| rev:text
| - After reviewing their menu and everything sounded great we decided to give them a try. The restaurant is nice, they have a full dining room in the front and two separate bars in the back. We were seated promptly and our server greeted us quickly. Now for the experience was up for debate. Granted it was the first day for our server so she really didn't know the menu and the kitchen did a pour job on the execution of our dishes.
So here goes:
For appetizers we ordered their house made giardiniera. It was fantastic our only complaint is that it was a little heavy on the clove flavor. Next we tried the mushroom ragu & polenta (local mushrooms, pomodoro, creamy mascarpone polenta and white truffle oil). This was a great vegetarian dish, the mushrooms were very meaty and the ragu and polenta had fantastic flavor. Also tried the lamb meatballs. (ricotta, arugula, basil and tomato vinegarette). The meatballs were nice and tender and good flavor and flavorful sauce. For our final app we tried their arancini (shrimp, saffron rissoto, pancetta and black garlic aioli). The filling had a wonderful flavor combo and nice chunks of shrimp, the only downside was they were a little greasy.
For our main courses we tried the grilled Caesar salad. Not a winner! First of all it was not grilled and second, the lettuce was brown and wilted. They ended up taking it off the bill. Next was the castolette (short rib, mushroom ragu, polenta, braised kale and lemon gremolata). Great dish very similar to the app option only this has the added short rib which was very tender and flavorfull. Also tried their egg yolk & pancetta frascatelli (Italian speatzle, pancetta, poached egg yolk, black pepper and pecorino romano). In my opinion this dish was a disaster it was very dry and flavorless. And we also tried their Sunnyside Pizza (provolone, pancetta, farm eggs and black pepper). This pizza would have been amazing the only problem was someone must have dropped the pepper shaker on the pizza it was overly covered. That is the only thing you could taste. Now I love black pepper but only as a compliment.
For our sides we tried the brussel sprouts which were very tasty, the Cavolfiore (cauliflower, golden raisins, sumac and parsley crema). Delicious as well, Zucca (roasted acorn squash, basil pesto, Calabrian chili and Parmigiano regiano). Great flavor combo. And to finish a side of frites (garlic, rosemary and ketchup). The fries had a crispy exterior and a creamy interior. Really good. Overall most of the food was good so for us revisiting it is still up for debate.
|
![[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)