Sherlock Zone, our amazing food detective, recently took friends to Biaggi’s, an informal Italian restaurant. He was pleased to note that many menu items are in the Zone. Just make sure to skip the pasta.
Appetizers include Carpaccio, beef tenderloin thinly sliced and served raw with capers, arugula, red onions, extra virgin olive oil and imported Parmigiano Reggiano cheese (say no to the flatbread); Mussels, a pound of simmered mussels in a tomato, garlic and white wine broth (specify no grilled baguette crouton); and Tomato Mozzarella Caprese, sliced beefsteak tomatoes, imported buffalo mozzarella, red onion, basil and Kalamata olives splashed with extra virgin olive oil and aged balsamic vinegar.
Several salads featured protein, including the Chopped Chicken Salad, iceberg lettuce, grilled chicken, tomatoes, avocado, gorgonzola cheese, crispy bacon and red onion tossed in house dressing (go easy on the bacon); Venetian Chicken Salad, mixed greens tossed with grilled chicken, red peppers, carrots, gorgonzola cheese, apples, toasted walnuts and a black raspberry vinaigrette; and Seared Salmon Salad, fresh salmon fillet seared on iron with a fennel seed black peppercorn crust and served over mixed greens tossed with red onion, cherry tomatoes, capers, fresh feta and a lemon vinaigrette.
Good entrée choices included Grilled Chicken Pietro, grilled chicken breast topped with a homemade sauce of balsamic vinegar, Dijon mustard, rosemary, garlic and a touch of honey served with sautéed portobello mushrooms and seasonal vegetables; Seared Sea Bass brushed with herb-garlic oil and seared on iron and served with a roasted red pepper cream sauce, sautéed spinach and garlic mashed potatoes (decline the potatoes and ask for extra spinach); and Pork Osso Buco, slowly braised for several hours with vegetables, garlic and fresh herbs and served with Tuscan white beans tossed with toasted garlic, fresh sage and a touch of lemon zest.
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