Vanilla bean panna cotta with prosecco braised rhubarb sauce. The flavor of the sauce was a little off for me, but the cloud-like texture and creaminess of the panna cotta was wonderful. A fun way to end the meal.
-The Delicious Dabbler
Tuesday, May 21, 2013
Broders' Pasta Bar
Last night, my mom and I headed to Broders' Pasta Bar for an impromptu dinner date. What a lovely way to end a Monday :) Broders' is incredibly popular and it is usually very difficult to get a table or a spot at the bar. Luckily for us, Monday at 5pm is the perfect time to score a seat and we cozied up to the bar with a great view of the wine selection and the chefs preparing the pasta dishes in the open kitchen.
Insalata di Stagione: Mache, arugula, sliced strawberries, pine nuts, and pecorino cheese crisps, dressed in a simple vinaigrette. You can see that I love a healthy dose of black pepper. Each table has its own grinder, which I also love because then you avoid the awkwardness of making your server crack pepper for what seems to be an incredibly long time.
Ravioli con Taleggio: cheese ravioli, artfully plated with asparagus, delightful prosciutto pieces, basil, and parmesan.
Vanilla bean panna cotta with prosecco braised rhubarb sauce. The flavor of the sauce was a little off for me, but the cloud-like texture and creaminess of the panna cotta was wonderful. A fun way to end the meal.
Wishing you moments of unplanned food-wonder this week,
Vanilla bean panna cotta with prosecco braised rhubarb sauce. The flavor of the sauce was a little off for me, but the cloud-like texture and creaminess of the panna cotta was wonderful. A fun way to end the meal. 
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