Word: scaloppini
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Dates: during 2000-2009
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Admittedly, the pre-Metropolis conception of veal scaloppini was not appealing, bringing to mind visions of ladies in pearls at Italian restaurants in the 1960s. However, after diplomatically describing a pommery crusted salmon served over crème fraiche and cucumbers, our server said that the scaloppini ($22) was “to die for.” She was right. The first bite of veal made my eyes widen and eyelashes flutter. The salty tang of capers and lemon in a peppery beurre noisette was balanced by a creamy potato, leek and asiago gratin, served in a little inverted...
Serenaded by a string quartet playing Dvorak's opus, the honorands dined last night in Annenberg Hall on tomato basil soup, veal scaloppini with Madeira sauce and almond tulie cups for dessert...
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