Devoured Lives Up to Its Name: The Saturday Edition
Erica O'Neil Arrogant butcher's jambalaya and caper-topped salmon dishes. Erica O'Neil Green's delightful cones of rice-ball goodness, tossed in a sweet Asian glaze.
Green certainly surprised us with its creative offering this year, a pretty cone filled with what we were told was rice, but looked like tiny scallops. Given that Green is a vegetarian restaurant, we indulged in the mystery rice balls and were pleasantly surprised at their springy texture and spicy sweet glaze. The look on some festival-goers face as they bit into the non-traditional rice dish was just as sweet.
Cibo's adorable tureen of Italian goodness.
Another pizza-heavy contender that left the 'za at home was Cibo. Its nutella crepes more than made up for the lack of pizza (probably pretty hard to do good wood-fired pizza on the fly), and we were big fans of the fregola e polpettini. Served in a pretty tureen, the toasted pasta went great with cherry tomatoes, pine nuts, kale, ricotta and a one-bite meatball.
Erica O'Neil Trio of comfort food: ceviche, granita, and sticky buns. Erica O'Neil North's ahi tuna and tiramisu.
North's tuna sashimi was delicious paired with crispy fried capers, while its tiramisu was one of our favorite desserts at the event. The meatballs, however -- let's just say they weren't ready for prime time. A bit too dense and nothing to write home about.
Erica O'Neil Roka Akor's hearty, meaty offering.
One of the big bummers of Devoured was Davanti Enoteca's running out of food about halfway through the fest. It was tucked in the far corner of the art museum's courtyard, and by the time we arrived to sample Davanti's pesto and prosciutto dish, it was too late to indulge. We'll have to make a special visit to the restaurant to right that wrong.
Roka Akor surprised us this year by leaving the traditional Japanese cuisine behind and deciding to go with a roasted cauliflower and short rib bite. We also enjoyed watching the chefs grill up pounds and pounds of cauliflower on their huge open grill, which provided a little bit of warmth on a chilly March day.
St. Francis' strawberry cocktail was delicious, but its summery salad, while bright and a much-needed break from all the richness, didn't compare to last year's glacier lettuce. It was still, as always, impeccably, done and the wildflowers atop each salad made us feel extra special when horfing it down.