Eat Well: #abcsofyyc #teatro

ABC's of YYC (Week 20: T)

Teatro
200 8 Ave SE

You step through the doors into a large and beautiful dining room, it feels like you're dining in a castle.  The grand windows along with the soft colored walls result in a bright and welcoming atmosphere.  

Charcuterie - house cured artisan meat, house preserves, gnocco fritto

The fried dough puffs make this charcuterie board one of the best ones we've had in town.  Instead of croutons, they provide you with gnocchi filled milk breads which were wonderful.  They were soft pillows of deliciousness that accentuated the flavours of the meat.  Each type of meat had it's own distinct flavour without being overpowering.  The spicy grainy mustard and sun dried tomatoes provided a bit of heat and acidity to each bite.  

Prosciutto Wrapped Guinea Fowl - confit guinea crocchetta, marinated eggplant, grilled eggplant puree, salsa verde

The croquet was delicious with its thin crust and hot steamy filling.  The sausage was tender and flavourful, but slightly over salted.  The sauces provided a wonderful balance to the savoury fowl.  One of the sauces brought a strong smoky flavour which really enhanced the dish.  Even with the sauces and eggplant to help equalize the savouriness, John was left feeling that they could have toned down the seasoning.  

Icelandic Cod - pomme puree, artichoke, shaved asparagus, red wine jus

The cod was cooked very well and seasoned well.  The sauce was on the side upon request.  It was actually quite strong and the pieces Kim had with it, overpowered the fish.  Nevertheless, the other components of the dish were great in flavour and texture.  The puree was airy and light with the fish and fennel providing a contrasting texture.

Coconut Milk Panna Cotta - coconut cake, lime meringue, passion fruit sorbetto, fresh pineapple

Great multitude of flavours from the variety of components that went together perfectly.  The Panna Cotta was soft and smooth while the coconut cake provided texture.  The pineapple chunks and sorbet brought a splash of acidity to balance out the flavours.  

Overall, the meal was quite enjoyable and the environment was lovely.  The charcuterie was definitely the highlight of the night.  Both the mains were tasty and prepared well, however the fowl was slightly over seasoned.  The Panna Cotta was a light and wonderful way to end the night.  John was also very happy as he got to taste the Chateau Montifaud 50 year again, as he once had a bottle but gifted it away =(.  

Enjoy!