Daniel B., Crunchy Chelle, and I went out to Mezza Note for their restaurant week menu. Yes, I’m again way late to the party since Guilderland Restaurant Week is so long gone. First off, Crunchy Chelle is so fun to meet in person! And her and Daniel B. are so nice to put up with my late-arriving self.
Bread + olive oil & vinegar. Nom. Really good. And olive tapenade! I want a bucket of it. So good.
I went with the Chestnut & Winter Squash Gnocchi with buttery sage sauce for my primi dish. It was ok, but a poor selection on my part. It was well executed, but I am just not a sweet appetizer kind of gal. The Profussor ordered the exact same dishes that I did. I’m assuming this was so one of my errant forks didn’t find its way onto his plate like it usually does (which, as you can imagine, he loves).
Our waiter, who really reminded me of a young Christopher Walken, noted my lightly-nibbled plate and apologized for me not liking it. It was nice, I suppose.
Albany John got the meatball soup. The meatballs were a little tough, but they were small, so it’s not too surprising. The flavors were great, though. Hearty and well-rounded.
And now my pictures sux0rz. Sorry. Chelle got the Saratoga chips with cheese crumbles.
For his salad course, Albany John got the mixed green salad. S’okay.
I got the Caesar salad, which was really well-dressed (light), and came with anchovies! Yum! So good!
Albany John’s main was the Siciliana. Rigatoni with spicy sausage and eggplant in pomodoro sauce. I thought this would be boring, but the flavors were fun and played off of each other well. Warm & hearty without being greasy & heavy.
Chelle got a rabbit pasta, although she thought it didn’t taste discernibly rabbity.
Profuss & I got the Trota Picatta atop lemon risotto. While I’m not a risotto fan, I do love trout. I actually enjoyed some of this risotto, and ate a good 1/3 of it! The trout was perfectly cooked.
Although, just being a teensy bit picky, the skin wasn’t crispy, and a textural difference would have been quite enjoyable. However, fish skin in any form is enjoyable by yours truly, so even soggy fish skin is quite welcome in my book.
Our waiter told us that the tiramisu was made in-house by the owner and was really worth trying. The creamy parts were light & tasty, but this was more of a tiramisu cake than a true tiramisu. The layers were fluffy cake-like layers (if they weren’t cake) and only lightly sprinkled with liqueur. It was kind of like angel food cake with tiramisu cream. Not something I’d get again if I were hankering for tiramisu.
The service was enjoyable, but I’m not sure if the food was enough to draw me back at non-restaurant week prices.
Daniel B. and I were still a bit hungry after we left, so we went to TCBY for fro-yo. I picked white chocolate, which was really chemically-tasting and artificial. My topping choices weren’t much better. Def stick with the original/unflavored yogurt flavor, or a sorbet.