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Bricco - North End

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Restaurants & Bars

Bricco - North End

Rubee | Apr 4, 2006 12:58 PM

Tatamagouche’s earlier mention of a certain dish at Neptune started me on the mission of having to go this weekend. Originally we were going to go to Mare on Saturday, but decided to have a drink at Bricco, and then head over to Neptune. Well, once we scored some seats at the bar, greeted by the always-welcoming Bricco team, got comfortable, and looked over the menu, we decided to make Neptune another night. I don’t know if it was because we went earlier and so ate a more leisurely dinner (since the food is always great), but our dinner Saturday night especially stood out here. We started with two specials. E could not stop raving about his – three plump calamari filled with a spicy chorizo stuffing on a bed of spinach. He usually won’t eat spinach, but said the broth was so fantastic, he actually cleaned the plate. And he wasn’t joking when he said he wanted to order another one. Mine were the fried zucchini blossoms stuffed with truffled ricotta, served on top of grilled vegetables. Whenever I see these on the menu here, I always order them. They are terrific, fried expertly with the tiny zucchini still attached to each flower. Another highlight were some incredible handmade ravioli, filled with a mozzarella from a special region in Italy (the chef told us twice, but I still forgot), with a truffle butter sauce and garnished with wild mushrooms. Wow is all I can say, one of the best dishes I’ve had here, simply showcasing the quality of ingredients. I ordered a side dish as my main meal – the lump crab Caesar - since I planned on helping out E with his, and I’m glad I did. It was excellent – It’s the Veal Valdostana, a huge thick veal chop stuffed with fontina & Niman Ranch pancetta, served with a side of swiss chard rice pudding, and a generous pile of black trumpet mushrooms “al limone”. The juicy, flavorful chop was fantastic, and the combination of ingredients was delicious. To finish off, we split a creamy pistachio crème brulee.

Link: http://www.bricco.com/Content/portfol...

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