Bistrot de Venise, Venice, 2/27/19

exterior
exterior

Bistrot de Venise is a large place made up of a number of small rooms.  It offers a huge menu featuring Historic and Modern Classic Venetian cuisine including several tasting selections.  It must be a common tourist destination as the brochure on the table offered a number of the items from the place for sale.  However the food is amazing and the number of people in attendance showed that, that was known.  The room where we were was colored with red and gold, with decorative gold fish candleholders on each table to supplement the already well lit room.  The red velour walls were accented with strips of antiqued gold where recessed lighting was.  Red bench seats matched red chairs on the other side of the table.  The walls were decorated with drawings, paintings and photos.  Tables are closely set and some of the 2-tops were pretty small but all were covered in nice linen cloths embossed with a leaf design and matching napkins.  It was a casual crowd in a fairly elegant setting.  Waiters spoke good English and were helpful, friendly and willing to direct your meal plan.   Classical music played in the background and they were happy to split dishes or have us split them at the table, even bringing extra plates.

sign out front
sign out front
entrance
entrance
stained glass in bar
Stained glass in bar
table set up
table set up
Frankie shared the restaurant information
Frankie shared the restaurant information
menu 1
menu 1
menu 2
menu 2
menu 3
menu 3
menu 4
menu 4
menu 5
menu 5
menu 6
menu 6
menu 7
menu 7
menu 8
menu 8
menu 9
menu 9
menu 10
menu 10
Frankie checked out the named plates
Frankie checked out the named plates

 

An amuse bouche was  a cream of pumpkin with caramelized almonds and gorgonzola cheese.  The pumpkin had a lovely strong flavor and the almonds added a sweet crunch.  The gorgonzola added a twist and was equally tasty.  It was a fun start and I could have eaten a large bowl.

soup
cream of pumpkin with caramelized almonds and gorgonzola
closer
closer
Frankie climbed the fish candel holder
Frankie climbed the fish candle holder

 

Bread was an assortment of sticks, foccaccia, rolls.  The foccaccia was nicely salted and herbed.  Alongside was a bowl of fruity, good olive oil.

bread with olive oil
bread with olive oil
wine
wine
Frankie found a picture of a cat
Frankie found a picture of a cat

 

Soft Crabs were fried soft crabs with baby artichoke salad which they called a specialty of venetian cuisine.   The four little soft shell crabs were on a bed of artichoke salad studded with really tart bits of peeled lime.  They were not greasy or fried tasting but did had a good crunch and the salad was nice too.  It was good.

soft shell crabs
Soft Crabs – fried soft crabs with baby artichoke salad, a venetian cuisine specialty
turned
turned
from the top
from the top
detail
detail
Frankie and the water
Frankie and the water

 

The scallops were recommended by the waiter as a unique preparation.  They were sautéed scallops with pumpkin cream, violet coleslaw and dark chocolate sauce.  The three good sized scallops were lightly cooked to a perfect softness and placed on a bed of cooked purple cabbage on the pumpkin purée and all drizzled with a chocolate sauce.  The pumpkin highlighted the scallops nicely to yield a savory and fun plate of food.  It was delicious.

scallops
Sauteed scallops, pumpkin cream, violet coleslaw and dark chocolate sauce
closer scallop
closer scallop
another
another
anorher
another
Frankie found carnival decorations
Frankie found carnival decorations

 

“Carbonara” with Scampi was “carbonara” spaghetti with scampi and its broth, crispy bacon and black pepper.  We split one order. The pasta was cooked perfectly.   It was a good savory sauce on barely cooked shrimp with crisp bits of bacon and flavors of butter and egg yolk.  It was outstanding.  The sauce was so good you wanted to wipe up every bit of it.  Yum here.  It was another good suggestion by the waiter.

pasta
“Carbonara” with Scampi – and its broth, crispy bacon and black pepper
closer
closer
turned
turned
Frankie checked out the bread
Frankie checked out the bread

 

Duck breast was from a recipe from Bartolomeo Scappi, a 16th century chef.   It was a duck breast in “sauce Peverada” with apple and red onion.  We split an order of it.  It was cooked a nice rare and plated with sweet and sour apple chutney and a slice of dried apple.  The breast was coated with honey while cooking and the fat was well rendered.  The apple bits were really flavorful and the one slice added a touch of crispness to the plate.  Other parts added a sweetness to the really good dish.

duck
Duck breast (Recipe Bartolomeo Scappi, 16th century chef) – duck in ‘Sauce Pevarada’ with apple and red onion chutney
turned
turned
turned
turned
turned
turned
detail
detail
Frankie pointed out the ammenities in the bathroom
Frankie pointed out the ammenities in the bathroom

 

For dessert we split a Cremoso al cioccolato al latter of Milk chocolate cream with Dulley chocolate ganache, orange compote and mango sorbet.  Crisp, thick pieces of chocolate were plated with chocolate mousse, puffed rice and wonderful mango sorbet.  The rich dark chocolate was a good contrast with the sweetness of the mango and creamy milk chocolate gananche.  Some pieces of raw orange were in the mix and mild in flavor but all in all it was a good, not great, sweet fix.

dessert menu 1
dessert menu 1
dessert menu 2
dessert menu 2
dessert beverages
dessert beverages
dessert beverages 2
dessert beverages 2
dessert
Cremoso al cioccolato al latte – milk chocolate cream with Dulley ganache, orange compote and mango sorbet
closer
closer
turned
turned
turned
turned
Frankie kneeded the lamp fabric
Frankie pawed the lamp fabric

 

In honor of carnival season a few last treats were of the traditional fritelle.

Frankie inspected
Frankie inspected
carnival treats
carnival desserts
for sale
things for sale
for sale
things for sale
Chef and Frankie
Chef Sebastioni Bodi and Frankie

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