#crostoni

Uova accompagnate

The name of the restaurant is sooooo long, so I’ll shorten it to Zenari’s for the rest of this post.

So... Zenari’s.

It used to be in Manulife Place, on the main floor. Kinda hidden in the corner. I remember when I first started working at my workplace, there was a group of coworkers who would go there every Saturday for coffee break & have their breakfast bagel haha I was invited a few times but it wasn’t my type of crowd :P anyway, that location has been closed during the pandemic (& later moved to this current location on Rice Howard Way).

I keep telling ppl I’ve never been to the former location; however, upon some thought. .. I HAVE been there before! I was there for a quick meal before heading off for badminton! I remember it was only okay haha

Anyway, I came here for an early dinner (at 1615h) with Christina L. when she was in Downtown for Teacher’s Convention on March 3rd. (Our 1st time here!)

Don’t you just love this composition??

The interior of Zenari’s was very bright & well-lit. They have large windows, & the white-dominant surfaces reflect light really well. I personally really liked this wall of random art pieces. They’re all different but the layout makes it appear coherent & interesting.

Their bar~

You know, the atmosphere reminded me of Cafe Linnea (which is now closed) but for those who know, you’ll know what I mean. It’s the white & wood combo.

I didn’t take a picture of their menu but it’s online!

My mocha ($5). This was VERY chocolate-y. YUM!

The Pollo Crostoni ($16). A lawn of roasted chicken, mozza, mushroom, bocconcini, & house pesto on sourdough flatbread.

I was expecting. .. you know, flatbread? But this was literally BREAD. It was thick & filling, & everything on top was so rich & creamy. SO good!! I would get this as an entree for myself.

For their pastas, you get a choice of short or long pasta. Christina & I both chose short, which turned out to be penne.

Christina’s D’anatra ($18), which contained slow-braised duck with soffrito in the house tomato sauce. We had to look up with soffrito was haha it’s essentially a blend of aromatics that’s been sauteed. Aromatics, of course, include ingredients such as garlic, & onion, typically with carrot, pepper, & celery, & spices. The ‘item’ is in small pieces & it’s almost like a puree. It’s common in Italian, Spanish, & Portuguese cooking, & it’s used in sauce form.

We both liked the flavour but felt the sauce was better with a hardier meat like beef. It didn’t really compliment the duck well. I don’t really like duck but Christina is a big fan of the fattiness of duck. This dish completely hid the component so she was like. .. it’s good but . .. just okay.

As for me, I got the Olio ($13) with add-on Italian sausage for an additional $5. I’ve never had Olio before, & wow!! It was so fragrant, with a spicy kick! It’s so simple but like also so. .. good. I knew it had chili flakes but I didn’t think it’d be as spicy as it was. Plus all the garlic. .. omg! LOVE haha I didn’t care too much for the Italian sausage but I was happy with my selection. The pairing of the garlic olive oil matched well with the Italian sausage =]

Crostoni con seppia arricciata

Crostoni con seppia arricciata Crostoni con seppia arricciata Crostoni con seppia arricciata, non amo cuocere tanto il pesce, se posso li marino e basta, anche le seppie spesso li preparo marinate, qui trovate un esempio Seppie marinate Limone, colatura di Alici di Cetara e Habanero Fatalii Filetti di seppia al succo di arancia e kumquat Lasagna di sfoglie al nero di Seppia e seppie in 3…

Crostoni di polenta all’ortolana

Vedi che la mi mamma ogni tanto a qualcosa serve!😅

  Per esempio quando arriva qui col fagottino penzolante e dice: Betta t’ho portato della robina bellina “per il blog”😁 E io so che invece è perché compra le robe più assurde in giro e poi non sa mai cosa farci😆🙈😂

Tipo. 19 di agosto: Betta ti ho portato la polenta a fette😳😳.

* Ah. Ottimo🙈. Mettiamogli un bel vestitino estivo, healthy e…