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By Carol W. Maybach and Kazia Jankowski November 2007 Il PostoBy Carol W. Maybach The Draw: Chef Frizzi's innovative cuisine captures the season's finest flavors while highlighting the best of Italy. The Drawback: Dining room is extraordinarily loud; service and starches can be inconsistent. Don't Miss: The crespelline with fondutina; fresh burrata cheese; poached sea scallops with grilled plums; halibut cheeks with Rainier cherries, oyster mushrooms and corn shoots; bomboloni doughnuts; semifreddos. Vegetarian Options: The menu changes regularly, but options might include burrata e pomodoro, crespelline with lavender and ricotta cheese, and gnocchi with arugula-pistachio pesto. Back for More... SoleraBy Kazia Jankowski Must-Try New Dishes: Pama tini, achiote pork tenderloin Old Favorites: Butterleaf salad, sautéed sea scallops |
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