Americans have long adopted Italian food into their diet as a staple form of cuisine; yet in the process of boiling pasta and pouring store bought marinara sauce over noodles, many have glazed over the beautiful facets of Italian cooking. Piatti’s Ristorante and Bar in the Quarry Market strays from this heinous misfortune by eliminating the cliché red and white watered down entrees that are typically dished out at so called Italian restaurants through their authentic Tuscan inspired menu.
So as Norah Jones croons, “Come away with me,” as I relay the splendor of the perfectly executed dishes at Piatti’s. The meal began with the cool breeze of a Cucumber Gimlet which featured lime, fresh cucumber, and tanqueray which paved the way for a blissful opening and easing into the Italian experience. I implore my readers to indulge in a cocktail and stay for a while when dining here. Eat and drink slowly in European fashion and take the time to absorb the flavors, atmosphere, and friends that surround you. The Cucumber Gimlet and the Bellini, a classic Italian cocktail infused with peaches, are the cocktails most requested at this venue. As you sip your drink slowly, imbibe the pure simplicity of the white plate, the clean and modern lines of the ceiling fans and lighting, combined with the earthen coffee colored hues ,and also notice that the workmanship centers on the food and not on extravagant décor. Music plays in the background in a soft manor that assures guests that good conversation is likely and feasible.
Baked in house ciabatta bread arrives on the table with its pairing, a flavorful dip of olive oil with a splash of balsalmic and light seasoning. Appetizers are reasonably priced here and present a lovely precursor for the main dish. The Bruschetta features marinated tomatoes and basil pesto over toasted sourdough bread brushed with sumptuous olive oil and garlic. The Calimari is also an excellent choice and this is coming from someone who is not acclimated to consuming squid. The little pops of semolina fried calamari dipped in the tomato salsa are delightful and are the perfect size for consumption.
.A meal at Piatti’s will also prove educational as the guests learn that a Ceasar salad should actually be served with romaine hearts in tact so that the leaves will remain firm and crisp. Furthermore, it is Italian tradition that the classic Caesar salad arrive with anchovies on top and the saltiness of the fish dutifully enhances the subtle flavor of the Pecarino Romano cheese. The Cuneo salad features iceberg lettuce in a refeshing new light with gorgonzola dressing as the full bodied counterpart to this naturally watery foliage. Many fine restaurants view iceberg lettuce as passé; the management team does not bother with fluff and pretentiousness and is more concerned with the production of quality food served at a reasonable price.
You are going to adore your main entrée and it is the goal of Piatti’s that every bite resemble the first. Often times we go to restaurants and the first bites of our dish impress and all of a sudden, when digging in beneath the surface, the ingredients have vanished and are nowhere to be found. At Piatti’s, you will discover a restful ease about your meal that makes for a memorable dining experience.
When the carb craze hit the nation, the team at Piatti’s knew that they needed a dish that would not lose their newly carb conscious customers. Thus, they introduced the Chicken Tagliatelle, otherwise known as the pastaless pasta. Texture is extremely important when we are craving something in particular. So if we cannot swirl a luscious bite of fettucine noodles around a fork, what can we chew to create the ultimate al dente effect for the tastebuds? Zucchini of course! It sounds a bit off, however the geniuses behind this dish have created a scrumptious delight in which every ingredient plays a crucial role. The tomato cream sauce engulfs the zucchini and fresh bouts of spinach and sundried tomatoes add a complimentary balance.
The ravioli is absolutely to die for; Ravioli Alla Limone features a spinach and ricotta filling draped in a lemon cream sauce and every bite is full of succulent romance. These handmade beauties will undoubtedly encourage future visits. For a hint of seasonal sweetness, the butternut squash ravioli accompanied with the brown butter sage sauce is full of rustic flavor, yet to my surprise the more simplistic spinach ravioli is my personal preference. The colors and textures of everything served at this establishment reflect the scope and wide variety of Italian flavor that is so often overlooked.
The Chicken Mattone exhibits Tuscan cuisine in all of its simplistic artistry. The chicken breast is remarkably juicy due to the unique technique of cooking one side against heat and the other against a brick which essentially locks in the juices and flavor. The crosshatched lines beckon the guest to bite into tender chicken which is the main star of the dish accented by the supporting role of its seasonal hash, which is a delectable meal in itself full of an earthen harvest of butternut squash, portabella mushrooms, spinach, and herbs. The elements of this meal form a beautiful relationship amongst one another and this meal is the perfect example of how Italian cooking does not have to possess merely pasta and tomato based concoctions.
Surprisingly, after ciabatta, an appetizer, and the main course, you will not feel weighed down or “fat and happy”; rather satisfied and content. Dessert is calling and I recommend the light and fluffy Tiramisu. If you prefer the strong taste of espresso in your Tiramisu, perhaps you will not love this option. Try the Torte Di Frangelico, which presents the contrast of dark chocolate and buttercream, with a small glass of port to accentuate the rich undertones of the dark chocolate. For something a little lighter, opt for the gelato which is actually imported from the local Paciugo’s near Basse. This gelato flavor changes daily; I happened to sample the Pistachio gelato and it was creamy, light, and decadent. The next Alamo Heights examiner stop might well be Paciugo’s for this very tasty reason.
Next time you're in the mood for an exquisite Italian meal, venture to Piatti's. They know their stuff and will attempt to extract you from your comfort zone so that you may experience a little piece of Tuscany. If you order Chardonnay, the knowledgeable waitstaff will perhaps suggest an Italian wine such as the Primativo or an Orvieto. Go with the flow of slow and be open to suggestion, after all the people that work here are the experts!
Here is the link to the San Antonio menus.
http://www.piatti.com/loca12c.html
If you have any questions, visit their main website.
http://www.piatti.com/loca12.html
Comments
stunning
Yes, she gets it from her mother ;)
Got something to say?
Examiner.com is looking for writers, photographers, and videographers to join the fastest growing group of local insiders. If you are interested in growing your online rep apply to be an Examiner today!