La Terrazza had been on my list of restaurant to try for a few years now and I’ve never gotten around to it until now! This was our second $40 Dine Out pick and last of AngryRussian and my four dine outs…I have one more to go with my parents…yes I went crazy this year.
La Terrazza’s extensive drinks menu is on a snazzy iPad. I decided on the Diavalos Paradise ($15.88) and it’s full of tropical flavors lime, ginger, and mint in a tequila base. AngryRussian had the Café Libra ($14.88) which is also sorta tropical…with Koloa Hawaiian Spice Rum, honey syrup, muddled lime and topped with a candied lime tuile.
My appetizer choice was the CALAMARI of course! The large slabs of grilled Humboldt Squid steak on a toasted garlic-jalapeño lime reduction was absolutely delicious. The thick-cut squid steak was meaty and had the mild salinity of the ocean. I loved this.
The POLPETTA was our other appetizer. It was a braised Angus Reserve truffled meatball in a San Marzano tomato sauce and topped with crispy parmagiano. We loved how authentically tomato the sauce tasted, it just tasted like fresh, pureed tomatoes. The meatball however tasted like a regular beef meatball to me.
My entree choice was the AGNELLO which is a grilled lamb sirloin with parsnip puree, roasted vine-ripened tomatoes (which were super sweet), drizzled in a garlic-rosemary jus.
While the lamb was tasty and tender, the cut had a vein or a tendon sort of running against the grain through the whole piece of sirloin, and it was difficult to cut through and was quite tough. Aside from that, all the elements of the dish were tasty.
AngryRussian had the STROZZAPRETI BOLOGNESE – Strozzapretti noodle, Chef Gennaro’s family recipe of tomato – meat ragú, Parmigiano Reggiano. We both enjoyed this. The strozzapretti noodle was a perfect al dente and the bolognese had a delicious tomato zing to it, and clung to the pasta very well. This was also quite a big portion.
For dessert I had the PASSION FRUIT PANNA COTTA. The milk custard sat on top of a tart, very obviously passionfruit, gelée, and sprinkled with dry caramel. I’m a sucker for a well-made panna cotta so this hits the spot.
For an extra charge our other dessert was the LA CREAZIONE and this time is was a mascarpone – white chocolate cheesecake, wrapped in phyllo pastry, with Amarena Cherries and strawberry coulis.
It was interesting as it was a phyllo packet of cheese. The cherries were a bit sweet for AngryRussian but I didn’t mind them. I however enjoyed the panna cotta more.
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