spotted another fish, a magnificent branzino baked in a
snowy mantle of sea salt. I resolved to order this on my
next visit to Amali.
By this time the tasting menu had constituted
such a fine fusion of rich and subtle flavors, that, as
aforementioned, I had to
eat the grass fed beef
at home. I did, however,
quaff the wine at table, a
Sangiovese, Le Chiuse,
Brunello di Montalcino,
Tuscany, 2004. Later, my
roommate and I snacked
on this rare variation of
our more usual Chinese
beef and broccoli, the
beef rare in the middle,
the broccoli succulently,
delicately gamy in duck
fat.
Vanilla bean is my very
favorite dessert flavor
and the vanilla bean panecotta with strawberry granita
did not disappoint. The warm panecotta was velvet to
the granita's icy chiffon, a symbiotic duo that I only just
accommodated after this array of rich foods.
The interior design of Amali is a an interestingly plain
backdrop to its dishes, white striated, almost corrugated
HYLAND
