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Category:
Published: September 2006
Chianti is dimly lit, has a copper ceiling, metallic looking floors and tables, and hanging metal candleholders over the tables. Italian popular music was playing in the background. I felt as though I was sitting in old-style restaurant in Rome. We decided to start with a sampling of appetizers. That proved to be the right decision. Our appetizers included: jumbo grilled shrimp, eggplant stuffed with goat cheese, grilled filet mignon tips, Spinach Ripassati (fresh spinach sauteed in olive oil), Bruschetta Rughetta (Tuscan bread, with fresh tomatoes and arugola), fresh mozzarella après and ciliegine grape tomatoes, grilled zucchini and asparagus. One thing was better than the next. All the seasonings were exceptional. We then decided to try the lattughella salad: Boston lettuce, gorgonzola, prosciutto, and white balsamic vinaigrette. Everything was so fresh and the dressing was perfect both in taste and amount.
We had the pleasure of meeting Executive Chef Fabrizio Bazzani, who is right from Verona, Italy. I'm convinced he is a culinary genius. He had us sample his risotto. The first risotto was made with fresh porcini mushrooms, trifolati style, with a touch of cream. The other risotto fileto was made with truffle oil, and filet mignon tips. I was in risotto heaven-it was the best risotto I ever had (sorry Nana!). We dined on Lamb Shank Osso Bucco, and angel hair pasta with crab meat in a light tomato sauce. The Osso Bucco was outstanding. No need to use the knife, it fell right off the bone. It was seasoned with juniper and clove, again, to perfection. The brazing juices were a perfect consistency and very delicious over the potatoes and fresh green beans. The angel hair and crab meat were equally delicious-he pasta was al dente with lots of fresh crab meat. At this point, everything was so good I couldn't wait for my favorite part of any meal - dessert!
For dessert we decided on Tortufo, vanilla ice cream center, surrounded in chocolate gelato, in a hazelnut shell and dusted in cocoa powder. The Tortufo then sits in a pool of chocolate ganache. We also tried their Napoleon-layers of flaky puff pastry, filled with vanilla zabaglione cream and fresh strawberries with a chocolate ganache poured over it. To say that these desserts were delicious, luscious or divine does not do them justice. The ganache was the best I've ever had, and I've eaten my fair share of ganache.
As you can see, I have nothing but raves for Chianti. The portions were generous and the quality is of the highest. Chianti is located at 208 South Broadway, Saratoga Springs. Bravo Chianti and Chef Fabrizio Bazzani!
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