Had a exceptional meal tonight at Corso.
Started with the frito misto and the trio of crostini. Frito was the only somewhat miss - the shellfish and other items were cut too small and the breading too thick that nothing was identifiable. The fried breading was tasty with the aioli but not distinctive. The crostini was very good as all three toppings were rich and favorful. The chicken liver crositini with fresh herbs was especially memorable, some of the best chicken liver I've had - which is quite a bit...
Had a second course of tagliatelle with sugo and marscapone polenta. The sugo was rich and meaty - as good as sugo gets. The polenta was almost pudding like in texture from the high percentage of marscapone. Really tasty and an novel texture. Paired well with the rich sugo.
Main course was the whole fish (branzino) which was oven roasted to perfection. The skin was crispy and tasty, the flesh was moist and tasty. The server left the deboning to me, which was fine, but could be troublesome for someone less familiar with how to debone a whole fish. The veggies with the fish, a mix of greens and eggplant and red pepper and capers was a great compliment to the roasted fish. Was some of the best whole fish I have had.
Finished with the chocolate torta and the oven roasted peach. The torta was good not great, but the peach was fantastic with pastachio and zabaglione.
Had a glass of grignolino (Bricco del Bosco Accornero Piedmont 06) which was OK not great - but a good wine to start with. Also has Aglianico del Vulture Grifalco Basilicata 04 which was obviously a wine of more substance and good with food. With desert had a recioto with paired well with the chocolate cake - and helped with the somewhat dry cake.
Total tab for 3: $207 including tax and tip
Included 500L grignolino. 750 ml Aglianico. 1 glass recioto.
1 primi course
1 fish course