Well, that I've ever had, that is. Where, you might ask? Hiding in a Mount Pleasant eatery, off the main strip, called Pallucci. Just north of Davisville, this little restaurant is owned and operated by Chef Neil Siomra and his wife Michelle, and they do a damn good job of it. The atmosphere is lovely, our waiter was absolutely perfect....oh and the food was awesome. Not extraordinary, not the latest and greatest, just very well prepared. And oh, the bruschetta. How much I love thee.
So as you might be able to tell, we started with the Bruschetta Pizza but also the Duck Spring Rolls, both of which arrived once we were well into our cocktails (I recommend the Pallucci martini), just as I like it. The bruschetta was served on their actual pizza crust, which is thin and very crunchy, topped with big chunks of ripe tomatoes, garlic, olives, basil and garlic. It didn't fall apart when you bit into it, the tomatoes were so flavourful, and the salt from the olives was perfect contrast to the tomatoes. Excellent. The spring rolls were also very tasty, served with a spicy chili sauce, but ultimately dominated by the pizza. Which, by the way, is listed as an appetizer but I don't recommend trying to eat it on your own, or you'll be packing up half your dinner as we did.
For dinner, Matt was looking for something meaty (surprise, surprise) and while a few things on the menu caught his fancy, he couldn't decide - until our waiter dropped the bomb. "The chef is just finishing up some veal meatballs for tomorrow night's special, I could see if he's done, and if so I'm sure he'd whip you up a nice spaghetti with veal meatballs."
SOLD. Even I wanted to ditch my Cappelini and join him, but settled for a few bites.
Suffice to say, both entrees were excellent; the Cappelini was composed of plum and sundried tomatoes, goat cheese and fresh basil, and Matt's veal meatball spaghetti was very flavourful.
Highly recommend it - and you can even make reservations online for a small table on a weekend. Bien.