Has anything changed since the passing of the eponymous Giorgio Baldi? I remember that he would usually be in the kitchen cooking every night especially when he was in town.
I know there a lot of hounds that hate Giorgio Baldi and think it's overpriced and not so great at all, like an Italianate version of the Ivy perchance for lack of a better comparision. but I have always liked their lobster raviolis, and duck raviolis, and pumpkin raviolis in brown butter-parmesan sauce, in fact I probably like their raviiolis better than anwyere else in town by far.
Anyhow, for the people that actually do like Giorgio Baldi in the past, is it still good, still up to par, can we still get those great raviolis, as well as veal brodo, and pounded Veal Chop Milanese on the bone showered with chopped tomatoes, basil, and fontina.
Thanks all. Also, what desserts do you get here?