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| - The single most delicious dish I have consumed in a long time came during our first course at PP the other night: ravioli Bolognese. Home-made pasta stuffed with ricotta and surrounded by a Bolognese of singular distinction: meaty, textured, deep flavour, some parmesan or gruyere on its margins. WOW!
Service and the other dishes were fine, wines reasonably priced, unpretentious atmosphere and the place full but not uncomfortable for our 9 pm reservation. But as I told the cooks in the open kitchen, near which we were seated, on our departure, next time I come it will be to have that ravioli for a first and second course!
Other proprietors - restaurant, grocery stores, any service industries - might well envy our waitress' spontaneous remarks about management, which I paraphrase: they treat us so well, we get to take the fresh pasta home when the sell date is about to expire, really nice people. To me, that is an indicator of a fine place heading north, not south, during these difficult times when the restaurant industry in particular is being battered by absurd minimum wage increases.
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