Majolica (Once More)

As noted in a recent post, Majolica closed and then re-opened with a new concept–slightly more casual, slightly less expensive, but still featuring quality, local, seasonal ingredients and a certain French flair. We decided to support the return/re-birth and went with friend Sara to celebrate her birthday. It was a Wednesday night, so the place was relatively empty, but did business did pick up as the night went on, thankfully.

To start, Sara had the beet salad, Rick a few oysters, and I had the soup, which that night was a cream of cauliflower; we all enjoyed our dishes quite a bit. Indeed, I was slightly overjoyed by mine — creamy without being heavy, certainly filled with cauliflower goodness, but with nice spices to complement but not overpower the vegetable. I also ordered a side of frites for the table, because, well, one must, really. They were delicious and took me back to my summer in Belgium; ok, not really, but they were very good — crispy enough, but plenty of potato taste and not greasy.

For the entree, Sara had the sweet potato agnolotti (little ravioli) with black trumpet mushrooms and sage; surprised at first that the sweet potato was the filling not the main ingredient of the pasta itself, she was still very pleased with the dish. I had a bite and also found it tasty. Rick had the Atlantic Skatewing with peas and bacon and devoured it; it’s a darn ugly creature, but darn tasty here. After much deliberation, I decided on the milk-fed pork, and was very glad I did. Wonderfully cooked, the meat was tender and flavorful; all pigs should be fed milk…or something.

For dessert, Sara got the pecan shortbread with lemon curd because one cannot pass up curd, and I got the doughnuts for the same reason. The doughnuts were, like the frites, well-executed and little pillows of heaven and hell.

I don’t remember what the bill was, but it was perfectly reasonable. They also have a three-course prix fixe for $25 which is a bargain, I’d say. $60 for dinner for two including tip if you bring your own wine? Bargain.

So, it’s nice to have Majolica back, even if they weren’t gone very long. I look forward to returning much more often than we did in the past.