Notes on this “Slab City Rendezvous”
- A rare case in which the amuse bouche justified its inclusion.
- First experience tasting zampone: piquant and similar to salami.
- Breads were excellent and paired with strong pianogrillo olive oil.
- Farmer’s salad terrific per usual–though egg was very slightly overcooked.
- Pork chop (an off-menu special) went sadly unphotographed. A brilliant expression of farm-to-table cooking: paired with smoked provolone grits, tart peppers, and an agrodolce sauce.
- Salt-cod stuffed piquillo pepper was an inspired complement to the swordfish.
- Budino cake was excellent but surpassed by the pear crostata, a reminder that pears are underutilized in desserts,
diningsense 