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Restaurants & Bars 4

crispo - long

clark kent | May 28, 2004 02:23 PM

last night i finally got out to crispo. i'd been meaning to try this place out for a while as i heard this rumor that all the pasta sauces were made to order (which had me very intrigued). my friend and i had the prosciutto with creamy polenta and smoked mozzarella which i found to be quite rich and deeply satisfying. i could eat plates of that dish non-stop. we also split the braised octopus which i was not so impressed by. i couldn't taste enough of the mustard oil and the octopus itself, though surprisingly tender, was not really flavorful. then we had the wild mushroom agnolotti which was fantastic. the truffle oil added so much to the already wonderful flavors of the mushrooms they had used for the filling. the braised pork shank could have been better. although the fact that it was braised implies that it would be falling off the bone, sadly our pork was not falling anywhere. the sauteed slices of apples and pieces of acorn squash were nice accompanying flavors to the savory pork. come to think of it, i think i liked the apples the best out of the whole dish. for dessert we had the zeppole which were fresh out of the fryer and quite tasty. very hot and crispy on the outside without tasting too greasy. the one thing that i didn't think worked was the watery chocolate sauce on the side. isn't fried dough with powdered sugar enough? apparently not according to the restaurant. the sauce was unnecessary and i only dipped into it one time and never went back. maybe it would have been different if it were a thick, rich and indulgent chocolate sauce? nah. i think good zeppole can stand on their own.

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