Although Preston, Audrey, and I all liked El Violli the best out of all the restaurants in Puerto Vallarta, both Mr. and Mrs. Han preferred Sufi. For our last dinner in Mexico, we revisited Sufi.Usually people say the food doesn't taste as good the second time around, so it was our opportunity to test that theory. After we made our order, the waiter brought each of us a little cup of Asparagus Cream Soup with crouton. The taste of cream was overpowering so I just took a little sip and put it down. Cream makes my stomach gaseous.
Beef Carpaccio: Angus beef carpaccio, served with roasted portobello mushrooms, arugula, and parmesan cheese shavings. Drizzled with truffle oil and a touch of balsamic vinegar
The beef carpaccio was so tender that it melted right in my mouth! The beef surprisingly went really well with truffle oil and balsamic vinegar, as well as with the mushroom and bitter arugula. I am a huge fan of rare red meat, so this dish did it for me.
Shrimp Risotto: Arborio rice (cooked perfectly) simmered in a parmesan cheese and guajillo chili sauce. This wasn't technically in the appetizer menu, but offered as a side dish. I was really craving risotto at the time, so I decided to order it.
I was surprised by the portion! On a normal day, I could just have this as my main course and be quite satisfied. Don't be fooled into thinking that the piece of shrimp on top is the only one in this shrimp risotto. There were bunches of shrimp pieces mixed in the risotto.
I honestly can't praise this excellent, excellent risotto enough. The arborio rice was cooked to perfection (not too mushy or too coarse...the key is to strike the balance!). I also skipped the butter and cheese, yet the risotto still maintained its full flavor. I am really curious how they did it...
The shrimp was also seasoned perfectly. The shrimps here in Mexico are super plump.
Butterfly Shrimp: served on a bed of linguini with spinach and a creamy guajillo chili sauce
Again, I don't eat anything on the menu with the word, "cream," which helps to reduce my stress when choosing an entree because I am so indecisive. These shrimps were huge! Mr. Han, who ordered the dish, said the pasta was cooked nicely.
Angus Rib Eye (14oz): served with sufi potatoes, tomatoes, and balsamic sauce.
I'm not too crazy about steak. I think the dish could have been improved with better side dishes (sweet potatoes, anyone?), but I suppose the highlight of the dish is the steak and they didn't want to deemphasize that.
Catch of the Day: served with white rice, capers, and toasted almond meniere sauce
I noticed that all the dishes are drizzled with the black sauce, which they explained is a mix of honey and balsamic vinegar. Curiously, it tasted just like chocolate.
Duck Carnitas: in black mole with essence of blackberry, arugula, and mashed sweet potatoes
I was a bit confused when I got this dish. Where is the duck? Well...
...it was hidden under the pile of arugula! I expected the dish to be slices of duck carnitas rather than the whole drumstick. The skin was really crispy, and it made me wonder if it had been confit.
The duck carnitas was disappointingly fatty and greasy. I had to manuever through the tendons and wipe the grease with napkin before eating it.
To be honest, the main reason I chose this dish is not because of the duck, but because of the sweet potato!
I am a huge fan of sweet potato. The sweetness was emphasized with cranberries in the mash.
Profiteroles: Puff pastries filled with vanilla ice cream and served with warm chocolate sauce. We ordered this dessert again per Preston's request.
Dessert Special: Cheesecake with white chocolate filling and vanilla ice cream with passion fruit sauce. This, my friend, was the highlight of the night.
We were completely thrown off guard when the waiter brought the dessert. This is definitely not a cheesecake! When we poked the cake with a spoon, a glob of white chocolate came oozing out.
The "cheesecake"was so decadent and unique. I was a fan of the passion fruit sauce and the seeds. YUM!
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