Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›
Restaurants & Bars 6

Restaurant Week at Tosca

Jen | Jan 14, 2003 01:53 PM

First posting here, but I have been lurking forever. Just returned from RW lunch at Tosca, and was very impressed. I have eaten there before, and I think that the RW selections are up to the a la carte menu standards.

I chose a fennel salad with ruby red grapefruit and seared yellowfin tuna. The tuna was perfectly seared and flavorful, and the olive oil that dressed the dish was like the best Tuscan farmhouse stock I've had.

Entree was a crispy fillet of Mediterranean Sea Bass on a spinach sauce with wild mushrooms. Mediterranean Sea Bass is much thinner than the Chilean Sea Bass I love (and ate frequently until it hit The List)and was served with a crisp skin. The spianch sauce was wonderfully creamy and spinach flavored (!) and the mushrooms flavorful. A beautifully composed dish.

Pannetone bread pudding was very rich. I ate it all, even though I didn't mean to.

Sigh.

Yum.

Galileo for dinner tomorrow......

Want to stay up to date with this post?

Recommended From Chowhound