Search results

I love both....Win..Win....

In Ft Myers....Bruno's of Brooklyn

I had this...

I'm a classically trained Italian Chef...and this dish was as good as I've tasted, my GF ordered it...

I'd almost guarantee it's Fettuccine Alfredo done tableside....Great Stuff...in Most High End Italian restaurants, the Maitre'd is more than trained to do that....I personally Love using Parmigiano Reggiano Rinds for sauces, and soups (Ministrone etc...)..and remove them before serving...

None that I go to....but it's still Great stuff.....pretty much the equivalent of Caesar Salad and/or Bananas Foster done tableside....

I've done that tableside....insanely good if done correctly....the Parmesan Rind has No Wax that some people think it has.

No words can describe this Pasta dish that my GF ordered last night...(Tagliatelle in a Porcini Mushroom cream sauce) I consider myself an expert on these type of dishes, but this was on an entire different level....smh