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  • My party of three decided to come for a major splurge - and such a splurge it was. Celebrating two birthdays and a good streak in the markets gave a great pretext for ordering an absolutely amazing meal. The Riserva Porterhouse 1.5 inches served with 15 gm of shaved Tartufo Blanco, and a porterhouse for 2 was shared by the table, along with Italian Broccoli and Smoked pork. We opened with the divine Jamon di Iberico (I'm using the Italian spelling of di, by the way, given the restaurant - don't knock it.) A bottle of 1982 Barolo and a 1998 were uncorked and aired, and quaffed with glee. The copper penny element of the Barolo was unusual, but remarkable when paired with the Riserva. The steaks were prepared rare as we requested, and the Sommelier was exceedingly helpful. The food was striking and memorable, and the dry aged Riserva (aged 8 months) was unlike any meat I've had yet. Is it perfection? No. But give me another Riserva steak, and I'll happy to let them try again!
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