This not your typical big city Italian Restaurant. The 1st time I ate fresh calamari paired with pasta was here 15 years ago. I was hooked since I love seafood.
Then years later I tried and loved their fried chick peas sautéed with spinach. So I practiced my own version at home.
This visit I ordered a side of their creamy polenta. Another new experience. It was so delicious that I'm going to learn how to prepare polenta at home.
Although my entree - the braised filet mignon and boneless short ribs (natural juice gravy) over pasta and served within a ring of steamed broccoli florets was tasty, the texture and flavor of the polenta captured me.
This is what Front Street does to me, a food lover and cooking enthusiast. It motivates me to try to eat and cook new things.
I'm not a fan of today's dimly lit restaurants but my dining experiences here have kept me coming.
You bread aficionados - see if you can detect what's in the Italian rub for the small slices of bread served. Rosemary, salt, sage? plus _____