Dinner @ Vino

We did consecutive date-night weekends at Vino simply samplin' the specials of the evening. Last weekend, it was for the local mushroom specials, last night it was for the uovo specials.

Uovo? What's that? Basically it's a large round ravioli that has blended ricotta piped into a "wreath" then an egg yolk is placed in the center of the "wreath" then the top pasta sheet is sealed and it's gently simmered. We first sampled this years ago when it was created by Chef Alexander Alioto at the former Seven Hills restaurant in The City. After he re-created it at a dinner at the former Hiroshi Eurasion Tapas, Chef Keith at Vino has been creating his own versions. Usually served in a brown butter, some versions are flavored with truffle, others with seafood. Last night it was lobster with mushrooms...

And a duck confit...

After you cut in to it, that runny egg yolk just mixes with the butter... heaven when the sauce is sopped up with the fresh bread...

And since Chuck and Cheryle just returned from Italy and Spain, Chuck brought back some boquerones which were placed on the pizza special (also with an egg front and center)...

And since we needed some vino, Chuck selected a new acquisition for him, a Cantine Valpane Ruche from Italy... I NEED to find a supply of this! With roses on the nose (last time I had roses on the nose was when I sampled a Lacrima d'Moro at Poggio years ago) with light, seamless flow over the palate... in the words of Chuck, "no branches"...