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A recent lunch for two at Otto consisted of the following:
– small octopus salad
– grilled radicchio with smoked mozz
– gnocco fritto (fried dough strips)
– short rib ravioli
– tagliatelle with ham and Spring peas
– ice cream dessert
To make an expensive, disappointing story short, the radicchio was billed as grilled, but tasted so strongly of kerosene that all nuance (not to mention flavor) was obliterated. (Side note: ELV loathes the chemically-odoriferous scents left on food from gas grills, and wonders why chefs even bother.) The gnocco fritto were as tasty (and about as complex) as something you’d get at a county fair, and the two pasta dishes were seriously flawed.
