… this slow-simmered dish is served tableside from an imported Italian carello (cart) made exclusively for Poggio. Chef Benjamin Balesteri serves cotechino sausage, beef tongue, brisket, veal breast and oxtail, with a selection of house-made sauces including salsa verde, horseradish crème fraiche, bone marrow butter, and kumquat mostarda.
They do it right. Great bargain at $25.
http://us10.campaign-archive2.com/?u=01d7ab441ad1e0ea475b537d2&id=995a223951&e=404c5e609e