Davanti Enoteca - Brunch

I’ve done a previous post on brunch at Davanti Enoteca but here we go again. This time features a Bloody Mary bar and a bit of Restaurant Week action. But I still order the same ricotta and honey vasi I get here every single time….I am pretty sure every post I ever do on Davanti will have this little gem (or the focaccia di recco).

 

Davanti Enoteca - Brunch

Davanti Enoteca

 

Oh and there’s a polenta-related gif too. Because why not.

 

DRINKS: As aforementioned, I got a Bloody Mary. This is a good Bloody Mary base and even if it wasn’t, you can add SO MUCH STUFF to it that it would become good by the time you were done. These add-ons include: horseradish, spices, lime, hot sauces, jalapeños, cherry peppers, pepperoncinis, pickled cauliflower, pickled radish, pickled romanesco, pickled asparagus, prosciutto wrapped asparagus, celery, pickled shallots, regular olives, jalapeños stuffed olives, blue cheese stuffed olives, and you can even drape freaking MORTADELLA over the top it of it all, like a comforting little pork blanket over your stuffed-to-the-gills Frankenstein Bloody Mary.

 

Davanti Enoteca - Brunch

Bloody Mary Bar

Davanti Enoteca - Brunch

.

Davanti Enoteca - Brunch

.

 

Its really hard to decide what to get and if you are a bit less confident in your Bloody Mary building skills, there is someone to help you flavor your Bloody Mary just to your liking.

 

Davanti Enoteca - Brunch

My Bloody Mary

Davanti Enoteca - Brunch

Friend’s Bloody Mary

 

…and that person clearly likes my friend A LOT better than she likes me -_____-

 

The brunch menu is pretty diverse and includes a lot of options that are available at lunch and dinner as well like all the appetizers, the pizza, and pasta.

 

Davanti Enoteca - Brunch

Menu

Davanti Enoteca - Brunch

Beverages

 

APPETIZER: Andddd here is my favorite appetizer. I know people are crazy over the focaccia di Recco, which is a crackly whisper-thin bread filled with oozy melted cheese and topped with honeycomb – and fear not I am a fan too. But my favoritest favorite is the Ricotta + Honeycomb Vasi.

 

Davanti Enoteca - Brunch

Ricotta + Honeycomb Vasi

 

This ricotta is ultra-smooth, whipped and topped with olive oil and sea salt. They serve it with hot, toasted butter-y bread and a big chunk of honeycomb. Could eat this forever and ever. Note they always give you too much ricotta for the amount of bread so we always ask for more bread. This used to be complimentary but lately they have been charging for the extra bread.

 

Davanti Enoteca - Brunch

.

Davanti Enoteca - Brunch

.

 

Our second favorite appetizer there, is the amazing Mascarpone Polenta which is served with a ragu of the day…which is almost always pork shoulder. This thing is a cheesy, creamy cloud and served with the tender pork in a flavorful tomato sauce….unreal. Eat it fast before it gets cold as polenta is approximately 60% less magical cold.

 

Davanti Enoteca - Brunch

Mascarpone Polenta with Ragu

Davanti Enoteca - Brunch

.

This was actually the last day of Restaurant Week as well, and despite them first saying they were no longer doing it, they obliged us as on the SDRW website it did say Davanti was participating in Restaurant Week that day. As part of that menu, I got the Butternut Squash and Farro Salad which also comes with watercress, toasted hazelnuts, whipped goat cheese and an apple cider vinaigrette.

 

Davanti Enoteca - Brunch

Butternut Squash Farro Salad

 

I quite like this, there could be less farro and more goat cheese (much like in life) but would order it again. Davanti actually does a really good job of making salads that are simple but have a great combination of flavors.

 

Davanti Enoteca - Brunch

.

 

ENTREES: For whatever reason I always adore the appetizers at Davanti but the main dishes (minus the burger of course…don’t worry burger) are a bit less exciting for me. Although I love the perfectly charred thin crust on their pizzas, the toppings can be a bit sparse. The Pizza con Prosciutto e Rucola is one of my favorites, but it is definitely not a boy-pleaser. The bf was not a fan and the sister’s husband also was disappointed with the lack of cheese and sauce. This has a salad on a pizza effect (thank you CPK), as there is lots of arugula, a decent amount of Prosciutto de Parma and very little of the mozzarella di bufala and fontina.

 

Davanti Enoteca - Brunch

Pizza con Prosciutto e Rucola

Davanti Enoteca - Brunch

.

 

My entree (part of the Restaurant Week 3-course menu) was Paccheri con Salsiccia e Pomodori al Forno, giant rigatoni with oven roasted tomato, sausage and parmesan. It was good although I wish the rigatoni had been a tiny bit more al dente.

 

Davanti Enoteca - Brunch

Paccheri con Salsiccia e Pomodori al Forno

 

My sister ordered the Cacio e Pepe quite simply spaghetti + pecorino + pepper. Simple but well done. When we were little my mom used to make a lot of spaghetti ali e olio (spaghetti with olive oil and garlic) and my sister looooved it (she’s not a tomato sauce person) so this pasta would be perfect for other fellow tomato haters.

 

Davanti Enoteca - Brunch

Cacio e Pepe

 

We now briefly interrupt this restaurant review to bring you a picture of dogs in sweaters:

 

Davanti Enoteca - Brunch

.

 

Ok carry on.

 

For dessert as part of the RW menu I got the Lemon Tiramisu, this is perfect if you like the idea of tiramisu but don’t like coffee. Soft sponge biscuits with fluffy mascarpone cream folded with lemon curd and topped with blueberries. Its airy and light yet definitely tastes like dessert with all that mascarpone. Great dessert that doesn’t leave you feeling super heavy.

 

Davanti Enoteca - Brunch

Lemon Tiramisu

 

Another good brunch at Davanti :) I would also like to add there’s rarely a wait here, even on Sundays which is quite nice. And remember to be extra nice to the Bloody Mary lady as clearly I was doing something wrong…. ;)

 

CHECK:
Bloody Mary x 2 $20
Ricotta Vasi $8
Extra Bread $2
Mascarpone Polenta (large) $18
Pizza con Prosciutto $15
Cacio e Pepe $12
Restaurant Week lunch (special) $20
TOTAL (w/tax) $102.60

 

No Bake Vegan Lemon Bars

I really REALLY wanted to come up with a synonym for ‘virtuous’ that began with an ‘L’ so that it could go with L-emon bars. And although other synonyms include moral, upright, righteous, inculpable, kosher, praiseworthy, true-blue, unsullied and celibate….the only ‘L’ word was ‘legit’…which would doesn’t quite have the same meaning to it. I briefly considered ‘unsullied’ but it reminds me too much of eunuch warriors from Astapor. Much like I wasn’t exactly going for ‘Celibate Lemon Bars’. So virtuous it is.

 

No Bake Vegan Lemon Bars

No Bake Vegan Lemon Bars

 

And virtuous they are: vegan, gluten free, no refined sugar and all the fat comes from coconut oil and cashews! They are almost raw too but in the end could not fathom a way to cook the curd without you know – cooking it.

 

I have to say these really surprised me with how tasty they were. I adore lemon bars, and my go-to recipe for real lemon bars is Ina Garten’s Lemon Bars. Which much like everything Ina does, is flawless. These are perfect because although with the no-bake crust they don’t have the crunch of the crust you normally get, the coconut oil and lemon curd is rich and silky, and the coconut and cashews in the crust give it a buttery, rich taste. I was veryyyy happy with how they turned out.

 

No Bake Vegan Lemon Bars

.

No Bake Vegan Lemon Bars

.

 

So happy in fact, that I ate the entire tray of lemon bars in approximately hmmm…1.7 days? Pretty much defeating the purpose of making healthy/virtuous/celibate lemon bars but oh well. I’m hoping all that coconut oil makes my hair half as shiny as the butter and olive oil make Ina’s glossy little black bob. Really. Random fact: searching ‘barefoot contessa’ on tumblr is the best. The woman is an icon. I especially like this one.

 

No Bake Vegan Lemon Bars

.

No Bake Vegan Lemon Bars

.

 

They are not quite as bright yellow as traditional lemon bars as naturally there are no egg yolks in them. But they are still the prettiest little things, the palest yellow flecked with little bits of zest on top of golden crust. To top it all off too I thought a flurry of bright saffron-coloured bee pollen wouldn’t hurt. Although disclaimer: the bf hated the taste of the bee pollen and I too can only eat it in small amounts as it has a bit of a bitter after taste. Here though I do like how it picks up on the raw honey used to sweeten the lemon and coconut oil curd.

 

RECIPE:

 

Virtuous No Bake Lemon Bars
Makes 6 regular squares or 25 mini squares

 

INGREDIENTS:

CRUST:

  • 2/3 cup cashew flour
  • 1/2 cup oats (certified gluten-free if necessary)
  • 1/4 cup raw buckwheat groats
  • 3 tablespoons coconut oil
  • 3/4 cup unsweetened coconut flakes
  • 2 tablespoon raw agave
  • fresh lemon zest of 1 lemon
  • 1/8 tsp salt

VEGAN LEMON CURD:

  • 3/4 cups of lemon juice (this was 4 lemons for me)
  • zest of all the lemons minus one (save that one for crust) used for juice , grated
  • 1/4-1/2 cup of raw honey, one that is solid at room temp (or sugar)
  • 1/4 cup + 2 tablespoons of coconut oil
  • 2 tablespoons cornstarch
  • optional: bee pollen

INSTRUCTIONS:

VEGAN LEMON CURD:

  1. Whisk all the ingredients except for the honey to combine, making sure cornstarch is fully dissolved.
  2. Add all the ingredients to a pan over medium heat and cook until thickens, stirring occasionally.
  3. Once it is desired consistency (note it will set up more when cooled) add 1/4 cup of raw honey.
  4. Stir until dissolved, taste for sweetness and add more honey/sugar if necessary.
  5. Set apart to cool at room temperature.
  6. Once at room temperature, strain if desired – I didn’t because I quite like the little flecks of zest.

CRUST:

  1. Process all the ingredients for the crust together until it forms a dough that can be molded and holds together.
  2. Line a 6 x 6 (or 9 x 9 if you don’t mind it being a bit thinner) pan with parchment paper.
  3. Press dough into the pan and create flat uniform sheet.

ASSEMBLY:

  1. Pour the cooled lemon curd over the crust and spread until evenly thick.
  2. Cover with plastic wrap and let sit in the fridge for at least 2 hours
  3. Slice and sprinkle with a bit of bee pollen before serving. Store in the fridge in a sealed container.

 

No Bake Vegan Lemon Bars

.

No Bake Vegan Lemon Bars

.

No Bake Vegan Lemon Bars

.

 

They look quite nice without the bee pollen as well, which I would say is completely optional. If you are serving to kids I would say skip it as its a bit of an acquired taste. But that crust! Although it doesn’t have that sandy crumbliness of shortbread you do have a pleasant crunch with the buckwheat groats and coconut shreds. Behold:

 

No Bake Vegan Lemon Bars

.

No Bake Vegan Lemon Bars

.

 

These might not seem exceedingly winter appropriate – moment of silence for all the poor souls nearly everywhere else in the country battling through Juno, Pandora, Quantum or otherRomangodslashwinterstorm. But citrus is in fact in season. And although not everyone can bask in the California sun (it was in the 80s last weekend!!!!) consider these little portable bites of sunshine. No plane tickets necessary. But you might have to endure the walk/drive to the market. May the odds be ever in your favor.

 

No Bake Vegan Lemon Bars

.

No Bake Vegan Lemon Bars

.

No Bake Vegan Lemon Bars

.

 

…Oh and if you’re gonna be out and about buy those gloves that let you use your phone. Life changing. Srsly.

 

Related Posts Plugin for WordPress, Blogger...
UA-51064595-1