Reviews of Sugo on this board have been all over the place. I ate there last weekend and had a great meal. As did my mother-in-law, who had a bad eating experience there previously. My guess is that it's taking Damien a while to work through the kinks (I believe the restaurant opened last fall).
I’d never eaten at Sugo before (it’s a bit steep for our entertainment budget), but now I can’t stop thinking about the meal I had there.
I started with plate of goat cheese truffles–globs of melty goat cheese dipped in something salty/crunchy and fried. Genius. The gcts were laid on a bed of raw spinach and beets with some kind of spicy vinagrette dressing and roasted pumpkin seeds. The gcts, by themselves, could have been over the top, but with the salad, they were perfect: cheesy smooth salty vinegary with bite.
I also split the lamb sliders with the table. In the South, sliders are a shack restaurant appetizer: tiny burgers that you can pop in your mouth by the handful. Sugo’s slider’s are above and beyond the sliders I’ve consumed. A small lamb patty on toasted bread topped with a slice of fresh mozzarella , a pickle, garlic aioli, and more genius, a pickled red onion. I think that, if you’re going to eat a burger, any kind, you should always top it with garlic aioli. Ketchup rocks, but it smothers food as opposed to complementing it in most cases.
My MIL had the mussels as an app. I tasted one, and it was pretty yum, although I’m not a big mussels fan. My MIL thought the broth was so delicious that she asked to take it home. Sans mussels which had already been devoured. My MIL is pretty particular about restaurant food. The rest of us at the table were amazed by her enthusiasm about the mussels broth.
Then to the main course. Ahhhhhhhh…on Damien the chef’s suggestion, I ordered the goat cheese agnoloti (having no clue what agnoloti were). Turns out that agnoloti are those round pasta pouches. I thought all pasta pouches were ravoli, but I guess those are square (I’m a plebe, I know). Anyway, these agnoloti are filled with goat cheese, served with a sweet potato cream sauce, portabella shrooms, kale, and prosciutto, then topped with flash-fried fennel. This is an amazing dish–practically all my favorite foods in one small china bowl. Except fried fennel, which is now my new favorite food.
We ended by sharing the chocolate platter–which was good, particularly the panna cetto (chocolate pudding, basically) but not out of this world. I do like the hot new trend of salting dark chocolate–gives it such an interesting salty smooth rich flavor.
Overall, a delicious and memorable meal. I’d love to visit Sugo again. Anyone want to pay?