![]() ![]() I graduated as 'Student of the Year (2015)' and received a Diploma in Culinary Arts & Cookery and was employed on a yacht in Florida before having even arrived.read moreĬoffee, tea, juice with assortment of fresh fruit, pastries, yogurt, & oatmeal offered daily I was initially a stewardess on my first 3 boats before discovering an interest in cooking, and then decided to put myself through a years Chef Training. ![]() I studied Brand Building and Management before meeting Dominic and being whisked away into the world of yachting. Hannah (I) was brought up in Cape Town, South Africa by my British Folks. When he returned to Cape Town to do his Yacht Masters he met Hannah. He got into yachting through a friend of his who asked him to be crew on his boat back in 2011. Dom was (and still is) really sporty, Tennis & water-sports being his favorite. His father & brother are both mechanics so he's also been brought up very practically and mechanically minded. Hopefully it’ll serve as a reminder to myself that there’s much more here to savor than just pizza.We've been a couple since 2012 and have worked on various sized boats (78ft- 160ft) until we settled on Mucho Gusto which launched as a 65ft Power Catamaran in February 2019.Ī bit about us Dominic was brought up on a working flower farm by German/ French Parents on the Garden Route in South Africa. I can admit that even though the apple pie bread pudding the ladies at the next table had ordered smelled about as good as anything ever has.ĭespite what the building sign says, I think I’m more likely now than ever to think of this restaurant as Gusto, and not because I’m a sucker for brevity. The dish might not be an original concept, but the execution was excellent, and with the accompanying crispy potatoes and assorted berries it was a perfect portion for breakfast. And the focaccia rounds are just about the perfect texture, firm enough to support a bite but easily cut with a fork. The hollandaise’s flavor is subtler than I was expecting, but that’s praise it can easily overwhelm other components if the chef makes it too tangy. The Gusto Benedict at Pizzeria Gusto, Oct. It’s also available with pork belly, fried chicken or roasted mushrooms, with the protein of choice stacked atop poached eggs on grilled focaccia, with hollandaise sauce and spinach layered in between. Because I tend to consider having the establishment’s name attached to a menu item an endorsement, or at least a hint, I chose the Gusto Benedict with smoked salmon. ![]() While the menu rotates with some regularity, you’ll find options both sweet (like a lemon ricotta cornmeal waffle) and savory (breakfast pizza, fried chicken and biscuits with sausage gravy). The choice of fare is a little harder for good reasons. If the weather’s at all cooperative, this should easily be your first option. Wood and stone, light bulbs strung overhead, climbing plants and hanging pots of greenery and space left for trees-it’s so thoroughly atmospheric that it took me a moment to realize that the small bird chirping happily in the branches overhead was really there and not supplied by my imagination. The rear patio is instantly welcoming, sun-dappled but amply shaded and open to the elements but feeling half a world removed from the ceaseless surge of 23rd less than half a block away. It turns out that I should have been making weekend plans all this time, because an outdoor brunch at Gusto is a genuine pleasure. However, that’s not my very favorite variety of pizza, personally speaking, so despite its array of salads and small plates-as well as a truly impressive bar-I’ve only been a couple of times. If you love the Neapolitan style, this is your stop. Even its pepperoni, which was a later and somewhat begrudging addition, has a pop of sriracha honey and roasted garlic. Gusto does it extremely well, from a faithful rendition of the classic Margherita the Queen to some sensational flavor combinations: roasted chicken with apples, lamb sausage with tzatziki and one with butternut squash and roasted peppers. It specializes in Neapolitan-style pizza-superfine flour and an extremely hot oven producing a soft, chewy crust with little bubbles of char on the puffy outer ring. #Mucho gisto full#OKLAHOMA CITY ( Free Press) - How much importance is there in a name? I’ve only ever heard the restaurant on Walker just north of 23rd called “Gusto,” but its full name, and the sign on the building, is Pizzeria Gusto, and that tells you one area of focus … though not the whole story. ![]()
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