Triangulating again

Yume exotic cuisineYume has been open just a week and we were the first to enter when it opened today at 5 pm. It’s still shaking down, I think. As I understand it, there’s a chef in charge of the sushi bar and raw foods generally, one lording it over the grill and related stations, one working with two other specialists to produce an array of refined desserts planned to change daily, and perhaps one other specialist. I believe I also understood that each of the four major chefs had something to do with designing the plates, bowls, and other ceramics that come to the table. I tasted nobody’s food but my own, miso followed by flank steak presented in slices and accompanied (I think) by wilted chard, but I’m not sure. Anyhow, the chopped green and fresh whatever and the brown sauce both tasted good. The report on the tempura shrimp was favorable and the same was true for the scallops. There was no sushi expert in our party, but all at that bar seemed to be fresh and inviting. The music on the sound system was jazzy instrumental music, predominantly brass, interspersed with vocals from La Isla Encantada.

Yume’s fancy desserts were resisted with difficulty, but the plan was to head for Mandola’s Market afterward for a sitdown with coffee and pastries there. It had been a while since we’d checked in at Mandola’s. Since the last time, many of the grocery shelves have been removed to make way for more tables. Mandola’s was extremely busy in every department. Some breads were sold out. Amidst the bustle we did manage to step up to the pastry and gelato case for some takeaway.

Mandola’s cucidate are beyond compare. The filling of these small cookies is just made to go with strong coffee or dessert wines and cordials. I didn’t see what the label said were the ingredients, but certainly there were dates and figs and cinnamon and perhaps brandy or the like. These are very elegant and grown-up versions of Fig Newtons. I also love another old-fashioned homestyle cookie or pastry. I forget what it’s called, but it’s a sort of shortbread made from polenta (coarse cornmeal) with lots of vanilla and some small bits of raisins or currants and lemon peel. Again, these are perfect with strong coffee or other grown-up after-dinner beverages (and cold milk, too). The beautiful thing about both of these little bits of heaven, and other traditional favorites in the case, is that just one suffices; they are that satisfying.

So, once again, the Triangular coffee came from Flipnotics, and that was more than fine.

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