Last week my best friend, K, was visiting from Oregon. While I didn't have much time to document the lunches and dinners I prepared (which included a foray into cauliflower rice) I did take a few pictures at the happy hour and dinner we enjoyed. So, this is my review of Commissary and Kapnos.
One evening we went to Commissary for happy hour. This place gets fairly full around happy hour. We enjoyed the truffle fries (although, another customer's nachos looked like the better choice) and the drinks. We even asked the bartender if he could prepare our mutual favorite, a Pimm's Cup. Now, a Pimm's Cup is traditionally a British drink which has more of a clean lemon-lime flavor. This is because you are supposed to put in one part Pimm's liquer (gin-based) and two parts lemon-lime soda or ginger ale. However, major fail by the bartender (and this was after we showed him the simple recipe off our iPhone), but we had to commemorate things none the less. See how our Pimm's Cup is dark enough to pass for a Rum and Coke, most Pimm's Cups are supposed to be much less dark.
Another night we went to Kapnos for dinner. Kapnos, is another Chef Mike Isabella, establishment. See my review of Graffiato and you'll understand why I was so excited to try out Kapnos. K is a vegetarian, so I thought it would be good to just order a few veggie small plates and share, which is exactly what we did.
We started off with the Melitzanosalata, a smoked eggplant spread with roasted peppers and topped with feta and walnuts. This was my favorite dish of the night! Delicious! The contrast of the crunchy walnut with the creamy eggplant was phenomenal, and the saltiness of the feta really complimented the dish. Not to mention, that garlic pita that was served alongside the spread, was so light and airy!
Next we ordered the Grilled Broccolini which was topped with a "salsa" of tomatoes, capers and kalamata olives. Along the side was some creamy mizithra cheese. The cheese is made from goat's milk and has such a mild flavor, it was almost like a mascarpone or creamy greek yogurt on the side of the dish. The cheese added a creamy contrast without compromising the flavors of the broccolini and tomatoes.
The final plate was so delicious, you can see I forgot all about taking the picture and dove in. Spanokopita is a phyllo pie filled with spinach, leeks and feta. This small plate was fabulous. The phyllo was well prepared - crunchy, flaky and not too greasy.
I already told S, me and him have to go back to Kapnos. I just have too many other dishes I'd like to try!