|Fabio and Nicole Salerno|
The menu is Italian, a mix of traditional and innovative. The antipasto selection is formidable: five types of olives; five cheeses; a variety of cured meats; marinated vegetables; white anchovies; and a tapenade. Left to myself I'd have made a meal of all this. I like the line-up of small plates which include a bean puree, burrata, the intriguing white balsamic and rosemary chips, and scallops with crispy kale, manchego polenta and pistachio pesto.They do pizzas and panini's, a variety of pastas, a vegetarian risotto of the day, and some seriously large portions of meat.
|Bone In Fillet, Taxel Image Group|
Had a very nice server recommended bottle of Nebbiolo. I like the way the mostly Italian wine list is organized, with categories for light, medium and full bodied reds and whites, and everything except the high end bottles available by the glass and half carafe too.
I've been a fan of Fabio's and his family ever since I ate at Gusto, the spot they've operated in Little Italy since 2004, and I wrote a rave review of the original Lago for this magazine in 2007. Lanny and I met in 2010 when he was doing some push the envelope pop-up dinners with Matt Mytro. He's got a unique and inventive take on cooking and presentation and has just been waiting for the right situation to show it off. There's seems to be good chemistry between him and Fabio and I think this young up and comer will bring a lot of fine things to the table here, literally and figuratively.