4 /5
Bewertung
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This month’s theme was “Traditional Ristorante Bartolotta Menu.” Like all long-time regulars, we were delighted to see a return to many of the pre-pandemic dishes. For the first course my wife and I had fried seafood including calamari, shrimp, scallop and fish. Although very good, we missed Chef Juan’s famous calamari. His crisply coated calamari with delicate marinara sauce are a delight to behold. For the second course we savored our favorite, and probably everybody else’s, ribbon pasta duck ragu. Also available was our second favorite: pasta quills, crème, prosciutto, peas, and parmigiana reggiano. Again, we both had the same third course: seared veal medallions, prosciutto, artichokes,...