|
 |
| Tomasso Trattoria & Enoteca |
 |
|
|
|
 |
|
|
Most Italian restaurants in America serve gigantic mounds of starchy pasta, but Tomasso plates homemade noodles the traditional way: as a manageable second course before the entrée. This way you can order more plates without erupting like Mount Vesuvius. Phantom’s pick is the orechietti with sausage and broccoli rabe. Tomasso is known for small antipasti plates like chickpea fries and meatballs made with ricotta cheese. And because of the smart sizes, you’ll still have room for dolci desserts like free-form tiramisu and homemade sorbet. All of the above is served in a stylish space with a huge bar and counter seats along the open kitchen.
Excerpt from Phantom's Great Ate for Italian
|
|
 |