I'm going here next week with some friends who suggested it. The most recent discussion I can find on the board is from 2002, so can anyone share any recent impressions? What are the stars of the menu?
We give quick-cooking orzo pasta the risotto treatment—toasting the grains first, then slowly incorporating hot liquid until creamy and starchy—for a comforting "orzotto." The rich egg yolk ties it all together.