The cuisine: Italy by way of Emilia-Romagna: Pristine salumi (cured meats) served on a wooden slab; cheeses; salads; and rustic vegetable sides such as cinnamon-tinged eggplant caponata, chard with pancetta, and scallop crudo cured on a block of red salt are perfect for sharing. The second half of the menu focuses on sandwiches - a dozen panini, such as prosciutto, cherries and burrata; crustless tramezzini, Italian tea sandwiches; and foldover piadini - plus bruschetta and two pizzas.
The 75-plus-bottle Italian wine list emphasizes boutique winemakers and is arranged by regions such as the Adriatic Apennines and Alpine Border.
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