Spoilt for choice we hadn't planned where we would go before hand. This in turn meant we had to wait for our table for 45 minutes before being seated - by which point I found myself a wee bit tipsy. After a stressful day I gladly glugged downed a glass or two of wine whilst we waited. Ooops!
We arrived at around 7.30pm and put our names down (Chris discovering my name IS in fact straight out of Snoopy found this part most amusing), settling in for the long wait we grabbed a bottle and watched as the que for a seat never let up. About 30 minutes into our wait I heard a woman enquire what the wait would be for them - it had gone up to an hour!
Perhaps it was the buzz, the ambience, the sweet handkerchief lighting at the bar or the large open front window on a mild night, that attracted the hungry hoards, because truthfully, it just could not have been all about the food.
"Polpo is a bàcaro. This is a Venetian word to describe a humble restaurant serving simple food and good, young local wines. "
and Polpo was just that, a humble restaurant serving simple food.
I couldn't say the food wowed us, but Chris wants to try everything on the menu before making up his mind properly - as every good foodie blogger should.
We agreed the cicheti were good, the 'summer pea and speck crostini' especially so though Chris thinks the bread was stale.
The meatballs were fab (-Chris) but the 'cotechino sausage' wasn't for me.
Chris thinks the 'frito mistro' was a little disappointing. The batter was very thin, so thin it had fallen off most of them. The calamari was chewy and the prawns weren't that fresh.
Pudding however, was better.
I chose the 'flourless orange and almond cake' whilst Chris had the 'baked peach, amaretti and thyme' - we kept swopping plates as both were equally as tasty, Chris (rudely AHEM!) laughed when I told him I was allergic to 'sticky herbs' (you know, the non-floppy twig-types like rosemary) - which ok, I'm not, but the smell makes me nauseated.
With that terminology I do wonder WHY I'm not a full time hugely successful food-blogger. One of lifes mysteries AY?