initial thoughts on babbo ristorante and enoteca

firstly, getting a reservation is a nightmare. managed to score one 30 days in advance, 11pm on a saturday night.

casual vibe, host elderly and a bit snobby

we decided to go with the traditional tasting menu.

i'm going to focus on the food for the rest of this posting

course 1 - culatello with fiddleheads and pecorino.. COLD MEAT with shaved cheese. drizzled with olive oil nuff said.

course 2 - the best one of the night. pappardelle with chanterelle mushrooms and thyme. i bet you think it was the chanterelle mushrooms that hit the spot. you are right, they did, but the 2 sticks of fresh thyme is what really added the nosh to the nibble.

course 3 - duck tortelli with "sugo finto". this didn't really sit well for me but i can see how it would be a favorite. the tomato sauce had a gentle texture.

course 4 - grilled hangar steak with royal trumpet mushrooms and cipolline agrodolce. still trying to figure out what cipolline agrodolce is. but the steak was good. what struck me was the presentation of the steak, 4 thinkly sliced pieces, piled one on top of hte other surrounded with the mushrooms. mmm

course 5 - goat cheese with fennel honey. moment of silence please

course 6 - creama con mosto - small dish with cream / chocolate and a long spoon. hard to describe but delicious. perfectly balanced the cheese. same texture as a soft boiled egg.

course 7 - chocolate tartufino, i was struggling at this point

course 8 - too full to eat but it was a coconut sabbiosa with blueberries and coconut gelato.