One Lives Up to Hype, One Doesn't
Xander Harris: You are looking at the new local distributor for Boost Bars. "The natural food bar that provides a nutritional energy boost for active, health-conscience people." Want one?
Willow Rosenberg: No. Thanks. Those things usually taste... kind of tasteless. And then leave a bad after-tastelessness.
—Buffy the Vampire Slayer, "The I in Team" (2/8/00)
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A couple of nights ago, GF and I went with another couple for an evening of Dinner and a Movie. Dinner was at Pazo, down in the Fells Point area. Pazo took the City Paper's Best of Baltimore award in 2005 for Best New Restaurant, but frankly I think the writers were taken in by the décor, the overall trendiness of the place (where to be SEEN, baby!), and the Truly Hot Shit reputation of the owners.
Make no mistake; there's a lot to like about this place. I'm relatively new to the Tapas thing, but I definitely enjoyed everything we had, which included a kind of smoked ham with pears; veal & pork empanadas with salsa verde on the side; shrimp with garlic; a fried calamari dish; sautéed broccoli; and some potato croquettes.
We also ordered entrées. One thing that's cool about this place is that you can order half-portions of the entrées, if you've been picking at the tapas all evening, and we took this option. GF and the woman from the other couple (I'll call her S) both ordered something listed on the menu as Saffon "Gnocchi": one with the eggplant and the other with the lamb sauce. Unfortunately nobody really noticed the scare quotes around the word "Gnocchi" until it hit the table. S's "gnocchi" was underdone. Not so much that it was crunchy but enough that it still had that doughy taste. Between that and the fact that it wasn't actually gnocchi, she decided to send it back and order something else. Her alternate selection was a Bistek Catalonia, which is a "hanger" steak (skirt? I'm not familiar with that term) with a romescu sauce and tiny red potatoes. Medium rare, please.
Meanwhile, S's husband had ordered a Marcona Almond Crusted Merluza and I had a pork confit cannelloni. The Merluza (a white fish) wasn't bad but it was rather sparse-looking on the plate. Also, by the time it got to the table we wondered what the straw-colored food to one side was. We really couldn't identify it as either the wilted Swiss chard or the parsnip purée, so we're still at a loss.
GF, who is trying to cut her carb intake a little, started fishing the vegetables out of her "gnocchi" (which was completely cooked). This started a little bit of worry in our waitress because of the other problem. The single cannelloni was a bit sparse, and the hanger steak?
The hanger steak was--I swear to god--absolutely flavorless. The only thing you tasted when you took a bite was the bit of char on the outside. Otherwise there was no flavor at all to that meat. In addition, they'd put the Tiny Red Potatoes directly into the grill, so they wound up way overdone. But at this point she figured that sending back a second meal would be tacky.
At the end of the meal, S ordered a slice of Chocolate Espresso Cake. I had a pear gelato. Our dates shared with us. The manager sent over some dessert wines gratis because of the gnocchi thing. I have to say this: the red wine they chose had an absolutely synergistic effect on the espresso cake. It was amazing how good they tasted together.
So as far as Pazo, stick to the tapas and you'll be OK. And for crying out loud, don't order one of their specialty drinks and then freak when you get the check. They're pricey.
For the movie, we trundled on over to the Charles Theater to join in their Alfred Hitchcock retrospective. This particular night they were showing Rebecca, one of his earlier films and, I think, his first produced in the USA. It's definitely his first with David O. Selznick. It's a great film with Lawrence Olivier, Judith Anderson (before she became a Dame), and Joan Fontaine. This film is done now, but there are still plenty of others left. If you're a Hitchcock fan, you should get down there soon! Don't forget to put lots of butter-flavored grease on your popcorn.



