Honestly, I don’t do a lot of restaurant reviews. It seems kind of silly when I explain to people that I’m a food writer and that I don’t really ‘do’ reviews, but this is hard work! A restaurant has got to have nice people, great food, and decent prices. In that tall order. So, a restaurant really has to make me happy to make the cut. It just so worked out that the people at Sala and Betty on Airport Rd are the nicest and I had an incredible time previewing some items from their expanded dinner menu. I really felt passionate about sharing my experience. When Teresa Wilson asked me what I wanted to try, I gave her the guideline: “I like food.” So the wine and food kept coming. They fed us 6 courses with wine pairings for each dish, explaining each in detail and enthusiasm.
The food was overall incredibly thoughtful and enjoyable – I really felt like I recognized the food, but was presented in a beautifully elevated way- I felt like I was sitting in a family’s dining room on a special occasion. Some highlights included the Salmon with Braised Cabbage and Crispy Rice Noodles- the fish (seared to a beautiful golden crisp, but pleasantly not overdone) could have been presented on a white plate with a side, but the height of the crispy rice noodles and beautiful orange of the apricot vinaigrette just brought the entree to a whole new level. Details like the caramel swirl on the bottom of the Chocolate Soufflé and linear Meatball positioning made me feel special and important, which was my main takeaway of Sala and Betty. I’d definitely recommend the spot to anyone to celebrate an occasion, or to simply celebrate the day. Enjoy a glass of wine and a few appetizers on their porch, or a few glasses of wine and all the courses inside of their gorgeous dining room (whatever you do, it must include their amazing and expansive wine program). Thanks Sala and Betty for an amazing meal!
Roasted Cauliflower with Curried Lemon Garlic Aioli, Meatball of the Day with Carrot Slaw
Pairing: Kraemer (Blanc Brut – France), Brady Vineyards (Petit Syrah, Paso Robles ’12)
Mister T Sandwich – Smoked Wagyu Sirloin, French Fries, Avocado Aioli, Mixed Greens, Bleu Cheese Sauce
Pairing: Macrostie (Chardonnay, Sonoma ’12)
Gnocchi, Beets, Horseradish, Creme Fraiche, Spinach
Pairing: Domaine Sarrail (Pinor Noir, France ’14)
Salmon, Ginger Braised Cabbage, Apricot Vinaigrette, Orange Supremes, Peanuts, Fried Rice Noodles
Pairing: Chateau Gravelier (Bordeaux ’10)
Chocolate Soufflé and Banana Bread Pudding
Pairing: Niepoort (Tawny, Portugal) and Marchese Incisa Della Rochetta (Moscato)