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PROMOTION • ADVERTISING • FOOD • DRINK | By Mar ti Eber t-Wood
Dolce Vita Shanghai Pork.
DOLCE VITA
Photo by Michael Davis
D O LC E V I TA B O A S T S A N E C L E C T I C M E N U
D
olce Vita serves eclectic fare along the Connective Corridor across from Syracuse Stage. The menu lists entrees from a variety of countries, so we brought along our summer visitor from Japan, Akie, to see what she had to say about the offerings. She did a great job ordering as we left the selections entirely up to her. Akie started us off with the tomato and basil bruschetta served over salty/peppery toast. We shared a lightly fried crab cake with panko breadcrumbs; watch out for the spicy chipotle aioli. The stars of the grilled Caesar salad are the little blackened capers that are a peppery explosion in your mouth. The restaurant serves some outstanding, chewy, lightly crusty white bread with an ever-changing flavored butter. On the night we were there, it was a yummy garlic pepper butter. My tequila lime tilapia was crispy and served with horseradish pepper risotto (serious comfort food) and grilled asparagus. After we explained what “marsala” was, Akie ordered the chicken marsala with garlic mashed potatoes and vegetables. In her struggle to describe the dish in English, she came up with the word “balanced,” indicating that everything went well together. I guess you could say it was a feng shui dish. If you like the taste of poblano peppers, the ranchero chicken is for you: a cheese and pepper stuffed breast covered in a fiery cream sauce. The blackened salmon finished with a coconut cream reduction started out buttery and ended with heat.
907 E. GENESEE ST. SYRACUSE, NY 13210 475-4700 INFO@DVCUSE.COM
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08.13.14 - 08.19.14 | syracusenewtimes.com
My niece Marie decided we should “risk the calories” and order three desserts. The selection was presented to us by Dana Marion, our server, and before she could even begin her explanation, Akie’s finger swooped out and pointed to the chocolate ganache cake. We chose a hazelnut torte and a chocolate cheesecake, as well, fulfilling the desires of the chocoholics at the table. When we accused Dana later of serving us a piece of cake with a large bite missing, she didn’t miss a beat. Looking right at my husband she asked, “Was it good?” With happy hour from 4 to 6 p.m., most nights you will encounter post-work patrons enjoying a cocktail at the bar. Draft beer, wine and specialty cocktails, including the SU-tini (whipped vodka, OJ and blue Curacao), are offered. A new feature is Monday night trivia, beginning at 7 p.m. Already, there are two established tables and other regular players sitting at the bar. We were told that a recent Monday night was packed with people answering (or not) a wide range of trivia questions. Winners leave with a $15 gift certificate to the restaurant. SNT
FAVORITE MENU ITEM: The perfect bread and flavored butter: a simple, tasty pleasure when it is done correctly.