Where to Gain Your Winter Weight

Welcome back to the coldest, slushiest, wintery week ever.

Get out those snowboots and turn on those sun lamps, because boy will we need them!

Or, just eat some of these foods. Because nothing makes the winter better than the enjoyment of  gaining winter weight:

Carbone

I went to this much-lauded Italian eatery courtesy of Gallo Wines. They are celebrating their Hearty Burgundy’s 50th year. This wine is rich, juicy, and tannin-y, but I liked the pinot grigiot even more. It’s light, crisp, and slightly aromatic with pears. The price point is great and I would TOTALLY buy this wine for any dinner party.

Now..to the good stuff…

Carbone is extremely cool. It’s retro to the max. Think waiters in wide lapel maroon suits, tableside Caesar salad (a little bland with the world’s best croutons), and veal Parmesan. It’s Park Side done the cool, hip way.

But while the food is good, it doesn’t measure up to the outrageous price tag.

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The Clams Fantasia are as close as I got to really seeing the point of the hype  – juicy, tender clams layered under uni and lardo. This trio is a total winner. The uni is soft and so mild – not at all metallic or fishy. It is creamy underneath that layer of glistening, melted lardo. It’s a very upscale version of clams casino – warm, porky, and savory. Yet, it is more subtle and the flavors run deerper. This is a fabulous dish.

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The garlic bread is pretty great, too. And the service is wonderful. Long story short – on someone else’s dime, this is an delicious restaurant. Otherwise, there are other Italian places to head until the menu gets cheaper or it’s easier to get a reservation.

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Kefi

Now THIS is a restaurant. Loud, crazy, late for our reservation, and too hot. BUT – they gave us a round of drinks to apologize for the late seating time, sat us at an ample table with a super efficient waiter, and served us a ton of delicious Greek food for a MORE than reasonable price. I hope to give a full review very soon in the future, but for now, stick to the ultra smoky babaganoush, the creamy, garlicky tzatziki, and whatever the grilled fish of the day is. This brook trout came swimming in a bright wine sauce, flecked with earthy oregano and parsley. It is flaky, moist, and light – delicious. With a side of buttery, tender broccoli rabe – get that stringy bitter stuff out of your mind – this is so good that you will forget that it is good for you.

Don’t worry, you can rectify that with the glasses of sugary sangria that come your way.

Like I told you, gaining weight is one of the best parts of winter – so let’s make it happen, ASAP!

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