I owe a huge thank you to fellow blogger, Nichole (Casa de Crews), for telling me about a today’s feature which left me weak in the knees after one bite. As many of you know, Datz and Datz Dough are in my top ten list of places I am obsessed with in Tampa Bay and both know how to keep the love alive. Each visit is just as exciting as the first, as they are constantly adding new savory dishes to their ever evolving menu. After hearing about the arrival of Domenica Macchia as the new chef at Datz Dough, I was ecstatic. Although I have never met Domenica, her reputation as a culinary genius has long peaked my interest and I could not be happier that she is now at Dough.
A few weeks ago, my friend Erin and I headed to Dough for a quiet girls night out and began the evening with one of my favorite glasses of bubbles, Sofia Blanc de Blancs. This effervescent sparkler has hints of pear, melon and sweet honeysuckle. I first discovered this dazzling wine about ten years ago at the Coppola Winery on my first trip home after moving to Tampa. Aside from being available in a bottle, they offer their mini version which comes in a pink can complete with its own straw for sipping. You will always find these in my refrigerator and I love taking them for tailgating. As if I needed another reason to love Dough, the fact that they have these on their menu just tickles me pink. We each ordered a can and toasted to a great evening.
Although I came to Dough with the sole intention of diving into their new savory Macchia and Cheese, I spotted something that I just had to try…..Duck Fat Fries with confit roasted garlic aioli. They had me at duck fat and these tasty wedges of potato heaven were the perfect pair with my glass of bubbly.
Girls just wanna…. eat mac and cheese? Well these two girls sure did and Chef Domenica’s Macchia and Cheese knocked my stilettos off. As we were deep in conversation, the arousing scent of nutmeg and béchamel filled the air and was a delightful interruption. We were left speechless as it was placed on our table. Both of us stared at the piping hot dish of cheesy goodness and as we grabbed our forks, I wondered if one of us would sustain a fork wound. Like two cats about to pounce on their prey, we met in the middle and each scooped up a heaping mound of this decadent masterpiece.
As I placed my forkful of goodness into my mouth, I was truly captivated by this silky and creamy creation of nutmeg, béchamel and a slight bit of heat that is finished with a crunchy panko topping. Orgasmic does not begin to describe the taste of this savory dish. Erin and I felt like two school girls talking about a boy we had a crush on, as we were completely giddy over the macchia and cheese. Everything in this dish just works and words just can’t capture the taste. Go. eat. this. now.
As usual, they have doughne it again and I look forward to tasting more of Chef Domenica’s creations. Bravo, Dough, bravo.[?]