Pleasantly surprised at Nona's Courtyard Café
By D.K. Crawford 05/28/2009
Bella Maggiore Inn
67 S. California St.Ventura
641-2783
$4.50 - $12.95
Nona’s Courtyard Café, in the heart of the historic Bella Maggiore Inn, is one of the most romantic settings in downtown Ventura.
Upon entering the charming patio, we were seated at a wrought iron, glass-top table next to the lion fountain. The water trickling from the lion’s mouth melded with classical music playing in the background and created a harmonious arrangement.
Birds flew in from the open sunny skies above to peck at mysteries hidden in the ivy-covered walls. It felt as though we were in the French Quarter in New Orleans.
Our waitress was helpful though brief, due to a large party dining in an adjoining room. The lunch menu at Nona’s is simple: salads, soups, sandwiches, pastas and the like. As we considered our options, I commented on the intimate balcony above us. My companion nodded, then casually asked, “Have I ever told you about my encounter with the ghost?”
A ghost named Sylvia, a prostitute who hung herself many years ago, reportedly haunts room 17 of the Bella Maggiore. She is known to pull pranks on overnight guests and leave a trail of sickly-sweet, rose-scented perfume. Apparently, when my companion was photographing the hotel years back, he stepped out on the balcony, and Sylvia slammed the door shut behind him with such force, the curtains and curtain rod flew across the room. He was locked out on the balcony and had to call down to the wait staff in the courtyard below to free him.
I challenged myself to stop gazing upward and put apparitions aside to concentrate on appetizers. We both ordered a bowl of soup ($3.75 each). He tried the albondigas and I, the house minestrone. Shortly after we placed our order, a bountiful basket of focaccia appeared, accompanied by cruets of olive oil and balsamic vinegar.
The focaccia was herbed and warm and had gratings of sharp parmesan cheese on top. It was an inviting way to start out the meal, and though we weren’t brought proper bread plates, we had coffee saucers available for our dipping sauces.
Our bowls of soup were as different as the seasons. The albondigas was like winter — a deep beefy tomato broth, thick with herbs and chili powder and large chunks of potato slices. Sadly, in our bowl the meatballs were non-existent, but we spoke to our waiter and the chef “fished one out” and sent it to us. The lone meatball we shared was dense and tasty. A bowl of that soup with the meatballs would have been a lunch all on its own.
The minestrone was almost the opposite — light and clear like summer. It was chunky with fresh-cut veggies and also served with grated cheese. Opposite to the albondigas, the minestrone was subtle and allowed each vegetable flavor to pop. Each bite was increasingly better than the previous one.
For entrees, we had a spinach salad ($7.95) and the crab cake special ($10.75). I was pleasantly surprised by the baby spinach salad. The spinach leaves were tossed with dried apricots, dried cranberries and sliced almonds, with a thick Dijon dressing squeezed on the top. There was something about the combination of the chewy apricots and cranberries, the crunch of the almonds and that grainy mustard that stuck to the spinach rather than coating it as a thinner dressing would. It made every bite unique and delicious.
The special was soup or salad, three browned crab cakes on a bed of mixed greens with a mango/tomato salsa, and a bottle of Budweiser. Why Bud? I have no idea; neither did the waitress, but she offered substitutions as it was included in the price. The crab cakes looked as if they would be limp and undercooked but were in fact perfectly cooked with lightly crisp exteriors. They were meaty, with a light pickle or dill flavor and quite delicious. The salsa was mediocre. Mangos are so delicious right now that I was disappointed that these disappeared flavorwise — same with the tomatoes. But the crab cakes themselves were a delight.
For dessert, we shared the handmade chocolate chip ice cream ($4.50). The smooth vanilla ice cream was sugary and heavy on deep vanilla the way only homemade ice creams are, but the chocolate chips were tiny specks that got lost. I wanted Nona’s signature dessert to take this classic to the next level. Perhaps larger chunks or an unusual type of chocolate would help. As it stood it was pleasant, but not enrapturing.
The setting is delicious all on its own. I’ve heard the breakfasts are fantastic, and one day I want to try the French toast with caramelized apple sauce. Next time, I want to linger in the lobby and read some of the guests’ comments about Sylvia sightings. It’s the kind of experience you just can’t bottle.
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