RESTAURANT REVIEW each described as being prepared with that the entree also included sautéed homemade sauces, fresh vegetables, spinach. I also ordered a cup of La and/or various types of meat or Strada’s home made minestrone soup. seafood. The menu includes nearly My guest ordered a side salad and two dozen “Prima Piatti” selections opted for one of the evening’s special to please even the most discerning entrees, Red Snapper, topped with palates! But we opted for entrees fresh tomatoes and capers, and served from the “Secondi Piatti” menu, with mashed potatoes and vegetables. which also boasts such a wide array of wonderful selections, it was difficult to choose just one entree! Some of the selections we considered included the Salmone, served with Lemon Dill or Picatta sauce; Bistecca alla Fiorentina, grilled angus rib-eye steak with peppercorn or herb butter; and Gamberi alla Bordolese, prawns with fresh tomatoes, white wine and garlic. Veal and lamb entrees are also available, as well as eggplant, and even a good ole’ La Strada Cheeseburger for the staunch traditionalists! I selected the Braciola di Maiale, a French-cut pork chop, stuffed with prosciutto and gorgonzola cheese, cooked in a cherry wine reduction sauce. I requested to substitute the mashed potatoes for creamy polenta (since you can’t often order polenta in this area!), and was pleased to learn 2215 Church Lane, San Pablo | (510) 237-9047 | lastradasanpablo.com 36 MARKETPLACECONTRACOSTA.COM FEBRUARY 2017 The salad was a typical mixed green salad with shredded carrots and tomato. The minestrone soup was excellent, filled with large chunks of vegetables, including cabbage, celery, and potato, and it had a somewhat spicy flavor—very enjoyable! When our meals arrived, we were pleased with the overall presentation and portions. Albano garnished our entrees with fresh black pepper and fresh mozzarella cheese, and then left us to enjoy our meals. My guest’s meal included four or five generous pieces of tender and delicious red snapper, cooked and seasoned to perfection. My stuffed pork chop was thick, and the stuffing in the center was delicious, (though perhaps a bit sparse!) The cherry wine reduction sauce gave the pork chop a slightly sweet flavor and added to the moistness of the meat. The creamy polenta was divine, and I also enjoyed the very tender mound of sautéed spinach. My guest took home a small portion of her meal, but I confess that I happily cleaned my plate! As business slowed toward the end of the evening, Martino joined us to share a bit of history about La Strada, which celebrated its twentyyear anniversary in July 2016. As I indulged in the best Tiramisu I’ve eaten since visiting Italy, and my guest enjoyed a decadent piece of Chocolate Fondant Cake, Martino told us the story of how he and his partner started the restaurant and built this wonderful local business over the past two decades. As a young man, Martino worked for many years as a busboy and waiter at La Felce, formerly a famous North Beach restaurant that served five course Italian meals. While there, he took the initiative to learn as much as he could about the business, and was embraced as family by his employers who encouraged him and gave him the opportunities to learn. He later pursued accounting Italian Margarita and Island Margarita Braciola di Maiale
Contra Costa Marketplace - Feb 2017
To see the actual publication please follow the link above