Piccobello for a completely different kind of taste

Following the adoption of the US dollar, our disposable incomes have been reduced, and visits to Harare’s many restaurants and cafes are now subject to the question —  who is currently offering the best deal?
Restaurateurs and food and beverage managers right across the board have been racking their brains to come up with creative solutions to attract the public back into their establishments. Daniel Marini from Leonardo’s in Borrowdale tells me that he started a trend a few months ago, when he introduced a two course lunch for US$10: diners are offered a choice of starter and main course options. Filter coffee costs $1, and desserts start from US$4.
A hand painted sign fixed to a gum tree on the Borrowdale Road is advertising a US$10 three course menu at the Sitar in Newlands, while Explorers Bar at Meikles Hotel offers a daily special, served with a complimentary glass of Excelsior Chardonnay 2007, for US$8. Explorers’ specials alternate between grilled chicken, pork chops, a mixed grill, or hake or tilapia. All of these include French fries.
Piccobello, a pizzeria, where George and I had lunch last Saturday, seems to have been caught in some kind of time warp. Pizzas range in price from US$8 to US$15, and none of the main courses includes French fries. A serving of these costs an extra US$2. Minerals cost US$2 each, whereas more competitive places charge US$1.
Located on Glenara Avenue, along the route taken by most travellers to and from the airport, Piccobello is situated on a hilltop, in a well-built house with a long and wide verandah overlooking the Country Club golf course. Only one table was taken when we arrived and the numerous table and chairs, both inside and out, remained empty for most of the afternoon.
A waiter took our order for drinks — a Coke for me and a Castle for George. It was pleasant to bask in the early winter sunshine and to look down the grassy slope, beyond the huge bamboo grove in the garden, and towards the wild outer edges of Country Club golf course across the road.
George ordered calamari US$8 and I requested a schnitzel, described in the menu as ‘snitzel’, US$7. We both asked for French fries, and shared a Piccobello salad of lettuce, tomato, green pepper, carrot and feta cheese, US$5. George’s calamari was a great success and even the fries looked reasonably good. My schnitzel was overdone and dry, and the breadcrumbs, instead of being golden brown, were verging on the colour of teak. My French fries ranged in colour from golden to teak, and varied in length. The Piccobello salad was fresh and crisp. Salad dressing was a DIY affair, with a bottle of Balsamic vinegar on hand and a bottle of something imported from South Africa, called Creamy Mayo.
When the bill was presented, we were alarmed that our main courses appeared to cost US$2 more than the price listed in the menu. Our waiter patiently explained that main course prices did not include fries — the menu clearly stated that these were charged at US$2 for a portion. Sensing dissent and unrest at our table, the restaurant owner approached, and kindly offered us a conciliatory slice of cheesecake to share. I thought this magnanimous, as many owners take cover at the first sign of trouble from a client, leaving the waiter to deal with the situation as best he can.
In conclusion, if Piccobello would like to attract its fair share of clientele, it could come up with a special offer, or reduce the price of pizzas and main courses. At very least, prices for main courses should be inclusive of French fries.
Piccobello
47 Glenara Avenue
Tel.: 490608
– For feedback, e-mail: cmalakoff@gmail.com