John Stuart Mill, of his own free will,
On half a pint of shandy was particularly ill.
Plato, they say, could stick it away,
Half a crate of whiskey every day.
Aristotle, Aristotle was a bugger for the bottle.
Hobbes was fond of his dram.
And Rene Descartes was a drunken fart,
“I drink, therefore I am.”
I’ll be a contrarian here and say that the focaccia, while really good, is overrated. I was expecting magic, but what I got instead was some really good bread (I’m not sure I would even call it a focaccia).
I thoroughly enjoyed my early V-day dinner here last night sitting at the counter and I can’t wait to return! Why don’t I see more love for this place on FTC?? There are so many other dishes I wanna try here…
Veal Tongue | oregano vinaigrette
The tongue is sous vided and sliced to order. They’re incredibly tender and wonderfully rich while the accompanying vinaigrette gives off fresh herbaceous notes and acidity which lifted the dish to the next level.
Toasted Pane Bianco | bistecca drippings
I’m generally skeptical of bread that I need to order off the menu since I like my bread free and this particular one has to clear a much higher bar since it’s $10 for one thick piece of toast with no refill. With that said, this bread/toast totally won me over! It’s incredibly airy and soft on the inside but got a good crust on the exterior after browning in olive oil. To top it off, the bistecca “drippings” are basically trimmings of the dry aged steak cooked down into bacon-like bits! Sure it’s greasy and heavy but it’s deeply savory!
Baby Sea Scallop Ceviche | page mandarin, chive, basil
This is a much needed intermezzo to cleanse our palate post bistecca drippings. The bay scallops are sugar sweet and paired perfectly with the zesty citrus vinaigrette and supremed mandarin. On the other hand, basil is used sparingly to add fragrance and further enhances brightness. Finally, the chives added delicate allium notes in the background to keep the ceviche from straying too far from being savory city.
The pie is ridiculously delicious but overwhelming rich and hearty. Cutting open the golden pie crust releases its delectable and saucy red wine reduction. Inside this controlled chaos, you’ll find chunks of braised tender beef cheeks, earthy shrooms that retained their springy texture, and sweet cippolini onion that perfectly cooked. This dish is a shame to be left unordered!
check out my visits. i think i documented 3 different orders without the pork chop/ fiorentina / the pie. there’s loads to get there. lamb is a smaller format dish. .if they have the lamb sausage or veal tongues they cant be missed… and the foca
Okay, I’m reading the whole thread. This is a tough one for me (not my carnivorous husband). I won’t get into my tree hugging issues when it comes to eating certain animals. I want him to enjoy his meat, but they’re certain things I’m not willing to eat. I haven’t yet eliminated beef (working on it), so the thing to do would be to get that ginormous Bistecca, but there are so many other things I want to try - namely the Beef Cheek & Bone Marrow Pie.
Anyway, just ruminating… nobody can settle this for me. My sister calls this “first world problems”.