By: BiteClub

BiteClub — Mon, 27 Oct 2008 10:53:51 +0000

dluv (01/07/2008 10:56:36 PM)
Comment: service– a bit slow, but super busy every day. My main complaint– buratta needs lots of salt, evo, and more crostini. overall great addition to htown. gnocchi– right up my alley. I’ll be back.
Posted By: Karen (13/06/2008 8:34:03 AM)
Comment: Let me say…you have to go! Your taste buds will thank you. Amazing appetizers, Grilled Fontina Cheese, Larry’s bread,Burata, it was a party in my mouth! The Gnocchi melts in your mouth. So many amazing choices, and top it off with the chocolate souffle. Service is friendly and comfortable. Just go!!! (dont forget to make reservations)
Posted By: the galloping gourmet (30/05/2008 1:42:02 AM)
Comment: Dined here for the first time last Friday night. There were one or two standout dishes on the menu, but overall I wasn’t terribly impressed. The service needs a major overhaul!
Posted By: Heather BiteClub (21/05/2008 3:02:18 PM)
Comment: Hey BiteClubbers If you’re checking the site, don’t give up hope. All of the bloggers are temporarily locked out due to some tech issues with the site changeover. But we’re assured we’ll be back soon. Stay tuned!
Posted By: Wojamo (19/05/2008 3:22:59 PM)
Comment: Hey, Tracey- ever been to Ca’Bianca on 2nd street in SR? It’s beautiful, nice and very romantic. Plus, they serve dinner tonight (Monday). We’ve gone there for a few different special occasions.
Posted By: TRACEY (19/05/2008 12:50:14 PM)
Comment: Heather, I need you help! Its monday and my anniversary. Where can we go and have a great dinner? Thanks, Tracey
Posted By: Michelle (14/05/2008 8:53:22 PM)
Comment: Wojamo.. you are so clever, maybe we should go into a joint-venture? LOL However, any restaurant of mine would have to include at least knife…for the obvious reason ) (a misbehaving hubby that may need a quick jab) the “under-the-table-pinch doesn’t work anymore! Sooo laughing )
Posted By: Wojamo (14/05/2008 4:36:25 PM)
Comment: Don’t be so hard on yourself, Michelle. Besides- you actually may be onto something there- a nice restaurant with no silverware. Kind of a “Wine Country Cuisine Meets Medieval Times” theme. Of course, this couldn’t work for Scopa. Not enough room in there for a proper jousting contest!
Posted By: Michelle (14/05/2008 4:07:40 PM)
Comment: Mike…”Michelle, stemware is not silverware”. I am sooo sorry, you’re right.. I must have zoned out or something, but you’re right I confused the two..UGHH (Maybe too much vino that night??) )
Posted By: Mike (13/05/2008 1:53:59 PM)
Comment: I think they use tumblers for wine glasses like they do in Northern Italy. It fits the casual Italian theme. Michelle, stemware is not silverware. And Burrata is not ordinary mozzarella. It is a fresh mozzarella ball stuffed with cheese curd, cream, and sometimes butter that all spills out when the ball is cut into. Kudzu is right, it doesn’t last more than 24 – 48 hrs.
Posted By: Vince (13/05/2008 1:41:08 PM)
Comment: The TraVigne burrata I believe Nancy is talking about is now at Rosso(made by Chef John Franchetti) and it is amazing. I’m excited to try Scopa’s, too! Yumm.
Posted By: kudzu (13/05/2008 1:25:10 PM)
Comment: Hey — go to Poggio in Sausalito where the burata is housemade by chef Peter McNee. Nobody is meant to eat burata that is more than 24 hours old, if you believe Italian cheeselovers.
Posted By: Nancy (13/05/2008 1:12:26 PM)
Comment: It’s not mozzarella unless you’ve had the one from TraVigne in St. Helena.. now that took my breath away.. try it.
Posted By: Michelle (13/05/2008 1:09:18 PM)
Comment: Confuzled here.. NO STEMWARE? At all? Nada? WHY??? “Finger food” averaging $15.00 per dish is too much mulah!
Posted By: Mark (13/05/2008 12:49:20 PM)
Comment: Sounds good but I think ordering 2 $15+ entrees might be a bit steep for normal people. By the way have you checked out the mozzarella di bufala that they have at Traverso’s? Atleast they did a while back. Definetly great for cheese fiends!

Comments on: Scopa | Healdsburg

By: BiteClub