That Food Guy
Saturday, July 01, 2017
Sullivan's - Maryville, Tennessee
Sullivan’s – Maryville TN
To be, in any small way, a part of an event that brings
mirthful glee to a friend is very rewarding to the soul. What brings this to
mind is that the wife and I were invited to a surprise birthday party for a
dear friend that was hosted by her adoring husband and family. The party was
attended by about 25 friends and associates and it did come as a complete
surprise to her; the secret had been well kept. The venue was The Alcove, a banquet room in
Sullivan’s. It was a festive and enjoyable evening; old acquaintances renewed
and new friendships formed. It was indeed a happy birthday for Rosana!
This was our first ever visit to Sullivan’s located in the
historic downtown section of Maryville, Tennessee. One of two local area stores,
it is conveniently located across the street from a free public parking lot but
that is problematical if other events are taking place in adjoining venues. The
Sullivan’s building is also conveniently located alongside a picturesque set of
brick “Spanish Steps” that lead to the lower street and another parking
structure below. It was but a short walk in the rain that brought us to the
front door of Sullivan’s.
A dinner roll was provided and butter available from any of
the serving dishes on the table. The house salad is a nice large salad plate of
mixed greens with some pickled cucumber slices, some plum tomatoes and seasoned
with fresh cooked bacon crumbles, shredded cheese and croutons. The salad
dressing is served on the side. It was a nice salad with a variety of tasty
things to eat.
The salad was good, crisp fresh greens and a variety of
tastes and textures; something I consider an important asset for a salad. Soon
after the salad plate had been cleared away my entrée, the Garden Fresh Pasta, arrived.
It was a substantial serving and I knew I wouldn’t go away hungry after the meal
was completed. The penne was cooked al dente; not always easy with the thicker
pastas. It was well covered with an agreeable Alfredo sauce. There was a good
portion of tender Italian-style vegetables; broccoli, carrots and Italian
beans. All was liberally decorated with shredded Parmigiano cheese and fresh
chopped parsley. It was an attractive presentation, an adequate portion and tasted
very good, a selection I would certainly enjoy again in any future visits to
Sullivan’s. See our home version of this dish.
And what birthday, you may ask, is complete without a
birthday cake? After the dinner dishes had been cleared away the wait staff brought
in a candle-lit cake to a resounding chorus of, “Happy Birthday dear Rosana…”
It was a layered white cake, white frosting and a very nice strawberry filling.
Birthday cakes are special anyway but this was a very tasty cake; a delicious
compliment to an enjoyable meal. It was an enjoyable meal certainly because the
food was good (and free for the guests I might add).But even more it was enjoyable
because it was friends celebrating the guest of honor’s special day. It was a
fairly large group of friends celebrating in a safe and sane matter and each
going home safely at the end. What more could one ask for?
I would make one additional comment… The party group was
about twenty five persons. With the exception of the entrée and birthday cake
serving, the one lone waitress took care of all of us. She was more than
adequate and up to the task, kept the orders straight and kept the glasses
filled with the proper beverage. Credit
for much of the success of the night’s festivities belongs to her.
**From Wikipedia: Boursin is a brand of Gournay cheese. It is a soft creamy cheese available in a variety of flavors, with a flavor and texture somewhat similar to cream cheese. The first Boursin flavor Garlic and Fine Herbs, was created in 1957 by François Boursin, a cheese maker from Normandy. Boursin's product was derived from a traditional party dish, fromage frais (French for "fresh cheese"); guests would take their cheese and add herbs for flavor. His recipe would be the first flavored cheese product to be sold nationally in France.
Sullivan’s – Maryville TN
Downtown
Maryville - 121 W. Broadway Maryville, TN - 37804 - 865.681.3334
aLSO
Rocky Hill - 7545
Northshore Dr - Knoxville, TN 37919 - 865.694.9696
This was our first ever visit to Sullivan’s located in the
historic downtown section of Maryville, Tennessee. One of two local area stores,
it is conveniently located across the street from a free public parking lot but
that is problematical if other events are taking place in adjoining venues. The
Sullivan’s building is also conveniently located alongside a picturesque set of
brick “Spanish Steps” that lead to the lower street and another parking
structure below. It was but a short walk in the rain that brought us to the
front door of Sullivan’s.
As is normal with banquets, a pared down menu was offered
that included selections of fish, meat, pasta and chicken. All were served with the house salad and a
selection from the sides offered; an
interesting assortment that included baked creamed spinach, Southern-style
green beans, sweet potato casserole, Boursin mashed potatoes ( I had to look that
one up) and jalapeño cheese grits. Beverages included iced tea, Coca Cola
products and Vienna coffee.
A dinner roll was provided and butter available from any of
the serving dishes on the table. The house salad is a nice large salad plate of
mixed greens with some pickled cucumber slices, some plum tomatoes and seasoned
with fresh cooked bacon crumbles, shredded cheese and croutons. The salad
dressing is served on the side. It was a nice salad with a variety of tasty
things to eat.
The wife chose the sirloin and decided on the Boursin mashed
potatoes; potatoes made with a garlic and herb flavored Boursin cheese.(** See Wikipedia note below) The
sirloin was a nice-sized, about an eight-ounce filet, that was cooked
medium-rare to order. The mashed potatoes were served in a ramekin; the plate
decorated with what I believe was a Balsamic reduction. She said the steak was
tender, cooked to order and had very good flavor. She quite enjoyed the flavor of
the Boursin mashed potatoes. Let it be noted that there was no doggie bag this
time. I do believe she thoroughly enjoyed her steak and potatoes.
The salad was good, crisp fresh greens and a variety of
tastes and textures; something I consider an important asset for a salad. Soon
after the salad plate had been cleared away my entrée, the Garden Fresh Pasta, arrived.
It was a substantial serving and I knew I wouldn’t go away hungry after the meal
was completed. The penne was cooked al dente; not always easy with the thicker
pastas. It was well covered with an agreeable Alfredo sauce. There was a good
portion of tender Italian-style vegetables; broccoli, carrots and Italian
beans. All was liberally decorated with shredded Parmigiano cheese and fresh
chopped parsley. It was an attractive presentation, an adequate portion and tasted
very good, a selection I would certainly enjoy again in any future visits to
Sullivan’s. See our home version of this dish.
And what birthday, you may ask, is complete without a
birthday cake? After the dinner dishes had been cleared away the wait staff brought
in a candle-lit cake to a resounding chorus of, “Happy Birthday dear Rosana…”
It was a layered white cake, white frosting and a very nice strawberry filling.
Birthday cakes are special anyway but this was a very tasty cake; a delicious
compliment to an enjoyable meal. It was an enjoyable meal certainly because the
food was good (and free for the guests I might add).But even more it was enjoyable
because it was friends celebrating the guest of honor’s special day. It was a
fairly large group of friends celebrating in a safe and sane matter and each
going home safely at the end. What more could one ask for?
I would make one additional comment… The party group was
about twenty five persons. With the exception of the entrée and birthday cake
serving, the one lone waitress took care of all of us. She was more than
adequate and up to the task, kept the orders straight and kept the glasses
filled with the proper beverage. Credit
for much of the success of the night’s festivities belongs to her. **From Wikipedia: Boursin is a brand of Gournay cheese. It is a soft creamy cheese available in a variety of flavors, with a flavor and texture somewhat similar to cream cheese. The first Boursin flavor Garlic and Fine Herbs, was created in 1957 by François Boursin, a cheese maker from Normandy. Boursin's product was derived from a traditional party dish, fromage frais (French for "fresh cheese"); guests would take their cheese and add herbs for flavor. His recipe would be the first flavored cheese product to be sold nationally in France.
Labels: Fine Foods, fish, Maryville, pasta, salmon. sirloin, steak, Sullivan's, surf and turf
¶ 7:00 PM 0 Comments
Tuesday, June 19, 2012
Olive Garden, Albuquerque, New Mexico
The road trip, not yet over, had been long and sometimes arduous. The stopover at my son and daughter-in-law’s house in Rio Ranch, New Mexico was to be a welcome respite from the rigors of cross country travel. I had called a bit down the Interstate with my late evening arrival. They awaited my arrival and their dinner so we could all go out and have a bite to eat together. We were quickly off to the local Olive Garden. This was to be my first venture to an Olive Garden. I have seen their many television commercials and have wanted to sample their fare for quite awhile. I welcomed the opportunity to broaden my experience.
The menu offers much more than a selection of pastas and sauces. The main menu features a large varied selection of their standard fare including spaghetti and sauces. An insert offers their newer innovations. My daughter-in-law, Vickie, asked for the gluten free menu. The special menu is actually quite large and I was impressed at how large a selection of gluten free dishes the restaurant offered. I think Olive Garden should be lauded for providing such a large selection for special dietary needs. Eventually, though, she ordered from the standard menu and requested wine braised short ribs of beef with Portobello mushroom risotto, the sauce with the gluten on the side. My son, Larry, ordered spaghetti and meatballs with marinara sauce, light on the sauce. One can only judge a trattoria by is pasta so I ordered spaghetti with meatballs and meat sauce.
The entrees come with breadsticks and salad or soup. The breadsticks are excellent. They were a nice golden brown, hot from the oven and a nice firm bread texture inside. Vickie and I chose salad. The salad is served, family-style, in a bowl with tongs. It s a nice mixture of crisp lettuce greens, slices of red onion, some shredded carrot, tomato, pepperoncini and black pitted olives. The house Italian dressing is unobtrusive but adds to the flavor of the salad greens. Larry chose the minestrone soup. The soup is hearty with beans and vegetables, almost a meal in itself. The servers are all armed with cheese graters and fresh grated Parmesan cheese is added, as little or much as you like. The salad, soup and bread sticks were a nice beginning to dinner. Soup, salad and bread sticks are replenished almost automatically.
Vickie’s braised beef was a nicely served dish with four large pieces of braised beef arranged around the risotto. The risotto was creamy with large pieces of Portobello mushroom. I sampled a bit of the sauce on the side with a breadstick. Very tasty and I would seriously consider ordering the braised beef on a future visit to an Olive Garden. She was quite happy with her selection.
My spaghetti with meat sauce and meat balls was served in a similar manner. I had a nice topping of Parmesan cheese. The sauce is thick with ground beef and clings well to the pasta. The meat sauce is very tasty and would have been sufficient without the meatballs. However, since meatballs a rarity at home I was glad I went the extra mile to satisfy my curiosity. The pasta was cooked just right. The serving was ample, perhaps a bit more. After the salad, breadsticks and the entrée, I was very full. I enjoyed meal and was thoroughly satisfied with my selection. As a side note: the table setting is salad fork, dinner fork and butter knife. When the spaghetti dishes are served, there is a spoon tucked in the side of the bowl for us twirlers; a nice touch.
It was a late arrival at the restaurant but it was still very busy. It would seem that late evening dining is fashionable in the hot summer desert of New Mexico. We were quickly seated in a comfortable booth. Our server, Roxanne, was quickly there to offer menus and take our beverage orders. The restaurant was clean and tidy. In spite of the large number of patrons, the noise level was very low. Casual conversation across the dinner table was possible, seemingly a rarity in most other theme restaurants. That certainly is a big plus when considering another Olive Garden visit. Every one we encountered, the hostess and the server, were polite and friendly. Our server worked very hard to make sure everything was to our satisfaction in spite of some special requirements. A quite relaxing atmosphere, quick and courteous service, a lot of tasty food, and quite dinner conversation with family made for a most enjoyable evening.
10500 Coors Blvd By-pass NW
Albuquerque, New Mexico 87114
The road trip, not yet over, had been long and sometimes arduous. The stopover at my son and daughter-in-law’s house in Rio Ranch, New Mexico was to be a welcome respite from the rigors of cross country travel. I had called a bit down the Interstate with my late evening arrival. They awaited my arrival and their dinner so we could all go out and have a bite to eat together. We were quickly off to the local Olive Garden. This was to be my first venture to an Olive Garden. I have seen their many television commercials and have wanted to sample their fare for quite awhile. I welcomed the opportunity to broaden my experience. 
The menu offers much more than a selection of pastas and sauces. The main menu features a large varied selection of their standard fare including spaghetti and sauces. An insert offers their newer innovations. My daughter-in-law, Vickie, asked for the gluten free menu. The special menu is actually quite large and I was impressed at how large a selection of gluten free dishes the restaurant offered. I think Olive Garden should be lauded for providing such a large selection for special dietary needs. Eventually, though, she ordered from the standard menu and requested wine braised short ribs of beef with Portobello mushroom risotto, the sauce with the gluten on the side. My son, Larry, ordered spaghetti and meatballs with marinara sauce, light on the sauce. One can only judge a trattoria by is pasta so I ordered spaghetti with meatballs and meat sauce. 
The entrees come with breadsticks and salad or soup. The breadsticks are excellent. They were a nice golden brown, hot from the oven and a nice firm bread texture inside. Vickie and I chose salad. The salad is served, family-style, in a bowl with tongs. It s a nice mixture of crisp lettuce greens, slices of red onion, some shredded carrot, tomato, pepperoncini and black pitted olives. The house Italian dressing is unobtrusive but adds to the flavor of the salad greens. Larry chose the minestrone soup. The soup is hearty with beans and vegetables, almost a meal in itself. The servers are all armed with cheese graters and fresh grated Parmesan cheese is added, as little or much as you like. The salad, soup and bread sticks were a nice beginning to dinner. Soup, salad and bread sticks are replenished almost automatically. 
Vickie’s braised beef was a nicely served dish with four large pieces of braised beef arranged around the risotto. The risotto was creamy with large pieces of Portobello mushroom. I sampled a bit of the sauce on the side with a breadstick. Very tasty and I would seriously consider ordering the braised beef on a future visit to an Olive Garden. She was quite happy with her selection.
Larry’s spaghetti, meatballs and marinara sauce was served in a pasta bowl. An adequate serving of pasta, the sauce applied just enough to order, and it was topped with three large meatballs. Again, the server applied a generous portion of freshly grated Parmesan cheese. Of course the pasta was cooked perfectly al dente. The sauce was nicely seasoned, thick enough to cling to the pasta. The meatballs were savory with Italian-style spices. He enjoyed his spaghetti.
My spaghetti with meat sauce and meat balls was served in a similar manner. I had a nice topping of Parmesan cheese. The sauce is thick with ground beef and clings well to the pasta. The meat sauce is very tasty and would have been sufficient without the meatballs. However, since meatballs a rarity at home I was glad I went the extra mile to satisfy my curiosity. The pasta was cooked just right. The serving was ample, perhaps a bit more. After the salad, breadsticks and the entrée, I was very full. I enjoyed meal and was thoroughly satisfied with my selection. As a side note: the table setting is salad fork, dinner fork and butter knife. When the spaghetti dishes are served, there is a spoon tucked in the side of the bowl for us twirlers; a nice touch. 
It was a late arrival at the restaurant but it was still very busy. It would seem that late evening dining is fashionable in the hot summer desert of New Mexico. We were quickly seated in a comfortable booth. Our server, Roxanne, was quickly there to offer menus and take our beverage orders. The restaurant was clean and tidy. In spite of the large number of patrons, the noise level was very low. Casual conversation across the dinner table was possible, seemingly a rarity in most other theme restaurants. That certainly is a big plus when considering another Olive Garden visit. Every one we encountered, the hostess and the server, were polite and friendly. Our server worked very hard to make sure everything was to our satisfaction in spite of some special requirements. A quite relaxing atmosphere, quick and courteous service, a lot of tasty food, and quite dinner conversation with family made for a most enjoyable evening. Labels: braised, breadsticks, marinara, meat sauce, meatballs, Olive Garden, pasta, salad, shrt ribs of beef, spaghettti
¶ 8:48 PM 0 Comments
Monday, August 09, 2010
Piccolino's Restaurant - Eagle River, Alaska
Piccolino’s Eagle River, Alaska 08/09
12801 Old Glen Highway
Eagle River, AK 99577 (907) 622-5266
To be alert is to be prepared. To be alert is an asset. So, when Dale and Bobbi asked if we wanted to accompany them to Piccolino’s in Eagle River, I found I was unaware of Piccolino’s, not at all. So much for being prepared, being alert! In my defense I have to add that it was once just a little storefront establishment, in a set-back mini-strip mall, next to a variety of come and go businesses. Over about six years they have grown, adding a store in Wasilla and now expanding into the remainder of the little mini-mall. A new and bright sign make the restaurant more visible. Others have been more alert and have noticed Piccolino’s. The adequate parking lot fills quickly during the evening hours.
Piccolino’s advertises itself as a Greek and Italian restaurant. They also offer a breakfast menu featuring traditional breakfast items, a luncheon menu and a dinner menu. I haven’t seen the breakfast and luncheon menus but they are available on the Piccolino’s web site, www.piccolinos.net . I did, during this meal, order from the dinner menu.
They have done extensive renovation and added many aesthetic touches. Columns flanking the entry have miniature fountains. Signature bas relief vines and grapes adorn the walls. A choice of either tables and chairs or booths is available. The lighting is subdued, the restrained colors coordinated, and the background noise is low making dinner table conversation easy. It all makes for a pleasant dining place.
The menu is several pages. Besides offering Greek and Italian specialties, they offer pizzas, burgers, sandwiches, steaks, seafood and a children’s (and seniors) menu. There was enough variety that selection took awhile. So many good things to try…
Bobbi ordered the Athenian Eggplant ($18.95). Described in the menu as, “Deep fried breaded eggplant topped with feta,
mozzarella, sautéed spinach, 
mushrooms, onion, and tomato cream sauce. Served over garlic mashed potatoes.” A colorful dish with lots of different flavors. Bobbi enjoyed her selection saying that was was very good and would certainly be considered again at a later date.
Dale ordered the Olympian Chicken ($17.95). Described as, “Chicken breast charbroiled with Mediterranean herbs. Topped with olive oil and garlic lemon sauce. Served over Greek spaghetti.” Daled ordered from the menu description, not certain what he had ordered. He described it as very good, very flavorful and he ate it with gusto.
My wife, Janis, ordered a Calzone ($14.95). Her selection was a meat calzone described as, “Pizza sauce, pepperoni, sausage, Canadian bacon, and mozzarella. Served with meat sauce.” A large, nicely browned crust, it was served with a side dish of marinara meat sauce for dipping. The crust was tender and the calzone filled with sauce and meat, certainly no skimping on the filling. She enjoyed it very much and it ranked with other calzones that got her on the habit. It was large enough that half of it came home in a “doggie bag.”
After long deliberation, I chose the Chicken Parmigiano ($15.95). Described as, “Lightly breaded and sautéed with garlic, olive oil and
white wine. Oven baked with 
mozzarella and marinara. Served with spaghetti.” If you wish antipasto salad, you have to order that separately. For most of the dishes, Greek and Italian, a salad is extra ($3.50). Three of us ordered the salad. It was a nice mixed salad, not to large but adequate. The lettuce is crisp, with bits of carrot and cabbage, with tomato wedges and sliced ripe olives. A choice of vinaigrette, Ranch or 1000 Island dressing is served on the side.
My chicken Parmigiano was excellent. The flattened chicken breast was well cooked. Although I used my knife, I could easily cut the chicken with a fork. Very flavorful with from the cooking with garlic and wine, it was even better with the smooth texture of the mozzarella and the slight bite of the marinara sauce. I enjoyed the meal and, unfortunately for the dog, there were no left-overs to go home.
Piccolino’s has a wine list that offers a lot of selections. We chose this day to pass on the wine. The ladies opted for iced tea and lemon water. Dale and I chose colas. The serving staff keeps the glasses, water a
nd soda, filled for you. 
Everyone, including myself, was quite full from dinner and had already decided that we didn’t want any dessert. Then the server came to the table with a tray and samples of the Piccolino’s dessert selection. Janis and I held firm but Dale and Bobbi just couldn’t turn it down. Bobbi ordered a cheesecake ($6.50) and Dale selected a canola ($6.50). The dessert chef took great care to decorate the plates with chocolate and flavored syrups. Each enjoyed their dessert, saying that it was very good.
The servers were all very friendly and seemed to be glad to have you as a customer. Except for a slight delay in the arrival of the salad, arriving only moments before the entrée, all seemed to be smoothly orchestrated. Certainly, Piccolino’s will be on the list for a revisit one day soon.
Piccolino’s offers call-in take out and some local delivery.
Normal operating hours (extended during the long summer daylight hours) are
Monday – Thursday 11AM to 9 PM
Friday and Saturday 7 AM to 10 PM
Sunday 7 AM to 9 PM
Breakfast Menu, 7 – 11, Lunch Menu, 11 - 4
Piccolino’s Eagle River, Alaska 08/09
12801 Old Glen Highway
Eagle River, AK 99577 (907) 622-5266
To be alert is to be prepared. To be alert is an asset. So, when Dale and Bobbi asked if we wanted to accompany them to Piccolino’s in Eagle River, I found I was unaware of Piccolino’s, not at all. So much for being prepared, being alert! In my defense I have to add that it was once just a little storefront establishment, in a set-back mini-strip mall, next to a variety of come and go businesses. Over about six years they have grown, adding a store in Wasilla and now expanding into the remainder of the little mini-mall. A new and bright sign make the restaurant more visible. Others have been more alert and have noticed Piccolino’s. The adequate parking lot fills quickly during the evening hours.
Piccolino’s advertises itself as a Greek and Italian restaurant. They also offer a breakfast menu featuring traditional breakfast items, a luncheon menu and a dinner menu. I haven’t seen the breakfast and luncheon menus but they are available on the Piccolino’s web site, www.piccolinos.net . I did, during this meal, order from the dinner menu.
They have done extensive renovation and added many aesthetic touches. Columns flanking the entry have miniature fountains. Signature bas relief vines and grapes adorn the walls. A choice of either tables and chairs or booths is available. The lighting is subdued, the restrained colors coordinated, and the background noise is low making dinner table conversation easy. It all makes for a pleasant dining place.
The menu is several pages. Besides offering Greek and Italian specialties, they offer pizzas, burgers, sandwiches, steaks, seafood and a children’s (and seniors) menu. There was enough variety that selection took awhile. So many good things to try…
Bobbi ordered the Athenian Eggplant ($18.95). Described in the menu as, “Deep fried breaded eggplant topped with feta,
mozzarella, sautéed spinach, 
mushrooms, onion, and tomato cream sauce. Served over garlic mashed potatoes.” A colorful dish with lots of different flavors. Bobbi enjoyed her selection saying that was was very good and would certainly be considered again at a later date.Dale ordered the Olympian Chicken ($17.95). Described as, “Chicken breast charbroiled with Mediterranean herbs. Topped with olive oil and garlic lemon sauce. Served over Greek spaghetti.” Daled ordered from the menu description, not certain what he had ordered. He described it as very good, very flavorful and he ate it with gusto.
My wife, Janis, ordered a Calzone ($14.95). Her selection was a meat calzone described as, “Pizza sauce, pepperoni, sausage, Canadian bacon, and mozzarella. Served with meat sauce.” A large, nicely browned crust, it was served with a side dish of marinara meat sauce for dipping. The crust was tender and the calzone filled with sauce and meat, certainly no skimping on the filling. She enjoyed it very much and it ranked with other calzones that got her on the habit. It was large enough that half of it came home in a “doggie bag.”After long deliberation, I chose the Chicken Parmigiano ($15.95). Described as, “Lightly breaded and sautéed with garlic, olive oil and
white wine. Oven baked with 
mozzarella and marinara. Served with spaghetti.” If you wish antipasto salad, you have to order that separately. For most of the dishes, Greek and Italian, a salad is extra ($3.50). Three of us ordered the salad. It was a nice mixed salad, not to large but adequate. The lettuce is crisp, with bits of carrot and cabbage, with tomato wedges and sliced ripe olives. A choice of vinaigrette, Ranch or 1000 Island dressing is served on the side.My chicken Parmigiano was excellent. The flattened chicken breast was well cooked. Although I used my knife, I could easily cut the chicken with a fork. Very flavorful with from the cooking with garlic and wine, it was even better with the smooth texture of the mozzarella and the slight bite of the marinara sauce. I enjoyed the meal and, unfortunately for the dog, there were no left-overs to go home.
Piccolino’s has a wine list that offers a lot of selections. We chose this day to pass on the wine. The ladies opted for iced tea and lemon water. Dale and I chose colas. The serving staff keeps the glasses, water a
nd soda, filled for you. 
Everyone, including myself, was quite full from dinner and had already decided that we didn’t want any dessert. Then the server came to the table with a tray and samples of the Piccolino’s dessert selection. Janis and I held firm but Dale and Bobbi just couldn’t turn it down. Bobbi ordered a cheesecake ($6.50) and Dale selected a canola ($6.50). The dessert chef took great care to decorate the plates with chocolate and flavored syrups. Each enjoyed their dessert, saying that it was very good.
The servers were all very friendly and seemed to be glad to have you as a customer. Except for a slight delay in the arrival of the salad, arriving only moments before the entrée, all seemed to be smoothly orchestrated. Certainly, Piccolino’s will be on the list for a revisit one day soon.
Piccolino’s offers call-in take out and some local delivery.
Normal operating hours (extended during the long summer daylight hours) are
Monday – Thursday 11AM to 9 PM
Friday and Saturday 7 AM to 10 PM
Sunday 7 AM to 9 PM
Breakfast Menu, 7 – 11, Lunch Menu, 11 - 4
Labels: Alaska, Eagle River, Feola's. Italian, Greek, pasta, Piccolino's, seafood
¶ 9:33 PM 0 Comments
Thursday, July 22, 2010
Orso - Anchorage, Alaska
Orso Anchorage Alaska
737 W 5th Ave
(North side of street- 2 doors East of Glacier Brewhouse)
Anchorage, Alaska,99501 Phone: 907-222-3232
Hours:
Lunch: Mon - Fri 11:30 - 2:30
Brunch Sun - Sat 11:00 - 3:00
Dinner: Sun - Thurs 5:00 - 9:30
Fri & Sat 5:00 - 11:00
From their menu: “Like the great restaurants of Italy and France, where food is savored, and friends gather to enjoy the spontaneous moments of their lives…”
We had been hosting our good friend Dick from Florida. He wanted to say thank you by taking us to dinner. Included in the dinner guest list was another good friend from Anchorage, Larry, who had given Dick an four-wheeler tour of Lake Eklutna’s Lakeside Trail just a few days prior. After a few miscues we ended up at Orso, an up-scale bistro in same block as its sister restaurant in the same block, The Glacier Brewhouse.
Orso is a comfortable place, where subdue lighting, dark wood hues, framed art and lit candles set the mood. It is quite some time before you realize the ceiling is unfinished with beams, conduits and ducts, all in subdued colors as well. Tables and chairs predominate over booths, most of which seat a more intimate party of two. For the four of us the table was more than adequate.
The menu features appetizers, salads and soups, sides to share, steaks and roasts, fresh pasta and, as any good restaurant in Alaska, a selection of Alaska seafood. You may order drinks from the bar featuring margaritas, cosmos and buzzless
cocktails. 
Brewhouse ales are also featured. A bit pricy, entrees ranged from the 10-ounce grilled filet mignon at $39.95 to a grilled chicken Parmesan at $18.95. The pasta dishes range from Seafood Gemelli at $26.95 to spaghetti and meatballs at $15.95. Seafood prices ranged from the king crab legs at $39.95 to Crab Louie at $25.95.
While we perused the menu we were given a basket of sliced French bread and saucer of hummus. It was a tasty diversion. My wife ordered the Tuscan Chicken Fettuccine ($18.50). The menu describes it as, “Pan seared chicken breast tossed in a rich garlic-cream, with roasted red onions and zucchini.” Orso serves fresh pasta from the Alaska Pasta Company. It was cooked just right. The chicken was cut in small pieces and tossed in the pasta and sauce with a sprinkling of the roasted onions and zucchini. It is served was a savory white sauce. The large serving bowl belies the adequate portion. She enjoyed her meal and said it was worthy of another order at some future date.
Larry ordered the Traditional Chicken Parmesan ($18.95). The menu describes it as, “Parmesan-crusted chicken breast finished with melted fresh mozzarella, hosemade marinara and capellini.” It was a nice stacked presentation with nicely browned chicken breast, melted cheese and a bright, fresh looking red marinara sauce. The chicken was tender and flavorful. The sauce and cheese complemented the chicken and flavored the capellini. He said it was very good and he was more than happy with his order.
Dick ordered the Seafood Gemelli ($26.95). The
menu 
describes it thus, “With red king crab claws, Alaska scallops, petite Manila clams, shrimp, and Alaska salmon, halibut and garlic cream.” Again, served in a large bowl, the dish is served along with the tools to remove the claw meat. He seafood and sauce are served with a macaroni-like solid pasta. Dick is sometimes predictable. I waited for his reaction when I asked him how he liked his food. First there is his trademark smile, then the arch of the eyebrows followed by the low, bass rumbling, “Great!” He certainly seemed happy with his selection and enjoyed his meal.
I ordered the Wild Mushroom Ravioli ($20.95). Described as, “Housemade mushroom stuffing, garlic herb broth, Copper River sockeye salmon, capers and fresh dill.” Served in a large bowl, there was a nice looking assortment of ravioli in a light clear, dark sauce. There was an accent of shredded carrot and scallion greens. A more than adequate portion, there was a mild flavor of salmon highlighting the earthy savor of the mushroom stuffing. The pasta was cooked just right, not chewy but still with a slight resistance to the bite. A thoroughly enjoyable meal, one that has me thinking of things I can do in the future in our own hom
e kitchen.
Only three of us had room for dessert. Larry chose the chocolate mousse. It was a nice serving of rich chocolate. Dick selected the carrot cake. It was a good-sized wedge of fine-grained cake and cream cheese frosting. Both said their chosen desserts were very good. I opted for the crème brulee. It was a coffee mug-serving with a spiral of orange. The still cold cup and custard contrasted nicely to the crispy, just caramelized top. Sweet with a hint of the spiral of 
orange, I enjoyed to the very bottom of the cup.
The bare ceiling does contribute to the background noise level, a bit more than these old ears can accommodate, and I missed the waiter’s name. I am sorry that I didn’t ask for it later because I would like to place his name here to thank him for good attentive service without hovering. He gave us the time we needed to read and peruse the menu and he seemed to be there when a glass was empty or we needed something. All in all, we were all satisfied with our selections, found the entire dining experience to be pleasant and of the substance to make good memories.
You can check them out at www.orsoalaska.com.
Orso Anchorage Alaska
737 W 5th Ave
(North side of street- 2 doors East of Glacier Brewhouse)
Anchorage, Alaska,99501 Phone: 907-222-3232
Hours:
Lunch: Mon - Fri 11:30 - 2:30
Brunch Sun - Sat 11:00 - 3:00
Dinner: Sun - Thurs 5:00 - 9:30
Fri & Sat 5:00 - 11:00
From their menu: “Like the great restaurants of Italy and France, where food is savored, and friends gather to enjoy the spontaneous moments of their lives…”
We had been hosting our good friend Dick from Florida. He wanted to say thank you by taking us to dinner. Included in the dinner guest list was another good friend from Anchorage, Larry, who had given Dick an four-wheeler tour of Lake Eklutna’s Lakeside Trail just a few days prior. After a few miscues we ended up at Orso, an up-scale bistro in same block as its sister restaurant in the same block, The Glacier Brewhouse.
Orso is a comfortable place, where subdue lighting, dark wood hues, framed art and lit candles set the mood. It is quite some time before you realize the ceiling is unfinished with beams, conduits and ducts, all in subdued colors as well. Tables and chairs predominate over booths, most of which seat a more intimate party of two. For the four of us the table was more than adequate.
The menu features appetizers, salads and soups, sides to share, steaks and roasts, fresh pasta and, as any good restaurant in Alaska, a selection of Alaska seafood. You may order drinks from the bar featuring margaritas, cosmos and buzzless
cocktails. 
Brewhouse ales are also featured. A bit pricy, entrees ranged from the 10-ounce grilled filet mignon at $39.95 to a grilled chicken Parmesan at $18.95. The pasta dishes range from Seafood Gemelli at $26.95 to spaghetti and meatballs at $15.95. Seafood prices ranged from the king crab legs at $39.95 to Crab Louie at $25.95.While we perused the menu we were given a basket of sliced French bread and saucer of hummus. It was a tasty diversion. My wife ordered the Tuscan Chicken Fettuccine ($18.50). The menu describes it as, “Pan seared chicken breast tossed in a rich garlic-cream, with roasted red onions and zucchini.” Orso serves fresh pasta from the Alaska Pasta Company. It was cooked just right. The chicken was cut in small pieces and tossed in the pasta and sauce with a sprinkling of the roasted onions and zucchini. It is served was a savory white sauce. The large serving bowl belies the adequate portion. She enjoyed her meal and said it was worthy of another order at some future date.
Larry ordered the Traditional Chicken Parmesan ($18.95). The menu describes it as, “Parmesan-crusted chicken breast finished with melted fresh mozzarella, hosemade marinara and capellini.” It was a nice stacked presentation with nicely browned chicken breast, melted cheese and a bright, fresh looking red marinara sauce. The chicken was tender and flavorful. The sauce and cheese complemented the chicken and flavored the capellini. He said it was very good and he was more than happy with his order.
Dick ordered the Seafood Gemelli ($26.95). The
menu 
describes it thus, “With red king crab claws, Alaska scallops, petite Manila clams, shrimp, and Alaska salmon, halibut and garlic cream.” Again, served in a large bowl, the dish is served along with the tools to remove the claw meat. He seafood and sauce are served with a macaroni-like solid pasta. Dick is sometimes predictable. I waited for his reaction when I asked him how he liked his food. First there is his trademark smile, then the arch of the eyebrows followed by the low, bass rumbling, “Great!” He certainly seemed happy with his selection and enjoyed his meal.I ordered the Wild Mushroom Ravioli ($20.95). Described as, “Housemade mushroom stuffing, garlic herb broth, Copper River sockeye salmon, capers and fresh dill.” Served in a large bowl, there was a nice looking assortment of ravioli in a light clear, dark sauce. There was an accent of shredded carrot and scallion greens. A more than adequate portion, there was a mild flavor of salmon highlighting the earthy savor of the mushroom stuffing. The pasta was cooked just right, not chewy but still with a slight resistance to the bite. A thoroughly enjoyable meal, one that has me thinking of things I can do in the future in our own hom
e kitchen.
Only three of us had room for dessert. Larry chose the chocolate mousse. It was a nice serving of rich chocolate. Dick selected the carrot cake. It was a good-sized wedge of fine-grained cake and cream cheese frosting. Both said their chosen desserts were very good. I opted for the crème brulee. It was a coffee mug-serving with a spiral of orange. The still cold cup and custard contrasted nicely to the crispy, just caramelized top. Sweet with a hint of the spiral of 
orange, I enjoyed to the very bottom of the cup.The bare ceiling does contribute to the background noise level, a bit more than these old ears can accommodate, and I missed the waiter’s name. I am sorry that I didn’t ask for it later because I would like to place his name here to thank him for good attentive service without hovering. He gave us the time we needed to read and peruse the menu and he seemed to be there when a glass was empty or we needed something. All in all, we were all satisfied with our selections, found the entire dining experience to be pleasant and of the substance to make good memories.
You can check them out at www.orsoalaska.com.
Labels: Alaska, Anchorage, Brewhouse, Glacier, Orso, pasta, seafood
¶ 6:00 PM 0 Comments
Friday, February 19, 2010
Fiola's Italian Ristorante - St. Petersburg, FL
Feola’s was always a favorite of my father-in-law, Sonny. Whenever it was running late and dinner had not been planned, Feola’s frequently got the nod. As for Sonny, he always selected the manicotti ($9.55); it was his particular favorite for many years.
Feola’s is a non-descript store-front Italian eatery in a small convenience store corner near St. Petersburg Collage. Driving by you would probably not even give it a second glance. It is one of those places you have to have heard of or know about. It is good enough that the regulars keep coming back for more.
So it was this day, the wife and I had a busy day and decided to call our order into Feola’s. Feola’s does boast of a small dining room and the wait-staff are friendly and attentive. But on this day it was to be take-out and the familiarity of our own dining nook. A look at our well worn copy of their full featured menu and we had our selection, A quick phone call and dinner would be ready for pick-up in a quarter hour.
Over the years I have sampled their pasta dishes, some with marinara, some with meat sauce and some with meat balls. All have been very good. I like their eggplant parmigiana as well. The dinners come with salad, a small side of spaghetti in marinara sauce and bread. Full dinners run from $8.55 for your choice of pasta in marinara sauce to $14.95 for veal Marsala. Pizzas, of course, are offered. It is your choice of thin, thick or pan crust pizza with a wide assortment of toppings to choose from. A small thin crust cheese pizza is $6.55. An extra large Sicilian special pizza will cost you $16.95. A child’s portion menu section is featured with the items averaging $4.95. Feola’s does offer eat-in luncheon specials, 11Am to 4PM daily, with selections starting at $4.95. For the locals, watch the mailbox and Sunday paper for Feola’s ads featuring discount coupons. When you pick up your first order, take home a call-in menu. On the backside will be more discount coupons for your next order.
On this day the wife was intrigued by the Pepperoni Twist (small, $7.95) and decided to try that. I opted for the Philly steak sub sandwich with mushrooms, onions and peppers (large, $6.95). The twist is a pizza crust with the pepperoni and cheese, rolled and baked. It is then scored and served with a side of pizza sauce for dipping – a very different pizza presentation and you get as much or as little sauce as you like. The wife said her twist was very good and liked the novel way it was served. My sub was almost too hot to hold even after the short trip home. The large bun was filled with Philly steak, peppers and onions all covered with lots of hot, melted, stringy mozzarella cheese. It is a big sandwich and part of mine was set aside for a late night snack. I enjoyed it very much.
Feola’s is open Tuesday through Saturday at 11AM, closing 9 or 10PM. Sunday they are open 5PM to 9PM, closed Sundays.
Feola’s Italian Ristorante
7110 5th Ave No
St. Petersburg, FL
(727) 347-8415
7110 5th Ave No
St. Petersburg, FL
(727) 347-8415
Feola’s was always a favorite of my father-in-law, Sonny. Whenever it was running late and dinner had not been planned, Feola’s frequently got the nod. As for Sonny, he always selected the manicotti ($9.55); it was his particular favorite for many years.
Feola’s is a non-descript store-front Italian eatery in a small convenience store corner near St. Petersburg Collage. Driving by you would probably not even give it a second glance. It is one of those places you have to have heard of or know about. It is good enough that the regulars keep coming back for more.
So it was this day, the wife and I had a busy day and decided to call our order into Feola’s. Feola’s does boast of a small dining room and the wait-staff are friendly and attentive. But on this day it was to be take-out and the familiarity of our own dining nook. A look at our well worn copy of their full featured menu and we had our selection, A quick phone call and dinner would be ready for pick-up in a quarter hour.
Over the years I have sampled their pasta dishes, some with marinara, some with meat sauce and some with meat balls. All have been very good. I like their eggplant parmigiana as well. The dinners come with salad, a small side of spaghetti in marinara sauce and bread. Full dinners run from $8.55 for your choice of pasta in marinara sauce to $14.95 for veal Marsala. Pizzas, of course, are offered. It is your choice of thin, thick or pan crust pizza with a wide assortment of toppings to choose from. A small thin crust cheese pizza is $6.55. An extra large Sicilian special pizza will cost you $16.95. A child’s portion menu section is featured with the items averaging $4.95. Feola’s does offer eat-in luncheon specials, 11Am to 4PM daily, with selections starting at $4.95. For the locals, watch the mailbox and Sunday paper for Feola’s ads featuring discount coupons. When you pick up your first order, take home a call-in menu. On the backside will be more discount coupons for your next order.
On this day the wife was intrigued by the Pepperoni Twist (small, $7.95) and decided to try that. I opted for the Philly steak sub sandwich with mushrooms, onions and peppers (large, $6.95). The twist is a pizza crust with the pepperoni and cheese, rolled and baked. It is then scored and served with a side of pizza sauce for dipping – a very different pizza presentation and you get as much or as little sauce as you like. The wife said her twist was very good and liked the novel way it was served. My sub was almost too hot to hold even after the short trip home. The large bun was filled with Philly steak, peppers and onions all covered with lots of hot, melted, stringy mozzarella cheese. It is a big sandwich and part of mine was set aside for a late night snack. I enjoyed it very much. Feola’s is open Tuesday through Saturday at 11AM, closing 9 or 10PM. Sunday they are open 5PM to 9PM, closed Sundays.
Labels: Feola's. Italian, pasta, pizza, Ristorante, take-out
¶ 7:31 PM 0 Comments
