Monday, February 22, 2010

Carne Vino @ Palazzo, Las Vegas

The house-made Pastrami is really excellent, especially when the yolk of the egg is broken and mixes with the meat juices to create an unctuous sauce with the butter lettuce. Yum!

The sweetbreads are not to be missed! Served on a bed of pureed parsnips and accompanied by sauteed mushrooms and a microgreen salad. Perhaps a little more acid on the salad or some citrus could help break through the richness of the deep-fried sweetbreads. I would have also loved a generous portion of shaved fennel. But this dish is about as close to Offal for the Masses as you can get: even Auntie Minnie from Kansas will love them--just don't tell her what they are!

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