Remembrance of Things Pabst

We have been so busy the last three nights of the weekend that I have been too exhausted to cook. So we had to go out to eat Friday, Saturday and Sunday. I know that sounds like fun but I would much rather eat at home. That is a lot healthier and it agrees with the wife's metabolism a lot better than eating out. But we were just too tired.

Friday we ate at the bar at Marco Polo which was another fiasco because Tony the bartender wasn't there. But I don't want to go into it because I am tired of complaining about it. It is my own fault for going there.

So on Saturday we decided to go Mexican. But on the way the wife wanted to stop to take a photo for Jim's Hawaiian shirt of the Day for Instagram.  We ended up stopping in front of the newish restaurant next door to the Mexicans. It's called "Old School." As we are taking the shot we got photo bombed by the gay dude from "Modern Family."

It wasn't really him just one of about sixteen partners in this new joint. We fell into conversation and decided to give them a chance. A good tactic by them and we were amenable. They are part of a group of restaurants run by a guy with experience who looks for partners to put up the capital. It remains to be seen if they will let him run it or will too many partners at cross purposes kill the joint.

They have an extremely limited menu but that is fine if they get it right. We started with appetizers:

These are the meatballs that were served as an appetizer. You got three big balls and they were delicious. Nice and meaty yet moist with cheese and parsley. An excellent appetizer that was enough for a main course with bread to dip in the sauce. This is early days for these guys so it is important to get it before they start to fail and cut back on the portions. The chef came out to introduce himself and when I complimented him on this dish he said he wanted to make the meatballs bigger. I told him if he held the line he would have bigger balls than anyone else on Court Street. In every sense of the word.

Next up was a delicious baked ricotta with toated prosciutto on top. A great dipping dish with the little toasted pieces of bread that were included with the dish. Very oily and garlicy and good.

For the main course I had mushroom ravioli in a butter sage sauce and the wife had pan grilled chicken with roasted potatoes and broccoli rabe. Both were tasty but standard fare. Nothing to write home about but good substantial food.

I think the way to go in this joint is to get a bunch of appetizers which is what interests this chef and leave the main courses alone.

All in all we are going to add it to the rotation.