cream, and sat between crisp halved zucchini coins, and a generous portion of mashed potato. My mussels fra diavlo ($11.99) topped with crusty buttered flatbread triangles was so generous a portion that I could not get through the first layer before I was officially full. I asked for lemon wedges and dug in, but after a few to many sandy bites and Bond explaining that I shouldn't chew the mussels to the point where if there was residual sand in them that I would get a mouthful, I admitted that I was just plain full.
The meal was perfectly timed and any server that walked by bussed our table or made sure we had everything we needed. Our waitress was not rushed at all even though the place was obviously busy. Bond and I freed up our table courteously so that others may have a chance to fill their bellies, and we left all smiles, and our breath was equally as garlicky as the other so luckily it cancelled itself out.
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| Japanese Salad |
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| Rib Eye |
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| Mussels |
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