Now under new ownership Delicious on the Slope reopened with a recrafted menu that emphasizes head chef Miguel Tepezila's years of classical French culinary training.
Innovative, beautifully presented and using the very freshest ingredients, the restaurant is an excellent value in these tough economic times.
"Our signature dishese were raw just minutes ago," says general manager and partner Luis Garcia, a veteran of years in the food and hospitality industry. "You will not find anything like us anywhere."
Our dinner Monday night was thoughtfully presented and prepared and truly representative of the range of this small kitchen's talents. From the homemade butter served with fresh whole grain bread to the tempting dessert sampler, the meal was memorable.
We started with an extremely generous gravalax, lightly marinated in citrus and herbs, ($10.95), a piquant mussels Provencal ($7.95), and spinach ravioli in a creamy garlic sauce ($7.95).
The eclectic menu makes it difficult to decide on an entree, but it really is hard to go wrong with the Vol au vent ($12.95), packed with chunks of chicken and mushrooms in a savory cream sauce and topped by light as a feather puff pastry. The restaurant's signature dish, the entrecote ($14.95) is herb-citrus marinated and smothered in a rosemary-based herb sauce that features a blend of 30 herbs and spices. The sauteed cod ($14.95) was tender and moist, presented on a bed of mashed potatoes with mixed julienned vegetables. We loved the tuna salad nicoise with its perfectly pink and fresh seared tuna filets.
All the desserts from the tiramisu to the tarte tatin are $5.95 and made fresh. The cheesecake was by far the favorite with its hints of citrus and its dense and creamy texture. Chocolate lovers will not be disappointed with the espresso, cocoa and brandy-laden tiramisu or the double chocolate mousse. Enjoy dessert with a smooth Italian espresso, then loosen your belt.