Monday, October 24, 2016

The Annex Kitchen


Ok, you see those pictures right? That restaurant is in Fresno of all places. Now, I do not mean to offend anyone that lives in or is from Fresno, but to us Fresno is a small, not-so-trendy town that is the last stop of our long and busy fair season. To say that The Annex Kitchen was a nice surprise is the most ridiculous understatement ever! I mean seriously, look at those pictures again. If I had not known better I would have thought we were right back home at the trendiest new restaurant in downtown San Diego (and that's just the atmosphere I'm talking about). 


We started this phenomenal dinner with some celebratory Venetian Spritzs and they brought us straight back to Venice. They were refreshing and just the right amount of bitter. For Tony, they were missing the traditional olive, but I'm fine without. 


This appetizer was a no-brainer. We LOVE burrata!! This crostini was dressed with asparagus, fresh burrata, a balsamic reduction, browned butter and toasted parmesan breadcrumbs. It is definitely on the top ten list of best things I have ever tasted. This was a genius combination and completely unexpected. I mean, I could have just had this for the entire meal... but I would have been missing out. 


If a beautiful Italian restaurant like this has pizza, you try the pizza! Boy, am I glad we did. The center crust was thin and just the right amount of crispy while the outer crust was nice and fluffy. I could have used a little more cheese, but the flavor was all there. 


Italian food is sooooo calorie rich and I have the metabolism of an 80-year-old, so when I give in to my cravings, I like to do it right. Doing Italian right for me means fresh pasta, and specifically a flat noodle like pappardelle or fettuccine are my favorites. A fresh flat noodle showcases that thin, never-dried profile the best, in my opinion. Because of my love for flat noodles, I requested their tagliatelle pasta with all of the fixings of their fusilli dish and that is what is pictured above. The dish had roasted chicken, pancetta and mushrooms all wrapped up in a light marsala herb sauce. I ordered the perfect glass of Barbera and it complimented this incredible dish wonderfully. 


Tony loves a good red sauce and this one did not disappoint. He also has a love for flat fresh noodles so he requested their tagliatelle pasta substituted into their bucatini dish. I mean, you can't really go wrong with spicy tomato sauce, pancetta, red onion and pecorino. 

The food was great, the service was phenomenal and it really could not have been a better night! I was beyond impressed with The Annex Kitchen and we will definitely be back the same time next year to celebrate wrapping up our 2017 season.  

I hope your day is as beautiful as you are!!

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