Saturday, 22 November 2014

Anatoni's, Italian restaurant, Cyncoed, Cardiff food blog

That’s not an oven… THAT’s an oven.

The Neapolitan style wood-fired pizza oven at Cyncoed based Italian restaurant, Anatoni’s, is a serious bit of kit.

Sitting proudly at the back of the restaurant, it operates at nearly 500°C and can belch out a margherita pizza every 90 seconds.

Pizzas are what Anatoni’s are all about, but the starters en route also impressed.

Two gargantuan sharing platters (£8.95) were excellent value for money. Yielding parma ham, fat flecked salami, charred peppers, nutty parmesan, soft and herby pizza bread, and a well dressed green salad topped with serviceable mozzarella and meaty black olives covered the tabletop.

A single piece of tomato and mozzarella bruschetta (£4.95) was less remarkable in flavour and value; it was tasty enough but paled in comparison to the sharing platters. 

And then the pizzas arrived…

A crisp, chewy crust, über thin base and a light tomato sauce were all on the money.

My ham and mushroom pizza (£9.95) was loaded with a huge quantity of tender meat, bronzed mozzarella, soft fungi and a good scattering of oregano. The only minor drawback was the quantity of mushrooms meant the middle of the base quickly went a bit soggy.

Mrs G’s quattro stagioni (£12.95) was equally well topped with olives, artichokes, ham and mushrooms.

Our friends rated their pizzas too. A salame e caprino (£12.95) was topped with sweet roasted peppers, salami and tangy goats cheese.

A Neapolitan calzone (£12.95) was generously stuffed with ricotta, mozzarella and salami. 

Without even seeing the dessert menu, in my mind I’d already ordered the homemade tiramisu (£4.95). Gently boozy, light and not too sweet, this comforting dessert was everything it should be.

A nutty and gooey brownie (£4.95) worked well with three scoops of immensely creamy stracciatella ice cream. However, I suspect the brownie was bought-in.

Lastly, a lemon sorbet (£3.95) was sharp with an ice cream like creaminess.

So, the food at Anatoni’s was great but not without it’s minor flaws. 

But, here’s the clincher - it’s bring your own booze with no corkage.

On a midweek night we drank a couple of bottles of wine between the six of us whilst a solitary businessman on the neighbouring table got involved and cracked open a 4 pack of Carlsberg.

Anatoni’s wood-fired pizza oven is a beacon in Cyncoed’s culinary desert. I’d go back in a flash.

The Details:

Address - Anatoni's, 25 Clearwater Way, Cyncoed, Cardiff CF23 6DL
Telephone - 029 2076 5419

Anatoni's on Urbanspoon

Tuesday, 11 November 2014

Arbennig, Pontcanna, Cardiff restaurant review

Some restaurants stay on my “to eat list” for ages with no real urgency for me to ever visit.

As new concept driven / junk food / obscure international restaurants open – it’s the more traditional British restaurants which tend to fall down the pecking order.

Arbennig is one such restaurant. Open since January this year, when the head chef of Oscars of Cardiff took over the running of the place, they’ve been quietly going about their thing with out much fanfare.

And then, the Good Food Guide 2015 came out in September.

And the highest rated restaurant in Cardiff was named as Arbennig.

And it was bumped up right to the top of my list.

So, we booked a table last week to celebrate the engagement of some good friends.

Arbennig’s menu reads very well. International influences and innovative flavour combinations are brought to bear on a selection of crowd pleasers – French onion soup, charcuterie, steak and sea bass all put in an appearance.

To start, a perfectly cooked crab scotch egg (£7.95) with a golden yolk, an earthy crabmeat rich case and a crisp crumb was joined by salty crisp pancetta, sweet pea puree and mild wasabi cream. There was a lot going on this dish but everything balanced well.

Across the table, a generous heap of meaty smoked salmon (£6.25) was accompanied by tangy whipped goats cheese, brightly coloured cubes of lightly pickled beetroot and crisp oat crackers.

For main, a blushing pink duck breast (£18.95) with golden skin and well rendered fat was accompanied by uber-smooth mash enriched with garlic and goats cheese, toasted pine nuts (which added a nice bit of bite) and shredded sprout tops for a touch of greenery. An interesting marmalade sauce was well spiced but a touch too sweet to cut through the dish’s richness.

Golden tinged tender pork belly (£16.50) with a mustard and apple sauce sat atop a pile of bubble and squeak. Crisp and soft in equal measure the tender potato was flecked through with just the right amount of cabbage.

Both mains however could have done with some vegetables on the side. At best, I’d expect them to be included in the price of the dish. At worst, I’d expect some upselling of a few sides. Unfortunately, we had neither. 

Dessert brought my favourite dish of the night.

A tea crème brulee (£6.25) combined the brutishness of a mug of builder’s tea with the refinement of the classic French dish. Fragrant, sweet and creamy, the smooth custard was topped with a cracking layer of caramel. A scoop of custard ice cream, reminiscent of the filling of a custard cream, completed this magnificent dessert.

A warm gooey brownie (£6.50) served with a top dollar scoop of raspberry ripple ice cream and a smear of peanut butter contributed to a modern interpretation of another classic flavour combo.

Finally, an apple crumble (£5.50) was the least impressive. Whilst a liberal portion of stewed apple was well spiced with cinnamon, the sparse quantity of oat topping meant the dish was taking liberties with its title of crumble.

Friendly service, a characterful dining space, and innovative interpretations of familiar dishes make Arbennig a pretty special restaurant.

However, it’s worth noting it's not exactly a bargain. Also, the dining room was brass monkeys - they need to light up one of those open fireplaces which are dotted around the restaurant.

The details:

Address - Arbennig,  6-10 Romilly Crescent, Pontcanna, Cardiff, CF11 9NR
Telephone - 029 2034 1264
Arbennig on Urbanspoon