32368 Thu Nov 04 18:51:45 -0800 2004 1 1 San Francisco Bay Area 0 143317 FYI: an ongoing event that may be of interest... Bacco Ristorante in Noe Valley S.F. is offering a special menu of the food and wines of Sardegna (Sardinia) now through Nov 6th. It's a four course meal for $50, or $70 with wine pairings from the Argiolas winery (one of Sardenga's finest, according to Gambero Rosso at least). The wines are also available by the glass for about $8 each. They did something similar to this last year but I missed it. Anybody go? I've never been to Sardenga, but I did a bit of research and learned that the traditional foods of that island are actually mostly pastoral/terrestrial dishes developed in the inland areas; seafood is only a recent development as few inhabitants have historically lived along the coast due to the constant threat of invaders. But half of this menu is seafood, and a bit repetitive with the saffron. Last year the flyer noted that a guest chef was cooking, but it doesn't say anything this year, so I'm wondering if the regular Venetian chef is doing the cooking instead. I'm also a little confused by the same wines apparently being repeated throughout the meal. But I'm probably going, despite those reservations. Here's the menu, retyped from the paper copied I pick up: Insalata di Finocchi con Olive e Pecorino Stagionato Fresh fennel salad with black olives, oil cured sun dried tomatoes, and shaved imported Sardinian pecorino (Vermentino di Sardenga Cosamolino) Cozze alla San Gavino Saute mediterranean mussels with tomato, white wine, basil, and saffron (Rosato) ----------------------------- Malloreddus alla Campidanesa Small Sardinian pasta shells with tomato, Sardinian spicy sausage, saffron, and grated pecorino cheese (Monica di Sardegna Perdera) Sa Fregula con le Arselle Toasted Sardinian semolina with fresh clams, white wine, saffron, and clam broth (Vermentino di Sardegna or Rosato) ----------------------------- Filetto di Dentice in Bottaggio Saute filet of gulf snapper with white wine, onion, almonds, golden raisins, and saffron (Vermentino di Sardegna) Agnello ai Carciofi Braised lamb with fresh artichokes (Connanau di Sardegna Costera) ----------------------------- Panna Cotta alla Saba Eggless custard with imported Sardinian saba syrup (Vin Cotto di Cannonau) Pecorino Maturo con Miele di Castagno Aged Sardinian pecorino cheese drizzled with imported chestnut honey (Costera) ************************************************* Disclosure: I remain unbiased regarding Bacco, though since I talk about it often I will go ahead and describe my relationship with them. I have eaten there several dozen times over the past six years, so I would consider myself a "regular." I refer to and speak to a few of the waiters by their first name. I occasionally get extras when I dine there--e.g., a free glass of wine or dessert--due in part, I'm sure, to generous tipping. But I have no relationship with anyone at the restaurant that extends beyond the few hours I spend eating there, nor do I have any financial interests. As far as I know, they are not aware that I read or post to Chowhound. Link: http://bacco.citysearch.com Thu Nov 04 18:51:45 -0800 2004 0 nja 1 143542 Summary: Rather underwhelming on most fronts. This favorite neighborhood Italian restaurant that does well with simple dishes just didn't have the ability to put together a special event like this. We tried all of the dishes on the above menu. In general I found the dishes enjoyable but nothing was extra-delicious. The fennel salad, Sardinian sausage with pasta, and snapper were the best dishes. The lamb--somewhat tough cubes of meat with mealy potatoes all covered in gravy--was definitely the worst. The panna cotta had nice clean vanilla and cream flavor but was far too firm. The cheese and honey were flavorful but the cheese was sliced into smooth wedges rather than broken into ragged chunks that I think would have been better for this dish. The wines were in fact rather redundant. Three glasses of the same vermentino, as good as it was, was a drag. We could have had the rosé a second time but we didn't care much for it. The monica and conannau were both very nice, with our favorite being the cherry and spice (almost like a cross of pinot noir and zinfandel) of the monica. The vin cotto was an interesting mulled wine with abundant aromas of cardamom and citrus zest. The wines were served in small, cheap glasses filled close to the top; definitely not a ideal way to experience the wines. Service was excellent as always. The owner spent a good deal of time at our table telling us about the wines. Frankly, if this had been my first meal at Bacco, it might have discouraged me enough to never return. But luckily I know they do a number of other things well. Right now they are serving a risotto with roasted squash and gorgonzola, which I'm looking forward to trying. -Nick Mon Nov 08 13:40:40 -0800 2004 143317 0 nja