Anywhooselle, the first restaurant in the "Friday Night
Finally the food Y'all
- A few of us arrived late (I blame Kaitlin for having to pick her up at the train station) so when we got there the rest of the gang were already knee-deep in a bottle of wine ("knee-deep" is my favorite unit of measure). We ordered a "Skizza" aka flatbread pizza for the table: "L'OCA Hudson Valley duck confit, melted leeks, Old Chatham Camembert and Mead Orchards cider reduction drizzle" to start. Damn this was so good, and completely had me at ease knowing that my main course was also duck-related.
- Main course: "IGOLI COL'ANITRA Housemade bigoli tossed with Mead Orchard Cider-braised Hudson Valley duck ragu and Brussels sprouts confit"--its always reassuring when your waiter says it's "his personal favorite on the menu" and he's a CIA student as well. All the pastas come as a first course and with the option to make it a full meal. Since it looked so damn delectable I opted to have it as a whole meal, cause that's how I roll.
- Dessert: "PANNA COTTA D'AUTUNNO: Warm spiced panna cotta with compote of Hudson Valley orchard fruit". What can I say, simply DIVINE.
|My Bigoli pasta|
|Anthony's caveman-sized lamb shank|
|"Panna Cotta should jiggle"|