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Saturday, March 04, 2006 

Food that tastes as good as it looks

Went out with friends for a lunch at Ristorante Da Valentino today, I'd heard about this Italian restaurant nestled among the homes off Rifle Range Road but had yet to check it out till today. I'll let the pictures do the talking. Attentive service, great food, and wonderful ambience, I give it a big thumbs up.

Even the darn bread roll was great. Warm firm crust with a melt in your mouth center. Accompanied with a spicy pesto which hints at the amount of garlic to come in the main courses.

Simply called Salad of the Day, and boy, what a salad it was. Fresh tomatoes, rucola, roasted artichokes, eggplant and pepper tossed in a light balsamic dressing. Topped off with delicate slivers of fried Calamari and parmesan. Simple and totally yummilicious.

The Beef Carpaccio was one of the bestest I've had, not that I've had that many anyways. How do they get the slices of beef so thin?

Pasta Nero, cooked a little unusually in a cream sauce with chunks of crabmeat. But hey, no complains from me, it rocks my boat.

Some pasta thingy, was a little bland but with a bit of improvising (emptied half a glass of wine into it, out of sight of the head chef who was trolling the dining room) and hey presto!

Wow whee! I absolutely loved the egg bit. It's not often you find a pizza done this way around these parts. Best Pizza Bismarck I've had since my last visit to Italy a couple of years back.

Hand picked by Mrs Sanguine, this white washed everything down with class. Mr Sanguine isn't much of a wine guru, nor a food guru for that matter. You can probably tell from his highly untechnical description of his lunch.

I would probably have described lunch as "yum yum".

Thanks for another review. I still haven't gone to Botak Jones yet!

I think the post falls short of a "review" by miles! Suffice to say we enjoyed ourselves tremendously over lunch and didn't weep when the bill arrive.

Go do Botak Jones soon before the prices go up some more.

I've never seen or heard of an egg on pizza....I'm intrigued.

And if you really want to know how they get the carpaccio so thin - they freeze the tenderloin of beef and then slice it. It keeps it in form and won't tear apart that way. As seen on TV:D

i love i love i love i love Valentino's squid ink pasta, lobster linguine, rack of lamb, and... just about everything, even the dubiously named 'chicken passed out in a tube'.

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