Well, if you have been following my blog, you may remember my food experience at the Kawaihae Harbor Grill in Hawaii....Well i had another blissful, dreamy experience at Bizzarro. This restaurant was created out of an old auto work shop 25 years ago by original, Chef David Nast.
Now its being led by Chef Jeff Marshall and two owners both with major backgrounds in performing arts. Together the Bizzarro team have created the ultimate restaurant, its warm, crazy, welcoming and polite. The sign at the host stand says "no cell phones please" which i adore. They want their customers to come on in, relax and let go. Which is exactly what we did. Local produce, house made everything including the complimentary foccacia bread, which by the way comes with olive oil and vinegar for dipping. The olive oil was so creamy and nutty, delicious, i swear it took me to Italy for every bite. Our appetizer was the Eggplant Parmigiana Spectacular, thin disks of eggplant encrusted with Parmesan and fried crispy golden, layered with fresh mozzarella and a rustic tomato sauce with torn basil. It was perfect, very hot and fresh, not greasy at all, beautiful fresh tomatoes and light creamy mozza, just perfect again......They then include a starter salad which was simply mixed greens tossed in a lemon raspberry vinaigrette with a couple carrot shavings, just enough for a palate cleanser and some roughage. Then.....i had the Clam Linguini, fresh house made pasta, loaded with fresh, plump and juicy Manila clams, house cured pancetta and topped with roasted jalapeño, all tossed in a white wine butter sauce. Simple and delicious! Joe had the Duck, Duck, Ravioli, braised duck, white wine and thyme slow cooked into a rich ragu, tossed with little pillows of pasta stuffed with sweet potato, Gorgonzola and ameretto soaked currents, then finished with pan seared duck breast. Phew it was a mouthful! So yummy and rich, you could honestly taste each layer so distinctly and perfectly balanced. Of course we had dessert at this point everything had been so good, and the desserts are also made in house, so Tiramisu and Chocolate Ve Suvius which is a volcano in Italy. Both were fabulous, my Tiramisu was well made with traditional ingredients, espresso, liquor and whipped cream, so good, the Chocolate Ve Suvius was a warm espresso infused, ganache glazed-chocolate bundt cake, Joe had it with salted caramel ice cream. Umm Yum!!
I had a local Red wine, Washington Walla Walla, their selection is wonderful.
So the upside-down Christmas tree and the Chariot from the 1940's were just a couple of the bizzare decorations, bizzare but really cool, everything had a story, and relate to many years ago, which brings a lot of feeling to the restaurant.
This restaurant is an absolute must, reservations are just first come, so you may have to wait, but its worth it. We went on a Wednesday and had no wait. Service was wonderful.
This place was recommended by Food Network host Guy Fieri.....
Natasha:)
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