Red Sauce has reached perfection
OK, I have had several meals at Redsauce with modest praise, but I have obviously not been ordering the right thing. Their recent cooking classes, specifically including the Braising class yesterday, has awakened my taste buds to a new level. Executive Chef Kevin Robinson out did himself with Osso Buco Milanese served over Saffron Risotto, Braised Lamb Shanks with white beans, and Braised Seafood Stuffed Calamari. These dishes are not always on the menu, but they are this week. I thought I had died and gone to heaven. These cost more because the ingredients cost more, but be assured you will love it. We got to taste these in class but I think we will go back for the full course.
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