Eating Out RESTAURANT REVIEW
Empire not quite on fire Grill and bar charms with its outside oasis, but the kitchen is inconsistent by Dale F. Bentson
Kelsey Kienitz
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Patrons at the Empire Grill & Tap Room’s mahogany bar.
DINNER BY THE MOVIES AT SHORELINE’S
Pizzeria Venti ys
lida o H y p Hap
fter nearly 20 years, Empire Grill & Tap Room still boasts the best al fresco dining spot in the area. It’s a spacious, well-caredfor oasis with bubbling fountain, climbing wisteria, fragrant jasmine, showy trumpet vines and shades of green dotted with flowers everywhere, at least in warmer months. It’s a tad chilly in winter but propane heaters make temperate days doable. Inside, the decor doesn’t disappoint. Stylish wood chairs flank a long, linen-lined banquette opposite the 36-foot-long Honduras mahogany wood bar. The lighting is chic as are the overhead paned ceiling tiles. The only distractions, other than groups of loud men hugging the bar at times, are the corner TVs dedi-
cated to sports. Despite the patio’s tranquility, inside is still a barroom. The menu is sturdy, better than bar food, often approaching solid restaurant fare. But Empire underachieves food-wise, not always, but often enough to notice. One day at lunch, with the place sparsely filled, I was presented with a menu that was badly stained. Not a great calling card for a just-arrived patron. The menus were paper, too, so why not a crisp clean one? Most of the fare tasted fresh, but one evening, the Empire chocolate cake ($7.50) was covered with chocolate sauce to disguise the somewhat crusty edges indicative of a cake not the freshest. The pecan pie ($7.50), on the other hand, was deliriously (continued on next page)
The History Of Pasta Alla Norma This dish is named for the main character in the Vincenzo Bellini opera “Normaâ€?. Most people actually call this dish Pasta ccâ Norma. This is incorrect because “ccââ€? in the Sicilian dialect means “withâ€?, thereby making Norma an ingredient, such as “Pasta with zucchiniâ€?, which is deďŹ nitely not the case. This dish was dedicated Maestro Bellini and Pasta a la Norma or Pasta Norma-style, refers speciďŹ cally to this dish and the composer who was from Catania. The authenticity of this classic dish is beholden to the quality and abundance of the sauce, and above all, to the salted ricotta. This is a non-optional, essential ingredient of the dish. If you cannot ďŹ nd Ricotta Salata, you must move far away, for you live in barbarism! Please forgive me‌I am nothing without good pasta. From our kitchen to yours. Giulia Grisi as Norma in 1831 Buon appetito!
Pasta Alla Norma Tomato sauce-from scratch s 4BLS %XTRA VIRGIN OLIVE OIL s CLOVES CHOPPED GARLIC s OZ CAN CRUSHED TOMATOES s FRESH BASIL LEAVES TORN INTO SMALL pieces s SALT AND PEPPER SautĂŠ garlic in olive oil until translucent. Add tomatoes and basil. Stir and cook for 10 minutes. Salt/pepper to taste. May be made ahead and refrigerated or use a good quality jarred sauce
1390 Pear Ave., Mountain View (650) 254-1120 www.mvpizzeriaventi.com
Hours: 9 a.m. to 9 p.m. Monday through Thursday 9 a.m. to 10 p.m. Friday through Saturday 9 a.m. to 9 p.m. Sunday
s 4BLS %XTRA VIRGIN OLIVE OIL s POUNDS EGGPLANT PEELED AND CUT into 1� cubes s OUNCES CUP RICOTTA SALATA grated s &RESH BASIL LEAVES TORN BY HAND s 0INCH CRUSHED RED CHILI PEPPER SLICED [or dried akes] s 3ALT s POUND SPAGHETTI
To cook: In a large skillet over medium high heat, fry the eggplant cubes and red pepper akes in olive oil until eggplant begins to soften and caramelize. Drain off any excess oil and add tomato sauce and reduce to medium heat Bring a large pot of salted water to a boil and cook the spaghetti al dente, drain retaining some of the pasta water, and transfer to a large bowl. Check sauce and add pasta water if sauce appears too dry. Pour sauce over the spaghetti and toss with the salted ricotta and torn basil leaves Serve with grated Pecorino *>Â?ÂœĂŠ Â?ĂŒÂœĂŠ7iiÂŽÂ?ÞÊUĂŠ iVi“LiÀÊÓÎ]ÊÓ䣣ÊU Page 21