On Friday Ben and I made plans to go to the Death Cab for Cutie concert (it was my Mother’s Day present) and to give Bar Cento a try without the little one in tow. We had a great time. We sat right in front of the pass, so we got a great view of all of the action going on in the kitchen. We started with the antipasto plate: there was a generous assortment of cured meats and cheeses, all of which were excellent. We also ordered some Pommes Frites with an assortment of Belgian mayo which included chili, curry, and garlic. Our favorites were garlic and curry (it tasted like masaman curry).

To drink, Ben first ordered a Flemish Sour Ale and then a Belgian Wheat. Both were very good. The Flemish Sour Tasted strangely like hard cider, and the Belgian Wheat had flavor something like Orangina (and not just because of the orange wedge).

For dinner I chose the pizza Bianco with cheese and Ben chose the Sunnyside pizza. The pizzas were good (especially the garlic and cheese combination in mine), but we only had a couple of pieces because we wanted to pace ourselves for dessert. We initially wanted the macaroons, but they were out. This wasn’t such a bad thing, as we decided to split the ice cream sampler. They serve Jeni’s Splendid Ice Creams, which is based in Columbus and is featured in this month’s Food and Wine magazine. The sampler was awesome. The coffee ice cream was unbelievably good–it somehow tasted more like coffee than most coffee does, without any cloying sweetness. The cherry lambic sorbet was also excellent, as was the mango. They’ve definitely earned Food and Wine’s accolades as creating “some of the best” frozen desserts in America, and we’re looking forward to making some of the recipes in the June issue.

The service (our server was Veronica, I think) was also outstanding–very attentive but casual at the same time.

(Death Cab for Cutie put on a really good show, by the way. Ben’s not as big a fan as I am, but he appreciated the fact that they are much louder live than on CD. Ben Gibbard and the rest of the band rarely stopped moving, and many songs–especially from the new album–seemed to have a wall of feedback behind them. My ears were ringing afterwards).

Bar Cento on Urbanspoon

  • maybelles parents

    the ice creams sound wonderful and I do think the service is wonderful at bar cento

  • lifeinrecipes

    The June issue of Food and Wine has an article on Jeni’s with several recipes including the sour cherry –lambic sorbet. I may try the strawberry frozen yogurt today.

  • Ben

    I’d actually just read the recipes (exerpted in The Week) the day before our visit and was really excited to see the ice cream on the menu. I have everything for the vanilla bean ice cream. The frozen yogurt recipes look really good too!