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Restaurant: Nicholini's
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Level4
163
4
Pretty decent dinner
2009-02-04 372 views
The food was pretty decent and interesting. We started with aragosta e fegato d'oca in albanella affumicata. Lobster and pan-fried foie fras is indeed an interesting combination, made even more interesting by being smoked in a jar. Seems like lots of restaurants in town are "smoking" their dishes these days... Later on the chef came to show us the contraption that he made to inject the smoke into the jars, and he is apparently selling these things!Capesante ai tre modicon tartufo, caviale e fega
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The food was pretty decent and interesting. We started with aragosta e fegato d'oca in albanella affumicata. Lobster and pan-fried foie fras is indeed an interesting combination, made even more interesting by being smoked in a jar. Seems like lots of restaurants in town are "smoking" their dishes these days... Later on the chef came to show us the contraption that he made to inject the smoke into the jars, and he is apparently selling these things!

Capesante ai tre modicon tartufo, caviale e fegato d'oca was an interesting presentation of three scallops, each prepared differently. The first one with saffron sauce with caviar seemed to be alright, but the one with foie gras was much better, as the creamy sweetness of the foie blended well with the taste of the scallop. The truffle flavor dominated the last scallop, and the pancetta was pretty nice.

I really liked the risotto ai porcini, bigolo con puttanesca all agnello because I have never had pasta presented this way before. The risotto with porcini and truffle was OK - al dente but a little dry for my liking. It was the bigolo that really caught my interest. Not only was the textur of the pasta interesting, the strong flavors of the lamb were also amazing. I looove lamb, and this was so tasty that I wish I could just eat this all night!

The main course of cosatata brasata e guancia di wagyu su polenta al tartufo in salsa ai vini was pretty rich, as both pieces came from wagyu. The beef cheek was as expected - soft enough to melt in your mouth - and topped with some foam. The short ribs were also very tender, served on top of some truffled polenta that was just fragrantly delicious.

5 different types of cheese comprise the formaggi selezionati, each paired with its own different housemade jam. The ubriaco was interesting in that it was covered with grape must so that the flavors of the wine soaked into the cheese. The pecorino was nice, and the 36-month parmigiano was very good.

original blogpost with notes on wine: http://chi-he-wan-le.blogspot.com/2009/02/dinner-with-antinori.html
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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