RestaurantWeek
Cathy Risden
You don’t have to go to Italy to experience real authentic Italian cuisine. For this year’s Gleaner-sponsored Restaurant Week,Caffe Da Vinci will provide an abundance of new choices.
The new appetisers were inspired by owner Allessandra Bartolini after she realised that she did not have a lot of vegetarian dishes on her menu, and decided to introduce them for RW. One is the Parmigiana caprese salad – layers of fresh grilled egg plant with tomatoes, and mozzarella cheese covered in lettuce and drizzle made from reduction of balsamic vinegar.
Caffe Da Vinci is the only Italian restaurant in Kingston, and has been a part of RW for about five years. Owner and executive chef, Bartolini is excited about this year’s RW and encourages foodies to make Italian food a part of their RW’s voyage. “Come to Caffe Da Vinci to experience home-made cooking with flavour of authentic Italian recipes – for those persons who have never been to Italy, they can experience the taste of Italian food blended with a nice ambiance and great service,” she said confidently.
One of her delectable entree which is a must try is the filetto panna and funghi – beef tendered in cream of mushroom sauce with Irish potatoes and string bean, carrot and purple cabbage. You won’t know how delicious this is until you try it.
According to Bartolini, everything at Caffe Da Vinci is home-made, they also serve fresh vegetables and herbs. Everything is fresh – including their cool indoor and outdoor ambiance with a nice view of a mini water fall.