Roasted Squash Blossoms ricotta, tomato vinaigrette
I don’t think I’ve ever had a bad squash blossom. I loved the little vinaigrette, which felt like a looser tomato sauce.
Smooth Obturator was completely in love with this dish, and I’ll have to agree that it was the stand out starter. Random piggy bits were fashioned into crispy fried patties, whose richness was cut by a slightly tangy sauce. Yums!
Roasted Cauliflower crushed lemon bagna cauda
I actually loved this cauliflower so much, I looked up the recipe and made it at home. It turned out pretty nicely. A little bit of char on the cauliflower, tang from the lemon zest, salt funk from the anchovies.
Whole Branzino herb salad, olive oil
Branzino is ALWAYS a solid get at any Italian restaurant. The flesh is always moist, sweet, and meaty, while the skin is deliciously crispy. The herbs and lemon really brightened things up.
Baby Kale & Rucola apples, red walnuts, piave
A nice salad, but nothing too spectacular.
Beef & Bone Marrow Pie beef cheek, cioppolini, funghi
Ok, it’s time to write home to mom about this one. Wait, mom was sitting right next to me. Scratch that. But damn, you have to get this pie. The crust was incredibly buttery and flakey. The filling was chunks of tender beef cheeks in a dark brown gravy. It was kinda salty, but that just allowed me to drink more wine. It would definitely be difficult to eat this with just one other person. It’s pretty darn heavy. Honestly, the marrow was just excessive, but makes for a cool presentation.
Tomahawk Pork Chop 42 oz fennel pollen
So stuffed by the time this dinosauric hunk of meat came by. It was well charred and juicy. The fennel pollen felt like a flavored salt. I couldn’t have more than 1 piece but I enjoyed the leftovers.