It was Monday and half the restaurants in town were closed—or so it seemed. I had a friend coming in from out of town, so I scoured the Internet to see where we should eat that would be new to her. I was looking for sushi, but apparently sushi makers don’t work on Monday.
At the top of my list—after the sushi—was Louie in Demun. When I called they had reservations at 5:30 and 8:30. The 5:30 one seemed a bit early for dinner and the latter too close to my bedtime. We went with the earlier and Robin joined us.
Be careful not to fill up on this excellent focaccia bread before your order arrives.
Masked Talk
Our charming and efficient server suggested one of the two specials for the evening. I’ve noticed that during these mask-wearing times it’s hard to understand the server reciting the specials
It’s even more difficult with any background noise going on. When he left to fetch the bread (an excellent mile-high focaccia), I turned to Robin . . .
Cauliflower Fritto with Dill Aioli
“What was that first special? The few words I heard sounded good.”
“I didn’t get it all either, but I think it’s a ravioli and corn with a something sauce. I think you’d like it.”
With both our server and Robin’s endorsement, I went with the ravioli special. Wise choice. Robin chose the Margareta Pizza and we added Cauliflower for nutritional value.
The Margareta Pizza
I further inquired of my daughter, “Just what is a Margareta Pizza?” I asked. “I’ve always thought it had something to do with a Margareta cocktail. Maybe they mix in a powdered version of the popular drink.”
She assured me that was not the case. That it was named in honor of the Queen Margherita of Savoy. The toppings represent the colors in the Italian flag: tomatoes (red), mozzarella (white), and basil (green).
Dessert: Not a Minor Event
We shared the bounty and opted for one Panna Cotta. I could tell this was a mistake when I engaged in the clashing of our 3 spoons in the small bowl. I wanted to hug the dessert to my bosom or, at least, lap the bowl. It was, indeed, a splendid finale to the meal.
A visit with owner and culinary maestro Matt McGuire topped the evening.
That’s an interesting fact about the Margareta Pizza. Does that apply also to the cocktail? I never thought to inquire, so thank you, Jean and Robin!