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What did you eat last night for dinner?
- Thread starter Fabienne
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mellowfellow
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Otto Pizzeria
Brussels sprouts and cauliflower
this is good: OLIVE OIL GELATO, LIME CURD, PIGNOLI BRITTLE, PINEAPPLE ROSEMARY MARMELLATA
Brussels sprouts and cauliflower
this is good: OLIVE OIL GELATO, LIME CURD, PIGNOLI BRITTLE, PINEAPPLE ROSEMARY MARMELLATA
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You made Boulette's Larder look good. You made dumpy middle aged people at a bar look good, but you can't make that pizza look good.
Why was the egg on the pizza?Originally Posted by ama
FTFY
You made Boulette's Larder look good. You made dumpy middle aged people at a bar look good, but you can't make that pizza look good.Originally Posted by iammatt
+1
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I made cake.
kwilkinson
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Originally Posted by mharwitt
??? I love asparagus and am always supportive of teh Piobaire additions to this thread. Edit: LOL Ohjhhhhhh just remembered that I called you out for eating asparagus out of season a while back.
mellowfellow
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How was the egg on the pizza?Originally Posted by ama
I liked the egg more than the pizza. Cheese made it too salty.
You made Boulette's Larder look good. You made dumpy middle aged people at a bar look good, but you can't make that pizza look good.Originally Posted by iammatt
LOL. thanks. Otto is Batali casual pizza place in ny and its very affordable for quick bite. Prices are comparable to cheesecake factory. But better selections of wine, good antipasta and gelato desserts. I'd go back to try other pizzas they have but would skip the pastas.
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Cassoulet and a salad.
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Tonight:
Tokyo Ramen
braised pork, tamago & bamboo shoots, soy seasoned chicken-pork broth
Salmon Tataki
flash olive oil seared sashimi with ponzu, shoestring vegetables, natural sea salt
Mauve Friday:
Besse's buttermilk biscuit & chanterelle gravy.
Newaukum Valley mustard greens, crisp apple, truffle butter, smoked onion compote.
Red Wine braised oxtail with a yukon gold potato and blue cheese fritter.
Cayenne spiked crispy pig ear.
Pumpkin ketchup, fennel pollen.
Tokyo Ramen
braised pork, tamago & bamboo shoots, soy seasoned chicken-pork broth
Salmon Tataki
flash olive oil seared sashimi with ponzu, shoestring vegetables, natural sea salt
Mauve Friday:
Besse's buttermilk biscuit & chanterelle gravy.
Newaukum Valley mustard greens, crisp apple, truffle butter, smoked onion compote.
Red Wine braised oxtail with a yukon gold potato and blue cheese fritter.
Cayenne spiked crispy pig ear.
Pumpkin ketchup, fennel pollen.
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