One of my first was working in a Modern Italian joint where we made everything from scratch... we cultured our own starters, made our own pastas, rolled our own gnocchi, cured our own meats, etc etc. I'm a carb-head. Meaning both the love of my life and the bane of my glutinous existence are caaarrrbbbsss. That being said, I'd like to think I've both cooked and/or tasted every Italian staple out there. I always say the best way to judge the quality of an italian joint is to try their lasagna. Anyone can make pasta and swirl it in butter... anyone can make bread... but lasagna is an art form in & of itself.
The service was rushed a bit lacking, but I dig it, it kinda ran at the pace that you'd expect a true Italian place to be. The owner and his significant other were the ones manning the floor, and they were very quick and to-the-point. No BS, order your food, enjoy it, tada.
The entrees came with a salad. I'll have to knock them a little bit for presentation: The salad mix wasn't fresh, very easily identified as spring mix with some romaine bits in there. The salad dressing was over salted for my taste, but it wasn't horrible, so I scarfed it down anyway. The tomato... was a slice of a regular ole' red tomato, cut in half, and placed on opposite sides of the plate from each other.... really? If you're not going to use cherry tomatoes, at least dice the bland sandwich-grade tomato a bit. Meh, whatever, I was ready for my lasagna, though I was in low spirits after seeing that salad.
The lasagna came out... hot 'n bubbly... oh so cheesy...
GUYS. guys. this was the best lasagna I've ever had. So much so that I had to force myself to stop eating it halfway through so I could nibble on it later that evening and enjoy the majesty all over again. The meat was so tender, and although the pasta clearly wasn't homemade I gave zero fudgesickles because all I wanted to do was bathe in that dish. It was clearly a blend of beef, pork, and I'd even venture to say something a little gamier such as veal.
My mother ordered the Gnocchi di Gorgonzola, which was simple yet great. The gnocchi was so tender to the point that one might even think they're a tad underdone, but no, they were perfect. The sauce was VERY heavy on the gorgonzola, and there wasn't much else to it. I'd like to think some roasted garlic, blistered cherry tomatoes or basil chiffonade would've helped round out that dish. If you're a gorgonzola love, TRY THIS.
I woke up the next morning & my mom had eaten the rest of my lasagna. Because even though she was full on rich gnocchi, she wanted that damn lasagna. I don't blame her. I've only been back home for 2 days now & I've already dream of it thrice.
Lesson here? Eat their lasagna. Do it. And be prepared to hate any other lasagna you'll ever have. read more