Tuesday, November 9, 2010
Caprese house-pulled mozzarella- heirloom tomatoes- pesto- bread crumbs: Wow! I have never had a caprese like this before. I have a new rule: bread crumbs make everything better. I have never thought of using a pesto as the "basil' component of a caprese. Kodus for creativity.
Panna cotta vanilla bean custard- fresh berry sauce: Imagine the center of a creme brule, with a melt in your mouth perfectly smooth consistancy and a light vanilla bean flavor. Then top it off with a little sweetness from grapes. One of the best desserts I have EVER had.I would highly recommend this restaurant if you ever find yourself in the Berkeley area.