Our meal began with focaccia, made in house, that was light, airy, and oily. It was the perfect way to get our appetites going as we thought about what we wanted to order while listening to what could have been the soundtrack from The Wedding Singer, the type of music that puts a smile on my face and begs me to move.
For our second course, we decided to share the Fusilli Eggplant Tomato Stew with ricotta salata and mint. A nice portion for dinner or two to share as a midcourse, I couldn’t wait to dig in. This “twist” on Pasta alla Norma was cooked well and seasoned with care as it had just the right amount of oregano and mint. In addition, the eggplant, which had been chopped into small pieces, was tender and the ricotta salata added to the flavor of the overall dish.