Mr Minx and I started out our meal with a couple of drinks from their list of signature cocktails. Mine was the tartly refreshing and possibly too easy to drink Al Fresco, made with strawberries, lime, basil and the locally-produced Sloop Betty vodka. Mr Minx, a sucker for a Manhattan, tried the Pikesville, a classic made with Maryland-produced rye whiskey. It seemed somehow lighter than the usual version, which made for a pleasant Summer sipper.
|Al Fresco and Pikesville Manhattan|
We started out with Chazz's rendition of a Caprese salad, this one featuring a honkin' slab of Burrata cheese, with roasted tomatoes, pesto, and a balsamic syrup. Burrata is a fresh cheese comprising a shell of mozzarella filled with more mozzarella and cream, and Chazz imports theirs from Italy the day it's made. In other words, it's very fresh, and almost evilly luscious. The accompanying sweet little pesto-coated tomatoes added a bit of refreshing acid to the dish; all I needed was a loaf of crusty bread and I would have been quite satisfied to call it dinner all on its own.
|Caprese salad with roasted vine tomatoes, burrata, pesto, and balsamic syrup|
|The fried calamari came with goathorn pepper aioli and|
spicy tomato sauce (not pictured).
|Top - roasted brussels sprouts with pancetta|
Bottom - Roman-style artichokes
|Veal Meatball NY style pizza with tomato and mozzarella|
|Housemade Spaghettoni All'Amatriciana with guanciale|
Sorry, Vaccaro's, but I gotta say Chazz's cannoli is some stiff competition, with a ricotta filling made extra-rich by the addition of heavy cream. My only criticism (of the entire meal, actually) is that there might have been a bit too much cinnamon in the filling.
|Lemon-honey ricotta cheesecake with shortbread crust &|
warm lemon blueberry sauce
|Chocolate espresso torte with raspberry lime granita|
Chazz: A Bronx Original
1415 Aliceanna Street
Baltimore, MD 21231
Posted by theminx on Minxeats.com.