FORMAL DINING
Back in the day, as they say, both my grandmothers set a formal table. Particularly for dinner. Starched white linen tablecloths were the norm along with starched napkins and a napkin ring. Using the ring meant that the napkin could be identified as yours and re-used several times. Flatware was real silver and there were silver salt and pepper shakers, or, in the case of my maternal grandmother’s setting, little salt cellars with tiny spoons. They were such fun to toy with—despite my mother disapproving look.
When I was growing up, my mother had standards for her dinner table as well. We ate in the dining room together, all six of us, almost every night. The highly polished blonde wood table wore a tablecloth (a color or patterned) or placemats, and we used my parents’ wedding silverware. In a concession to modern times and four kids, the napkins were usually paper except on holidays and special occasions. One cardinal rule was that you never cleared the table (and we kids took turns doing this) until everyone had finished eating. This was drilled into us, probably more than any other dictum—except “get your elbows off the table, just as fast as you are able.”
Today’s restaurant staff seem never to have learned to wait until everyone is finished—or have conveniently forgotten. Is a shortage of clean dishes in the kitchen prompting this snatching of plates before everyone is done? It is rude and makes the lone eaters feel rushed and singled out. In my recent dining experiences, even better restaurants aspiring to fine dining are guilty. Whenever possible, I put a halt to the early removal of plates, but more restaurants should slow down their wait staff and let the meal play out in a more leisurely fashion.
ELEGANT ITALIAN DINING IN SARASOTA
Friends introduced us to CasAntica in downtown Sarasota which we had probably passed many times, but never really noticed. The restaurant is in an historic house with an outside patio, small dining rooms throughout, and a rooftop garden. We ate in a quiet alcove near the bar which happened to be unoccupied except for the bartender. The menu includes homemade pasta dishes, veal, chicken and fish entrees, and a selection of salads and other appetizers. The salads are large so sharing a tricolore (arugula, cherry tomatoes and shaved Parmesan) was the right move. The Chief Penguin and I ordered veal preparations, veal piccata and veal saltimbocca, and both were luscious. The best veal we’ve had in this area. Our friends ordered the salmon and were equally pleased with their choice. Definitely a place to return!!
ITALIAN FARE IN OUR BACKYARD
Since its move farther up Cortez Road, A Casa Tua, is practically next door. This unprepossessing Italian restaurant is family owned and has just seven tables, so reservations are recommended. The menu offers a nice selection of pastas, chicken and salmon entrees as well as a rack of lamb, along with appetizers and salads. The Chief Penguin and I snagged a table the other evening and really enjoyed the salmon piccata and the ravioli of the day stuffed with broccoli and sausage in a thick tomato sauce. The C.P. also sampled and was wowed by the special appetizer of three long plump sardines baked with lemon Mediterranean style. And the Caesar salad was a most generous portion with plenty of shaved Parmesan. Overall, a welcome addition to the local dining scene!
SARASOTA FAVORITE
We have dined at Bijou Cafe in downtown Sarasota near the opera house several times recently. It’s always excellent and is one of our longtime favorites. I usually order the chicken cutlet with sautéed spinach or the Carolina trout with almonds and veggies. This time I tried a new salad of burrata, heirloom tomatoes and strawberries which was colorful and delicious!
Note: Photos ©JWFarrington (some rights reserved). Header photo is the ravioli of the day at A Casa Tua.
