Bar La Grassa

Last night Sharon and I went to see a friend perform at the Xelias Aerial Arts Studio in NE.  Xelias is a place to provide circus training to students who later perform for an audience.  The show was about an hour and included about a dozen mini-performances.  Our friend joined another three ladies towards the end of on the hammock tissue.  The show was terrific in every way.  Highly recommended.

Following the performance, we went to Bar La Grassa, whose chef, Isaac Becker, was just recently honored with the 2011 James Beard Best Chef - Midwest Award.  Isaac Becker co-owns 112 Eatery as well as this, recently opened Italian restaurant.

We started with raw Asparagus with Foie Gras (top picture).  They were thinly shaved (both the asparagus and the foie) and tossed with very crispy bacon bits and some light dressing.  The dish was served cold, and it was very refreshing to start the meal.  We followed that with a Wild Boar Sopressata Bruschetta which we really enjoyed.

Not photographed were the two pasta dishes: Pappardelle with Veal Ragu and Farfalle with Braised Tripe and Sweetbreads.  The latter provided one of the tomato sauce high points of my life (if there is such a thing).

To close, we ordered an Olive Oil Cake with Grapefruit (left).  First I will say that we were pleased with the small portion size (which we shared).  Finally a Chef who understands that dessert is not meant t be a whole meal following the one you just had.  The cake was moist, sweet, and the very slight olive oil taste complimented the grapefruit beautifully.

Overall a terrific meal and a reminder to frequent this great establishment.  I will close with a recommendation for those coming for the first time to order the Creamy Polenta from the Contorny (side dishes), one of their best dishes to accompany a pork or seafood dish.