At Vee Vee, the new mid-priced quasi-vegetarian restaurant in Jamaica Plain, imaginative-looking dishes using an intriguing combination of ingredients make for a small but enticing menu.
Unfortunately, whoever penned the menu at the small and romantically lit bistro must not have wielded the cooking utensils, because the seemingly promising dishes are slightly underwhelming.
A spaghetti squash “stuffed” with a few cheddar-enrobed and overcooked vegetables that look appealing on the menu leads to some glum and hungry scavenging of other diners’ selections in hopes of redeeming the dry, stringy and unsatisfying dish.
Still, even if you’re disappointed by your not-so-scrumptious plate, prepare for some major mooching off of those in your party who ordered the tastier dishes.
The linguine coated in creamy goat cheese and studded with walnuts, caramelized onions and pancetta is delicious, although it could benefit from some garlic and fresh herbs. The lightly-fried filet of cod is a little under-seasoned, but is perched atop a mound of mushroom ragout that could lead the culinary-unadventurous to embark upon a heated love affair with wheat berries.
Also notable is the roasted beet and gorgonzola salad, a shrimp and scallop fritter accented with a well-dressed tuft of greens and spicy chipotle aioli, and a fresh-tasting fettuccine with tomatoes, clams and bacon.
The pancetta and bacon present on what initially seems to be a vegetarian menu is a little perplexing, but it seems that all of the dishes at Vee Vee can be easily modified to suit the strictest of herbivores.
Want dessert? Ditch the dry chocolate tort in favor of the miniature carrot cake. Thickly iced with decadent cream cheese frosting and lemon curd and accompanied by a sugary praline, this dessert is definitely worth abandoning any pre-spring break diet for the night.
--- Leah Mennies, Muse Contributing Writer
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment