Mei vino – Messepia – Salento – Verdeca 2005
cauliflower & cashew, fava beans & green grape
Olio – Producto di Antica Masseria Del Sigillo
From Guagnano, Italia “estratto a freddo”
Pesche (fish) Tasting, wine excluded
Note to self: There is nothing worse than when a glass smells “off”. Typical of restaurants that serve fish. Parche ??, non buono.
1st Antipasto – Tender, but thick and w/out character. Why have I mistaken Chicken for Octopus (I think that may be a good thing).
Fragiole – Polipo – Pomodoro
Another table’s formaggie platter is seducing me. STOP looking.
Question: if you can’t choose & a tasting is not all of the plates on the menu (piccolo) are you meant to believe what is chosen is the best on the menu, according to the chef?
1st Primi – Spaghetti
Spicy & rich. No butter
Smart dish. But could I be sick of Spaghetti??
Blended Octopus…&…never understood the other ingredient.
I haven’t tasted one REALLY spicy dish since being in Italy. Balance.
Are individual wine glass coolers impractical? How do you please the frugal? Do you?
2nd Primi – Oriechiette con Gamberini – Not on the menu
Why have I become angry with this pasta
Too filling…full stop. Troppo glutinous.
It reminds me of the rice at the all you can eat sushi spot in Brooklyn. Are they trying to fill me up. I only ate the shrimp, lol!
Cumin? Something very different.
Gamberi (Shrimp) – Overcooked, but seemingly customary.
The woman next to me are some shade of Orange.
Someone has a dog here. For some reason I am not mad at that.
The orange woman just offerend me a taste of their dish. Lol. I declined.
Secondi – Gamberoni (Scampi) on skewers with Limone
I taste sand + damn good olive oil
Maybe its not sand? Char, forse?
The herb crust is bravo!
Arrgg. Why am I SO impartial to dolci- Desserts make me want to leave.
Cant afford Grappa…
Hahahah. They invited me into the kitchen and offered me a free Digestiv. I told them I was a chef!