Jul 26 2008
A tale of two cities…
It was the best of times it was the worst of times.
Palo Alto vs. Los Gatos
In this corner from Palo Alto the Italian Stallion: Il Fornaio and in the other corner from Los Gatos the Hoppin’ Jalepeno: Pedro’s Cantina. Yes, two different cuisines. Yes, two different levels of service. Yes, two different scales of pricing. Mismatch, let’s see!
Bring it on! Cage Match!
Wednesday night dinner for three at Il Fornaio. People dressed nicely, several tables of men looking like they’re in talks about trading and trafficking women. A table on the patio was very lovely, bread and oil vinegar very tasty. 2 glasses of white wine ordered and brought by transferable carafe which I thought at the time was genius (because of the tall wine glasses that probably cost them a few profits when they often broke—my speculation on this type of wine service.) The wine was on the warm side and this was noticed more when the third glass was ordered and sipped from. The third glass was very tasty and the proper temperature made all the difference in the world. (At $8.50 each glass=$25.50 for the 3 glasses and maybe, a 2.5 oz pour in each, maybe. It should at least be at the proper temperature)
The temperature was discreetly mentioned to the waiter. He apologized, but did mention that some people prefer their white wine warm because they get more flavor from it—so more of a you’re an idiot and an excuse than an apology.
Hello! I was pointing out that I am not one of those people and don’t try to infer that there’s something wrong with me! I was hoping for him to remove said glasses of warm wine and return with some properly chilled wine! Or at least offer!
We did end up ordering a bottle of the same because no properly chilled replacement glasses of wine nor compensational glasses were provided! He pointed out that he would get a wine chiller for our bottle because he was doing us a favor.
Enough about the wine.
I had the beet salad with shaved parm over arrugula—yummy! Very nicely done!
For dinner I had chicken cannelloni that was described on the menu wonderfully, however was flat, not impressed at all! I did have to wait for at least 5 minutes and had to call over to the waiter who never checked back to ask for some fresh grated cheese—I did observe these hunks of cheese being dragged around the dining room to be grated table side for other peoples plates. Oh, after cheesing me, he let me know without my asking that the bus person really should have been over to cheese me.
I was really disappointed in the flavor, even going as far as saying that Pasta Pomodoro is far superior! I had the displeasure of tasting the HA Lobster Risotto. Ha! is for the lobster I don’t believe was in there. Ha! is for the flavor that was nonexistent. And Ha! is for the quality of the cooked risotto itself! Risotto is a delight don’t offer it if you can’t prepare it! The food was eaten more out of sheer hunger than enjoyment!
Dessert I tried was a double layered Chocolate topped Vanilla bottomed Creme Brulee—was very creamy and delicious.
The company at the table was superb and that means excellent! I didn’t pay the tab, so I don’t know if the warm wine was comped as in complimentary, but I doubt it. After all some people prefer it that way!
Now, for Pedro’s Cantina in Los Gatos. Middle of the day, waiting for hair to be cut and styled, wandered in just shy of crappy hour. Was joined one Cadillac Margarita in. The Cadillac was on the rocks very well mixed and liquored up! Sean the bartender was friendly accommodating non intrusive—Good freaken bartender! Free chips and salsa—very delicious. By the way they were $7.50 each!
My lovely iChef colleague ordered chicken nachos which was recommended to her by her hair person and what a fantastic surprise! Everyone loves nachos, but who actually likes picking up one chip that has be joined at the hip of the chip by all his brothers, sisters, the whole freaken family—well, not me, we are not animals! The nachos at Pedro’s are far from the ordinary mess of chips, with assorted colors of crap glued together with cheese! Nachos at Pedro’s I highly recommend! Each tortilla chip is its own individual tapas delight. A little chicken, a little salsa, guacamole, sour cream, and cheese—ooh-lala! The best rendition of nachos I’ve had outside my own!
As it was now the happiest of hours a Negro Modelo was in order and they brought out the crappy hour fare—chicken enchiladas with rice and beans. The chicken enchiladas blew away the cannelloni from the night before! How is that? Even Pedro’s crappy hour food was more tasty and at a price that can’t be beat!
Pedro’s in Los Gatos the clear winner, kicked Il Fornaio of Palo Alto’s butt—it wasn’t even a contest, it wasn’t even close. I will definitely be back to Pedros and recommend you go there!
Message to Il Fornaio—Fancy and expensive doesn’t mean better!
And I will probably give Il Fornaio a second chance based on previous positive experiences… Restaurants do have off nights—but I will be watching and reporting! Will you be ready? You don’t want to screw up twice!
—iChef
Yummmm! You can’t beat good risotto. Too bad you didn’t get any. I had that same experience here. It was a very expensive restaurant that my daughter was doing her internship at. I thought they must have fabulous risotto. Boy, was I disappointed. I make way better myself, which reminds me, I haven’t made it in while. Maybe tonight.
GAIL!
Thanks for stopping by!
Did you follow through with the making of the risotto? So, how did it turn out? Details! Details!
We almost went out last night and then I got this Curry Soup with Lemon Grass, Halibut, Fennel and Fresh Herbs from the garden, in my head and before you knew it I was at he store buying ingredients (except for the fresh herbs from the garden.) Just as I imagined it—delicious!
I might be posting the recipe shortly!
—iChef
Yes, I did follow through. I threw some chicken and zucchini on the grill and made Parmesan Risotto. It was wonderful, if I do say so myself.
The curry soup looks fabulous. I don’t know if I have it in me to make it. It seems a bit ambitious and I am but a humble cook. I’ve spent the last two evenings going through my old cooking magazines and ripping out recipes that I might like to make someday. Hopefully, I’ll be inspired to cook tonight…but I doubt it.
Gail that risotto sounds delicious! Don’t let that little old soup scare you. You can do it! Just be one with the soup and you will soon find yourself enjoying the soup!
—irascibleChef
But the “little old soup” does scare me. Though I have to admit, risotto scared me before I tried it and now I realize it’s quite easy, just time consuming.
I’m off to make a Jell-o salad with lemon Jell-o, applesauce and cinnamon candies. It’s much closer to my speed.
lol!
As long as you keep trying!
Here’s a secret: mix things that you wouldn’t think would taste good together and taste. You will find that somethings weren’t meant to be together like peppers and dill, but you will also find that things like grape jelly mixed with ketchup make the foundation for an awesome barbecue sauce!
—iChef