Zachary mentioned that most of their ingredients get shipped overnight, which make for an authentic Italian meal. I ended up going for their five-course lunch menu. I did have to pay for two people as they do not have individual servings, but it was worth it. Usually when I go into a new restaurant and I see something labeled as “The Classic,” I go for it. How could anything go wrong with a name like that?!
Started off with the Yellowtail Crudo, which was Japanese Yellowtail with red Fresno chili pepper and micro-arugula, dressed with olive oil, lemon, and blood orange. This was to die for. On my first taste, I was transported directly to a heavenly place. The combination of the olive oil and lemon went along perfectly with the fish. The sweetness of the blood orange diminished the lemon taste that kept me begging for more. This starter alone kept me begging for more, more, moreeeee!
Then came the Pomodorini e Basilico, which was handmade tagliolini with yellow tomatoes, basil, organic Sicilian olive oil and a touch of garlic and was a nice introduction to the pasta trilogy. That reminded me of a fancy Ramen noodle. I do not mean to insult the chef because it was so good. But at first glance that’s what it reminded me of. Which only shows how much of a peasant and amateur food critic I am! Now spoiler alert, It was my third favorite outta the three pastas. The acid from the yellow tomatoes sorta got in the way of the pasta flavors. That might have to do with the fact that I was yapping away untill Zachary had to remind me to eat away since it is better while hot. So, “eat, eat, eat!”
The presentation of these dishes was simple, yet “classic.” So, I get the name. The Vongole, a dish of handmade tonnarelli in a white wine clam sauce prepared following their “Massimini” family recipe (has red chili pepper), was my favorite. And now that I am having it freshly served, I can’t complain. It was great! It was so buttery even though I don’t think butter was used, you get what I mean? It was so good I had to eat the whole thing. There was no shortage of clams, and indeed, no dish that calls itself “clam pasta” should be lacking in clams. Whatever this family recipe is, I need to marry into it immediately! I enjoyed the richness in flavor of this dish very much. Clearly, it’s my number 1 favorite dish. Yum, yum, yum!
The Pomodoro, a dish of handmade tonnarelli in their signature pomodoro sauce, made with exclusively imported tomatoes from Basilicata & 24-month aged Parmigiano-Reggiano, just added more deliciousness on my plate. Tomatoes with the cheese made it a creamy sauce but not enough to be in my top dish outta all three. The parmesan cheese made it a bit too salty. However, there is no denying that the tomatoes were as fresh as can be. This one was ok, so I will have to make it my number 2 choice. Especially because I think that the cheese made my tummy act up as soon as I got home. I’m lactose intolerant with some things here and there. It’s always a surprise to me. Ouch, ouch, ouch!
Finally, the star of the show was the Tiramisu al cucchiaio, inspired by the one at some Italian restaurant in Rome. It tasted like a sweet cloud. I loved it, although I’d be fine if it had no nuts. I devoured it. Looking back, maybe the dairy in that is what made my stomach act all crazy. But honestly, I don’t care. It was so worth it!
