This isn’t the first pasta to tangle itself up in a pretty pile.
Nor is putting a bacon crisp (or an egg) on top of something the height of originality.
Lightly binding those noodles with cream and some sharp parm ain’t nuthin’ ingenious, either.
But put it all together in this beauteous bundle and you have a starch you can’t resist.
Show stopping in appearance; fork-dropping in deliciousness.
And one of many dishes at La Cave this summer that had me re-thinking my opinion of the place.
Every small plate that came out of this tiny kitchen:
….seemed to be more finely tuned and carefully composed than we had seen or tasted before.
It was quite a meal made quite better by Mark Hefter’s extensive (and well-priced, at least for the Wynncore) wine selections. (50+ wines by the glass is nothing to sneeze at, and, if you look for them, plenty of off-the-beaten-track options for well under a hundy.)
Thus has a place I wrote off a couple of years ago seem to have re-booted itself in all the right food + wine ways.
L’chiam, La Cave!
LA CAVE FOOD & WINE HIDEAWAY