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Winterlicious at Centro

domesticgodess Feb 13, 2009 06:08 AM

We met for dinner at 7:30 p.m. on a Monday nite...and upon entering the restaurant, the first thing I noticed was that the dining room was FULL FULL FULL.

It was so busy, that there was clearly a delay to take our order, but for some reason I dont mind, coz I think its better than being "rushed" (which I hate).

When the waiter did take our order....I was shocked by how professional he was, how confident, how knowledgeable, how courteous he was. He clearly was interested in ensuring that we had a great dining experience.

He explained each item in detail and was able to recommend the more poplular items.

So..we selected:
Prawn Risotto - which was a champagne risotto with a fresh tomato sauce and sauteed prawns. This dish was delish!!!
Goat Cheese Salad - roasted red petter and portobello mushrooms w/pesto.
This dish was a small appetizer but with HUGE flavor.

For Mains, we selected:
Pork Tenderloin with red lentils, gooseberry chutney, and rosemary jus. EXCELLENT.
Baked Miso Glazed BC Cod with a a mango salsa, bok choy, and wasabi mash. EXCELLENT
Butternut Squash Ravioli..w/baked leek and parmesan, white truffle essence. HEAVEN.
(however it did not have "plate appeal"...i.e way too white!! needed some type of garnish.)

For Dessert, we selected:
Orange Spice Creme Brulee..(which I tasted and did not finish)
Chocolate Truffle Tart w/pomergranate sorbet....YUM.

When our waiter, Kelly, noticed that I did not finish my creme brulee "he asked if I didnt like it AND what can we do to improve the dessert"....
WOW...I was so impressed by this comment!!
I replied that I didnt like the flavor or the consistency.
He then added "let me make the experience better for you and offer you and your guests, complimentary ice wine",
Once again, we were impressed.

We lingered and lingered...i.e it was 10:50 when we left.

When we looked at the bill..our lovely waiter, Kelly, took the wine off the menu as an additional bonus to an already perfect meal.

Summary: FANTASTIC.

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