We finally made it out to Il Nido and had a spectacular dinner. Our server Sergio was fantastic. Real old school service. It was worth the almost 1 hour trip. I wish this place was closer. We have to find a way to get back here again before the crazy summer traffic.
We started off with several appetizers including homemade tagliatelle in a capon bolognese; veal and wild boar meatballs; crispy duck confit with charred onions, shiitake mushrooms, and a puntarelle caesar salad. For entrees Mrs. P enjoyed a beautiful whole black sea bass stuffed with lemons and caper leaves. I enjoyed a supposed 45 day dry aged filet mignon with fresh rosemary, sage, and thyme and a salsa verde. It just melted in your mouth. For dessert we enjoyed the orange olive oil cake. It all went great with an excellent Mario Bazan cabernet.
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