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2008-05-27
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Good to hear the kitchen was still open til 2300, tried its sister restaurant just few walks away, Cenacolo, for the search of our beloved pasta, this's been always on our list.Picked Cappellini "San Benedetto" , -Angel hair pasta with lobster pieces, sea scallops and jumbo shrimp in a creamy lobster sauce. Finished with cognac and topped with toasted walnuts.-Thin glassy looking cappellini with the creamy pearly white sauce was tempting, al dente as expected, chewy, yet disappointedly the froze
Picked Cappellini "San Benedetto" ,
-Angel hair pasta with lobster pieces, sea scallops and jumbo shrimp in a creamy lobster sauce. Finished with cognac and topped with toasted walnuts.
-Thin glassy looking cappellini with the creamy pearly white sauce was tempting, al dente as expected, chewy, yet disappointedly the frozen shrimp has part of the credits deducted, the walnuts didn't blend quite nicely with the dish as pine nuts did though it's in overally...impressive
Spaghetti Alla Bolognese
-From the town of Bologna comes this hearty meat sauce with ground veal, carrots, celery, onions and garlic in a roasted plum tomato base
-He has been graving for this with a futile attempt to even try the one from maxim's fast food, to fulfill his long awaited desire for it, we couldn't help drop the other nicely named pasta but ordered this seem-to-be ordinary pasta a la carte.
-However, the surprise was amazing, not to mention how well the meaty sauce mixed with bits of fresh tomatoes, the sourness was evened out with the sweat plum juice, the generous amount of herbs added offered a superb sense of aroma...well beyond the average, go get it
The gloomy decor made pics impossible...anyway go try it and you will certainly be satisfied.
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