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Pinocchio - Carpaccio lovers

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Anne H. Mar 1, 2001 02:40 PM

I ate at Pinocchio last weekend and have to recommend the outstanding carpaccio to those who love this dish. They made the right way. Most places freeze the meat and use a meat slicer to make paper thin slices. This is hand cut and pounded. I have not had hand pounded carpaccio since I made it myself. The portion is large, the garnishes tasty, quail egg, caper berries.

We also had the polenta with mushrooms, which I liked quite a bit, and my polenta loving friend said was some of the best around. The fennel and artichoke salad was only disappointing because there was very little evidence of the artickoke. I had a nice grilled swordfish dish, very charred on the outside with some really nice, but salty mixed baby brasing greens and a little pile of capers and mashed potatoes that seemed to have anchovies in or under it. This could have been really great but for a couple of tweaks; I would have like the fish a tad less done (critical with swordfish), the plate was a bit too salty. Still, it was very good and I'd have it again. My friend has the breaded pork chop with cherry tomato salad, that was not my kind of dish. We ended with an apple tart I didn't think much of but my friend really enjoyed.

The place was busy and loud-ish. Service was outstanding, professional and warm. Our server was an Asian woman I really liked, she was a pleasure. The GM, the chef and the host were circulating the room. I loved sitting in the comfortable padded chairs.

We had a hard time deciding what to order because there are so many things that sound good. I wanted to split a pasta dish, but it would have been too much. I meant to eat the chef's divine risotto, but will have to catch it next time. The portions are really large, so I may do a more grazing type menu next time and split a main dish, like that fish which was a big portion. We could not eat everything.

Also, they have tripe ala Romana for those interested.

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    Melanie Wong Mar 2, 2001 08:18 PM

    This is very good news, Anne! I'd always found Splendido to be a reliable meal and wondered what the chef could do in a smaller venue.

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