December 17th, 2009 by Dawn

I headed up to L’Unita for my much anticipated dinner with Richard. I met Richard at the outdoor lounge at Voglie one night this summer on $5 Friday martini night. These martinis are seriously toxic for that price which is actually a compliment. Generous pours and unique creations though many are sweet and I don’t enjoy that personally but all the “girls” like them. I like a classic gin martini, dry with olives, and please don’t shake my Bombay. Just a little swirl in the shaker to cool off my gin so I can have a crystal clear drink. Heaven. And that’s what I got when I ordered it at L’Unita.

We then ordered a series of appetizers which I thought were adequate. The housemade ricotta would have been nice served warm which would allude that it was just made even if it was that morning. The crab bruschetta was a little too creamy for my taste and the northernwoods mushrooms were poorly salted but as Richard and I are both funghi fans we didn’t complain… much. We also had some very good sardine crostini. The sardines were filleted and not a bone could be found and the crostini so thin that it provided just the right amount of crisp in your mouth. Lobster risotto and braised short ribs followed and while they weren’t bad, they didn’t knock my socks off. Ordinary I’m afraid. But remember I’m lucky to have experienced some outstanding food from complex creations to perfectly simple homestyle food and my tastes may be more, well picky. I think most people will enjoy L’Unita but I won’t be rushing back with so many other choices. Take Mistura, for instance, which is just around the corner. One time I was there Chef and co-owner, Massimo Capra was walking the floor. I really like that.

Richard also ordered a lovely Montepulciano, not to be mistaken with a Montepulciano d’Abruzzo which is also good but not in the same league. I’m sorry I can’t remember which one we had but it must have cost half the bill. I haven’t told you anything about Richard yet and I won’t say too much today. As a new friend, out of respect, I would like to make sure he’s cool with what I divulge. (To my old friends, too bad. It’s all coming out and you can consider yourselves fair game!) I can tell you that Richard is an absolute dream as we are both very much into food. We have similar tastes and preferences and his company is so easy and fun with each bite seeming like an adventure. Richard has experienced some seriously outstanding meals through his work and personal travels.

The first time I met him at Voglie, he said he was going to Spain so I told him I would love to go to San Sebastian in Spain. Wouldn’t you know that this was on his agenda. I told him about Restaurant Arzak which is owned by Juan Mari and Elena Arzak, an adorable father and daughter duo. You can see them on page 40-41 of My Last Supper, 50 Great Chefs and Their Final Meals by Melanie Dunea. As an aside, this would make a great Christmas gift for the foodie on your list. I already have it so this is not a hint, my friends.

And how lucky is Richard, when a last minute cancellation comes in the day he calls Arzak. Richard and his friend closed the place down with a 20 (or was that 25) course tasting menu. I saw the pictures. To die for. Upon his return he sent me a picture of himself with Chef Elena. Jealous much?

For my recommendation, sitting on the table at L’Unita is a card with a bottle of Chateau des Charmes Ice Wine. He’s a classy dude. And his note, which I will share because it encapsulates his being.

“Dawn: To the start of a great culinary journey. Thank you for Arzak. Richard”

So to end this great night of food stories, Richard invited me back to his beautiful home for a last glass of champagne. Instead he produces a Tignanello (lovingly called Tig by those who, well, love it) and I’m deliriously happy. He whips up an instant cheese board – I would guess a Brillat Savarin – but my head is beginning to get foggy at this point, with dark rye crisps studded with raisins, fresh figs and a most delicious lavender honey. I am spoiled. With friends like this I will never be hungry again.