Monday, April 14, 2014

Coming Back for More at Bar Corvo

It's become important for us to have regular restaurants. If we find ourselves with a little free time on a Saturday, we can't waste it wandering the neighborhood trying to find something new. Every second seems to count these days. Instead, we rack our brains for the places we've had good meals recently, so we know where we can expect a good time.

We've been to Bar Corvo a few times. When the chef of renowned al di la Trattoria of Brooklyn opened a family friendly bar and restaurant around the corner, we could never manage to beat the dinner rush to get a table. Now, it's original "new-ness" having worn off, it's a bit easier to find a seat. Of course, it helps that we are now usually the first ones there at opening time. (We have early dinners now to ensure we can keep to our daughter's bedtime schedule.)  

The space is welcoming as you enter through the door, opening on to the bar and a large common table. Low lighting and smaller tables in the back keep the restaurant feeling intimate, and an eclectic selection of music keeps a pleasant background noise level when you have families and couples over lapping. And of course, the food is great.

Fritto Misto
We decided to share a bottle of wine for the evening, but that's always a bit of a trick to find a wine flexible enough to complement a range of dishes. Starting with a plate of fried veggies, or Fritto Misto, we needed something with a hint of acidity to cut through the fat oiliness. We had to consider how we'd pair deep fried lemon slices from the appetizer dish, refreshing and savory at the same time. Our main courses of pork chop with kale and polenta and wild boar pasta also promised fat, but instead of an acidic wine, we would prefer a red wine to match the pork.

We finally decided on a Primitivo, for its combination of fruit and spice flavors. In this case, our choice was too big for the light vegetable flavors of the Fritto Misto, as expected. However, the sweet red fruit flavors helped brighten the kale and the sauce for the wild boar, which were both on the bitter side.

That is the difficulty with picking one bottle for multiple courses--finding that flexibility. In this case, the appetizer was a miss for our wine selection, but the main courses worked well. Maybe we will have to go back soon to try a different combination.

Pork Chop with Kale and Polenta

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