Last night was Part 2 at Frank and Lola's. We tried some dishes we weren't able to on Friday night. We wanted to get a bottle of a different Tempranillo but they didn't have it. Instead we tried this Cab/Merlot blend from Copernicus. It is from El Cielo Winery which is a resort operated by Karisma in Guadeloupe. It is on our bucket list to visit, so this is the next best thing to being there. Another great wine with deep bold flavors. I prefer the Tempranillo we had on Friday but this is a very good wine. It was $1083MX peso or about $55USD which I felt was an amazing price for this wine.
We started with the Italian Cold Cut platter and the Bruschetta trio.
The salami and prosciutto were really delicious. Smoky and salty and seemed to be freshly sliced. There was a nice assortment of green and black briny olives and huge chunks of parmesan reggianno. That was great dipped in the balsamic oil from the bread service. It also came with a freshly made pate. I couldn't tell what it was made from but very sure it was not liver. It didnt have a strong flavor and was tasty on the charred bread.
All the Bruschetta were delicious.
Whereas we didn't get any arugula (rocket) on our first visit, it was plentiful in the dishes we ordered tonight. Mild peppery greens complimented the toppings, especially the mushrooms. That was my favorite one.
Next course was mushroom risotto and the Mediterranean pizza.
The risotto was cooked perfectly for me. Some prefer it soupier so it moves about the plate. I like the rice grains Al dente and for the risotto to hold together just enough so that it doesn't fall through your fork. I sensed that the broth they used was, at least partly, a beef stock. This gave the risotto a beefier flavor with more umami compared to mushroom risottos where a mushroom stock is used. Very delicious and I would order again.
The pizza was also excellent.
Thin crust and crunchy with a thin amount of sauce topped with eggplant, mozzarella, rocket, mushrooms and pesto. A whole bunch of flavors that worked well together.
The chefs special risotto was four cheese.
It had the same creamy consistency as the mushroom risotto with well cooked grains. In addition to the bold cheese flavor, I detected a hint of onion in the broth.
Dessert was terramisu which is plated before you. They bring you a placemat which shows you all the ingredients use to make it. And then a small bowl appears that has the marscapone and espresso soaked lady fingers.
They also bring out a shot of amaretto and a metal strainer that has cocoa powder. They then pour the shot of amaretto over the marscapone and dust it with cocoa. Very creative presentation. And it had all the flavors and textures you expect in a good terramisu.
This is by far our favorite dinner restaurant at the resort. Great food and very deep wine list.
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