Cardoncello diVino

My wife and I discovered Cardoncello diVino this week and so far we are loving it.

First off, they have great cocktails like the smoked negroni and grande stella (tequila, mezcal, elderflower).

The table bread is a good variety of quality breads and breadsticks, served with a zucchini puree.

To start, we had a side of Cardoncello mushrooms, salmon carpaccio and sardines.

The salmon was a slight favorite over the mushrooms, but not by much. All were very good.

The pasta dishes really shine here. This paccheri with veal ragu was absolutely perfect. Cooked to a nice al dente texture and impeccably seasoned.

This crab and lemongrass tortelli dish had a fresh pea sauce that was awesome.

For one of our mains, we had shrimp with quinoa in a sambuca sauce. It may sound weird, but I assure you it was great. Only thing I’d change is to maybe swap the quinoa for something heartier like a farro risotto, made with that sauce.

The wagyu beef cheek was braised to fork tender deliciousness. It’s very easy to mow through this dish very fast.

For dessert, we had a lemon and coconut budino (rice pudding) with raspberry jelly on top, and a goat cheese and barley tart that was a teetering balance between savory and sweet.