But (sort of) re-opened by alumnae as Miyabi Uni.
I never when to original so I cannot compare (but I heard it wasnât that great) but I can vouch for this oneâs uni pasta - excellent. So was the kara - age and the uni sashimi.
This is something Iâve thought about. With the exception of Cacio e Pepe and a couple of other dishes - where the pastas are more dressed than sauced - I have to admit, sauce and not the actual pasta is my love. My fantasy is a Sauce Restaurant where you can choose from a variety of receptacles or not. My receptacle would be crostini!
I can tell if itâs bad pasta or great pasta, but the subtle nuances escape me. I saw a while back what you wrote about Maccheroni Republic and thought âThanks a lot Julia Child. Now I need to go back and really pay attention to what he/she observed.â Youâre so good at this!
I had the Cioppino (lots of crostini). But couldnât keep my fork out of my cousinâs Bianchi & Neri - black and white vermicelli, shrimp, mushroom & roasted pancetta in a creamy bisque .
To make a long story short , I guess my favorite pastas would be simple, like a spaghetti or farfalle. But I do like lasagna and make a pretty good Lasagna Bolognese al Forno.
Thanks for letting me express those thoughts . I look forward to trying Evan Funkeâs Felix.
Thanks for the thoughts @TheCookie. Thanks for the tip on the Bianchi & Neri, Iâll keep that in mind for next time. (And yes, the sauces (in general) are definitely wonderful⊠getting a bit of crostini / bread and sopping up the sauce = awesome! )
This doesnât look anything like the Instagram pictures posted by Cento. It was a bit fishy, I donât know if itâs an unfortunate result of the bad uni curse, or if they overly-reduced the lobster shells for the stock, but it wasnât as stellar as most of the pasta sauces. I liked it, didnât love it. (I added a touch of cream when warming up the leftovers, which made the sauce more subtle.)
Cento has bread now! This was excellent. The bread was crusty and light and chewy. A beautiful example of a baguette. It was served on a pool of fruity olive oil, with a sprinkle of finishing salt on the milky, delicate, superb burratta. Excellent sourcing of ingredients.
When I left, I was nearly a block away and on other side of the street, when I hear, âMiss, miss!â One of the guys was running after me with my leftovers! So grateful, it was all definitely worth bringing home. It was very nice, especially considering they had a fairly full restaurant at the time.
I canât wait until they bring back the pasta carbonara! And ragu. So much good food to be had here.
Glad you liked it! And thatâs a good idea (Uber); makes it easy to skip the parking hassle.
The Gnocchi and the Bread & Burrata sound fantastic. We had the same experience as you with the Uni & Lobster Pasta. I think itâs the sourcing for the Uni⊠Chef Avner probably isnât getting the AAA-grade Uni reserved for top Sushi restaurants.
Okay, cool. Thatâs good enough. Iâll be in the area with sister and cousin and may finally get a chance to check it out. Weâll need wine. Thanks!
I honestly donât know, but I donât believe he charges corkage, so why wouldnât you bring something very good and share with Chef Avner? Thatâs what we did and had a blast.