It was sort of a small family reunion gathering this time, so we opted for an accessible restaurant with a menu that would suit everyone: Duo. It was nice weather, but unfortunately non-smokers and children have to be confined to being indoors to avoid inhaling the cloud of smoke that forms outside replacing the fresh air that is supposed to be there. We were provided with two high chairs for the little ones, and the service was very good. I loved that the bread in the basket was actually served warm and their grissini was crunchy. We ordered the Sweet Chili Shrimps with the sauce on the side as a starter for my toddler who gobbled them up, obviously finding them as tasty as I did. They also readily custom-made my penne with pink sauce; the sauce was delicious but the penne was a bit overcooked. As for the Chicken Scaloppine, it was tender and I enjoyed eating it. When it was time for dessert, I ordered the Pain Perdu. Although, I was told that it was baked in the oven, I still found it so heavy and buttery that I could not eat more than a couple of bites. When we were all done, it was time to change scenery for our tiny humans, so we left Duo in search of some shoes.
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.
As we approached, we saw a line (more like a cluster) forming on the pavement at the entrance of Swiss Butter. I thought to myself that this better be worth it. The manager was standing at the door, busily placing names on a waiting list. I added my name to the growing list. We were told that it was a 20 minute wait at most; true to their word, we were let in after 15. The waitress was cheerful and seemed to love explaining the eatery’s concept to first-time customers. There was no physical menu to hold in your hands, although the brief menu was enlarged and placed on the wall—the decor was akin to their menu: simple yet effective. She told us that it was one sauce that they made, and our choice of beef, chicken, or fish (in this case, salmon). A restaurant’s offerings relying on one specialty sauce was either a make it or break it situation. As we were waiting for our double order of medium cooked beef, I wanted in on the action of live cooking. So, after being granted permission to take photographs of their open kitchen by the restaurant manager, that is where I headed. Unfortunately, let’s just say that my enthusiasm was not appreciated by one of the chefs there. To sum it up, the photographs were hurried and Salted Caramel had turned bitter. Here, I would like to commend the extremely friendly manager and assistant manager who dealt with the issue in a swift and professional manner. My voice was heard and I was apologized to. Now, let’s get to the good part; the food. The beef was indeed grilled to a medium cuisson, and the tender result made me happy. The meat was accompanied with bread (one has the option of white or brown slices); they are that sure that you would want to savor every drop of their sauce by smearing your bread in it. Also, alongside these constituents were crispy french fries and a fresh salad. Ok, let’s get back to the beef smothered in that sauce of theirs. The liquid goodness is delicious, and has exactly the right amount of tang. Honestly, I do not know if it would go as well with the chicken or salmon; I’ll have to give them a taste to find out. However, the sauce with the beef was a match made in heaven. I was so glad that there was a generous amount of sauce to cover your meat and then dip your fries in. I really enjoyed the food and my taste buds were very awake. I thought that it was impossible for them to be awakened any further at this restaurant, but I was wrong. The dessert options are also limited, but like the savory offerings, that was more than enough. We ordered the pain perdu and the molten chocolate, both of which came in a pan just as the meat had come in before them (maintaining the theme). The molten chocolate dessert is to die for. It is delectable; both the cake and the gooey insides are amazing. As for the pain perdu, the caramel with the sauce and melting vanilla ice cream mixture was really good too—but that molten chocolate confection! At the end of the meal I was full to the brim, and to our surprise, the desserts were not added to the amount due on the bill. All in all, Swiss Butter proves that you do not need an extensive menu to succeed, as long as the items you have are done really well. I would definitely go again.
I had to put up this post about Les Garnements in Paris because if you look closely at the photographs, yes you guessed it, they have delicious Salted Caramel ice cream perched on top of the pain perdu. This restaurant had a relaxed atmosphere which can be seen in the amusing work of art in my dessert. Obviously, the fish was great and I enjoyed the doneness of the green beans on the side. Also, a platter of various kinds of ham and cheese is always a significant addition to any meal. Coming full circle, the salty sweet sphere of frozen goodness was a welcomed variation of the vanilla scoop traditionally used to accompany the moistness of a French toast.