Welcome to SnackTime With Jen. This midweek morsel is a small taste of something fun. Topics range from food (of course) to fashion, amusing little discoveries both locally and abroad, and a variety of interesting intel too tempting not to share. So let’s get snacking…
On a recent business trip to Chicago I was able to score a coveted reservation at the cushy Tre Dita on the posh lounge side they call the Bar. I was entertaining clients and the job was easy since the food was nothing short of spectacular. We sat in a snug banquetted oval with a large marble table in the middle and couldn’t wait to feast on all the house specials.
We started with the outstanding FIORI DI ZUCCA, squash blossoms lightly fried and stuffed with ricotta, and parmigiano reggiano. They were incredible. We also snacked on the GNOCCHI FRITTI, tiny balls of parmigiano reggiano, pecorino croccolo, and black pepper. They were divinely salty one bite wonders. But the best app we shared was the POLPETTE DI BRASATO. These braised beef short rib meatballs with sugo di brasato and pecorino dolce had a tender crisp outside and the insides were perfectly cooked, melt in your mouth mounds of short rib. Wow. We were blown away!
All of our main courses were exceptional but I was partial to the GNUDI (pronounced “nudie”) DI SPINACI. These delicate pasta dollops housed heirloom spinach, ricotta, and wild mushrooms and were perched on a puddle of a brodo di funghi and parmigiano reggiano sauce. Absolutely showstopping! One of the gals who didn’t think we even needed to order entrees finished every last strand of her LINGUINE AL LIMONE in a light lemon, parmigiano reggiano and basil sauce, raving the whole time. The gentlemen feasted on the heavier PAPPARDELLE CON RAGÙ D’ANATRA— bathed in a heritage duck ragù with pecorino toscana. Not a ribbon of pasta remained when our server came to clear our plates.
Nobody saved room but we finished big anyway with the TRE DITA GATTÒ— devil’s food, and fleur de cao mousse, surrounded by an Amaretto dark cherry reduction and the BACI AL LIMONE— squishy lemon almond cookies that were both sweet and tangy.
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