The experience was as this, extraordinary. Our stomachs chose to be bottomless pits that evening, but we didn't we feel like giving up anyway. The ambiance of the restaurant was exciting, with a grand staircase leading down to the wine cellar, mini balconies gated with rod iron, brilliant gold accents, and the soft noise from the grand piano. After seated, we were presented the wines list with hundreds of varieties including Tuscany's Chianti, Piedmont's Barolos and Barbarescos, and Veneto's Amarone. Their idea of a warm welcome was an aperitif of Franciacorta sparkling wine. Then, we were given warm lavender scented hand towels and two amuse bouche to begin. One amuse presented itself in a porcelain white cup and the other in a glass bowl. Our table captain took the order in which we pleasantly asked to switch the dessert course with another pasta tasting. I am a "freak" when it comes to pasta and there were seven or more to choose from!
Two apps, three pasta courses, and a few wine pairings into the meal I asked for the fourth round of baguettini with whipped creme fraiche; I could not stop eating! After placement of our protein course, the captain poured the jus over Chris's veal chop and the tomato bouillabaisse around my Cacciucco stew, while explaining intricate detail about the dish. He left a hot lemon and rosemary wrapped napkin next to Chris for him to waft as he ate, which we were in awe about during its delivery. The sommelier surprised us with our last wine pairing, offering myself a Nero d'Avola from Sicily to sip with the stew. After taking my wines class a few weeks earlier I was not in favor of reds, but I doubted too soon. After the final wine pairing I changed my opinion about red wines. I realized that sometimes it takes the right person selling the wine and the environment you are in to acquire a special taste for a particular style.
We thought dessert wasn’t an option because we gave that up at the beginning of the meal, however the captain presented us with a Pear Crostata and Hazelnut Tartufo before we could ask for the check. As if the tart and ice-cream weren’t enough, we were also treated with a box of mignardise consisting of caramel wrapped in edible paper. That was the finest finale to a great date night at Del Posto.