Say hello to the Summer by Indulging in North Italia’s new entrees that have been revamped for the season. I recently got a sneak peek at the delightful new-new for a first-hand preview at what their cooking up is bringing to the community.
Once upon a very recent time, North Italia’s chefs cooked-up a spectacular vision to transform their favorite 2018 winter dishes to 2019 summer favorites featuring lighter fare perfect for the warmer temps. Executive Chef Roman Murphy and Manager of Culinary Standards, Chef Philipp Norsetter, North Italia’s top chefs, stated that their main focus for the menu is to provide guests with fresh, clean, simple plates while highlighting locally grown tomatoes and high quality, seasonal ingredients to provide the best possible dining experience all season long.
The new entrees include the Heirloom Tomato & Burrata for a savory light starter; the Seasonal Vegetable Salad (My personal favorite) which paired nicely with a glass of Agliancio, Feudi Di San Gregorio “Ros’aura”, Campania; The Bianca (freshly made pizza pizza with smoked mozzarella, aged provolone, ricotta, arugula, lemon oil atop); the Burrata Tortelloni featuring hand made pasta with locally grown tomatoes, complimented by a sip of Cabernet Sauvignon, Purvine. The Burrata is a featured dish reimagined for the summer and is formerly known as the Roast Mushroom Tortellini, featuring handmade tortellini, brussels sprouts, caramelized sweet potatoes, hazelnut and saba. The final dish was the highlight – the Diver Scallops for a simple, heavenly finish, with sweet corn risotto, asparagus, crispy shallot and charred tomato vinaigrette.
“The Tomato Burrata Tortelloni, a fresh vegetarian approach to Italian cuisine. We make our marinara daily and cook it for hours to allow the flavors to develop and bloom. Our tortelloni are also made daily with fresh egg pasta dough and burrata cheese filling. We want our guests to experience our vision through taste, experience and atmosphere. Our goal is that their entire experience, from walking in the door to that last bite of dessert, is always a memorable one.”
“The Bolognese is definitely our favorite dish. It’s slow cooked, allowing the flavors to develop and create a unique flavor profile. This is our signature dish and has been developed to be cooked for long periods of time. It is a rich, Ragu-style sauce in which we use several different styles of protein. The Tagliatelle pasta is the perfect pasta for this house favorite. We finish it with fennel pollen and dried oregano to accent the flavors.”
Executive Chef Roman Murphy
The chefs are currently researching and developing new pasta dishes for the fall menu later this year. They plan to prepare new sauces, pasta shapes and wine pairings that highlight the flavors of the season, while creating exciting dishes that will appeal to all guests that visit both locations in Austin.
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New Orleans, LA - On October 22, 2024, I recently had an opportunity to attend the grand opening of Caesars New Orleans, marking the completion of a stunning $435 million transformation of the former Harrah’s New Orleans. It was an evening to remember, filled with excitement, luxury, and the vibrant spirit of New Orleans. The festivities began on Canal Street with an exhilarating ceremony led by Caesars Entertainment CEO Tom Reeg, President & COO Anthony Carano, and Caesars New Orleans General Manager Samir Mowad. The atmosphere was electric as they joined Caesar himself and an iconic New Orleans second-line band in a lively procession into the casino. It felt like the entire city had come out to celebrate, with Caesars New Orleans team members and Mayor LaToya Cantrell also joining the event to commemorate this historic occasion. Anthony Carano’s pride in introducing Caesars to New Orleans was palpable. “From local favorite Emeril Lagasse to our long-time partner, Chef Nobu, to the beautiful state-of-the-art Caesars Sportsbook, all-new rooms and gaming floor, and of course, our gorgeous new center bar, Octavia, Caesars New Orleans offers something for everyone. It’s a world-class resort in the heart of the Big Easy, and we can’t wait for our guests to experience it,” he said. The ceremony was a spectacle, kicking off with an iconic Mardi Gras float featuring Caesar and his court, and a dazzling firework show that lit up the New Orleans sky. The second-line band then led us revelers into the resort’s elegant center bar, Octavia, where we indulged in a “Taste of Caesars New Orleans.” Each bite from the six on-property restaurants was a delightful journey, capturing the essence of New Orleans’ rich culinary scene. Throughout the night, elemental entertainers, including the Saints Cheer Krewe, Mardi Gras Indians, Zulu Tramps, and showgirls, created an authentic and unforgettable Big Easy experience. Everywhere I turned, there was something new to marvel at, each performance more mesmerizing than the last. Samir Mowad, SVP and GM of Caesars New Orleans, highlighted the significance of the transformation, stating, “This year marks 25 years since we opened in New Orleans, and the completion of this project is the perfect way to usher in a new era with Caesars. Synonymous with the Caesars name, our new resort is pure elegance, and we’re excited to introduce a luxury brand like this to New Orleans. We are extremely grateful for the support of the community, our team members, and our guests as we come to the finish line of this tremendous transformation.” The hotel itself is impressive,…
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