Dinner at SPQR (thanks to BlackboardEats). Started off with creamy burrata, pepperonata, anchocress, and a drizzle of balsamic and we also tried the spring vegetable 'vignarola' - interesting salad with fresh lettuces, herbs, and lightly sauteed fresh veggies (peas, artichokes, etc.). The salad was good but I don't always love the wilty-sauteed texture in my salads - maybe I'm too much of a traditionalist. The burrata was scrumptious and a very generous serving of cheese.We had three pasta dishes - the standout was the buckwheat spaghetti with a suckling pig ragu, broccoli rabe, and golden raisins.
For dessert I couldn't resist the brown sugar torte with lemon curd and candied kumquats. The torte was delicious and similar in flavor to sticky toffee pudding.
View from the chef's counter.
