SERGIO’S MISSIONE, LODI
We were on sensory overload upon entering Sergio’s Missione—besieged by religious statues and symbols, cherubs, multicolored, globe-shaped Moroccan lamps hanging from the ceiling, bric-a-brac, royal blue walls, black exposed ceiling, blue-and-white tablecloths with yellow napkins, and a wood floor. Some people may think the décor is over the top, others may find it romantic.
We were not happy when the menus were presented to us, and then an extensive list of specials were recited without the prices. However, we started to take this restaurant more seriously after tasting our fabulous appetizer of a whole stuffed artichoke with a white-wine garlic sauce, which was filled with black olives, capers, sundried tomatoes, Parmesan cheese and bread crumbs. The sauce was so seductive and tasty that we scooped up every last drop with a spoon.
Descriptions of Italian favorites fill the menu with phrases such as “real tasty” fettuccine Bolognese; “wonderfully prepared” penne alla vodka; “a unique combination” of arugula, strawberries, goat cheese and walnuts; “deliciously prepared” fried calamari; and our “scrumptious” seafood salad. While we know that the chef thinks his food is the finest around, we found it comical that he had to tell us in such glowing terms. Our take: most of our meal was exceedingly pleasing, while one dish we never need to order again.
With the exception of the caramelized onions and potatoes, the breast of duck with raisins and a cognac sauce was overcooked and disappointing. The waiter graciously offered to remake the dish but Lowell declined. Dessert, a pistachio tiramisu was on the house, which was a thoughtful gesture. The fettuccini Bolognese with tiny diced carrots and a memorable thick and meaty tomato sauce is now on my Best of 2014 list. It was truly “real tasty” as the menu told us it would be.
Except for the specials being recited without prices, we found the service throughout our meal to be attentive. For example, before plates were removed, we were asked if we were finished and if the plate could be removed. Water glasses were refilled and silverware replaced. Additionally, the food was served HOT and the steam could be seen wafting up from all the dishes coming out of the kitchen.
Pastry chef Maria Galan makes the desserts and has an interesting background. After 25 years of service, she retired as a police sergeant from the Passaic Police Department and started to create cake art as a hobby. She has taken baking and decorating courses, and earned first place in some competitions. Along with an unusual and calorie-worthy pistachio tiramisu, dessert items included a New York cheesecake, chocolate cake, tiramisu, pistachio cake, and mango crème brulee. Galen also creates customized cakes for any event and her web site is www.cakesbymariag.com/
Stuffed artichoke.
Photo courtesy of Lowell Saferstein
Sergio’s Missione
2 Mercer Street
Lodi
973-778-4545
BYO
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