http://www.saltshaker.net/20050827/between-a-roque-and-a-hard-rock Casting a little flavor (and a few aspersions) on the world of food, drink, and life Mon, 13 Feb 2012 03:04:34 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.saltshaker.net/20050827/between-a-roque-and-a-hard-rock/comment-page-1#comment-174525 SaltShaker » Blog Archive » Tourist Trap? Or Just Better? Thu, 13 Nov 2008 11:46:02 +0000 http://www.saltshaker.net/20050827/between-a-roque-and-a-hard-rock#comment-174525 [...] people watching (though not the burger) at La Biela, and only once had a bad food experience, at H.J. Bean’s, thankfully closed. Yesterday lunch I headed with a new visiting friend from Chicago, a food [...] [...] people watching (though not the burger) at La Biela, and only once had a bad food experience, at H.J. Bean’s, thankfully closed. Yesterday lunch I headed with a new visiting friend from Chicago, a food [...]

]]> http://www.saltshaker.net/20050827/between-a-roque-and-a-hard-rock/comment-page-1#comment-149 dan Tue, 24 Jan 2006 14:46:06 +0000 http://www.saltshaker.net/20050827/between-a-roque-and-a-hard-rock#comment-149 <img src="/wp-content/roquepiscitelo.jpg" width="240" height="180" align="left" hspace=4 alt="Roque - piscitelo" />I've been back to Roque a couple of times. Recently went and tried a dish called <strong>Piscitelo</strong>. I mostly tried it because one of my best friends' name is Piscitello, and I felt I owed it to him. It's quite good too - golf ball sized dumplings of drained ricotta and spinach, coated in parmesan and broiled to create a short of crispy parmesan shell around the ball, then topped with fresh tomato sauce. The place is also even nicer in summer weather when they open the deck up out back and you can sit looking out over the yacht club while you eat. I’ve been back to Roque a couple of times. Recently went and tried a dish called Piscitelo. I mostly tried it because one of my best friends’ name is Piscitello, and I felt I owed it to him. It’s quite good too – golf ball sized dumplings of drained ricotta and spinach, coated in parmesan and broiled to create a short of crispy parmesan shell around the ball, then topped with fresh tomato sauce. The place is also even nicer in summer weather when they open the deck up out back and you can sit looking out over the yacht club while you eat.

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