My only concern was that I would've liked the cauliflower to have a crisper, crunchier consistency. The bagna cauda sauce really added a fantastic depth and complexity to the vegetable, with the lemon providing a sort of overarching tartness that worked too. I'm quite the cauliflower fiend, so this was a must-try for me. Vegetarians may do alright here after all.īaby cauliflower | crushed lemon bagna cauda The bitterness of the mizuna-kale-arugula combo was nicely played here, with a bright, bracing astringency that made sense against the contrasting flavors of the apple and walnut, all while the cheese added a weighty, salty overtone to the dish. The kitchen then sent out a complementary salad course. Mizuna, baby kale & rucola | apples, red walnuts & piave However, I really wanted more textural variation in the dish, as everything seemed to have a sort of uniform mouthfeel. Squash blossoms arrived brimming with ricotta, its lush, creamy, subtly sweet taste working well with the tart tomato. Warm squash blossoms ripiene | ricotta & tomato vinaigrette It was delicious alone, but the whipped lardo added even further luxuriousness to the dish. The accompanying bread was superb, displaying a certain sweetness that recalled the essence of Chinese youtiao. I especially enjoyed the crisp carrot and cabbage varieties. Yum.Ī plate of pickles was useful in cutting some of the weight of the meat. Finally, we had the butcher's pâté, a finer, more aromatic preparation with a heady, liver-y flair to it.
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