I recently attended a conference in New Orleans where I stayed at the Sheraton on Canal Street. Overall a good experience, but the in-hotel restaurant — the Pelican Bar — was pricey. Pictured: 5 Cheese Pizza. Delicious (a little Domino’s-ey when it comes to the cheese), with a really tasty red sauce. Fluffy, light crust (and I’m usually not a fan of crust) and yummy meltiness. Good ambiance, but slow service. Still, not bad for a hotel restaurant. Not bad at all.
Yesterday, I arrived in Boca Raton, Florida, where I’m attending a conference. I dined at our hotel’s restaurant, Umbria (no website) where I was surprised to find delicious food and a friendly waitstaff. I ordered the Margarita Pizza, and it was pleasantly cheesy and flavorful (the basil was fresh and yummy!). Our waiter was kind enough to indulge my non-alcoholic fancy-drink request and brought me my ADD (Always-Designated-Driver…my ginger-ale-with-a-splash-of-lime-and-cranberry-juice concoction). It’s always interesting to have different places make this drink for me, since they all put their own twist on it; I was not disappointed when my drink arrived looking dressed for the tropics with a squeezed lime and three maraschino cherries topping it off. Overall, this was a pleasantly surprising dining experience where our hotel restaurant impressed (rather than disappointed) me.
I’ve been eating at Cam’s for two years now, and this flatbread — the Greek Vegetable Flatbread sans kalamata olives — is one of my favorites. It’s light and crispy at the edges, but warm and melty everywhere else. Sadly, Cam’s is closing on August 27 (so if that link stops working, that’s why) so I will no longer be able to enjoy a flatbread as I conduct office hours in the haven of this hidden cafe. But until then, it’s delicious flatbreads and my other favorite, the Blueberry Yogurt Spill….
This eccentrically decorated restaurant was a definite surprise. In Columbus, OH, where many restaurants feature well-recognized and often heavy dishes, Spagio‘s light dishes were a real treat (especially in the hot and humid summer weather). The Tomato Basil Pizza (pictured above) was made with Spagio’s wheat crust, which was airy and mildly sweet in flavor. The tomatoes were fresh and juicy, and the cheese was nicely balanced giving it just the right amount without overdoing it. Perhaps most surprising was the lemonade. Our server informed us that they change their lemonade flavor regularly, often serving mango lemonade but sometimes getting more creating and serving flavors like Pomegranate Strawberry Lemonade (today’s flavor, pictured below) and Watermelon Lemonade (currently in the works). It was a refreshing beverage, with a nice tart kick to offset the sweetness. You can definitely expect more posts on Spagio in the future!