Dontcha just hate it when restaurants take a favorite dish off the menu or get "creative" with one that you adore?
Toscana Kitchen + Bar in Wilmington did that with their calamari, which has been revamped into calamari fritte salad.
I've always loved Toscana's calamari. It's never rubbery, it's got a great crispiness and it's a perfect nosh with a glass of wine, especially a sparkling one like Proscecco.
But I want my calamari alone on a plate with a great dipping sauce - not in a salad.
I was sitting at the Toscana bar with a friend and we were boo-hooing the calamari change. The bartender overheard our conversation and offered to serve us the calamari the "old way." I was as happy as that 13-year-old "American Idol" crying girl pining for Sanjaya. Yippee!
My friend Carolee said she always looks forward to two dishes at Culinaria in Brandywine Hundred - the salmon in the curry sauce and the chicken in the spicy chili glaze.
Now, if Iron Hill Brewery & Restaurant in Wilmington decides to take either its smoked chicken quesadilla or hand-cut sweet potato fries with bourbon vanilla cream, smoked paprika aioli and habareno lime dipping sauces off the menu, that's it - I will boycott the Delaware-based chain. (OK, so maybe not, but these two dishes keep me coming back to Iron Hill. No toucha my plates, capice?)
Please, bored chefs out there, think of your loyal customers when fiddling in the kitchen. I know change can be good, but sometimes it also can be annoying.
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Several years ago the Border Cafe (next to S.P.C.A.) took Red Beans and Rice off of their menu. They were so good, and the reason they gave was that not all of their chains were making them correctly so they took them out of all. HUH?! How can you take red beans and rice off of a cajun menu? Also, when the Deer Park revamped a couple years ago they dickered with their Sunday Morning Menu. It still isn't the same...
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