Last night we walked over to Tastebuds American Bistro for dinner. We arrived early, which was good since we had no reservations and the place filled quickly after we sat down. We chatted with Patty, our favorite waitress about our recent trip to Italy (write up forthcoming). Since we walked, cocktails were ordered - both whiskey-based. Appetizers of duck-leek spring rolls and sweet potato gnocchi with pancetta and apple were consumed with gusto. And the last bottle of Duckhorn Decoy opened at our table.
For the entree, we shared the seasonal pizza special: Prosciutto, Arugula, Pear, Fontina & Riesling Reduction on a thin crust. Very interesting and tasty combination. Salty, bitter, sweet, and cream hit the palate all at once. Hubby said the riesling reduction became too sweet after a while, but I thought the pie held its balance. And once again, it shows the creative talent of the kitchen.
For dessert - espresso ice cream and chocolate ganache cake with Warre's Warrior Port. Mmmm!