(pictured) -THE PLATES;THE PURSE & PEAR-
THE PURSE & PEAR-Audio from staff
I had to come back and get this dish again. Try it! “5 stars in my book!” – Radio Jay
-THE DRINKS; THE NAKED AND FAMOUS-
The “Naked and Famous” looks pretty with a lime curl in an orange pop of liquid. But FAIR WARNING The Naked and Famous martini is an ALL SPIRITS drink. Its pretty but this drink is hearty! Smokey tones are the dominant flavor.
Personally, I love it! The Naked & Famous is straightforward. Even. And with (almost) no sweet until the final minutes of the game. The N&F is at first, a robust herb smokey… then bitter… and finally smoking again.
Its a Classic 68′ Stingray, with the body curves & shape we know so well… with a Mustang 350 BIG BLOCK under the hood. Breaking expectations. Made with Moscow & Yellow Shark “The Naked and Famous” is anything but your typical martini.
Recommended: for those who enjoy single-barrel.
DOLCE ITALIANO, PANAMA CITY BEACH, FL
Below I share my observations in dining at Dolce Italiano. The short version: you will find it hard to not enjoy yourself at Dolce Italiano.
So today is International Daiquiri day. Upon visiting Dolce Italiano, they pulled up the stops serving 4 textbook-definition specialty daiquiris. The Daiquiri I choose to sample is the Blueberry mint. Made with brown-sugar simple-syrup, all hand-made in-house.
What do you LOOK FOR in a proper daiquiri? Citrus blends involving mint and and sweet Puerto Rico white rum. What do you not want in a daiquiri? You don’t want a frozen mechanical “dak-err-ree” anything. Especially after trying Dolce Italiano’s blueberry!
Instantly, I am transported back to when I was young at the mint farm. The flavor is clear and robust, in the natural & earthen smell that only fresh mint gives off as an odor. Sip again. The taste hits… and then hurts -just enough- to make you want to cool off the back of your tongue, with another sip.
Cool lime is the next flavor. Then lastly, a dance of citrus, with a hint of blueberry. Normally the smell of a drink is not a trump-card, however this one takes me back.
-DOLCE ITALIANO’S ANNOUNCEMENT; THE UPDATES
-DOLCE ITALIANO’S **Ex-Staff** gets honest.
Dolce Italiano is making plans for what is called in the business “vertical integration”. They are laying the foundation to begin growing their own spices and herbs. Control is everything when it comes to bringing the best-flavors to you for Dolce Italiano.
On the bar side, Dolce Italiano staff also hinted of expanding their own smoke flavors in-house. In much the way that whiskey advertisements boast of charring their Maple or Oak hardwood barrels, this process adds depth to flavor. (So, something single malts scotch makers brag about in their own industry, now comes daily in-house at Dolce Italiano.) Coming soon Dolce Italiano will add, Applewood, Cedar & Maple flavor-profiles to their drinks.
Among the ever a greeting crowd at Dolce, The Beef Carpaccio is delicate. The texture is densely flavored. Yet, tender enough to be trimmed by butter knife. That being said, Beef Carpaccio is not for everyone. Savory and sour. With the horseradish & red onions balanced with the cream inside of the three vastly different flavor profiles. Balanced with Parmesan & crisp capers providing surprise!
Note: BEEF CARPACCIO is often a mark of failure for many restaurants. For the dish itself is delicate, in the way that from the kitchen care, ingredients, supplier etc etc, if one point in the process fails, the most delicate food suffers first.
-THE DRINKS;YOUNG FLANIGAN