We got bumped from our long-standing reservation for New Year's Eve dinner and found a spot at Campanula. Our original plan was dressy and very French, but it looks like the food at Campanula could make us very happy. Anybody eaten there recently?
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.
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