We always started with a glass of Prosecco followed by a Chianti or a Cabernet. An assortment of bread was in abundance. It was hard not to eat a lot of it with the olive oil and balsamic vinegar. For Antipasti, we had Le Bruschette with 4 different toppings, Polpettine E Mozzarelline Fritte (veal meatballs and fried mozzarella and Il Tagliere Di Parmigiano e Olive (chunks of aged Parmesan cheese and marinated olives).
Mertz and I dined there several times so we were able to sample the Penne Rigate alla Bolognese, the Lasagne Al Forno, Spaghetti alla Carbonara and our favorite pasta the Fettuccine con Zucchine, Gamberetti, Panna E Limone; that's pasta with zucchini and shrimps in a creamy lemon sauce. The menu changed every 2 days so on our last night the Fettuccine was not going to be available. I asked our friend, Jamal, the maître d' if it was possible to request the dish, so he spoke to the chef and he came back shortly to inform us that they would have it available for us the following day. Our server Gianluca from Sicily was delightful. His Italian accent made us enjoy our food even more. He was passionate about the food when he talked about it.
For our Secondi, we ordered the Le Scaloppine Di Vitello Al Limone. It was the perfect cut, truly thin and it had just the right amount of tang. We couldn't get enough of this dish that we had it several times. It was the best Scaloppine I've ever had!
Dessert was buffet style since there were too many choices. I did like the Torta Con Fichi, Limone E Olio d'Oliva (Fig, lemon and olive oil cake) and the Tiramisu. The Torta Di Ricotta was nice and light and I enjoyed that even if I'm not a cheesecake fan. There were other yummy desserts in which names I can't recall but they were happily consumed.
I congratulate Chef Benedicto De Leon Bendo for one of the best Italian restaurants I've been to, and I have been to many including ones in Italy. Grazie Mille!
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