Poggio annual bollito misto menu Jan. 26 - Feb. 6

… this slow-simmered dish is served tableside from an imported Italian carello (cart) made exclusively for Poggio. Chef Benjamin Balesteri serves cotechino sausage, beef tongue, brisket, veal breast and oxtail, with a selection of house-made sauces including salsa verde, horseradish crème fraiche, bone marrow butter, and kumquat mostarda.

They do it right. Great bargain at $25.