kind of pedestrian diner doesn’t like a trattoria? Not
me. When I go to Delfina, I know there’s good food afoot.
Style Artichokes ($10):
I could choke these arty flowers down all day. The prickly bits are cut off, so all that is left is the yummy meat and delicate inner petals. They cook them in peanut oil and finish them in olive oil, shower them with mini ribbons of julienned mint leaves and serve them with wedges of lemon. These are a winner.
They make this tasty meat tube with a good balance of flavor. The texture is perfect due to the correct ratio of fat (lots) to lean. The high quality ingredients shine in this simple plate of thinly sliced charcuterie with radioactively giant caper berries which provide a tang that cleanses your palate for another meaty bite.
fried spring onions ($5.00):
These little onions were sweet and crisp since they were so fresh. They tasted a little greasy, but I forgave them.
Monterey Bay sardines and fennel salad ($7.75):
Beautifully butterflied these little fish were gorgeous on their bed of fennel, cucumber and radish. The wild fennel oil was poured a little too generously, but it's overflow didn't soak into the veggies, so it didn't really matter. I wish that there was more cucumber and radish and that the fennel was sliced on a thinner setting of the mandoline, but that would just be getting overly picky.
lamb with polenta and fava beans ($25):
These people know that you shouldn't cook lamb too much. It came bloody rare (yea!) My only complaint is that it had a high gristle factor, but hey, that means it was happily hopping around in the field before it became my dinner. The fava beans were great (even with a nice Barolo) I appreciated the nice helping of these (since you have to take these little guys out of their pods and then out of their little bean covers too - very prep intensive). The tasty polenta was topped with a fried sage leaf.
panna cotta ($7.75):
Delfina's a fun place to go with a group
and order a bunch of items to share. Other dishes that I love include
the lamb ragu, chocolate ice cream profiteroles and their sorbets.
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