Bistro Chick; Along with Her Husband, Rosemarie Tran's Got the Cute Byob Thing Down Pat.
Philadelphia Weekly › July 29, 2009
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Summary
Dinner begins with a stirato or multigrain roll and a small dish of herbed olive oil. Unless you're feeling faint from hunger, don't eat the bread. You'll need it to soak up sauces. Not that [Gianluca Demontis] drenches his dishes in liquid--you'll just want any leftovers.
Pentolaccia alla Livornese resembles a bouillabaisse. It's a bowl of gold-orange tomato broth teeming with sublimely fresh squid, grouper, shrimp, clams and mussels. Roma tomato skeletons rest at the bowl's bottom. Slightly burnt crostini toasts crown the stew.Dessert's as good as dinner. Choose from ginger creme brulee with a grainy crust and blueberry garnish; brownie-like warm chocolate souffle topped with a scoop of vanilla gelato and raspberry sauce; or gorgeously goopy tiramisu that's laced with chocolate shavings and served in an elevated sundae bowl.See the full content of this document
Extract
Bistro Chick; Along with Her Husband, Rosemarie Tran's Got the Cute Byob Thing Down Pat.
The secret's out. When Melograno appeared in last month's issue of Bon Appétit, the deal was sealed. There was no way you were getting a table on a weekend night.
It's no wonder the place is popular. Even before it served its first antipasto, this reserv...See the full content of this document
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