December 5, 2009
For previous review of Chiaroscuro, click here (February 1).
Aged Collonata pork lard with caramelized onion tatin. Pretty awesome. We expected crunchy bits of pork lard similar to the stuff in Hokkien mee, but these were entire slices of soft, smooth lard. Mind-bogglingly sinful.
24-month cured Parma ham with balsamic marinated strawberries _ a tangy, refreshing change from the melon that usually accompanies this platter.
Potato gnocchi in tomato basil sauce. Absolute comfort food. They got the sauce just right: unlike many other tomato-based pastas, this tasted freshly made and wasn't sour at all.
Slow-roasted rabbit leg with black kalamanta olives on a bed of creamy polenta. We always order rabbit if we see it on the menu, even though it tastes nearly identical (but less tender) to chicken.