I'd been wanting to try
Le Verdure, the vegetable station at
Eataly, for some time and a visit from an out of town friend was the perfect opportunity. We were blown away by the grilled persimmon bruschetta over goat cheese on thick bread. New York Magazine published the recipe
here.
The fritto misto was also incredible, with radishes, pumpkin, potato, scallions and string beans in a crunchy, delicious coating from being fried in extra virgin olive oil.
We also tried the braised artichoke with tomato and potato and hearty, crusty dipping bread.
I'd been wanting to try Le Verdure, the vegetable station at Eataly, for some time and a visit from an out of town friend was the perfect opportunity. We were blown away by the grilled persimmon bruschetta over goat cheese on thick bread. New York Magazine published the recipe here.
The fritto misto was also incredible, with radishes, pumpkin, potato, scallions and string beans in a crunchy, delicious coating from being fried in extra virgin olive oil.
We also tried the braised artichoke with tomato and potato and hearty, crusty dipping bread.
I did not like the place at all.
ReplyDeleteI was eating there today, what they called Gnocchi.
It came with mushrooms.
Apart from the tiny portion, I don't know what kind of food this is supposed to be.
Italian? No way!
Overpriced and bland food.