Skip to main content

Il Grillo: Carpaccio Plates and Pasta Mix-and-Match

Click to read my blogpost for Edible Monterey Bay about Carmel's newest restaurant, Il Grillo. We headed back there last night for a prix fixe dinner. It was a fantastic way to end a truly maddening week.


For the dinner, we could choose one of the carpaccio plates, a soup or salad, one of their mix-and-match pasta combinations, and a dessert. Making a choice was agonizing. See! The boys read the menu over and over and over before deciding.


We started with wine and Italian sodas. In very authentic enoteca style, you just pick red or white. There are no labels, there is no talk of varietals. Just red. Or white. Naturally, I picked red. 


For our carpaccio selections, we had two plates of the octopus, watermelon, onion, chili oil, lemon, and mint.


We tried the porchetta, summer melon, padron peppers, onion, anchovy, and colatura aioli.


D ordered the halibut, cucumber, pole beans, capers, basil, and Schoch yogurt.


Last time all we had were the carpaccio plates. This time we tried Chef Brad's pork bone broth with pork liver Toscano agnolotti and two salads, one with an egg yolk vinaigrette and one with a gorgonzola vinaigrette.


For the third course, Chef Brad had mix-and-match pasta. We could choose between his ricotta gnocchi, tagliatelle, pappardelle, and gluten-free. Then we could choose between Chianti-braised lamb ragu, braised rabbit and guanciale ragu, beef and pork bolognese, wild boar pancetta sugo, wild mushroom & cavolo nero, and pollen pork sausage and early girl tomatoes.

Both boys opted for the wild boar. R had it atop the gnocchi while D opted for the tagliatelle. 


Jake tried the pollen sausage over tagliatelle.


But the lamb ragu - I had it over the gnocchi - won my heart and Jake's. He kept sneaking bites from my plate.


Though we were stuffed, dessert came with the dinner, so we tried their cream puff with a marscapone filling, a nutella crostata, an apricot crostata, and their tiramisu.


It was another delicious evening with food from our favorite culinary team. Can't wait to go back. They'll be offering those pasta combinations as to-go in a couple of weeks. Jake said, "Whenever you don't feel like cooking, you can come get whatever pasta with the lamb. Okay?" Okay.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas