Finally made it to Semolina Kitchen + Bar - somehow it just kept falling off my radar even though I am big fan of Dave’s Fresh Pasta in Davis. It was clear at lunch yesterday (Friday) that we are very late to this party. Got there, we thought, on the late side, around 1:15 pm and it was still hopping. We both loved the look of the place - I called it 1970’s Cali/Berkeley style. Lots of wood accents and plants. But despite the soft surfaces, it was really loud - even spring onion made that comment. I can’t imagine the fun during weekend dinner when the bar is at capacity, so we’ll restrict our visits to lunchtime. Because we will be back, again and again. This was gluten/carb nirvana for us. One misstep - B ordered the cheese fries (not my choice) which came out floppy but with a tasty tzatziki sauce for dipping (he had to ask for another portion of sauce since it’s a bit on the stingy side). Spring onion loved his margherita pizza - B and I restrained ourselves and only nibbled at his leftover crusts and brought the rest of the pie home. A quibble - while the heel of the crust is blistery, the bottom is not. They use (surprise!) semolina to “flour” the pie and the bottom is rather flat and perhaps lacking character. My mushroom broccolini tagliatelle was superb - served in a bowl with lots of unctuous sauce, pasta perfectly cooked, broccolini still crisp. I only wanted more acidity to cut through the sauce but I pretty much licked the bowl. Across the table, B was loving his piri piri chicken sandwich. Not like versions he had in Portugal, but enough heat to make him break out in sweats. He was surprised at the level of heat. Good wines by the glass as expected (I loved the red “Privo”). B stuck with draft beers. We have our sights set on a few pizzas for our next visit. I can’t judge the pizza on looks alone since I didn’t actually have a slice.
PS Places function is not working for me (I keep getting an error message) so I simply provided a hyperlink in my post.