We stopped by Vino to try their Summer Menu, I say try because we weren't very successful. For starters, they offered a Lamb Two Ways and a special hand made Linguini that the Mrs HAD to order and we also wanted to try the Sicilian-Style Boiled Eggs and the KCC Farmer's Market Salad. Therefore the only Summer Menu item we selected was Nona Rose's Family Secret Cioppino - and since Nona Rose hails from the storied Alioto restaurant clan, you know its gotta be good! (Master Sommelier Nunzio Alioto is Chuck Furuya's best friend).
Anyway, I forgot to photograph the Cioppino but did remember after the fact. Cioppino sounds easy enough to make but it's a perfect balance of fish stock, white wine, San Marzano tomatoes and great seafood. After polishing off the seafood, the bonus is dippin' Chef Endo's home made bread in the leftover broth. Died and gone to heaven!
We actually started with the Mrs regular Sushi Duo from Hiroshi's (Vino allows you to also order off of Hiroshi's menu) with Miso Glazed Salmon and Cold Smoked Mekajiki - they usual use hamachi but Chef Hiroshi must have landed a short billed marlin (Chef Hiroshi is an avid fisherman and features many of his "catches" on the Hiroshi menu).
Following the sushi, we tried the Sicilian-Style Boiled Eggs. Okay, it doesn't sound that glamorous... boiled eggs? "And aren't you a runny yolk kinda guy"? No, doesn't sound glamorous and yes I prefer my yolks on the runny (or even raw) side but this dish was OUTTA BOUNDS! Boiled eggs with roasted peppers, pepperoncini, pancetta, capers and San Marzano tomatoes on toasted bread. The sweet, salty, sour, spicy flavors cut the richness of the egg yolk and these juices permeated the bread... DELISH!
The Lamb Two Ways was a seared loin (perfect medium rare) along with ground lamb stuffed agnolotti on curried orzo and topped with Moroccan carrots. This dish really sung with our wine highlight of the evening; a 1996 Mauro Veglio Castelletto Barolo. With a nose between tar and licorice, old leather, a touch of tobacco and earth with a solid acid backbone and medium long finish. Barolo rocks! Aged Barolo definitely rocks! Of course, Chuck did mention that this was his last bottle in storage (which is why we chose it over a 2003 Bordeaux).
We finished the evening with a Cherry Tarte with Caramel Sauce. I love replumped dried sour cherries (which really have the best cherry flavor) and when paired with a sweet caramel sauce...
We still need to pay another visit to Vino to continue with their Summer Menu like Braised Branzino and Braised Veal Cheek Agnolotti. Hopefully the nightly specials won't side track us again...
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