I stood in front of the thick glass entrance that guarded what seemed to be nothing more than a mere ordinary upscale restaurant, one of many located on the bustling streets of downtown D.C. As I gripped the bronze handle of the restaurant’s glass barriers, entering the dimly-lit establishment, my mind could not prepare me for the wealth of amazement and awe I was about to endure. With two feet firmly planted inside the restaurant’s walls, I became swept away in a sweet and savory chocolate paradise: Co Co. Sala.
Working as the humble and meek Charlie Bucket, I entered a sugarcoated, honeyed world imagined by today’s Willy Wonkas. From its ceilings that imitated the decadent and alluring waves of chocolate icing to its floors whose tiles mimicked the solid chocolate bar squares I ate as a child, this restaurant’s mere architectural design made any and every patron’s stomach quiver with relentless hunger for the upcoming sweet treat.
Once I took my given seat, a seemingly endless series of vividly flavorful dishes took my undivided attention. I was served a wide array of meals that each acquired its own different and unique taste, with each new food bringing an explosion of flavor in my mouth. From the blue cheese beef sliders to the steak and eggs flatbread, each plate brought its own set of quirks and qualities, whether it be sensuous, mysterious, or playful. However, despite the plates’ variety of differences each hold an unconventional, but cohesive element in them: chocolate.
No matter the meal, whether it be brunch, dinner, or dessert, each plate rebelliously contains this sweet and adaptable ingredient, characterizing Co Co. Sala’s meals as excitingly unorthodox.
Each cuisine that traveled from the hectic kitchen of Co Co. Sala to my dark rectangle of a table worked as a subversive to the well-established, traditional cooking methods throughout the modern world. The plates themselves looked as though they were designed by Wassily Kandinsky, holding shapes and patterns that mimicked that of abstract art styles. However, not only are the designs of the food affected by the avant-garde thinking of Santosh Tiptur, executive chef and pastry chef of Co Co. Sala, but so is its inner workings as well.
As my fork sank into each new food item, such as the cinnamon brioche of Co Co. Sala’s French toast s’mores, I tasted a whirlwind of flavors that were unlike anything I had ever experienced before. Tiptur takes the conventional ideas of sweet, salty, spicy and bitter, and creates types that fall in between such concrete categories, leaving the customer overwhelmed with confusing enjoyment. Tiptur works as an artist, with the odd square of a plate as his canvas and his multitude of fresh, exotic ingredients as his paint.
Launching in May 2008, Co Co. Sala was a dream put forth to reality by dedicated cocoa connoisseurs. Founders, Nisha Sidhu and Bharat Moltra initially planned for Co Co. Sala to be no more than a mere a dessert-only restaurant and chocolate boutique, opening in the early afternoons and closing around the modestly-late evenings.
Be that as it may, as the influx of customers thickened, Sidhu and Moltra realized that Co Co. Sala had not developed to its full potential. With the assistance of chef wizard Tiptur, the restaurant expanded its menu to include a day’s average meals, with each breakfast, lunch and dinner influenced by the sweet tooth of Co Co. Sala’s staff.
Though the food is truly a marvel in itself, I realized the vast amount of painstaking perfectionism it took to create a restaurant such as Co Co. Sala. From the dark chocolate brown marble imported from Italy to the glass-encased sugar sculptures created by Sidhu herself, Co Co. Sala was a labor of love for each and every staff member. Their tireless dedication is truly a wonder as all those who work at the restaurant show unwielding enthusiasm of the greatness that lies within the chocolate-colored walls of the building.
Whether you are a globe-trotting restaurant pundit to a meager tourist from the west coast, Co Co. Sala’s spellbinding dishes are for any and every chocolate-lover. It is here at Co Co. Sala where all chocoholics can congregate and feast to a wide assortment of self-indulgent, fat-inducing treats.
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Arsenal manager Arsene Wenger offered no excuses for his side’s poor performance as their seven-match winning run came to an abrupt end at struggling QPR. Wenger admits complacency may have played role in Arsenal’s surprise defeat at QPR
Manchester United have moved to beat off interest from Aston Villa for Barnsley’s highly-rated right back Mason Holgate by offering the 18-year-old a trial. Manchester United hand trial to Barnsley defender Mason Holgate in bid to ward off interest from Aston Villa and Swansea
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Inter Rapid Wien live score (and video online live stream*) starts on 21.2.2019. at 20:00 UTC time at San Siro/Giuseppe Meazza stadium, Milan, Italy in UEFA Europa League, Knockout stage – Europe. Here on SofaScore livescore you can find all Inter vs Rapid Wien previous results sorted by their H2H matches. Links to Inter vs. Rapid Wien video highlights are collected in the Media tab for the most popular matches as soon as video appear on video hosting sites like Youtube or Dailymotion. We’re not responsible for any video content, please contact video file owners or hosters for any legal complaints tinyurl.
Theresa May says she has secured “legally binding” changes to her Brexit deal, a day ahead of MPs voting on it.
But European Commission President Jean-Claude Juncker” warned if the deal was voted down there was “no third chance”.
They spoke at a joint press conference in Strasbourg after a late meeting.
On how she landed on her direction in life:
“I always knew I was meant to be working in art, I just never knew how. In school, was so confused and always switched my majors around. In 2015, I decided to take a break from school to help out at home and that’s when I discovered my passion for fashion illustration. I drew/a> an illustration of Jhene Aiko and she liked it on Instagram. It kind of grew from there.”
Christina was born in the royal castle Tre Kronor on 18 December S. 8 December] 1626. Her parents were the Swedish king Gustavus Adolphus and his German wife, Maria Eleonora, had already had two daughters—a stillborn princess in 1620, and then the first Princess Christina, who was born in 1623 and died the following year.3] Excited expectation surrounded Maria Eleonora’s third pregnancy in 1626. When the baby was born, it was first thought to be a boy as it was “hairy” and screamed “with a strong, hoarse voice.”she later wrote in her autobiography that, “Deep embarrassment spread among the women when they discovered their mistake.” The king, though, was very happy, stating, “She’ll be clever, she has made fools of us all!”6] From most accounts, Gustav Adolf appears to have been closely attached to his daughter, and she appears to have admired him greatly.
Despite residing in Germany for nearly 30 years, there are still some things I cannot wrap my mind around. I may have married a German, pay German taxes, and have German(-American) children, but I guess my US mentality still shines through.
Like when it comes to personal space. I’ll be standing in the supermarket, in front of a shelf full of products, deliberating over the selection, and inevitably a hand will slip itself in front of my face and grab an item from the row. Many Germans seem to not have any qualms about this at all, but it still takes me aback sometimes.
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