Let me begin by admitting that my planning skills leave something to be desired. The restaurant, on Randolph Ave., closed a Minneapolis trattoria outpost earlier this year. MUCCI’S Chevre- and ricotta-filled agnolotti was served with an herb pesto and pecorino cheese at Mucci’s on Sept. And the wedding reception we could hear in the back room sounded like great fun, so congrats to the happy (and well-fed) couple. With a glass of Chianti, a delightful evening that wasn’t terribly expensive for the amount of food we enjoyed. The sauce in the rigatoni alla vodka had a nice spice to it and the little burratini balls on top were a nice touch, although I wish the herb chimichurri on top had a skosh more salt. I ate a lot of chicken parm this week, and these guys set the bar high. The chicken parmesan was great - broiled, crispy cheese on top of a satisfyingly hearty chicken breast. DeGidio’s has been around for almost 90 years may they have 90 more. This spot came at the recommendations of both Mike and Lois, and to them, I am grateful. I am pleased to report my carb/cheese/tomato theory stands. My dining partner and I started our meal with the garlic cheese bread, served with a tomato dipping sauce. The nearly 90-year-old establishment’s rigatoni alla vodka, in the background, was served with burratini and herb pesto. Paul, was served with crispy broiled cheese on Sept. Other News : Pirate Fine Arts Board awards scholarships DeGIDIO’s Chicken parmigiana at DeGidio’s, in St. If it’s not broken, don’t fix it - but at the same time, I might as well pay the downstairs price for it. About halfway through the meal, the server revealed it’s the same recipe as the cafeteria-style line downstairs, which I adore. Chicken parmigiana was also, as expected, delightful. And that polenta on the side! I think the best bite I had all night was just a forkful of straight polenta. The chicken scaloppine with sauteed spinach and a lemony sauce was juicy and bright. My whole dining party agreed: The best plate on our table was the pollo florentine. Like the downstairs eatery, the food at Louis shines best when the folks behind the scenes keep things simple. I’m a lifelong Cossetta fanboy, but I’d never climbed up to Louis. Despite the dim lighting, the atmosphere inside the restaurant on the Saturday night of Sept. LOUIS RISTORANTE At Louis Ristorante, chicken parmigiana is made using the same recipe as Cossetta’s cafeteria-style eatery downstairs.
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