the incomparable Mario Batali and Joe Bastianich.
The first thing I did after our hotel dates and airline as booked? Made reservations at B & B Ristorante… and one other place you’ll hear about soon.
I have been wanting to eat here for some time – and it was all I expected and more – exquisitely masterful Italian from two celebrated Italians.
We arrived early and had a cocktail in the bar.
My classic Goose and Soda, Lime.
Marinara Chickpea Bruschetta.
Fresh warm bread with olive oil and balsamic.
Prosciutto di Parma “Galloni 30 Mesi” with Black Pepper “Fett’unta”.
This was fabulous. Amazing flavors – sweet and salty and perfect.
Grilled Figs with Little Gems, Spicy Almonds and Fiore Sardo.
More inventive salty sweetness.
Beef Cheek Ravioli with Black Truffles and Crushed Duck Liver.
I am still thinking about this dish (Jason was nice enough to share).
Delicious Black Truffle Close Up:
Goat Cheese Tortelloni with Dried Orange and Wild Fennel Pollen.
You know goat cheese is my favorite – are you surprised I chose this? I want to recreate these exact flavors.
“Brasato al Barolo” with Horseradish “Gremolata”.
Mouthwatering and fork-tender. Amazing flavor. Made with my favorite wine.
Columbia River Salmon with Grilled Leeks and Black Olive Oil.
I loved this. It was from home.
Dark Chocolate Torta.
Sublime. Seriously decadent.
Jason also had a 15 year Laphroaig.
Our entire experience was perfect – the food incredibly beautiful – the atmosphere perfect, I was transported from Vegas for a while.
Joseph was our extremely friendly, supremely knowledgeable server who really helped in making our night fantastic.
Of course, this man helped, too: