by Amanda Mattos
Every so often, Ezra and I will get together for dinner and catch up on each other’s lives (IMs and big group gatherings don’t always cut it). More often than not, we do so at Bar Pilar. A cozy neighborhood spot, famed for its former bartender, Bar Pilar is a gem. Yes, the cocktails and beer selections are welcoming, but what really shines is the food. Mostly snacks and small plates, with some entrees, and cheese and charcuterie selections, there are a few mainstays (and thank goodness, because when you’re craving their white anchovies on grilled toast, there’s just no substitute), but the menu changes seasonally.
Last night Ezra tried a dish so nice he ordered it twice. Seriously. We got a selection of small plates (grilled heirloom zucchini, their always amazing oil roasted marcona almonds, the aforementioned anchovies) and each got a bowl of the sweet corn soup, a seasonal addition neither of us had tried before. Holy. Cow. This soup was just wonderful — perfectly balanced serrano chili (we think), corn and cilantro, blended creamy smooth, and finished with some finely grated parmesan. The corn wasn’t even the standout flavor, but it brought the other elements together beautifully and finished off each spoonful. Really — this soup is worth making a trip. Ezra was so impressed that he ordered a 2nd bowl after finishing his first. Two big, big thumbs up. Hopefully we’ll make it back there again before sweet summer corn comes off the menu.