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Depending on the night, Dolce Vita Pizzeria Enoteca (500 Westheimer, 713-520-8222) can be your friendly neighborhood pizzeria with simpatico staff, or it can be more trendy and upscale, with haughty staff and still haughtier clientele. I discover its friendlier side on a Saturday night with my friend Romy, a blond pool shark who swears off men like I swear off drinking, i.e., at least once a week. We arrive just as the place is about to close, but fortunately the staff lets us sit on the outside patio as they clear out the main restaurant. We'd intended on some pizza and a couple of rounds to start off a night of barhopping, but instead, we end up consuming a round of something that holds enough calories to merit a trip to the personal trainer: the cannoli martini. Of the Seven Deadly Sins, this one tackles gluttony and sloth with ease — so much ease, in fact, that we both decide to head our separate ways before we've even hopped to our second bar. I'm sure Dante would be proud of us both.
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Troy Fields
Subject(s): Dolce Vita Pizzeria
1 1/2 ounces Vanilla Skyy vodka
3/4 ounce Baileys Irish Cream liqueur
3/4 ounce Godiva Chocolate liqueur
3/4 ounce Kahlúa liqueur
Espresso
1 chocolate cannoli
Combine Skyy, Baileys, Godiva and Kahlüa in shaker with ice. Strain into chilled martini glass. Add the cannoli, and top off with espresso. Stir. Call your gym to see when they open.
Shame on you for being so hip and dumb at the same time. A 'martini' is made with gin and vermouth and ice. This thing you describe is a cocktail. The young and dumb and illiterate, granted, are these days calling anything a martini; but, as a writer for one of the smarter mags in town, you ought to lead and not follow the dogs of the day. Call it a cocktail, a drink, a concoction, but please not a martini. After all, elsewhere in Cafe, all sorts of legitimate bitches arise about a real caesar salad, or real red snapper etc etc.; would it be so hard to be consistent when describing a martini?
Comment by richard Brown — May 24, 2007 @ 10:42PM