Checked out dante last night with a friend - overall this was one of the most enjoyable RW experiences I've had in the past few years. Service was tops, unobtrusive, and knowledgeable and the food was pretty great too.
We both had the antipasto mixto to start. A large square plate with small portions of prosciutto, arancini in honey (possibly the least successful taste of the evening), ceviche (lime, cilantro, shrimp), bresaola wrapped around parsley and drizzled with olive oil, mozzarella di buffalo on arugula, winter melon, peppers agro e dolce (sweet and sour). The flavors weren't particularly cohesive, but each taste was lovely.
DC opted for the salmon with soft polenta, winter mushrooms, brown butter, horseradish, sorrel, and grapefruit. The flavors complimented each other perfectly.
Grilled hanger steak, herb frites, grilled lemon thyme aioli, garlic butter, truffled watercress for me. The hanger was cooked perfectly rare and was very tasty having basted in the garlic butter on the way to the table. The truffled watercress was the most interesting flavor of the night and completely addictive. My only complaint on this dish is that the fries were really stumpy, but the fry job was right on as was the aioli.
We tried both desserts, though the straciatelle panna cotta, fritelle, chocolate hazelnut sauce was clearly the winner. A fried donut in a pool of chocolate hazelnut sauce? Please, you had me at fried. And chocolate. The panna cotta was right up there with my favorite version at Craigie Street Bistrot. Olive oil cake, limoncello zabaglione, vanilla citrus was also well done, perhaps a bit dry, but that's quibbling. Only misstep was an incredibly medicinal hibiscus soda served with the dessert course.
Go dante! Doin' restaurant week proud.
A big shout out also to our CH lurker dining neighbors R&D! You should post about that soup and duck ragu - they both looked fabulous.
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