#ALDENTE ITALIAN RESTAURANT FREE#

The meaty richness of the mix of veal, pork, and beef was brought to the fore, each bite benefiting from the pungent sprinkling of Pecorino Romano and the sturdy underpinnings of al dente pasta.Д¬hicken, veal, and pork entrees come in several varieties. Instead, a rich meat sauce clung to dense and perfectly cooked spiral pasta. The entree was largely devoid of tomatoes and onions. Bolognese often calls for three simple ingredients: tomatoes, beef, and onions. I could tell that a lot of thought went into the Bolognese option I ordered. The bartender said pasta is a point of pride at the new restaurant. Tre Mogli offers several pastas via individual or family portions. A rich and thick honey, infused with Calabrian chile oil, added a kick that sent my palate into sensory overload. The appetizer arrived next to a large smattering of truffle-kissed ricotta cheese that the bartender said is made in-house.

The pillowy soft bread had a hearty crust and flakes of salt that livened up each bite. The focaccia was an equally heavenly experience. The fried green olives were similarly mild in flavor and devoid of the brininess typically associated with the fruit. Never having bit into a fried slice of lemon before, I was hesitant at first but found the citrus mildly sweet and fork-tender. The meat was soft, supple, and delicious. A creamy pesto sauce was both zesty and rich in basil. The squid was lightly battered and crispy.

My first appetizer, the calamari, came with warm pepperoncini, fried olives and lemons, and fennel. Chewing the bits of figs between sips complemented the libation nicely by adding a subtle sweetness to the boozy drinking experience. The amaro imbued a rich herbaceous flavor with hints of blood orange. I sprung for the Liberator, a rather generous pour of Wild Turkey and Rucolino Amaro served with a single large ice cube and topped with two pieces of chopped fig. Amaro adds a rich complexity to any cocktail. The rich and varied liqueur is not commonly known in the states, although itвЂ™s the basis for many cocktails in Italy. My conversation with the bartender turned into a lengthy discussion - me learning, the bartender explaining - about an Italian cordial called amaro. I perched at the bar, near the open kitchen.

#ALDENTE ITALIAN RESTAURANT FREE#

The space is cozy, thoughtfully lit, and free of excessively loud music. For a brand-new restaurant, Tre Mogli has the welcoming, homey feel of a place thatвЂ™s been around forever.

Aldente italian restaurant