“The Potato Gnocchi was phenomenal,” says Robyn Lane, in between servings of small plates meant for discovering new favorites. The potato gnocchi with bleu cheese, crispy sweet potato and fresh scallions was the dish everyone knew they would come back for within the first few bites. “Oh, and the Fontina Cheese was amazing.”
With a constant rotation of new plates from the kitchen, the subtle “oohs and ahas” echoed throughout the room as dishes like the Shaved Compressed Octopus made its way to each table.
“The Octopus and the Porchetta dishes are my favorite to create. The Shaved Compressed Octopus technique was just a creative thought I had one day and it seems to be a favorite so far. The Porchetta with Grilled Sausage, Pork Rib, Stewed Lentils and Fried Polenta is where I can alleviate some steam. It’s a fun dish to create and not as delicate as the others,” says Executive Chef Russo.
The Chorizo Stuffed Calamari was a great play on the full use of a squid dish. The body, stuffed and proportionally enhanced with a Zesty Tomato Broth and Chickpeas, was adorned with a boost of flavors and a well-versed tapas presentation.
While Stephanie Orsi and Evan Dufault raved about the Potato Gnocchi – clearly a group favorite, Amy Peterson saw the magic in Russo’s eyes when speaking about the Porchetta dish and seconded him as her favorite of the night. “The act of sharing food creates conversation and brings about laughter and camaraderie. The Porchetta is a dish to be desired. The plate, something like an upscale Shepard’s selection embodied the tapas experience with culinary excellence,” says Peterson.