Dorsia (Boca) – Still the Best in the Neighborhood

16-chicken-saparielloWe returned to Dorsia and this is still one of my favorite restaurants in the area. From the minute you enter, the owners are welcoming, friendly and have a personal interest in all of the guests. It is like eating at a friend’s house. The service was flawless, prompt and knowledgeable on both of our visits.

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On the first visit the server mentioned that the special for the evening was an Eggplant Ball. I did not completely understand the server when he stated the dish and I thought it was strips of fried eggplant with sauce and cheese. When it was delivered in a bowl versus a plate I was not sure what it was until I took a forkful and saw it was an eggplant meatball minus the meat. It was soft and full of great flavor. The sauce was fantastic, great deep rich tomato flavor. The eggplant ball was a great choice; it is a little heavy for the start of a meal, but it was fantastic.

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My entrée on the first visit was the Ricotta and Spinach Cannelloni. Make sure you have a hearty appetite if you order this dish. I struggle calling it cannelloni versus manicotti since it was a spinach-ricotta cheese stuffed pasta tubes topped with a tomato-meat sauce. Call it whatever you would like, I call it delicious. The spinach was fresh, not frozen, and when combined with the cheeses was delicious inside the pasta cylinders that were the perfect thickness and texture. The sauce was more a meat sauce Ragu with a small smattering of meat versus a thick and meaty Bolognese, but again, call it what you like it was superb.

On the second visit I ordered the Chicken Scarpariello. The server asked if I would like cherry peppers on the side. I thought that was a great idea and agreed. The dish consisted of a half a bone-in chicken cut into several pieces with red peppers, sausage slices, roasted potatoes and onions. The flavors were delicious. I did add a small piece of cherry pepper to one bite and these were extremely hot peppers, be forewarned if you are thinking of ordering them in the dish. The only drawback was the white meat was a little overcooked. Likewise, to manage expectations, the size of the half chicken was more a size of a Cornish Hen, just a head’s up, but it was more than generous as an entrée with all of the additions.

For dessert, we ordered the Tartufo, vanilla and chocolate ice cream covered in a chocolate shell with a little chopped hazelnut in the core. It was pretty basic but a good ending to the meal with a really good and generous single espresso.

This is still one of my favorite restaurants in the Delray area.