By I’m not the only one that watches Top Chef, right? Have you ever gone to a contestants restaurants to see if their food looks anything like you see on t.v.? Well, that was my experience at Spiaggia. Joe Flamm, who was the winner of Top Chef Season 15, is the Executive Chef at this Michelin Star restaurant. A restaurant that has the sophistication of any date night impression that you choose to do, is well worth attending. If you’re lucky enough to get a window seat, then you’ll have an excellent view of the city.
During my visit I was able to indulge in three dishes. Tagliatelle, Swordfish, and Bluefin Tuna were the items of the night. I’ll start off with the Tagliatelle. It consisted of spicy fennel pork sausage, fresh tomato sauce, and garlic. This was a simple, yet effective dish. The pasta was hand made and had the perfect texture and consistency to it. The fennel pork sausage had a smokey and salty taste to it, but it wasn’t too overpowering. The garlic added a nice after taste to each bite you took and the presentation was effortless as well. There were no bells and whistles with this pasta, just a straight-forward pasta dish.
The next dish was the Swordfish. The correct name for it is, “Pesce Spada Alla Ghiotta”. It consisted of Swordfish, Squash, Capers, Truffle, and Taragon. This dish, just as the previous one, was simple as well. A nice piece of fish which was grilled to perfection and surrounded with different flavors. The Truffle was subtle and the Squash was a great earthy flavor to the sweetness and meaty texture of the Swordfish. I didn’t quite taste the Capers as I expected to, and I was looking for a salty flavor to them.
The last dish was the Bluefin Tuna. It consisted of Bluefin Tuna, veal aioli, crispy capers, and smokey wagyu. The only thing I tasted was the Tuna. A bright piece of Tuna resembling that of a seedless watermelon, which was accompanied with a creamy sauce which was the veal aioli. The crispy capers were something that I couldn’t quite taste and I’m not sure how the smokey wagyu was incorporated in this dish. The Tuna, however, was extremely fresh and flavorful. It had a chill factor to it and taste as though the fish was caught and served the same day.
Overall, this restaurant is a go to. If you’re in the area and you’re looking for something nice and elegant, than look no further than this place. When you decide to go, let me know your thoughts!
SavoryTravels 