ROBERTO DONNA's is always a revelation (Vienna, VA)(5-24-22)

 I have never been a fan of driving 20-30 minutes to go out for dinner, but all that has changed now since Roberto Donna opened up in Vienna, VA back in February. Our second visit was last night, and the experience was sheer perfection. The four of us sat down and were offered a glass of Prosecco while we perused the menu and wine list and caught up with our friends. The large breadsticks (grissini) as still peppery and crunchy as the bread is simple, yet super. We kept telling our server, Moises, that we had not had time to look at the menu and Chef Roberto came over to make sure everything was okay! We asked him some questions and ordered heading right for the new Vitello Tonnato starter which was heavenly, nice and salty loaded with capers and a simple fresh greens salad on the side. Our wine was the Manincor "La Manina" 2019 a blend of Pinot Blanc, Sauvignon Blanc & Chardonnay from Alto Adige that was ideal with the veal and also a nice pairing for the Fried Zucchini Blossoms with Ricotta, Parmesan, Mint, pea Pesto and a small salad as well. I love that these small salads are added to the starter; a real nice touch.

We moved on to the same red wine(younger vintage) we had last time as the sommelier Dmitri said it's still the best deal on the menu and would pair with the very varied dishes we all had. The Rossijbleo 2020 Nero d'Avola from Gulfi in Sicily is a great wine with some nice legs and worked with pasta with squid, crab, veal and steak!

The Bistecca all Marcella Hazzan is a N.Y. Strib steak (actually two) seared by the chef tableside in Marsala wine and served with a Red Wine Tomato Sauce. Broccoli rabe and other veggies are added to make the plate big enough for two!(check out the FB fotos).

Veal Tenderloin is indeed the most tender veal around with Romanesco Sauce, Potatoes and a Wild Mushroom Sauce. Will & I both had the glorious Squid Ink Fettuccine with Fried Softshell Crab, Tomato Sauce & Broccoli Rabe. Now that softshells are here to stay through the summer, this dish has to stay as well!

While we were all quite stuffed, dessert was irresistible and we ordered three. The Strawberry Rhubarb Dome was composed of Strawberry Compote, Rhubarb Marmalade,  a White Chocolate Dome with Cinnamon Crumble. Since my birthday was last week, it came with a giant sparkler which was removed so they could pour the warm Strawberry Sauce over it tableside and the dome melted!! I LOVE this dessert.

Espresso Panna Cotta comes with Sicilian Pistachio Cake, Almonds and Coffee Nougatine, while the Chocolate Mousse is made from 70% Cordillera Single Origin chocolate with Diplomat Cream & Fleur de Sel Caramel Sauce; what could be bad?

A little shot of Limoncello was perfect for digestion and we knew we would be back sooner than two or three months the next time!