Tag: Livia’s Dish

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Chicken Roulades from Livia’s Dish

Chicken Roulades from Livia's Dish on Main Street in Worcester, MA

Chicken Roulades from Livia's Dish on Main Street in Worcester, MAOne if my favorite parts about being a Worcester Foodie is experiencing restaurants that my husband and I normally wouldn’t frequent. For those of you who continue to read my reviews (thank you by the way) I apologize if I sound redundant, but Livia’s Dish was a pleasant surprise!

The location, though a bit off the beaten paths of Worcester, was nicely decorated and much larger than I expected! Being the first to arrive (a must since my husband runs the site) we were quickly escorted to our table by a pleasant hostess and introduced to our energetic waitress. After placing a drink order we waited for our fellow foodies to arrive all while perusing the menu which was unique and full of tasty dishes! Once our rowdy group was settled, I placed my order- Chicken Roulades ~ which consisted of chicken wrapped around roasted tomatoes, creamy spinach and parmesan cheese topped with wild mushroom marsala sauce. YUM!

Before or meals arrived to the table, our waitress brought over crusty bread with a homemade hummus dipping sauce that was to die for. I think I ate three pieces before literally forcing myself to move the plate out of my reach so that I could leave room for my main dish. My chicken arrived piping hot which I know can be a bit tricky when serving a large group. My first bite was a tender, moist taste of pounded chicken breast. The tomatoes were smokey and the wilted spinach was wrapped in sharp melted Parmesan cheese. The mushroom sauce was delicious, although did need a dash of salt to bring out the flavor. The chicken came with roasted potatoes that were… Wait for it…legitimately home made…no reheated mass-produced potatoes at Livia’s Dish. The wedges were crisp and well seasoned on the outside with thyme and garlic and warm and soft on the inside. When dipped in the Marsala sauce – utopia! Needless to say, despite the bread (and the house salad which was also tasty – two words…fried chickpeas) I ate the entire dish!

Needless to say, I look forward to returning to try out their weekend brunch – hello Bellini pitchers – and explore the rest of the mouth-watering menu.

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Fall-off-the-bone Lamb Shank from Livia’s Dish

Fall-off-the-bone Lamb Shank from Livia’s Dish on Main Street in Worcester, MA

Fall-off-the-bone Lamb Shank from Livia’s Dish on Main Street in Worcester, MA

It may be because of my fascination with the medieval time period (or perhaps my recent visit to Worcester Art Museum’s Knights!), but, whenever an opportunity presents itself to order a large chunk of meat off of the bone, I have to bite. To make it more appealing, whenever I see lamb on the menu of a restaurant I channel my inner Greek and assume that the divine intervention of Θαλία makes the decision clear.

Livia’s Dish opened in 2012 just beyond the Webster Square side of Main Street. They feature Italian and Mediterranean-influenced dishes with an emphasis on artisanal and local ingredients. The space was the previous home to Pho 2000 and, for a year, Bangkok House, so it was refreshing to see that owners Enton Mehillaj and Oriola Koci took the time to update the interior to start fresh with a split level restaurant that features two small dining areas—one, more intimate with a small bar for 6 and the other, more open and airy with large windows to the street.

While the selection of menu items didn’t surprise me, the lamb shank immediately caught my eye.  The couscous (an option), a staple side for fish in Western Sicily, was the perfect starch for this dish: not only did it fit the restaurant’s advertised style, but the texture and flavor paired perfectly with the dish’s second side option of roasted zucchini and summer squash (which, admittedly, needed a little more salt seasoning). The meat was exactly how lamb shank should be prepared; braised with a port wine and plenty of garlic. The shank, which is the portion of meat directly beneath the knee, can often be the toughest cut of the lamb and takes time to braise properly to ensure that the tough connective tissue softens. If done right, as was the case here, the textures and flavors yield a rewarding, moist piece of meat that neatly pulls off the bone and maintains the rich flavors of the port and garlic.

Considered on the “outskirts,” Livia’s Dish provides a menu that deviates slightly from the norm but its unique flavors, ingredients, and combinations will please, intrigue, and satisfy. I look forward to joining Livia’s Dish for their brunch, where I may need to channel Διόνυσος to enjoy their pitchers of mimosas.