Restaurant: Piccolo’s, Shrewsbury Street
The Facts of the Dish: Agnolotti Carciofini-Artichoke, spinach & mascarpone stuffed pasta, roasted garlic, spring onions in a pink vodka sauce. Appetizer: toasted ciabatta bread with roasted garlic, fresh chives and Gorgonzola fonduta.
Foodies’ Review: When selecting this restaurant, one of the things that drew me were your meals are prepared to order. When we arrived the waitress stated that if you do not see what you would like, the chef will make it. You can add ingredients, swap sauces etc. The appetizer arrived- stacked high with crispy, garlic bread and a Gorgonzola dipping sauce which was just the right consistency. The combination of garlic crispness and Gorgonzola cheese was perfect. When my entrée arrived it was a large plate of large spinach raviolis. Inside was filled with cheese and spinach. With the raviolis were large chunks of artichokes which added more flavor and were very tender. I opted to get a spicy marinara sauce instead of the pink vodka sauce. I was not disappointed. The sauce was thick, and very spicy..a nice mix with the spinach ravioli.
I selected the Louis Martini Cabernet Sauvignon to go along with my spicy marinara sauce and the smooth red wine made the meal perfect.