In a delightful turn of events for food enthusiasts, many upscale restaurants are now offering affordable tasting menu options, typically priced under $75.
This trend is particularly noticeable during weekdays, especially from Monday to Thursday, providing diners an opportunity to savor multi-course meals without breaking the bank.
As a culinary explorer always on the lookout for good food at reasonable prices, this emerging trend sparked my interest.
Are these affordable tasting menus a reflection of a broader shift towards cost-conscious dining, or are restaurants simply looking for creative ways to attract more guests in challenging economic times?
To find out, I embarked on a mission to sample several tasting menu offerings over the next month.
My culinary adventure commenced at Mozza, the acclaimed Cal-Italian restaurant on Melrose Avenue.
Osteria Mozza, boasting a Michelin star and the creative prowess of chef Nancy Silverton, features a five-course pasta tasting menu for just $75.
This exclusive menu is available at the intimate Amaro Bar, which seats a mere ten patrons, and is offered Monday through Thursday.
As I settled into my seat, I discovered that the menu includes four half-orders of exquisite pasta dishes, accompanied by an amuse-bouche and a dessert.
The meal began delightfully with an amuse-bouche of breadsticks elegantly wrapped in prosciutto, embellished with a touch of Parmesan.
This simple yet flavorful bite set the tone for what was to follow.
The first main dish was a standout: smoked spaghetti, praised by the bartender as his favorite on the menu, and his enthusiasm was easily justified.
The dish presented a harmonious blend of bottarga, cured fish roe, heightened by lemon and bonito flakes from fermented smoked skipjack tuna, showcasing rich umami and smoky flavors.
Next came the bauletti, tender “little chests” stuffed with fresh ricotta and accented with English peas, green garlic, and hints of lemon—an embodiment of spring.
Following that was a goat cheese ravioli enriched with ramp butter; however, I found it bore too many similarities to the previous dish in terms of flavor profile.
The meal continued with maltagliati verdi, a pasta lovely in its rustic charm, made from leftover dough trimmings, and served alongside a rich lamb ragù, mint, and fruity taggiasca olives from Northern Italy.
Finally, dessert arrived in the form of millefoglie, Italian for ‘a thousand layers.’
Under the skillful hand of Executive Pastry Chef Katie Kimble, this dessert innovatively employed kataifi—spun phyllo typical of Middle Eastern cuisine—to create an intriguing finish to the meal, complemented by luscious crema diplomatica.
As I savored the last bites of this culinary journey, I overheard a fellow diner in casual attire at the bar remark, “That’s too much pasta.”
His observation stirred a moment of reflection within me.
Could there be a point where one truly has too much pasta?
While I mused on this, I realized that the meal had a tantalizing potential for a transcendent experience with a bit more variety in dish selection.
My visit to Mozza was not just a meal; it was a journey reflecting how upscale dining is becoming accessible, proving that fine dining can indeed satisfy both the palate and the pocketbook.
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