Rock Star Treatment at Baltimore's Boccaccio
Never have I gone to dinner and been treated so warmly and well than when I dined at Boccaccio in Baltimore’s Little Italy. http://www.boccaccio-restaurant.com/index.html From the moment that the restaurant manager greeted me by name to the instant he eased me into my coat at the end of the evening, I was afforded rock star treatment. Wait for a table on a hectic Saturday night? Nonsense. My husband Sean and I were promptly seated in Boccaccio’s elegant, formal dining room. Have to linger a bit too long over the menu? Never. Our friendly, knowledgeable server swiftly took our drink and dinner orders.
Often I have a myriad of questions about what I am going to order and eat. Our waiter didn’t grumble or roll his eyes over my concerns about farmed versus fresh fish, soup stocks, and cheeses. In fact he answered every query with patience and additional information, even though he probably had 10 other equally inquisitive tables. For a while I was convinced that I had been the beneficiary of mistaken identity. Nope. This seems to be standard Boccaccio treatment.
Not to be overshadowed by the extraordinary service was the outstanding Northern Italian cuisine. With an emphasis on local, seasonal ingredients the meals are prepared “a la minute.” Wonderful fresh, homemade pastas. Excellent fresh fish selection. An extensive wine list.
Coming down with a cold, I ate in moderation. A shame for the portions were generous and the food delicious. I began with the insalata bietole, a salad of mixed greens tossed together with roasted beets, pecans, slices of firm ricotta salata and rich 25-year-old balsamic vinegar. Such a simple yet succulent salad. Normally I leave a bite or two behind. Not this time.
My main course consisted of an enormous bowl of potato gnocchi. Bathed in creamy sauce of roasted pumpkin, fragrant tellegio cheese and truffle oil, these velvety gnocchi melted in my mouth. What a heavenly repast!
Not to be overlooked, Sean’s appetizer of baby arugala topped with panko bread crumb-crusted caprino goat cheese and pomegranate seed vinaigrette was a visual and gustatory delight. Likewise was the entree of spaghettini with shrimp, scallops, arugala, lemon zest and a lightly spiced tomato sauce.
Sadly, I skipped my favorite part of any meal, dessert. Homemade sorbets and tiramisu will have to wait for my next trip to Baltimore and Boccaccio.
