gnocchetti sardi ai ricci di mare santa barbara uni, agilo olio & peperoncino
TAGLIATA DI MANZO prime ribeye cap, patate fritte, wild arugula & parmigiano reggiano
Budino di nocino whipped cream and walnut croccante
granita siciliana tarocco blood orange & blackberries
gelato vanilla stracciatella
Well i was glad that some menu items stayed but also happy that there were some new ADDITIONS. The focaccia siciliana was still good but the first time was better, this time it was a saltier and not as fluffy. we had the squash blossoms again which is always a crowd pleasure and it was as good as the first time, these have a good portion of ricotta cheese. the AGRUMI is definitely a CELEBRATION of winter citrus fruit and a refreshing light dish before our main dishes come.
next came our DIAVOLA pizza, which really had spicy salami. however i don’t remember if last time our crust was so thin, because it made the dough quite wet and did not have a crispy or chewy crust, so that was a slight disappointment. But the gnocchetti and ORECCHIETTE were super tasty, the only complaint is that there could have been more uni, understable that costs are high but it would of been nice to have a bit more as uni is so good. our last dish of prime ribeye cap was a great way to finish the meal but we were pretty full by then, we did take the rest home.
although we were already quite full, there is always room for dessert. The budino was delicious, not so sweet. the blood orange granite was my favorite, so fresh and so good. The vanilla STRACCIATELLA gelato is normal gelato flavor i order and this was pretty good, some bigger chunks of chocolate. Another nice dinner at felix, however I feel this time it wasn’t as consistently good as last time, some of the dishes were slightly too salty and pizza crust too thin. but other than that everything else tasted delicious.
