Usually, I am not a fan of dining at a restaurant in a mall (especially on the weekends) because I feel that the location can ruin the whole ambiance. Yet, sometimes you find yourself in this circumstance. Casper & Gambini’s tries and succeeds, to an extent, to preserve its own identity and mood within the bustling shopping scene. We found a table and got our usual high chair, and then had a look at the menu items. A weekly special caught my attention as my eyes wandered off the page and onto a flyer standing on the table; it was Chich Barak. That was definitely a good wholesome meal for my toddler. The rest of us opted for the Fresh Crab & Shrimp Soft Buns appetizer, followed by the Tenderloin, the Veal Escalope, the Provolone Steak Sandwich, and finally one order from the Salad Bar. Their salad bar is healthy, fulfilling, and rich with different flavored constituents. We started with the appetizer, which was delicious. I always welcome fresh crab instead of the less than mediocre imitation. A well-seasoned sauce was drizzled on the fresh crab and shrimp, and taking a bite of that within the soft bun was very tasty. Since they first placed this item on the menu, every time I go to Casper & Gambini’s I have to order it as a starter. As for the mains, the Chich Barak was served with rice, and the sauce was amazing. I hoped that they would add this platter to the permanent offerings of their menu. Unfortunately, the meat in my steak sandwich was cooked to a medium (how I like it), but weirdly the result was not tender. I have had this sandwich many times before, and it had become a kind of craving I satisfy at Casper & Gambini’s. However, this time it took forever to cut and chew, so I gave up and informed the waiter. The manager visited the table, and the consensus was that I order a new item on the menu. I chose the Chich Barak, which as previously mentioned is really good. For dessert, I decided to order their Pain Perdu, which has been one of my all-time favorites. I wasn’t disappointed; the texture of the moist bread is how I like it, and their ice cream and caramel sauce combination satisfied my sweet tooth. Now, it was time to leave. Here, I have to mention that the provolone steak sandwich ended up being removed from the bill. Due to my past positive experiences of eating at Casper & Gambini’s, I would revisit in hopes that it was just a one time affair that was bound to happen on a rare occasion.
Brass Beirut – Achrafieh
We went to Brass for a brief escape from the responsibility of parenthood. Luckily, we found a parking space right at the base of the staircase leading to the restaurant. There is an exterior seating area, which is lovely, but we opted for the cooler inside. The interior makes you still feel you are outside. There is a majestic tree sprouting from the center of a table, with its branches reaching up towards the sun’s rays coming in through the skylight. However, stealing your attention away from all of this stands an impressively long bar that runs the length of the room. It made me imagine how this place would be transformed during the evenings and nights, when the moon and stars shone through from above. I liked the whole environment that was created indoors, and after sitting at our table, I was ready to eat. Some restaurants really outdo themselves in the appetizers section; Brass is one of them. The appetizers we ordered were delicious; we had the La Poutine, Beef Carpaccio, and Raspberry Lava. The La Poutine was so comforting with the melted cheese and warm gravy. Yet, it was the Raspberry Lava that stole the show—from all of the savory platters, not just the appetizers. The berry sauce smothering the oven baked Brie cheese seemed very fresh and authentic, and the combination of flavors of the sauce and cheese was marvelous. It felt like intense bursts of goodness exploding inside your mouth. We chose the Asian Grilled Salmon, Roasted Beef Fillet with Red Wine Sauce, and Steak Frites as our main dishes; they were all good but not as noteworthy as the preceding platters. The Roasted Beef Fillet was succulent and the Steak was tender, although the meat of the latter was cooked more than the cuisson I had asked for. I should have informed the waiter, but due to the service being slow, I refrained from doing so. Instead, I spent the time waiting for the Pain Perdu to arrive, and that was time well spent. This dessert was worth it; I guess good things do happen to those who wait. The “lost bread” found its way into my mouth, where it felt right at home. The bread was saturated with the deliciousness it had been soaked in, it was just how I like it–I really detest a dry Pain Perdu. Add the vanilla ice cream to that, and you have a symphony playing on your tongue. I was glad that the first sweet option I had previously decided on, the Chocolate Fondant, had been unavailable when I was there, although I should admit I am still curious as to how it would have tasted.
Alta Taberna Paco Meralgo – Barcelona
I enjoy tapas because it is somehow like a set menu in the fact that you try several courses; the anticipation of what the next platter holds is exciting. When we arrived, we were told that since we had no reservation we had to sit at the bar instead of a regular table. It turns out that the bar seating was closer to the source; where all the action happens. I ordered a gazpacho as my drink and it was really flavorful. Embracing the red fruit, commonly known as a vegetable, we then ate the famous simple traditional Spanish dish: tomato bread. One of the tapas had all eyes on me, literally. I loved the breaded shrimps but this was one shrimp tapa I could not bear to maintain eye contact with. Finally, the Crema Catalana was the something sweet I decided to eat; pardon the rhyming. Unfortunately, the sweetness was masked by a sort of mixture of gasoline-like and something burnt taste. This is most probably due to the blow torch used to caramelize the sugar, except that the result was more burnt than caramel; Salted Caramel doesn’t appreciate being burnt.