They've recently brought a new Executive Chef on board, Daniele Baliani who has worked at at Le Cirque in New York, Pignoli in Boston and il Casale in Belmont. I went with in with the fiancé on one of chef's first nights to check out the new menu.
Upon walking in and chatting with the owners and staff, we learned that the Bolognese recipe had been updated. Tomasso's original Bolognese sauce was one of the dishes I tried when I first visited the restaurant 7-8 years ago, and it was one of the dishes that always kept me coming back. With a few changes in chefs over the years the sauce gradually evolved over time, but there were never any major changes until now. As much as I loved the old, I was excited to try the new version!
Since they were still transitioning, there was some of the old sauce available and we had the opportunity to try both side by side and compare. I liked the new sauce better! The major differences are that it uses red wine instead of white, no cream, and includes chicken liver which is hard to detect but adds a richness to the sauce.
|Amuse Bouche: Seared scallop with citrus|
|Bruschetta with fresh ricotta, peas, basil, and pancetta|
|Grilled swordfish, eggplant caponata, grilled Verrill Farm squashes|