San Diego – 2/10/18 – Cucina Sorella

It was finally time to branch out from Cucina Urbana which has been a go-to for more years than I can remember.  As good as expected and the Big Table Farm pinot did not hurt.

pesto & piquillo pepper flatbread – zucchini, pecorino, arugula, ricotta

market chopped salad – kale, fennel, celery root, grape, ricotta salt, cashew, white balsamic

pumpkin & goat cheese & zatar & crudite

grilled sicilian meatballs – amatriciana, guanciale, grana padano

NYC – 1/13/17 – Leuca

I have yet to meet an Andrew Carmellini restaurant that I didn’t like.  This is a very large space but is very warm and inviting and the design makes it feel more intimate.  Perhaps one of my favorite spaces so far this year.  If I lived in Williamsburg I would be a regular at the large bar.  As I don’t this may become a regular stop before shows at Brooklyn Bowl.

Italian butter bean dip with wild mushroom sott’aceto

Mussels & clams, italian beer, pepperoni

Smoked beets, pistachio, ricotta salata

Artichokes alla gricia, duck egg, guanciale

18th avenue – mushrooms, parmigiano-reggiano, basil

Penne pugliese, rabbit, black kale, chickpea

Gelato

Sicilian pistachio cake, olive oil ice cream

Port Chester, NY – 12/28/16 – Tarry Lodge

Since my family left Westchester I haven’t had a reason to head back to Tarry Lodge.  But one of our favorite bands playing in Port Chester gave us a perfect excuse.  There were some definite service issues but it brought back good family memories.

Crab with piquillo

Beets agrodolce

Burrata with butternut squash & walnut pesto

Goat cheese with pistacios, red onion & truffle honey

Gnocchi with braised shortribs & pecorino

Chicago – 7/24/16 – Nico Osteria

I swore I was going to cease Nico Osteria posts as there are already too many of them and it is well established as one of my favorites in Chicago.  But evidently I can’t stop plus there were many new menu items. We loved the new formaggi dish that we tried and the burrata salad I have admittedly had again since this particular visit!
 
Aperol spritz

Gorgonzola cremificato – cows milk, financier biscotti, apple, blueberry balsamic

Madai snapper – kohlrabi salsa verde, basil & wild king salmon – fermented chile, black lava salt, cherry

Burrata – mission figs, grilled kale, treviso, pecan pesto, flat iron steak