Paleo & Primal Food, Wine, Travel & Living

Piatti’s Flair for Summer Fare Shines!

The flavors of summer are in full swing at Piatti!

Andy and I dined there just last night, so in this blog post I wanted to give you a quick peek at some of the items on the menu for the season.

It’s always a great evening on the patio at Piatti with my favorite person by my side and a starter glass of Prosecco.

Summer Menu

Carpaccio
The beef carpaccio is something we ALWAYS order. Every. Single. Time. We love it’s transformation in summer from a more traditional carpaccio with capers and dressing to a lighter style with blistered tomatoes and green olives. You’ll spot it on the appetizer menu, but next time I might order two of them for my actual dinner!

24 Brix Label Front
It happened to be Wine Wednesday, and at Piatti they celebrate by giving customers 50% OFF selected bottles of wine. (They’ll give you a menu with their selected bottles on it.) We chose the Winemaker’s Blend (a red mix of Syrah, Zinfandel, Petite Sirah and Merlot from 3 different California AVAs) made by Schmitz 24 Brix Wines.

24 Brix Label Back

For my main course, I chose a duo of plates. First was the ultra-stunning heirloom tomato salad that was so in-my-face-farm-to-fork it almost gouged my eyes! 😉 Definitely one of the prettiest plates I have seen in a while, and it tasted just as phenomenal as it looks. I know you might be thinking, “Get a grip, it’s just an heirloom tomato salad,” but the special touches are that tomatoes and basil are REALLY in season right now and the mozzarella is made in house, cranking up the volume on flavor.

Heirloom Tomato Salad
My other plate was this trio of pork and ricotta meatballs (on the appetizer section of the menu). Reappearing in this dish was the lovely house-made mozzarella and a crushed tomato sauce. I guess I must really like tomatoes. The sauce was very flavorful and the mozzarella cheese finds a way to steal the show again, this time melted over the meatballs.

pork meatballs
Andy ordered the grilled rib eye (rare!) with romano beans and whipped potatoes, topped with blue cheese, mint and roasted figs. He was kind enough to pass over a few bites of his dish, and I was most delighted by the creative mint and blue cheese combination and the sweet touch of the roasted figs. If you didn’t think Piatti was the place to try a steak, think again. This dish was a knockout and the plating was almost as sexy as my date. 😉

Grilled Rib Eye
Thanks to our server, Alden, Chef Lance, and to Piatti for such an enjoyable meal.
You can find Piatti on Facebook here and follow them on twitter here.

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