It’s far from being my first time but a date at Bellini’s on a whim and a newly discovered dish made it a spectacular lunch. Actually I think my post on Bellini’s is not anywhere on WordPress. It’s either at multiply or livejournal even. Anyway, my agenda was to take photos of anchovies. I was in a meeting when I had it and couldn’t bring myself to stop everyone from eating just so I can click away. And more than documentation, I wanted to try it again with Phil.
The server misunderstood me and we were served something something a la Roberto (800) instead of the plain anchovy appetizer but I don’t regret it! This dish is a grand affair with orangecapsicums, anchovies, cottage cheese, capers, fresh basil, olive oil, vinegar and a whole lot of magic! My dad actually recommended it to me but I was hoping to order it when eating out with a bigger group.
Phil opted for the tenderloin with mozzarella wrapped in Parma ham (400) I forgot what it’s called. Anyway it’d be probably just right for most people but Phil and I would be more satisfied if the gravy was served on the side. The Parma ham was salty enough so the gravy can be used sparingly.
It can’t be a Bellini post if there’s no photo of the free bread sticks! We also got an order of Focaccia which was a bit too salty in the middle. It was served with olive oil, balsamic vinegar, parmesan cheese and some spices for dipping.
I ordered sole in lemon sauce (395 pesos)
This is a bit too sour for me but still nonetheless refreshing. I often order pasta and pizza there (because they’re cheaper) but since we just ate at CPK I thought it would do no harm to try out items under main course. and was I right! I think I’ll bring food lovers to try out the grand anchovy platter then perhaps we can commute to Sebastian’s for some ice cream. haha. Cheers to you!
Posted by A.K.A. Raya on October 29, 2012
I’ve been shying away from this particular restaurant even if I’ve always wanted Phil to try it. Well, I am not a true pizza lover yes but more than that, it’s because I remember ordering an oh so very expensive plate of ravioli a long time ago. Don’t get me wrong as it was quite delightful but CPK is for people who are willing to spend. Let me just put it this way, with their prices one would expect American super servings like Chili’s, TGIF, Burgoo and New Orleans but you won’t get anywhere near that. However, they do have a lot of stuff that you probably won’t see in your typical pizza restaurant so it’s still worth a try or two. Here Phil, Don and I tried a few of their stuff.
Tomato and basil spaghettini (235 pesos) with goat cheese (+110)
I didn’t think there was anything special with this dish apart from the fresh tomatoes and the goat cheese did not really help make it fancier. Yes it was cheaper than most of the items on the menu but then again if you considered other restos’ rendition of the classic, it’s such a disappointment. Even I can do something very close to this!
Baja fish tacos served with chips and salsa (295 pesos)
I really enjoyed this helping because it’s not usual for me to order a fish viand for Mexican dishes. This made me want to order fish items at Jalapeno if they have it there. I love the contrast between fresh fish and tangy coleslaw with bursts of spices. It was something ultimately refreshing for all three of us
The prosciutto pizza (675 pesos)
We super love this! The sweet crust is quite a surprise but the basic and simple flavors surely highlighted the prosciutto. We did a lot of dipping in balsamic and olive oil plus I don’t think it hurt that we gave in to a bit of hot sauce. It’s still a bit too pricey given that it’s a 12-inch thin crust pizza but I suppose they can’t help it if it’s prosciutto. People who are not fans of arugula may not enjoy the greens but they can simply give it to someone who loves it. I think I’ll do something close to this substituting with other cold cuts.
All in all, the meal was still very satisfying and I am still curious of what else they have to offer. I end with Don’s apparatus in relation to his attempt to quit. Cheerio!
Posted by A.K.A. Raya on October 25, 2012