Had a great dinner here last night.
It was nice to see what the inside looks like in real life after spending more than a year ordering pizza and ice cream from the lobby area.
The service team here is first rate. From the minute we arrived to the moment we left, they were warm and welcoming. Everything was flawless. We ordered food first and then talked to Sarah about wine. She went through a full gamut of options describing them each and we opted to open with glasses of Nerello Mascalese, Murgo brut rosé and a 1985 vintage Bordeaux.
Market fruit
Amazing stone fruit, figs, marsala, almonds makes for a great opener. My husband was surprised that opted for this than the coppa, but understood as soon as it arrived. Bright and refreshing. Sweet and savory. A highlight of the evening.
Focaccia x2
So good we got two. It was great on its own. It was great to sop up sauces. And the floral notes of the olive oil were just lovely.
Plin dell’ alta larga - sugo de arrosto
Rabbit pasta. The texture of the pasta itself was silky and had a touch of a bite. We were both fans.
Creamed corn
Made with corn, a touch of butter and finished with a fruity olive oil. It is easily the best creamed corn we’ve ever had…and made a convert of my husband who has never liked creamed corn. We could have eaten 2 orders.
This is where I go off the rails. Photos of the Costata Fiorentina and grilled broccoli were too blurry. We felt that while the steak and pan sauces were good…the steak itself could have used a touch more salt. The lemon finish of the broccoli helped lift and support the cast of steak and creamed corn well.
Peach ice cream remains delightful. The husband thought it a touch salty for his tastes, but I didn’t notice it. The fresh peach topping is what I need at home to add to what’s left of my stash.
Chef Colby runs a very nice spot. We wish it was in our neighborhood, we’d be regulars.