Gaslight: pass the parsley

Let's Eat by Kitty Kaufman

As we sat down, my dining companion who has been to France, speaks some French and has actual French family, said: "This place thinks it's French."

I didn't know the word "soffritto" and found out more about it as sofrito, a staple in Spanish, Portuguese, Valencian, Haitian, Philippine and Cuban cuisine. It was a descriptor for pan roasted clams with pork sausage and tapenade tartine. It was fine; there was a ton of garlic.

They offer plats du jour including steak, duck, pork, monkfish, crabs and sausage. Two of their prime garnitures are butter and sea salt. Also garlic. The menu I read lists garlic seven times. Assume if it isn't listed in what you order, it will arrive with lots of garlic. We also had the chicken which was fine and came with garlic fries, and a cabernet sauvignon that was garlic-free. The French bread is warm, five inches long and arrives in a paper bag. It was fine. No garlic.

The booth seating is cozy and uncomfortable. The service is pleasant. No garlic. Your napkin is an actual dish towel. No garlic. Park in the lot right next door.
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© November 8, 2012
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