As I had a remarkable dinner next door at Mercato's sister restaurant the night before, I was very intrigued to try this based on the recommendation of not only one of the owners, Eric, but a Master Sommelier who instructed my intro Sommelier exam highly recommended it as well. Yes please! We enjoyed a selection of cured meats, olives and cheeses to begin along with the smoked Salmon crostini topped with mascarpone whipped with chive and lemon zest with fried capers. We chose the chicken liver crostini too with pickled red onion topped with roasted onion and bay leaf and blended with dark rum. For main courses we enjoyed Paccheri with white bolognese of sausage, beef, porcini mushroom, cream and parmigiano and Porchetta-roasted pork loin stuffed with Italian sausage, veal jus, rapini and fingerling potatoes. Our wines were stunning too, which ranged from Verdicchio to Ciliegiolo to Aglianico. A gorgeous pot de creme and panacotta finished it off for dessert and what a delight it was! The food was very different than your average Italian offerings and pleasantly surprised me. Very creative and absolutely the freshest finest ingredients were prevalent in the menu.
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