| rev:text
| - The entrees and pizzas that I've tried have been exactly the best food I have ever had.
More than one slot in the best ever. #1 and #2 and #3 - all here. All at this one establishment.
I don't particularly like Italian food.
They take an old, "Oh, I've heard that one enough times," type of cuisine and turn it into a sparkling, elegant, and majestic novelty. It's not a twist - it's a new implementation entirely. The baking and cooking of the carbs and meats turns the breads, pizza, rotollo trecolori pastry element, lamb, speck into an odyssey of texture.
So: get as much food here as you can.
I've never been more pleased to interact with a piece of inanimate material than the first time I ordered here, four years ago. I don't like things, high-end physical things - I prefer consumables.
I don't really like consumables either, but the really good ones get me sometimes.
This place gets me every time. Gets me happy. I do not regret a single unit of currency spent here.
I think the atmosphere is ideal. It's warmly lit, all light-toned hardwoods, with a big brick furnace in the center for baking in and an exposed kitchen. The bathrooms are ravishing. The tabletops are clean and comfortable.
p.s. BYOB. Wine place around the corner sells phenomenal wines, and wines and spirits is only a ten minute round trip walk, so if you are with somebody who isn't afraid of a short jaunt pre-dinner date, that works well too.
p.p.s food : Rotollo trecolori - the texture of the softest pasty you've ever had, and yet totally vegetarian. Made of blended roasted peppers, spinach, and carrots whipped up and packed tightly into the lightest, puffiest, yet still barely cohesive pastry shell. The sweetness of the carrots, the softness of the roasted red peppers, and the bite and warmth of the spinach each adding something different to their respective pastry shells, creating a series of three cloud-like pastry veggie objects with a progressive nature. The sauce it comes in - very warm, warm viscous green. Adds a slight brocolli warmth to each bite, and a bit of butter. Amazing.
Pizza with marscapone or ricotta on their sublimely dry sauce on their pizza with speck - soft, then the speck a slight bit chewy, then the slight crispiness on the edge of their overall soft pizza creating a kind of looping event out of each bite, an excellent experience, all flavors a soft savory, the mouthfeel being unbelievably in control. Amazing.
Appetizer, meatballs of some kind - comes with a pesto. This pesto is very light on the nuts, and it creates something that allows a sense of cleanliness in this sauce that is warmed overall by the meatballs themselves. Top quality, new, inventive - like a high-end appetizer should be, but so often fails to be. Amazing.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)