Babbo-tism

Last night's traditional tasting menu at Babbo (with wine pairings):
Acorn Squash "Sformato" with Sage
Lacryma Christi del Vesuvio "Vigna del Vulcano," Villadora 2003
[Delicious and inventive, my favorite course: a squash custard with trimmings, including pieces of raw squash.]
Pappardelle with Chanterelles and Thyme
Pinot Bianco "Santa Rosa," Castello di Spessa 2003
[Great wine; average pasta dish.]
Duck Tortelli with "Sugo Finto"
Refosco, Le Vigne di Zamó 2004
[Better than the first pasta course, and yes: I ate duck.]
Grilled Guinea Hen with Spaghetti Squash and Black Truffle Vinaigrette
Sagrantino di Montefalco, Adanti 2001
[Too gamey for me.]
Coach Farm's Finest with Fennel Honey
Franciacorta Brut NV, Bellavista
[Simple, light, and sweet: goat cheese with a side of fennel soaked in honey. The bubbly balanced the goat cheese exceptionally well.]
"Crespella di Castagna"
Vin Santo del Chianti, Poggio Salvi 1999
[A crepe flavored with chestnuts, honey, and orange.]
Frozen Chocolate and Walnut Torrone with Babbo Nocino
Barolo Chinato, Cappellano NV
[My favorite dessert course: a semi-frozen chocolate ball infused with walnuts and nocino, a nutty liqueur, perfect for fall. Heavenly.]
Spiced Pumpkin and Pecan Budino
Recioto della Valpolicella, Begali 2003
[Another seasonal course: spiced pumpkin cake with cream. We also had a plate of quince paste with custard and sorbet.]
So I have finally been Babbo-tized: excellent service, odd music (from elevator jazz to heavy metal), and gastronomic pleasure.
Labels: food



