We’re looking forward…
It was chilly this morning, yes? We’re starting to look at sweaters in the closet—it has begun. We’re looking forward to our favorite season for rich, full-bodied, soul warming food—Ribollita with new olive oil, great braises, food that calls for Barolos and Barbarescos, and of course truffles, all in the weeks to come.
This weekend—Tortellini of Black Futsu squash and sage in poultry brodo.
Lot’s more coming and Truffle Dinners are scheduled for November 13 through 17, now taking reservations.