Among the starters, raclette was wonderfully satisfying, the cheese melting over baby potatoes, their mild flavors balanced by tart cornichons and salty olives.
The crust is almost as crispy as the old one, but tasting of the jar, the garlic is not as fresh or strong, the sauce and extra cheese not as satisfying.
With flavor as substantial as meat, grilled portobello mushrooms and sweet roasted peppers would have been as satisfying without the bit of goat cheese, appreciated nonetheless.
Also, you usually get to melt and scrape off your own cheese, which is incredibly satisfying.
But everything else — tuna, avocado, and arugula; Kalamata olive, roasted tomato, onion, arugula, and goat cheese; smoked turkey, spinach, Jack cheese, and balsamic-roasted onion — is satisfying in a way that no burrito or wrap sandwich ever could be.
The ratio of bread to cheese to toppings is immensely satisfying.
Taste: The tagliatelle with Swiss chard, blue cheese and walnuts was hearty and satisfying.
The vegetarian quesadilla, however, filled with roasted peppers, mushrooms, black beans and Mexican cheeses, was straightforward, nicely browned and satisfying.
Spaghetti cacio e pepe ($11), made with pecorino cheese and cracked pepper, is a simple dish, yet the soothing bite of the cheese with the sharp pepper is endlessly satisfying.
Sherry-Dijon vinaigrette and a sprinkling of blue cheese made a simple salad of baby greens special, light yet satisfying.
WHENEVER I wanted to whip up a meatless meal for company, I'd fall back on the time-honored strategy of pouring in the cheese, eggs, butter and cream to make everything seem festive and satisfying.
