Highlights were the terrine of pork trotters with spiced fruit compote, the proscuitti and the alla reuben preparation. Last night they were preparing the reuben with shoulder instead of tongue. We also enjoyed the polenta with ragu of pork heart and the chocolate caramel tart.
The presentation of the zampone was fitting for the occasion, cross sections of the leg cut into large rounds of cotecchino wrapped in skin and then one entire trotter -- toes and all on the plate. I liked the flavor of the cotecchino though others were overwhelmed by the fat of the dish and preferred the other items. Same with the gnocco fritto, which highlighted the excellent lardo and guanciale, but was overshadowed by other excellent dishes.
Everything was excellent to very good. This was my first time back since the chef change and it feels like the kitchen hasn't missed a beat. Looking forward to returning for the regular menu.
Crisp terrine of pork trotters with spiced fruit - excellent
Corned pork tongue "alla Reuben" - excellent
Tasting of prosciutti*: Olli Ossabaw, La Quercia acorn-fed Berkshire - excellent
Gnocco fritto: small pillows of fried dough with lardo, guanciale, and pancetta - good
Red Flint polenta with ragù of pork heart - good
Pancetta-fried potatoes - ok
Zampone - trotter stuffed with cotechino - ok
Prosciutto Wrapped Sea Bass - ok
Chocolate Caramel tart w/ candied bacon - excellent
Puff Pastry w/ blood orange and raspberry - good
The presentation of the zampone was fitting for the occasion, cross sections of the leg cut into large rounds of cotecchino wrapped in skin and then one entire trotter -- toes and all on the plate. I liked the flavor of the cotecchino though others were overwhelmed by the fat of the dish and preferred the other items. Same with the gnocco fritto, which highlighted the excellent lardo and guanciale, but was overshadowed by other excellent dishes.
Everything was excellent to very good. This was my first time back since the chef change and it feels like the kitchen hasn't missed a beat. Looking forward to returning for the regular menu.
Crisp terrine of pork trotters with spiced fruit - excellent
Corned pork tongue "alla Reuben" - excellent
Tasting of prosciutti*: Olli Ossabaw, La Quercia acorn-fed Berkshire - excellent
Gnocco fritto: small pillows of fried dough with lardo, guanciale, and pancetta - good
Red Flint polenta with ragù of pork heart - good
Pancetta-fried potatoes - ok
Zampone - trotter stuffed with cotechino - ok
Prosciutto Wrapped Sea Bass - ok
Chocolate Caramel tart w/ candied bacon - excellent
Puff Pastry w/ blood orange and raspberry - good
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