My wife and I went to this restaurant Tuesday night (the third time since it reopened) and I can recommend it enough.
The two brothers who own the restaurant are always gracious hosts. For at least the next two months, they have a guest chef, the long time chef at Monte Carlo,and the food, although I never had a real complaint in the past, was at its best.
We started with scallops and spinach in a lemony butter sauce and shrimp in a white bean sauce. The shrimp was fresh and sweet and the scallops seared to perfection.
For dinner my wife had the signature dish, cannelloni stuffed with beef and pork in a "blush" sauce. One of us have ordered this dish every time and we can't get enough. Fresh pasta, loaded with thick ground meat in a creamy saucehearty and refined.
I ordered the fresh ravioli stuffed with crabmeat and shrimp in a similar creamy tomato sauce. A simple dish with a full, complex flavor and silky texture. I'm not a wine expert, but I ordered two glasses of the house pino grigio and it was very good and unique to what I used to, light, somewhat sweet with a slight nutty flavor that went very well with my meal.
The dessert was the only let down, we shared an apple cobbler with homemade vanilla ice cream. The ice cream was delicious but the cobbler was dry and overcooked.
We keep going there to get our pasta fix but I swear on our next trip I will try the fish, veal and lamb dishes that sound so good when described by one of the brothers.
The chef seems to be enjoying his temporary gig, coming out to greet us and other customers. And it seems that his fans from the Monte Carlo Living Room are following in. As we were near the end of out he was talking to friends at a group of people at another table and another group came in and they all knew each other.
It will remain a regular place to go with us.
On another note, I wanted to double check the name and found that the restaurant isnt listed on the MSN or philly.com Web sites. Other than the recent from Rick Nichols, it seems to be totally out of the loop of Philly restaurants. I suspect that will change soon.
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