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😍 5/5 - I almost didn't want to like this as much as I did.
By 👻 @Shikha S., 03/06/2023 3:00 am
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.. an upscale, candlelit restaurant that made some Yelpers swoon and others roll their eyes at the hype??? But it was a divine experience, especially for my group of friends who are major foodies. We dissected each dish and enjoyed (...destroyed) every course that came before us. I would say a 4.5, but a few standout dishes helped me bump the review to a 5. Appetizers- ARANCINI: The first plate out, and an absolute surprise starter - the cheese oozed out like fondue, and it fell apart in savory fried goodness in your mouth. - JOSEY BAKER SOURDOUGH: homemade, springy, not super sour, and served warm. A delight in its simplicity for a bread lover. - GRILLED BROCCOLINI : the brown butter and anise gave this a slight Indian spice (for my palette), and it was pretty good. - CITRUS & STRACCIATELLA: a game changer - would 100% recommend this with the bread. There was grapefruit, lime, pistachio, and fennel, all atop the creamiest and freshest cheese. - MARGHARITA PIZZA: not on the menu. It was a bit soggy in the middle, but the dough and tomatoes were SO fresh (the acidity of the tomatoes was really critical), and I could still distinctly taste mozzarella and parmesan. A nice pasta break ;) and I could taste the love kneaded into that pizza. - SQUASH CARAMELLE: Love a good brown butter, squash, sage moment. This hit the spot, though it was on the sweeter side. Obsessed when pasta has a crunchy/textural element (in this case, pepitas). - TALEGGIO SCARPINOCC: I actually don't care for overly creamy/buttery pastas (lactose intolerant Yelpers unite), but this blew. my. mind. The 16-year aged balsamic changed me and had me (and my group) scraping the plate clean, in combination with the rich parmesan butter sauce. Still craving the sweet and salty as I write this. - PEPPER STROZZAPRETI: really good for our last savory course, though it was the weakest flavor wise. I did love the pasta shape/thyme flavor being so strong, just wished there were more mushroom!- CHOCOLATE BUDINO: perfect for a chocolate coffee lover - so creamy and satisfying. The espresso cream added a touch of balance, and the sea salt on top would make any Salt, Fat, Acid, Heat cookbook owners finally understand the value of finishing dessert with high quality salt. - BUTTERMILK VANILLA PANNA COTTA: consistency was amazing, but it could have used a bit more fruit/topping. The sorbet it was served with (for a birthday) was delicious and brought some much needed acid. My only critiques generally were 1) I was hoping for some tomato-based or honestly NOT butter based sauce and 2) I thought every dish could use more veggies/fruits. It did feel a bit like someone counted how many mushrooms were put on the plate :/ They had a special feature of ingredients from their women-owned business/vendors which was nice to see! And shoutout to the server who kept calling us angel and made us feel so at home. And who accidentally brought us some nice tea instead of another table and didn't charge us. Our top 3 MUST TRY's: the Tallegio Scarpinocc pasta, the Citrus + Stratiacella, and the Arancini (and special 4th to the exquisite Chocolate Budino). Pro tip - if you go in a group of 4, they recommend about 2 dishes / person, so 8 for the table. Even with two desserts, it was basically a design your own tasting menu (granted some specialties are not available) for like half the price??? Overall, while it may not hit everyone's mark, F+W does have a sanctity for good pasta, simple but effective flavor combos, and a well-sourced menu that we felt with every bite.
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