Our impression on our first experience of dining at the University Club is that the food here is distinctly better than at most other city clubs. One of our first courses was the crispy calamari, tender and flavorful with a crunchy but light coating of batter. The other was the clam chowder, richly stuffed with meaty clams, potatoes, and cream.
Both main courses continued the pattern of high quality. The Nebraska lamb was a generous portion consisting of two thick chops cooked to a perfect medium rare, accompanied by a small spinach soufflé, roasted potatoes, and garlic. The veal piccata contained several veal scallops served on a bed of risotto along with artichokes.
We each had an excellent martini and a glass of Dolcetto di Alba.
We are always happy to encounter a chef who is more concerned with quality than ego. Moreover, he came to the dining room and greeted customers during the meal.
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