Wow. Just wow.
That was the best meal I’ve had in a really long time.
We went to [Amelia's Trattoria][]
We started with fried calamari, piled onto a puck-shaped bed of lemon risotto, with
garlic aioli on top. I don’t always even like calamari, but it was
absolutely amazing. I think I really like risotto, too—I haven’t
had much of it, but you can do really neat things with it.
My entree was why I’d picked Amelia’s: gnocci, with butternut squash
and fried sage. In addition to the butter and parmesan in which the
gnocci were served, the dish had some sort of onion-family grass on
top. (This may have been their all-purpose spring garnish, Brian’s
seafood dish had the same thing.)
The gnocci was the best I’ve ever had–lighter and more pillowy. I’d
expected the sage and squash to be good—my favorite salad last fall
at [Za][] was built around butternut squash, with a fried sage
garnish—and it was. The real surprise was the onion-y garnish,
which was light enough not to bother the other flavors, while being
present enough to be a nice distraction from the very rich dish. The
whole thing was nicely but not too heavily spiced, with warm fall-ish
spices. (At least one was paprika, I suspect cinnamon and nutmeg, and
have no idea what the others were. ) It was absolutely perfect for
this cold spring day.
We also got dessert. I don’t usually like Tiramisu, but I’m really
glad Brian got it rather than sharing my panna cotta. I have never
seen or tasted a cream like that before. The top layer of the
tiramisu wasn’t just whipped cream. It was a lot more flavorful.
(My panna cotta was good, but the jam on top overpowered the vanilla
and other spices, and the texture was unusually curd-like. When I
scraped away most of the jam, it was a lot better.)
I have to learn to cook like this. I wonder how you do that…


