Over thirty years he got to see "some of the best restaurants in the world and how they did, not only by their menus and service, but their approach to marketing, the whole nine yards."
For the main course, chef prepared what has to have been the most beautiful Ossobuco I've ever seen. A fall off the bone braised veal shank served atop a ring of saffron risotto presented with a small fork to savor every bite of the marrow.
Because there are over 30 wines by the glass available on the menu, we were able to select a different glass of wine for each course. We sampled two whites, the Villa Tavernango Campo Blanco Pinot Grigio with its dry pear and citrus flavors and minerality, and the San Felice Tenuta Perolla Vermentino and Sauvignon blend with tastes of green apple and lime.
If the summer menu piqued your interest, be sure to visit Paisano's soon. The fall menu debuts in September. The prices for these unique, carefully prepared creations are quite reasonable.
