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| - Don't waste your time reading reviews.....really. If you are so lucky to get reservations, just go. You will not be disappointed.
If you are still reading, well.....we were there last night and had an AMAZING experience. Tratto is just the sort of place we have come to expect from Chris Bianco. It is understated and down to earth, staffed with a retinue of extremely efficient and polite wait staff, and a casual ambience that allows diners to focus on the food. The food was top notch and the combination of flavors, textures, and tastes was really extraordinary. It is well known that Chris is a magician with his pizzas but this is an entirely different genre where he excels just as well. What I really liked was the lack of pretentiousness and the down to earth feel of the place where the central characters were the dishes streaming out of the kitchen. Chris and his crew really know their vegetables. We are vegetarians and I can honestly say that we did not have to make any compromises with respect to expectations or diversity of food that was served. The farinata was outstanding - crispy on the outside with marinated olives and slices of okra burnt just right. The cucumber and celery root salad with a creamy vinaigrette completed the appetizer course. The care that the crew had taken even in slicing the celery root and cucumber, infusing it with just right amount of creaminess so as to allow the vegetables to shine, makes for an outstanding starter. The bread was to die for and arrived warm and fluffy with just the right chewy, rich brown exterior. We had the ricotta tortelli accompanied by a delectable yellow tomato sauce (pasatta gialla?) for the main course. This dish exceeded all my expectations and more. It was easily the best pasta I have ever tasted (consistency, texture and 'mouth feel') ....the creaminess of the ricotta paired brilliantly with the tarty sweetness of the sauce. This primi selection was indeed in a league of its own. Typically, the contorni are an afterthought but here they vie for rock star status. We found the sliced eggplant with onions and basil outstanding. Crisped just right with a sprinkle of rock salt and tomato so as not to overwhelm the dish. The unsung hero among the contorni choices was the spinach. You will never believe that ordinary spinach can be made to taste so extraordinary just coaxed with some garlic and olive oil. Not done yet.....don't miss the crostata - apple with vanilla cream sauce. The buttery flakiness of the crust complemented the unassuming crispy melange of sweet and tart from the apples drenched in a dollop of divine vanilla cream. Of course, at that point in the meal, Chris had us believing in miracles. Chris Bianco, I am grateful that you allow mere mortals like me to taste culinary brilliance that so few restauranteurs can ever hope to reach. We walked out of the place only after we made repeat reservations.......for December.
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