August 11, 2007
From Frank Bruni of NY Times Restaurant Reviews: “Almost none of the appetizers and entrees satisfied me quite as much as two of the sides: a gooey dish of farro made in the manner of risotto, thickened with Parmesan, butter and artichoke confit; and creamed corn with a generous dose of garlic chives.”
Basically, he liked everything we ate there, even, gasp the dessert. I always ask my waiter what I should eat. I’m not out to do a comprehensive review of restaurants. I’m out for a little fun with my wife Kim.
That farro risotto was heavenly and the creamed corn great.