Babbo pasta question
I am dining at Babbo next week and want to try some new pastas. I love the Pappardelle Bolognese and Linguini with Clams and usually end up ordering one of those. I have tried most of the pastas on the menu with the exception of the Black Spaghetti with Rock Shrimp and the Spaghettini with Lobster & chives, which have always been tempting but I don't believe I have seen any comment on them. Has anyone tried these?
Also, since I have not been to Babbo for some months, is the Boar Ragu still on the menu? Are there any summer seasonal pasta additions? The online menu is from 10/07.
Lastly, as one of my all time favorite pastas is Babbo's Linguini with Clams, Pancetta and Chilies, does anywhere else make a good or better version of this? Esca? Insieme? (I know Peasant's is very good, but no pork or chilies)
I went to Babbo this weekend. I do remember an asparagus ravioli on the daily specials list. Can't remember the other pasta. Did not try the lobster spaghetti or rock shrimp ones, sorry. If by boar ragu, you mean, Chianti Stained Pappardelle with Wild Boar Ragu, yes, its on the menu still -- one of my dining companions ordered it.
The linguini at Esca is really really nice. A little bit of heat, oh so briny, my favorite of the four pastas I tried when I went.
the black spaghetti is one of the best pasta dishes i've ever tried.
if you haven't tried the mint love letters go for those too.
I was at Babbo a few weeks ago and my husband ordered the spaghettini with lobster. It's a huge portion studded with big chunks of juicy lobster meat, and it's a very good dish, but I wouldn't order it again because the other pasta options are so much more interesting. We also had the gnocchi and beef cheek ravioli that night (both were excellent), and the spaghettini just didn't compare in flavor and uniqueness. But that being said, if you want to try it, you should since it's still a very well-executed dish.
I loev the beef cheek ravioli, but the Pappardelle with Porcini and Thyme was the clear winner for both my fiancee and myself.
I was there about three weeks ago and had goose liver ravioli. It was FANTASTIC but pretty rich.
Went last night. Absolutely loved the bucatini with guanciale (cured pork cheek) & sweet onion. REEdiculous. a little peppery, just terrific.