Delve into the ever present zest of garlic in this next tasting, as it only becomes more pronounced with each sip of the italian red. If Il Mulino doesn't capture you with this parmesan concave, you'll get there with the Raviolo doused in cream Champagne sauce and black truffles. Walk home with a happy palate.
A glass of Montepulciano d'Abruzzo makes for quite a metaphorical night. Makes sense that this appreciated wine from Southern Italy is featured at a place with a name that can hold it's own. Besides Ciano sharing the same nome as the Italian Minister, the taste of this deep purple glass engulfs you in the same flavor aroma the brick wall restaurant intends: soft flavors, strong color, gentle tannins. No doubt, this Flatiron tavern charm has Shea Gallante's time at Cru to thank. You don't have to be a vintner to leave craving this tantalizing sweet young blend of chassis.
The way L'artusi lists each item on the menu is a perfect indication of what your taste buds will experience. Whether Thompson is sending out crudo or one of his hand crafted rustic pastas, you taste each ingredient put into the dish. Your mouth appreciates the ingredient first as its own and then for how well it works with the others. My choice- the Mezzaluna: Sweet corn, Aleppo, Parmesan. You do not need anymore than the five pieces placed in front of you, but you will find yourself swallowing very slowly to retain the buttery creation that you might not expect from blending a sweet, a peppery, and a savory ingredient.
Bone Marrow may be an ingredient as rich in fat and protein as the Waygu beef Forgione presents, but requires far less energy to digest before the night that lay ahead.
If roasted marrow flavor isn't deep enough for you, the Michelin star chef intensifies your bite with escargo sur le dessus [snail on top].
The fact that this gelatinous delicacy contributes to red blood cell formation is simply an ironic compliment to the Keefer Ranch Pinot your sommelier will recommend.
