25 Aug Captain’s Plate
Weekend Special: August 26-28, 2016
Alberto da Giussano, legendary commander of thirteenth-century Lombardy who vanquished Frederick Barbarossa (then the despotic King of Italy), was known for his ability to coordinate formidable sorties comprised of warriors from various regions.
And the spirit of Italian ingenuity is indomitable!
For many generations later, another, luminary chef Luisa Silvia of twenty-first-century Chicago, is leading the same kinds of multidimensional attacks on rigid palates–delectable salvos of pasta, seafood, meat, vegetables. Her latest foray: Il piatto del capitano.
Il piatto del capitano consists of grass-fed rib eye, sliced, drizzled with twenty-five-year-old balsamic from Modena. It’s accompanied by grilled scarlet prawn, arugula, and a raviolo stuffed with spinach and organic egg yolk. Finally sprinkled with summer truffles.