Circumstance
This is a daring creative film. The film maker, Maryam Keshavarz, was born in Iran and later lived in the United States. It was filmed in Lebanon. I still am amazed that they were able to make this film. It certainly could never have been produced in Iran. Just recently I read that two major film makers have been arrested in Iran. The topics here are too controversial for that country .The film won the Audience Choice award at Sundance.
Atafeh and Shireen are two teen age friends. Atafeh is from a middle class liberal family. The parents are professors. They are still very much in love. They have a good standard of living. They drink and have parties.
Shireen is from a more traditional background.
The two girls have a relationship. They always have their heads covered in public. It is almost shocking to see them at the underground clubs they attend. The dancing is sensual and provocative. They drink, take drugs and smoke.
They are stopped by the morality police and taken to jail. The family is able to get the girls out of jail. Shireen is examined by male police to see if she is a virgin.
Shireen’s uncle forces her to marry to protect her name. She marries Atafeh’s brother who has fancied her. He is devoutly religious and doesn’t allow her to play the piano or dance even with the family. Obviously there is conflict in the family between the two girls who were former lovers. Shireen is stunning to look at. At first she is horrified at the fact of marrying. Atafeh cannot accept the marriage at all.
The marriage scene is beautiful to watch. In fact all the cinematography is exquisite. The camera lingers on a shot and you feel the emotion involved in the scene.
There is music throughout the film. Atafeh’s family enjoys the piano. At the club raucous music blares. The music seems to be telling the story.
The repression of women in this society is clearly portrayed. There is also a lot of hypocrisy. The police are paid off. The girls act one way on the street. They are wild and out of control on the dance floor of the club. They are sensual and loving in bed with each other.
This is a daring film and it strikes an emotional note. The political overtones are present. The interpersonal trauma between the girls and amongst the family is very striking.
This is a powerful film and the young writer/ director has a great future before her.
Monday, October 10, 2011
Wednesday, October 5, 2011
What's Your Number
What’s Your Number
This film is not very funny and certainly is not an original idea. It is a romantic comedy that is so predictable I even guessed the ending. Anna Faris plays the part of Ally and she does an admirable job.
Ally has had a lot of lovers. In fact she has admitted to 19. She read an article stating that if a woman has more than 20 love matches she will likely remain single.
Ally gets concerned that she is getting to the end of her list and so she decides to look back at her past lovers to see if she can reconnect with one of them. At first I thought the concept would be fun. And who doesn’t want a little more laughter in one’s life?
Ally has a gorgeous male neighbor. He seems to have more women than even Ally. Every morning he comes to hide in her apartment pretending to be at work until the last evening’s ‘floozy’ leaves. Ally connects with Colin as a good friend. He tries to help her find all those lost 19 men.
There is certainly some humor in looking back on one’s past lovers. It is fun to see how they have changed.
Dave the magician seems to be as annoying as he was in the past. The gay senator actually wants to marry her so that he looks good with his constituency.
Colin works tirelessly to help Ally. You can guess the ending. They really are adorable together. There is a funny scene where they sneak into a basketball court and try to throw the ball into the hoop. If they miss they need to remove a piece of clothing. They both certainly have perfect bodies.
The best line in the film is stated by Ally,” I’m a jobless whore who has slept with 20 guys.”
There is a little more to the plot. Ally’s sister is getting married. We go through the delight of watching her choose her gown. The wedding ceremony and party do provide some humor. Ally’s mother is played by Blythe Danner. Isn’t she Gwyneth Paltrow’s real mother?
I felt empty and disappointed when I left. I think the young actors have talent but the film was a piece of ‘fluff’ and left me wanting something more substantial.
This film is not very funny and certainly is not an original idea. It is a romantic comedy that is so predictable I even guessed the ending. Anna Faris plays the part of Ally and she does an admirable job.
Ally has had a lot of lovers. In fact she has admitted to 19. She read an article stating that if a woman has more than 20 love matches she will likely remain single.
Ally gets concerned that she is getting to the end of her list and so she decides to look back at her past lovers to see if she can reconnect with one of them. At first I thought the concept would be fun. And who doesn’t want a little more laughter in one’s life?
Ally has a gorgeous male neighbor. He seems to have more women than even Ally. Every morning he comes to hide in her apartment pretending to be at work until the last evening’s ‘floozy’ leaves. Ally connects with Colin as a good friend. He tries to help her find all those lost 19 men.
There is certainly some humor in looking back on one’s past lovers. It is fun to see how they have changed.
Dave the magician seems to be as annoying as he was in the past. The gay senator actually wants to marry her so that he looks good with his constituency.
Colin works tirelessly to help Ally. You can guess the ending. They really are adorable together. There is a funny scene where they sneak into a basketball court and try to throw the ball into the hoop. If they miss they need to remove a piece of clothing. They both certainly have perfect bodies.
The best line in the film is stated by Ally,” I’m a jobless whore who has slept with 20 guys.”
There is a little more to the plot. Ally’s sister is getting married. We go through the delight of watching her choose her gown. The wedding ceremony and party do provide some humor. Ally’s mother is played by Blythe Danner. Isn’t she Gwyneth Paltrow’s real mother?
I felt empty and disappointed when I left. I think the young actors have talent but the film was a piece of ‘fluff’ and left me wanting something more substantial.
Starbuck
Starbuck.
It has nothing to do with coffee. I had crossed this film from my must see list because I thought the idea of a sperm donor providing for 533 children was silly madness. I was severely chastised by members of my exercise class. They told me it was an entertaining, funny and delightful film. They were so correct.
Starbuck was a pseudonym used by David Wozniac, the sperm donor. He believed that confidentiality was guaranteed. David looks like he needs a good shave. He is in debt. He drives a truck delivering meat for his father’s butchering business. His father constantly tells him he does his job poorly. Many would label him as a loser.
David has an attractive pregnant girlfriend. He just doesn’t appear to be the ‘father like ‘material.
An envelope is delivered to David containing pictures and facts from all the recipients of his sperm. Apparently there is going to be a law suit and the children are seeking him out. At first he throws the package away. On second thought he looks at one of the pictures. He follows it up and observes a want to be actor working in a coffee shop. He helps him out in a situation.
He turns over another paper and finds a young lady hooked on drugs. He goes to her defense and gets her out of rehab. He gives her the confidence she was lacking. Over and over again he meets the young people he secretly fathered. He makes an impact on their lives. He is especially proud of the famous soccer player. David also plays soccer and you can imagine him thinking that his genes have created this soccer star. He gives money to a street musician and encourages others on the street o donate.
More importantly he begins to change. He becomes softer and more worthy. At one point he states,” I have never been so happy in my life.”
There is so much humor. His lawyer pal is very funny and adds much to the story.
David is threatened with a court case. He is called a pervert. He hears people talking about Starbuck, not knowing it is really David. He hears someone say,” Imagine being known as Sergeant Pecker all your life.” Even his own father calls him ‘El Masturbator’
The group of young people comes to his aid as he had done for them.
The story is touching. I enjoyed watching the character development. The French Canadian film industry produces many fine films. This is another one worth watching. Apparently it did win an award at the Toronto Film Festival 2011.
It has nothing to do with coffee. I had crossed this film from my must see list because I thought the idea of a sperm donor providing for 533 children was silly madness. I was severely chastised by members of my exercise class. They told me it was an entertaining, funny and delightful film. They were so correct.
Starbuck was a pseudonym used by David Wozniac, the sperm donor. He believed that confidentiality was guaranteed. David looks like he needs a good shave. He is in debt. He drives a truck delivering meat for his father’s butchering business. His father constantly tells him he does his job poorly. Many would label him as a loser.
David has an attractive pregnant girlfriend. He just doesn’t appear to be the ‘father like ‘material.
An envelope is delivered to David containing pictures and facts from all the recipients of his sperm. Apparently there is going to be a law suit and the children are seeking him out. At first he throws the package away. On second thought he looks at one of the pictures. He follows it up and observes a want to be actor working in a coffee shop. He helps him out in a situation.
He turns over another paper and finds a young lady hooked on drugs. He goes to her defense and gets her out of rehab. He gives her the confidence she was lacking. Over and over again he meets the young people he secretly fathered. He makes an impact on their lives. He is especially proud of the famous soccer player. David also plays soccer and you can imagine him thinking that his genes have created this soccer star. He gives money to a street musician and encourages others on the street o donate.
More importantly he begins to change. He becomes softer and more worthy. At one point he states,” I have never been so happy in my life.”
There is so much humor. His lawyer pal is very funny and adds much to the story.
David is threatened with a court case. He is called a pervert. He hears people talking about Starbuck, not knowing it is really David. He hears someone say,” Imagine being known as Sergeant Pecker all your life.” Even his own father calls him ‘El Masturbator’
The group of young people comes to his aid as he had done for them.
The story is touching. I enjoyed watching the character development. The French Canadian film industry produces many fine films. This is another one worth watching. Apparently it did win an award at the Toronto Film Festival 2011.
Pizza e Pazzi
Pizza e Pazzi 1182 St Clair Ave West 647 352 7882
This restaurant is the latest authentic Neopolitan pizza restaurant in the city. It requires special training and papers to certify the chef in preparing this style of pizza. The pizza cooks in less than a minute. It is delicious and available with many toppings.
This is a charming venue. At the front of the restaurant the natural brick walls are exposed. At the back of the dark grey walls and the large mirrors offer a sophisticated tone. We loved this place at first sight. We were warmly greeted. The attention and service was excellent.
This was a special celebration. Alex and I try to dine out weekly. We both love pizza and I promised him a pizza feast before he heads out to the Banff School Of Music next week. He plans to study, compose and play his jazz guitar for the nest 12 weeks. I can’t tell you how much I will miss him. His mother, Kathy, has just had a knee replacement less than 2 weeks ago. She did valiant duty to even attempt this outing. I don’t know how she did it. It was so wonderful to have the family together with Alex’s delightful beautiful girlfriend, Val.
While waiting for my guests to arrive I had a chance to chat with Ian, our server. We valued his wine recommendation. He also informed us of the most popular pizza and dessert choices. He told me this is a new restaurant and I could see it is thriving. All the staff is from Italy. The foccacia bread is home made and so delicious. Even though we knew we were having pizza we ate three servings of that fantastic bread. The bottles of olive oil and the balsamic vinegar are of the highest quality.
Pizza Rosse choices are prepared with a san marzano tomato base. The Margherita Verace is one of the most popular. It is served with extra virgin oil, mozzarella di buffalo dop and basil.($13.00) Diavola is topped with spicy salami, basil, extra virgin olive oil and Ontario fior di latte.($14.00) My Vegetariana featured grilled eggplant, zucchini, peppers and basil. The fior di latte cheese and extra virgin olive oil made it creamy, tasty and so delicious.($14.75) The Ai Tre Funghi Trifolati offered three kinds of wild mushrooms, pepper and fior di latte.($19.00) Napoletana is a house favorite with anchovies, black olives, mozzarella di bufala dop and basil.($14.75)
We shared a tasting of each pizza. Some of the pizzas were covered with fresh arugula. I love to eat my salad on the pizza. We all agreed that every pizza was delicious. Don’t forget to ask for the hot and spicy olive oil. It really brings out the flavors.
Pizze Bianche is prepared with a white base. Valtellina is topped with bresaola, baby arugula, extra virgin olive oil, shaved parmagiano and a splash of lemon juice and basil.($19.75)
Gamberetti e Rucola offers shrimps, arugula, cocktail sauce and extra virgin olive oil.($19.75)
Pasta dishes are also offered on the menu. Pasta Alla Carbonara is prepared with spaghetti in a creamy egg sauce with gran padano, pancetta and black pepper.($14.00)
Gnocchi, Gamberetti E Zucchine sounds so delicious with shrimp and zucchini tossed in an extra virgin olive oil and finished with a touch of san marzano tomato sauce.($!4.00)
The Tiramisu Con Fragole was served in a large stemmed glass. The strawberry puree and zambaione cream was served between layers of savoiandi biscuits topped with strawberries Yummy! It was a great evening of delicious food enjoyed with the family.
This restaurant is the latest authentic Neopolitan pizza restaurant in the city. It requires special training and papers to certify the chef in preparing this style of pizza. The pizza cooks in less than a minute. It is delicious and available with many toppings.
This is a charming venue. At the front of the restaurant the natural brick walls are exposed. At the back of the dark grey walls and the large mirrors offer a sophisticated tone. We loved this place at first sight. We were warmly greeted. The attention and service was excellent.
This was a special celebration. Alex and I try to dine out weekly. We both love pizza and I promised him a pizza feast before he heads out to the Banff School Of Music next week. He plans to study, compose and play his jazz guitar for the nest 12 weeks. I can’t tell you how much I will miss him. His mother, Kathy, has just had a knee replacement less than 2 weeks ago. She did valiant duty to even attempt this outing. I don’t know how she did it. It was so wonderful to have the family together with Alex’s delightful beautiful girlfriend, Val.
While waiting for my guests to arrive I had a chance to chat with Ian, our server. We valued his wine recommendation. He also informed us of the most popular pizza and dessert choices. He told me this is a new restaurant and I could see it is thriving. All the staff is from Italy. The foccacia bread is home made and so delicious. Even though we knew we were having pizza we ate three servings of that fantastic bread. The bottles of olive oil and the balsamic vinegar are of the highest quality.
Pizza Rosse choices are prepared with a san marzano tomato base. The Margherita Verace is one of the most popular. It is served with extra virgin oil, mozzarella di buffalo dop and basil.($13.00) Diavola is topped with spicy salami, basil, extra virgin olive oil and Ontario fior di latte.($14.00) My Vegetariana featured grilled eggplant, zucchini, peppers and basil. The fior di latte cheese and extra virgin olive oil made it creamy, tasty and so delicious.($14.75) The Ai Tre Funghi Trifolati offered three kinds of wild mushrooms, pepper and fior di latte.($19.00) Napoletana is a house favorite with anchovies, black olives, mozzarella di bufala dop and basil.($14.75)
We shared a tasting of each pizza. Some of the pizzas were covered with fresh arugula. I love to eat my salad on the pizza. We all agreed that every pizza was delicious. Don’t forget to ask for the hot and spicy olive oil. It really brings out the flavors.
Pizze Bianche is prepared with a white base. Valtellina is topped with bresaola, baby arugula, extra virgin olive oil, shaved parmagiano and a splash of lemon juice and basil.($19.75)
Gamberetti e Rucola offers shrimps, arugula, cocktail sauce and extra virgin olive oil.($19.75)
Pasta dishes are also offered on the menu. Pasta Alla Carbonara is prepared with spaghetti in a creamy egg sauce with gran padano, pancetta and black pepper.($14.00)
Gnocchi, Gamberetti E Zucchine sounds so delicious with shrimp and zucchini tossed in an extra virgin olive oil and finished with a touch of san marzano tomato sauce.($!4.00)
The Tiramisu Con Fragole was served in a large stemmed glass. The strawberry puree and zambaione cream was served between layers of savoiandi biscuits topped with strawberries Yummy! It was a great evening of delicious food enjoyed with the family.
A Matter of Taste: Serving up Paul Liebrandt
A Matter Of Taste: Serving Up Paul Liebrandt
Foodies everywhere note this film. Your eyes and stomach will be feasted. It is a glorious story of success and the challenge to be star in the culinary arts. I’m not even sure I would want to taste the concoctions created by Paul Liebrandt but I certainly loved looking at the aesthetics. Chocolate covered scallops, bacon sorbet and mackerel tartare are not on my list of foods to try.
This film was made over many years. We see the young creative chef rising in his career. He was born in Rhodesia and raised in England. He attended boarding schools and claims there was no love for that horrible food. He was trained by classical French chefs
He strives for a relationship between flavors. A ball of apple sorbet is beautifully plated. He then pours olive oil over the concoction. The verdict was superb but I don’t plan to try it in the near future.
Paul was the youngest chef to get 3 stars for his outstanding gourmet cuisine. He talks about starting from a classical base and then ‘tweaks’ a little change and leaves a little something out. He loves the buzz in the kitchen.
Paul does not yell and scream. He never throws anything at this staff. He is intense and very serious. He also had a sense of humor and often had a smile on his face. We see the difficult challenge in working in a top line restaurant. The staff works over 12 hours daily. There is no time for a social life. Paul does eventually find a lovely woman who works the front of his restaurant. She is a great balance for his intensity.
He was a 2 star chef at Gilt in New York City. A critic wrote that there were too many layers to his food. He later was fired.
He had a job for a short while creating cocktails. That was fun to watch and I was craving a sample.
He finds a backer who totally supports him and that is the beginning of Corton. We see all the action in creating the physical space. The chefs work to create the menu. I was fascinated to see how many people actually worked behind the scenes.
The tension builds as the restaurant prepares to open. There is one goal and that is to achieve three stars from the restaurant critic Frank Bruni. The staff is always alert when checking the reservation listings. Frank Bruni uses pseudonyms. When he does come to the restaurant he tries to catch them doing something wrong. He leaves a towel on the floor of the washroom. He also leaves a paper clip on the sink. I sighed in relief when these errors were caught.
There is so much passion in the creation of exquisite food. The audience feels it while watching the film.
I can actually say I was not hungry when I left the film because many of the dishes were majestic to look at but personally would not be something I would want to eat. I still enjoyed watching a master at work It was fascinating to see the interviews with other award winning chefs and food critics. I marvel at the patience and preciseness of the film maker in taking this journey with Paul Liebrandt.
I am so grateful to the TIFF Bell Lightbox for showing so many creative unusual films. This is definitely a winner.
Foodies everywhere note this film. Your eyes and stomach will be feasted. It is a glorious story of success and the challenge to be star in the culinary arts. I’m not even sure I would want to taste the concoctions created by Paul Liebrandt but I certainly loved looking at the aesthetics. Chocolate covered scallops, bacon sorbet and mackerel tartare are not on my list of foods to try.
This film was made over many years. We see the young creative chef rising in his career. He was born in Rhodesia and raised in England. He attended boarding schools and claims there was no love for that horrible food. He was trained by classical French chefs
He strives for a relationship between flavors. A ball of apple sorbet is beautifully plated. He then pours olive oil over the concoction. The verdict was superb but I don’t plan to try it in the near future.
Paul was the youngest chef to get 3 stars for his outstanding gourmet cuisine. He talks about starting from a classical base and then ‘tweaks’ a little change and leaves a little something out. He loves the buzz in the kitchen.
Paul does not yell and scream. He never throws anything at this staff. He is intense and very serious. He also had a sense of humor and often had a smile on his face. We see the difficult challenge in working in a top line restaurant. The staff works over 12 hours daily. There is no time for a social life. Paul does eventually find a lovely woman who works the front of his restaurant. She is a great balance for his intensity.
He was a 2 star chef at Gilt in New York City. A critic wrote that there were too many layers to his food. He later was fired.
He had a job for a short while creating cocktails. That was fun to watch and I was craving a sample.
He finds a backer who totally supports him and that is the beginning of Corton. We see all the action in creating the physical space. The chefs work to create the menu. I was fascinated to see how many people actually worked behind the scenes.
The tension builds as the restaurant prepares to open. There is one goal and that is to achieve three stars from the restaurant critic Frank Bruni. The staff is always alert when checking the reservation listings. Frank Bruni uses pseudonyms. When he does come to the restaurant he tries to catch them doing something wrong. He leaves a towel on the floor of the washroom. He also leaves a paper clip on the sink. I sighed in relief when these errors were caught.
There is so much passion in the creation of exquisite food. The audience feels it while watching the film.
I can actually say I was not hungry when I left the film because many of the dishes were majestic to look at but personally would not be something I would want to eat. I still enjoyed watching a master at work It was fascinating to see the interviews with other award winning chefs and food critics. I marvel at the patience and preciseness of the film maker in taking this journey with Paul Liebrandt.
I am so grateful to the TIFF Bell Lightbox for showing so many creative unusual films. This is definitely a winner.
Via Norte
Via Norte 938 College St 647 348 1116
If I was a condemned person asked to order my last meal it would be my favorite Grilled Tuna at Via Norte. There is nothing like it. I crave it. I salivate thinking about it and need to have a ‘fix’ on a regular basis.
Jose Alves is a master chef and the owner. The other Jose, the manager, does an equally fine job making the clientele feel at home. He is charming and knowledgeable about the food. Both are masterful at their job.
Jose is skilled in preparing all the fantastic food featuring Portuguese dishes. I like to observe what people are eating. On this last visit I went with two friends also devotees of Via Norte. We sat next to a large family who really seemed to know Portuguese food. In fact they told us they dine here often. One even drives from a far suburb for this delectable food. They were enjoying a casserole dish of meat and clams in a most flavorful aromatic sauce.
The Portuguese bread is crusty and delicious. Pour a little extra virgin olive oil and balsamic vinegar and you will find you can’t stop eating it. The home cured black olives also add a great touch before you have even ordered.
I personally never look at the menu. I even tell them on the phone that I would like Tuna for dinner. Two large tuna steaks are beautifully cooked to perfection. The flavor is superb and you can cut it with a fork. There are so many vegetables included on the dish. I ate all the rapini and broccoli. Rounds of potato and sweet potato were so tasty. The white beans were devoured in no time. This portion is sufficient for 2 people but I ate every bit. I couldn’t move but I didn’t care. My friend R also quickly demolished this perfect dish.
R’s husband G, ordered the Grilled Tiger Shrimp and Seared Sea Scallops served with a rice pilaf flavored with dry vermouth and saffron. Needless to say it was spectacular.
I am so excited to see that starting the first week in October there will be a Fix Price menu to celebrate Via Norte’s 1st year anniversary. Three courses will be offered for $30.00. For $50.00 you can also enjoy a wine sampling with each course. For the first offering you have three choices.
Butterfly Grilled Portuguese Sardines, marinated in fresh garlic, coriander, chili flakes are topped with chives and tomato salad. Punheta de Bacalhau is a ceviche of shredded cod salted and tossed with a julienne of roasted peppers, red onions, olives, parsley and extra virgin olive oil. Mildly Spiced Grilled Portuguese Chourico is flamed with Portuguese grappa.
Main courses offer my favorite Pan Seared Yellow Fin Tuna, Pan roasted Fillet Mignon or a Mixed Seafood Risotto. Main courses are accompanied by a selection of steamed vegetables, tossed with extra virgin olive oil.
Don’t stop there. Save room for the Tahitian Vanilla Panna Cotta or The Dark Chocolate Tart served with fresh berries.
The regular menu offers a large variety of dishes. The Herb Crusted Salmon and Pan Seared Tenderloin are just a few of the delectable entrée choices. Salads and Appetizers are plentiful and also make for lighter fare dining.
Sometimes I choose a table by the fireplace in the upper front room. I also have a favorite table near the bar facing the library shelves with all the fine wine. It doesn’t matter where you sit. You will enjoy fine food and great service. That is why I continue to come back.
If I was a condemned person asked to order my last meal it would be my favorite Grilled Tuna at Via Norte. There is nothing like it. I crave it. I salivate thinking about it and need to have a ‘fix’ on a regular basis.
Jose Alves is a master chef and the owner. The other Jose, the manager, does an equally fine job making the clientele feel at home. He is charming and knowledgeable about the food. Both are masterful at their job.
Jose is skilled in preparing all the fantastic food featuring Portuguese dishes. I like to observe what people are eating. On this last visit I went with two friends also devotees of Via Norte. We sat next to a large family who really seemed to know Portuguese food. In fact they told us they dine here often. One even drives from a far suburb for this delectable food. They were enjoying a casserole dish of meat and clams in a most flavorful aromatic sauce.
The Portuguese bread is crusty and delicious. Pour a little extra virgin olive oil and balsamic vinegar and you will find you can’t stop eating it. The home cured black olives also add a great touch before you have even ordered.
I personally never look at the menu. I even tell them on the phone that I would like Tuna for dinner. Two large tuna steaks are beautifully cooked to perfection. The flavor is superb and you can cut it with a fork. There are so many vegetables included on the dish. I ate all the rapini and broccoli. Rounds of potato and sweet potato were so tasty. The white beans were devoured in no time. This portion is sufficient for 2 people but I ate every bit. I couldn’t move but I didn’t care. My friend R also quickly demolished this perfect dish.
R’s husband G, ordered the Grilled Tiger Shrimp and Seared Sea Scallops served with a rice pilaf flavored with dry vermouth and saffron. Needless to say it was spectacular.
I am so excited to see that starting the first week in October there will be a Fix Price menu to celebrate Via Norte’s 1st year anniversary. Three courses will be offered for $30.00. For $50.00 you can also enjoy a wine sampling with each course. For the first offering you have three choices.
Butterfly Grilled Portuguese Sardines, marinated in fresh garlic, coriander, chili flakes are topped with chives and tomato salad. Punheta de Bacalhau is a ceviche of shredded cod salted and tossed with a julienne of roasted peppers, red onions, olives, parsley and extra virgin olive oil. Mildly Spiced Grilled Portuguese Chourico is flamed with Portuguese grappa.
Main courses offer my favorite Pan Seared Yellow Fin Tuna, Pan roasted Fillet Mignon or a Mixed Seafood Risotto. Main courses are accompanied by a selection of steamed vegetables, tossed with extra virgin olive oil.
Don’t stop there. Save room for the Tahitian Vanilla Panna Cotta or The Dark Chocolate Tart served with fresh berries.
The regular menu offers a large variety of dishes. The Herb Crusted Salmon and Pan Seared Tenderloin are just a few of the delectable entrée choices. Salads and Appetizers are plentiful and also make for lighter fare dining.
Sometimes I choose a table by the fireplace in the upper front room. I also have a favorite table near the bar facing the library shelves with all the fine wine. It doesn’t matter where you sit. You will enjoy fine food and great service. That is why I continue to come back.
Monday, September 26, 2011
Osteria Via Stato
Osteria Via Stato 620N State Street, Chicago
1-312 642 8450
Chicago is my favorite American city. I marvel at the finest architecture. I love to look up to the horizon and admire all those magnificent buildings. I like the fact that this city has a vision. The shopping is great and the dining establishments endless and superb.
I was in Chicago for my grandson’s wedding to a very special, beautiful young lady .I wanted everything to be perfect for them. It truly was.
At sunset on a warm exquisite evening they said their vows at the beautiful country club. The ceremony took place by the waters edge. The canopy was shining in light while the full moon looked down on them as if to bless them. She smiled throughout the ceremony and looked into his eyes. They held hands and you knew there was so much love permeating the air. Everything was perfect. All 300 guests enjoyed a magnificent reception on the terrace and later dined in the splendor of the club on gourmet food exquisitely presented.
The evening before the wedding, family and out of town guests were treated to dinner at Osteria via Stato. It was a short walk from the hotels where most of the guests were staying. It is a lovely area with countless restaurants.
It is hard to feast 50 guests and offer superb food. Osteria obviously has done this before. We enjoyed a private room and a very special meal. We were all talking about it the next day as we recalled the exquisite food we had enjoyed.
The appetizers were enough for an enjoyable meal. The Veal Meatballs were devoured in no time. Caramelized Onions were served family style at the table. Green Salad and Olives were just part of the beginning portion of Antipasti
Platters of Farfalle with Walnuts in a Basil Pesto were the best I have ever tasted. The flavor and the texture were perfect. A platter of Pennette with Roasted Eggplant, basil and a spicy pesto sauce was placed on each table. We were dining in style.
Each guest then had the choice of a main course. I salivated over my Pan Roasted Scottish Salmon. It was placed over a ragout of barley and corn. Others had the choice of Chicken Mario which is an Osterio favorite inspired by the chef. Many at my table raved about the Braised Short Ribs. Crispy polenta was offered for vegetarian folk. We were also offered bowls of Calabrian Potatoes and Local Broccoli. The potatoes were crispy and a tasty winner. I am afraid I ate most of the bowl single handed. We just kept eating and everybody agreed the food was fantastic.
We enjoyed a private room but it was obvious that the rest of the restaurant was bubbling with energy also enjoying the finest of Italian food.
The Italian Diner party was the onset of the festivities for this special wedding. The Italian Dinner Party includes the antipasto, pasta and main course. A dessert table was then set up as an extra. We enjoyed Cheesecake, Chocolate Torte and Macaroons as well as copious glasses of fine wine.
The regular prices are very fair and this restaurant has the reputation of being one of the finest. As the wedding proceedings continued I could hear the guests remarking on the special Friday night dinner at Osteria.
The bride and grooms parents are very special people and also good friends. Do they ever know how to plan a spectacular event.
1-312 642 8450
Chicago is my favorite American city. I marvel at the finest architecture. I love to look up to the horizon and admire all those magnificent buildings. I like the fact that this city has a vision. The shopping is great and the dining establishments endless and superb.
I was in Chicago for my grandson’s wedding to a very special, beautiful young lady .I wanted everything to be perfect for them. It truly was.
At sunset on a warm exquisite evening they said their vows at the beautiful country club. The ceremony took place by the waters edge. The canopy was shining in light while the full moon looked down on them as if to bless them. She smiled throughout the ceremony and looked into his eyes. They held hands and you knew there was so much love permeating the air. Everything was perfect. All 300 guests enjoyed a magnificent reception on the terrace and later dined in the splendor of the club on gourmet food exquisitely presented.
The evening before the wedding, family and out of town guests were treated to dinner at Osteria via Stato. It was a short walk from the hotels where most of the guests were staying. It is a lovely area with countless restaurants.
It is hard to feast 50 guests and offer superb food. Osteria obviously has done this before. We enjoyed a private room and a very special meal. We were all talking about it the next day as we recalled the exquisite food we had enjoyed.
The appetizers were enough for an enjoyable meal. The Veal Meatballs were devoured in no time. Caramelized Onions were served family style at the table. Green Salad and Olives were just part of the beginning portion of Antipasti
Platters of Farfalle with Walnuts in a Basil Pesto were the best I have ever tasted. The flavor and the texture were perfect. A platter of Pennette with Roasted Eggplant, basil and a spicy pesto sauce was placed on each table. We were dining in style.
Each guest then had the choice of a main course. I salivated over my Pan Roasted Scottish Salmon. It was placed over a ragout of barley and corn. Others had the choice of Chicken Mario which is an Osterio favorite inspired by the chef. Many at my table raved about the Braised Short Ribs. Crispy polenta was offered for vegetarian folk. We were also offered bowls of Calabrian Potatoes and Local Broccoli. The potatoes were crispy and a tasty winner. I am afraid I ate most of the bowl single handed. We just kept eating and everybody agreed the food was fantastic.
We enjoyed a private room but it was obvious that the rest of the restaurant was bubbling with energy also enjoying the finest of Italian food.
The Italian Diner party was the onset of the festivities for this special wedding. The Italian Dinner Party includes the antipasto, pasta and main course. A dessert table was then set up as an extra. We enjoyed Cheesecake, Chocolate Torte and Macaroons as well as copious glasses of fine wine.
The regular prices are very fair and this restaurant has the reputation of being one of the finest. As the wedding proceedings continued I could hear the guests remarking on the special Friday night dinner at Osteria.
The bride and grooms parents are very special people and also good friends. Do they ever know how to plan a spectacular event.
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