Those of you who remember GALILEO know the name of Chef ROBERTO DONNA well. Those of you who remember his I MATTI in Adam's Morgan may even remember the dozens upon dozens of tasting dinners he held there over the years. Last night, Michael Nayeri, the owner of A LA LUCIA in Alexandria (www.alalucia.com) and Roberto's manager at Galileo for its entire existence hosted a dinner that was wonderfully reminiscent of the old days, yet just as fresh as could be.
Chef Donna, who will return to Washington with his newest venture this fall, was in great form, and the superb staff of A LA LUCIA were at their always best serving the superb food.
Despite the heat, the menu was perfectly thought out and nobody left feeling stuffed or full. The portions were perfection as was each bite.
CARPACIO di POLPO con SALSA VERDE e INSALATA di PATATE was a carpaccio-style sliced Octopus Salami with Green Sauce and Potato Salad that was cool and refreshing.
Rather than do the wine pairings (the meal was $85++ and the pairings were an extra $35++ each) we chose a bottle or white and red. With A LA LUCIA's August special (check which nights these are valid) of 25% off on all wine, our white came to $24++ and the red to $45++, so at $69, we paid exactly the same as for the pairings but got 2 whole bottles instead of just 5 smaller pours. Our white was as TABURNO 2008 FALANGHINA which was also refreshing and tasty with an intense perfumed nose, and our red a divine BAROLO ELVIO COGNO 2004 which was drinking perfectly and even tasted superb alone as we sipped it after the meal.
As we sat down, we were also treated to a refreshing glass of complimentary Prosecco; it really did feel celebratory as we all toasted Roberto on his new venture.
Roberto Donna can't be surpassed when it comes to pasta, and last night it was MEZZELUNE di MOZZARELLA e POMODORO SECCHI alla Crema, large half moon shaped raviolis filled with smoked mozzarella and sun- dried tomatoes in a light cream sauce. Nobody dared asked for parmesan cheese as this dish was simply perfect as it was.
CERNIA in Padella con Purea di PISELLI, COSTINE all'Aglio, salsa di Pomodori was a perfectly sauteed filet of BLACK SEA BASS with Pureed Peas, Swiss Chard, Garlic and Tomato Sauce. The fish skin was crunchy and oh so gorgeous and the two sauces made for different flavors.
COSTOLETTE d'AGNELLO al Forno con i CARCIOFI e PATATINE, Salsa Olive Nere was a slightly rare roasted Rack of Lamb with Artichokes and Fingerling Potatoes in Black Olive Sauce. The artichoke was a huge heart and beautifully cooked with added lemon as well.
While this all sounds very filling, as I said the portions were not huge and we did take time to meet and chat with our new friends at the table who were all very nice. The dessert was as light and cold as you could wish. PESCHE in Zuppa di FRAGOLE e Gelato alla Vaniglia was fresh PEACHES in STRAWBERRY SOUP with a scoop of Vanilla Ice Cream. We were all quite happy with this delightful chilly and tasty send off, looking forward to the grand opening of the new GALILEO as well as to returning to A LA LUCIA, where the food is indeed always top notch.
