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Reviews from Master of Mom
The buffalo chicken, on the other hand, needed no tweaking at all. As a matter of fact, I think I might be a bit worried if I were to find out that Isabella's was trying to improve whatever perfection they delivered to our table that day. Never in my life have I had a pizza that I have thought back to for so long.
In addition to their platters and sandwiches, they have a simple, streamlined, build-your-own option. Pick a 'style' to eat your meal (pita bread, rice bowl, wheat wrap, or salad), add a protein (gyro, falafel, chicken souvlaki, or pork souvlaki), and then pick one of six sauces. The food here is fresh, so if you are like me and constantly on the look-out for food that doesn't taste like it came straight-out of a jar/bag/freezer, this is a great spot.
The restaurant is one of those places that is sitting the fence between traditional Mexican food and the more americanized tex-mex blend of food that many of us have come to love.
The menu needs a serious revamping. I think with higher food quality (and perhaps bigger portion size on a few of the items) the price points would be just fine. As things stand now though, we won't be going back.
I had a sliced ribeye sandwich that was tender and beautifully seasoned. My husband opted for his favorite - a patty melt - and was pleased to find that the bread was deliciously crispy despite the juicy burger sitting within. We had an all-in-all fantastic night that completed a fantastic day.
The refajo, while good, wasn't even the best part about Bolivar. In addition to the drink, we were also able to sample patacon - deep fried green plantains covered in shredded beef - and an empanada - deep fried corn fillo pockets with meat inside. The food was hot, and crispy without the greasy. And while the fare was delicious on its own, I devoured it with the green sauce served alongside - so spicy it made my eyes tear up, but too mouthwatering to stop eating.
Cuban Toast is a big favorite in this area, and when I moved here, it was practically a requirement for me to try it. I didn't like it at first - but that's because I was comparing it against my idea of "toast". It was a lot drier, chewier, and thicker - not just in the cut, but in the very makeup of the bread. Somehow it is addicting though, and I've been eating it ever since. Go in expecting Cuban Bread, not dinner bread, and you'll be amazed.
So what do they serve at a natural, whole food, pizza deli? Well, pizzas of course... along with calzones, salads, and the Blocks Pockets that we got to try. We were each given a pocket called Sundried Hippie, filled with some of my favorite things, like feta cheese, delicious kalamata olives and spinach. Sun dried tomatoes and basil pesto tops the pocket off and gives it a bit of zing.
But we didn't go to David's for the food. We went for the Cuban coffee. Cafe Cubano, something I'd had before without realizing under the name "cafecito", is a potent and sweet shot of coffee. It's meant to be consumed in small amounts, not just because it's similar to taking a shot of espresso, but because it's so sweet that to drink a lot of it would ruin the simplicity of it all.
I needed something tart and sweet and cold, and lemon fit the bill. The chocolate my husband had was creamy, and delicious. And if I had been in a chocolate-mood that night, I can't think of anything that would have hit the spot more.
One of the most fascinating things about the Jerry's location that we went to has got to be the architecture and ambiance. The high ceilings, the engraved windows with greek-looking statues, the huge displays, the dark flooring against the white walls, the star-studded feel of the wall hangings - out of all the things I did on the food tour, this is something that stands out to me the most. Even now, I have a craving to go back there, late at night, and just look around, eating and people watching. It's the kind of place you can imagine being in a movie scene.
If someone would have told me a few years ago that I'd be sitting in Miami, drinking scallop juice from a ceviche marinade, I probably would have made a face or laughed. Now I sit here wishing I had some more of it. It was delicious.
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