I feel guilty making this post. They shuffled tables to accommodate us with just one hour notice on a Sunday night, and the service was just stellar. The food was fantastic, though the light and my cell phone skills made it not so photogenic.
Right off the bat, the bread was addicting; this thick, crusty, super-chewy core of Fett'unta, a hit in the mouth of gooey garlic, soaked with olive oil, grilled to a juicy crackle. I could have had just this for dinner,
But save some to dip in the broth after these soft Salt Spring Mussels. Savored with sausage, uplifted with some leeks, the plate may be blurry, but the sea-sweet quality is clear.
Whole Roasted Branzino has a crispy skin and the flesh is white as snow. The taste is so pure, fresh as the day it docked, on a soft bed of lentils, a sweet contrast to bitter Brussels.
They sure can cook their carbs. A simple-sounding Rigatoni all'Amatriciana is anything but, with a deeply textured pasta, tangy tomato smoothed out with a salty guanciale, creamy with pecorino smear.
Break the egg on their signature Duck Egg Pizza, and smear. Let the gooey yolk wrap around the bits of bacon-pancetta, and let it run through the shaved potato.
Complete the perfect meal with a dessert of Chocolate Peanut Butter Crunch. The crispy wafers with layered chocolate make a high-end Nutty Buddy, and I can't imagine anything better.
I was fond of Love & Salt the first time, but I didn't fully appreciate it until now. The consistent delivery of fabulous flavor and quality is indisputable, and they're stood the test of time. Their food is as relevant now as it was when they burst in brand-new, and I will never stop loving Love & Salt!
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