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2022-06-02
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New space taking over 208. Bar on the ground floor.Dining area up the stairs on the first floor. Interested to try, with Chef Antimo of estro being the brains behind the menu. (According to our friendly server, chef Antimo would pay surprise visits to the kitchen.)By-the-glass selection soso. Went for a glass of Nero d’avola. Here’s what we had. Sour dough bread with olive oil.Appetizer: sautéed clams with tomato, parsley and garlic (highly recommended by server). Very fresh, texture was good, c
Dining area up the stairs on the first floor.
Interested to try, with Chef Antimo of estro being the brains behind the menu. (According to our friendly server, chef Antimo would pay surprise visits to the kitchen.)
By-the-glass selection soso. Went for a glass of Nero d’avola.
Here’s what we had.
Sour dough bread with olive oil.
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Appetizer: sautéed clams with tomato, parsley and garlic (highly recommended by server). Very fresh, texture was good, couldn’t taste even one grain of sand.
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Pasta: homemade pappardelle with pork and eggplant ragù. Supposedly with fennel, but the taste was very mild. Pasta was perfectly al dente (one would expect no less from chef Antimo.)
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Main: grilled king prawns with mediterranean herbs. 4 jumbo ones. Server explained that the heads were not fully cooked.
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Sides: broccolini with garlic oil and black pepper.
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Brown butter cauliflower. Yums.
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Didn’t feel like any dessert.
In summary: yummy food; party vibes- loud music and chatter. Good for group gatherings.
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