Ristorante Divino

Had dinner last week at Ristorante Divino. Chef Bertrand took very good care of me. Here are my notes from the evening: Dinner at Ristorante Divino, Chef Bertrand Gilli June 3, 2015 Amuse-bouche --Grilled Scallop --Fresh Asparagus --Candied Bacon --Tomato Chutney ----Playful, light, fresh, tart, balanced ----Scallop perfectly grilled, light caramelized crust, tender, juicy inside ----Hints of flavors to come Appetizer --Braised Pork Cheek --Sauté Chanterelles --Lima Bean - White Corn Succotash --Bourbon reduction jus ----smokey, creamy, aromatic, light, fun textures ----Beautiful presentation ----Cheeks were smoky, fall apart tender, succulent, melt in your mouth good ----Succotash was combined with some great aromatics, which balanced the smokiness of the cheeks ----the Chanterelles were the lagniappe of the dish; great texture and structure was a playful contrast to the tender cheeks ----all was tied together by the light but indepth flavor of the bourbon jus Salad --Hydroponic Bib Lettuce --Blue Cheese dressing --Candied Bacon -- Roma Tomatoes ----Local ingredients ----Tomatoes, lots of great flavor and heartiness ----Dressing bright; good balance between blue cheese tartness, candied bacon sweetness and creamy mayonnaise (?) base Sautéed Snapper --A light sauté gave the fish a slightly caramelized crust with a tender, moist fillet --tomato chutney was sweet and aromatic which enhanced the flavor of the fish --Grilled mushrooms and baby carrots bought some fun textures into play --Delicious sautéed artichokes and companioning artichoke sauce brought the dish together into a successful entrée Dessert (Deconstructed Snickers Bar) --chocolate-peanut-caramel goodness. ----surprisingly light and creamy ----caramel sweetness was balanced by the crunchiness of the peanuts, a dark chocolate mousse and two layers of dark chocolate ----a nugget representation layer was light but structured and nailed the Snicker Bar remake