Jeff Grossman
Jeff Grossman
Jay very graciously took my partner and me to Convivio to celebrate our anniversary. We had a delightful evening and I offer the following report:
To begin:
glasses of Paul Laurent NV Brut Rose - 70% pinot noir, the rest chardonnay; the berry fruit of the pinot just balances the dryness
three sfizi - Funghi, Salame Piccante, Ravanelli (radishes with anchovy aioli)
To continue:
cocktails
Jim ordered a "Passeggiata" - Hayman's Old Tom Gin, Lemon Juice, Myrtle Berry Liqueur, Rose Preserves. This was a beautifully balanced drink. Served in a martini glass, cloudy and medium brown.
I ordered a "Ginger Twist" - Campari, Vodka, Amaro Caffo, Lemon Juice, Ginger-Cayenne Syrup. Reddish pink, served in a highball glass with a slice of crystallized ginger and lots of ice. Unanimously chosen as the best drink on the table, the amaro and the campari reinforced each other so there was a complex bass line of bitterness under the sweet ginger, perked up by the lemon.
Jay ordered "The Diplomat" - Four Roses Bourbon, Cynar, Antica Formula, Orange Bitters. Dark brown but clear, served in a martini glass. Strong 'brown liquor' nose. Reminded me of college too much but Jay liked it.
antipasti
Sardine - rich and oily, just as it should be
Fegatini - not the dish Jay imagined it would be (he's still pining for the apparently one-off liver and polenta dish I received as a swap at the big orange wine dinner); even so, it is roasted chicken livers and marsala-simmered onions served on crostini; earthy and tangy
Moleche - soft-shell crab dusted with semolina and delicately fried, the arugula-caper aioli provides perfect snap with it
To continue:
Pacherhof 2008 Kerner - made from a riesling x schiava offspring, the wine is fragrant and zippy; perfectly matched for us
Spaghetti w/shrimp, pesto cetarese - without a doubt the most robust pasta pesto I've ever eaten with cheese and red pepper vying with the basil and pine nuts for my attention
Maccheroni alla Carbonara - an easy favorite; this is the one dish I knew I was going to order before I sat down
Culingiones - ravioli stuffed with sheep's milk ricotta and served with chanterelles and fresh fava beans; spring on a plate
Fusili w/pork ragu - another delicious easy favorite
To continue:
Frank Cornelissen Munjebel 5 Bianco - wacky, as always, and delightful this time: cloudy and orange and tingly and tannic and grapey and herbal and cidery and lambic-ish
Gamberi - Jay wins the Secondo competition. Three plush prawns, so briny!
Sgombro alla Griglia - mackerel or spanish mackerel? We think the latter.
Costoletto di Vitello - a pretty chop but I must admit I ordered it just to get the Hen of the Woods that accompanies it...
To conclude:
distillati
Faretti "Biscotti" - I would not have thought it possible... this has the fragrance and flavor of liquid biscotti; Jim is ecstatic
Dumante "Verde Noce" - my turn to kvell... this has the slightly roasty smell, unctuous mouthfeel, and nutty green flavor of pistachios
desserts
Bomboloni - two orders!, chocolate custard filled doughnuts
Budino - a hazelnutty rendition of molten chocolate cake
Sorbets - three flavors
To begin:
glasses of Paul Laurent NV Brut Rose - 70% pinot noir, the rest chardonnay; the berry fruit of the pinot just balances the dryness
three sfizi - Funghi, Salame Piccante, Ravanelli (radishes with anchovy aioli)
To continue:
cocktails
Jim ordered a "Passeggiata" - Hayman's Old Tom Gin, Lemon Juice, Myrtle Berry Liqueur, Rose Preserves. This was a beautifully balanced drink. Served in a martini glass, cloudy and medium brown.
I ordered a "Ginger Twist" - Campari, Vodka, Amaro Caffo, Lemon Juice, Ginger-Cayenne Syrup. Reddish pink, served in a highball glass with a slice of crystallized ginger and lots of ice. Unanimously chosen as the best drink on the table, the amaro and the campari reinforced each other so there was a complex bass line of bitterness under the sweet ginger, perked up by the lemon.
Jay ordered "The Diplomat" - Four Roses Bourbon, Cynar, Antica Formula, Orange Bitters. Dark brown but clear, served in a martini glass. Strong 'brown liquor' nose. Reminded me of college too much but Jay liked it.
antipasti
Sardine - rich and oily, just as it should be
Fegatini - not the dish Jay imagined it would be (he's still pining for the apparently one-off liver and polenta dish I received as a swap at the big orange wine dinner); even so, it is roasted chicken livers and marsala-simmered onions served on crostini; earthy and tangy
Moleche - soft-shell crab dusted with semolina and delicately fried, the arugula-caper aioli provides perfect snap with it
To continue:
Pacherhof 2008 Kerner - made from a riesling x schiava offspring, the wine is fragrant and zippy; perfectly matched for us
Spaghetti w/shrimp, pesto cetarese - without a doubt the most robust pasta pesto I've ever eaten with cheese and red pepper vying with the basil and pine nuts for my attention
Maccheroni alla Carbonara - an easy favorite; this is the one dish I knew I was going to order before I sat down
Culingiones - ravioli stuffed with sheep's milk ricotta and served with chanterelles and fresh fava beans; spring on a plate
Fusili w/pork ragu - another delicious easy favorite
To continue:
Frank Cornelissen Munjebel 5 Bianco - wacky, as always, and delightful this time: cloudy and orange and tingly and tannic and grapey and herbal and cidery and lambic-ish
Gamberi - Jay wins the Secondo competition. Three plush prawns, so briny!
Sgombro alla Griglia - mackerel or spanish mackerel? We think the latter.
Costoletto di Vitello - a pretty chop but I must admit I ordered it just to get the Hen of the Woods that accompanies it...
To conclude:
distillati
Faretti "Biscotti" - I would not have thought it possible... this has the fragrance and flavor of liquid biscotti; Jim is ecstatic
Dumante "Verde Noce" - my turn to kvell... this has the slightly roasty smell, unctuous mouthfeel, and nutty green flavor of pistachios
desserts
Bomboloni - two orders!, chocolate custard filled doughnuts
Budino - a hazelnutty rendition of molten chocolate cake
Sorbets - three flavors
