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2012-10-23
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Wrapping up our Garibaldi trilogy. Duck ham with traditional Romagna "gnocco fritto" (fried bread). Tender slices of meat, boasting a full-bodied _ but not-too-salty _ smokiness. The bun-like accompaniments were fairly interesting, with crisp exteriors enveloping soft bread. Osso bucco. Braised veal & bone marrow with saffron risotto. Perhaps our favorite dish at Garibaldi, with a stunning sweetness and saporous succulence that nearly defy description. The rice could use a more potent infusion
Wrapping up our Garibaldi trilogy.
Duck ham with traditional Romagna "gnocco fritto" (fried bread). Tender slices of meat, boasting a full-bodied _ but not-too-salty _ smokiness. The bun-like accompaniments were fairly interesting, with crisp exteriors enveloping soft bread.
Osso bucco. Braised veal & bone marrow with saffron risotto. Perhaps our favorite dish at Garibaldi, with a stunning sweetness and saporous succulence that nearly defy description. The rice could use a more potent infusion of saffron, but we still adored every bite of this.
Prawn & rucola pizza. Might be better with a thinner, crispier crust, but still topped with enough flavorsome ingredients to keep us happy.
Dolcetto D'Alba Munfrina Pelissero.
Laura (frangelico & prosecco) and Mojito.
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