one two THREE

So,

Last night, went to try THREE near Patterson park, the Chef/Owner is formerly of the Pazo pursuasion and you could tell, as per the “small plates” format favored. The highlight of our meal – was by far, our waiter. A jovial, charming, well intentioned and pleasant wait person – who walked the fine line between informative, funny, pleasant and respectful (an art many have yet to master in this darn town).

We tried…

The grilled octopus – LOVED it! ****

The Eggplant puttanesca – Loved it *** though tad too salty…however, they’d benefit from frying the Rabbit as delicately, believe me.

The venison (at our waiters suggestion) – Loved it! ****

The Jerk Pork (not very “jerky” more caramelized) and still not sure about the “banana bread” as a side, would have preferred something creative with plantains as combined with mango salsa of sorts, just TOO sweet for me. Would have liked more balance.

Spinach (ridiculously expensive at $6 for the portion size – come on people – I get the whole “quantity over quality” but we are talking spinach… not fennel, and not foie gras…none the less, tasty and pleasant once you get past the bare half a cup portion and no, they aren’t cooked down – if they had been, try two tablespoons of spinach at best.

The Greek Lamb – served with Feta, kind of was confit, rather than cooked. Very tasty – just everything around it too salty, I would have soaked the feta to balance it more, as the olives were also – very salty… I was beginning to wonder if I wasn’t at Salt – as things were, a tad too salty overall…except for the pork.

The disapointment was a dish that sounded GREAT – the Cajun “fried” rabbit. First of all – Cajun implies to me anyway – somewhat spicy. This was tepid in terms of spice and a bit greasy (see above and treat it like you do the eggplant, gently – the poor thing doesn’t need to be killed twice)…not for very good eating in my books. lighten up the frying (use a different oil maybe?) and actually season this – and you might hit the mark (my humble two cents). Thankfully the beans (who’d have thought one would wax about beans..) were creamy, flavorful (detected some tasso ham in there…mmmmm…smoky good) and sort of made up for it – but if it were up to me, I’d skip the rabbit (or make it differently) and order extra beans.

Good wine list, good service… too much salt – but hey, at times there isn’t any – so made up for all the bland dishes of many meals past. Good place, very pretty small terrace out front. Nice. Good eating but definitely AT YOUR OWN RISK.
Let me know your thoughts!

No dessert – I had my heart set on Cinghiale’s soft chocolate cake with molten salty caramel center. Of course, upon getting there and waiting an eternity for valet to get car… we found out – Chef decided to change the menu and had some chocolate, rosemary thing that frankly… didn’t float my boat, despite TF’s romantic description of it – almost gave Andreas at Center Club competition but came off sounding too flowery and complicated to be satisfying…sorry. This being said – by all means – try it and let me know. Please.

Next time – when my heart isn’t set on a given thing, I might try it – their other desserts are good, this should be too. But it kind of reminded me of when you crave chocolate ice cream and all you can find is lemon sorbet…aint’ going to do it for you, ya know?

Sounded overly complicated and more of the mind of intellectual stimulation and trying to impress than good eating. Why mess with something when it isn’t broken? Don’t get that – that other cake was a WINNER with a capital W. So it is.

We skipped over to Lebanese Taverna, where a French martini more than adequately quelled my sweet tooth – as did the GREAT O’s game! Extra points to the Cinghiale people as they were kind enough to accomodate us and hold the car, even though we were going there. Classy – given I was bereft at not having my dessert dream realized, that time anyway.
Ok – off to a Rugby game, for some street food, cold beer and ambiance!