Let us talk pasta shall we? I love making my own linguini, spaghetti, lasagna, ravioli, and agnolotti. But sometimes you just want to venture out and see what another chef has to offer. I found myself heading to a place that has been opened for fifteen years in the same location down on the waterfront by the old Boise veneer plant. I’m talking about Dockside Steak and Pasta. I reached out to them and we chatted (I believe her name is Tiffany, I also interacted with another manager, but I never caught her name) about the ingredients (not the amount) in their Alfredo sauce (Alfredo is my favorite of Italian sauces) as to make sure not to trigger my food allergies. I will say American Alfredo sauce is a simple sauce consisting of five ingredients (cream, butter, Parmesan, garlic, parsley). Italian Alfredo is even more simple (Parmesan, pasta water, butter), but you can’t go wrong with either in my opinion.
I ordered the Fettucini Alfredo with grilled chicken and was excited to try this dish. I got home, got a glass of water (I really wanted a glass of green apple forward Pinot Gris to blend with the Alfredo flavor) a fork, and sat down at the dinner table. Opening the container you are greeted with an aesthetic view of pasta, sauce, chicken, and parsley. I placed my nose down near the container as was rightfully greeted with butter, garlic, parmesan cheese, chicken, and a slight hint of olio (Olive Oil). Your mouth starts to water when all those aromas come together at once. Got my fork and twirled up some linguini and had a bite. Oh my goodness. The texture of the sauce and pasta were perfect for each other. The creamy, rich, thick sauce was held nicely by the linguini (I mean, try an American Alfredo sauce with Angel hair, or spaghetti, you will understand the importance of the linguini) and chicken. When you get a bit with the grilled chicken, pasta, and sauce you get a slight crispness to it, which was pleasant.
I want to talk about the flavor of this dish next. Each bite was buttery, and creamy with pronounced garlic and parsley. You get the flavor profile of the dairy ingredients to bite after bite after bite. I could not get enough of this dish. The pasta was cooked to perfection and added a nice touch of denseness to the dish. There was so much food in this order that it could easily feed two people. I found myself not being able to stop, and ate the whole dish by myself (had to loosen the belt on my pants afterward). I am glad I didn’t want to make pasta and alfredo sauce that night and tried the Dockside. Also, if you have a food allergy talk to them about it. They will work with you.
Now, due to the current COVID situation they are not doing dine-in, but don’t let that stop you from ordering online (which is easier than setting the clock on the VCR) picking up your dish and enjoying a great meal. Finally, I will say this. Pasta waits for no one. So if you set up a time to pick up your meal, show up about 5-10 minutes early.
**Disclaimer** I do not, have not, will not receive compensation for my reviews, good, bad, indifferent as they may be. This is a hobby of mine that like I to share with others. #thekilted1