As you know we often bid for food auction prizes and due to Covid have put off using a ton of them. We decided to venture down to Alexandria where Chef Jamie Leeds opened her pasta and Italian home with HANK & MITZI's Italian Kitchen(the same famous Hank of the Oyster Bar!). We checked in advance and manager Massimo told us not to worry that there was covered outdoor seating and he would insure a safe situation and a wondrous meal.
The entire team headed by Chef Chris Edwards(who actually WON the TV show CHOPPED that same night--check it out ON DEMAND), Massimo and the servers Lisa & Joey were a dream team!! We ate like kings and felt perfectly comfortable. We had an amazing tasting menu that was prepared family style and all the dishes were truly a treat from start to the last bite of dessert. Wine pairings were excellent, but we decided to start with some cocktails. I loved the Italian Mule with grappa, lime, simple syrup, ginger beer and a piece of candied ginger as a garnish. Will was very happy with his Pirlo a mix of Campari, Rose wine and San Pellegrino, even the Dirty Martinis were strong and yummy while the non-alcholic drinks were beautiful as well(all the fotos are on FB).
Costaross Tuscany Prosecco got us started with a wonderful selection of "antipasti:"
Melt in your mouth Meatballs were made of pork, beef, veal and lamb and had a rich tomato pesto sauce with Pecorino cheese. Milano Bread is like pizza or flatbread and was topped with Rosemary & Asiago Cheese and the winning Octopus that was so tender with lemon, fennel, garlic, oregano, dill and EVOO served with Arugula.
Our wine switched to a refreshing dry Pala Vermentino from Sardegna 2019 "i fiori" served with a Fritto Misto that was indeed "fried to perfection" with Calamari, Shrimp & served with Pickled vegetables and an Arrabiata dipping sauce. There was a huge "Ham & Cheese board" featuring Prosciutto di Parma, Bresaola, Parmigiano gelato, Ubriaco, more Milano bread, pickles and herb salad. I am always a fan of charcuterie and cheese, but the novel gelato was really amazing and we were told right away that the chef will no reveal his secret for this(I have close-up foto on FB!).
Red wine arrived in the form of a Rufigio Conti Zecca from Puglia which was a Primitivo del Salentos and paired beyond brilliantly with the various and tasty main course and pastas:
Mafalde was a magnificent pasta with fennel sausage, broccoli-rabe and a to die for Parmigiano cream sauce, while the Lamb Tortellini were made with Moroccan spiced lamb(a nice change) with mirepoix vegetables and lamb jus.
The Porchetta was a huge slice of Garlic & Herb rubbed Pork Belly with fennel, Littleneck Clams and a Dill Sauce(I really did not taste a ton of dill, but loved it). It was an awesomely crunchy crispy skinned belly(think chicharrones!) and we all tried to avoid the fat which belly often is too much of for me!
Sides of Polenta with Gorgonzola and Broccoli-Rabe with pancetta were excellent.
Yummy house made Limoncello arrived with a beautiful small cup of Chocolate Budino(pudding) with Salted Hazelnuts.
We all left full, happy we could spend time with friends we had not seen in person socially since February, and confident that Hank & Mitzi's will be a great new spot to visit in the future.
A little secret is the Tuesday-Friday 4-6pm Happy Hour with $6drink specials, 99cent meatballs and $7 pizzas!!
