When Brian and Sonia Black trek through Italy, they also travel through time. Traipsing across countryside rich in Mediterranean culinary history, encountering cuisine that bespeaks of traditional flavors and ingredients passed down over centuries, the couple finds inspiration for gastronomical innovations. Todays Reserve selection invites you and a guest to partake in Mi Piacis medley of past and future flavors with a four-course meal from the lunch or dinner menu. The meal includes:
In Italy, "mi piaci" is uttered to express satisfaction. This versatile turn of phrase can give voice to the contentment derived from simple pleasures such as home-cooked meals and elevated experiences such as beholding the work of a masterful architect. Both types of delights can be found at the restaurant Mi Piaci, where natural light pouring in from large, Tuscan-style windows illuminates culinary objets dart rife with traditional Italian flavors. Here, tabletop vases display single leeks, whose artful poses direct gazes beyond the dining rooms windows to the arcing sprays of an outdoor fountain. Back at the tables, antipasti such as baked mussels and crispy calamari let diners explore the tastes of Italys coastal regions, whereas insalata bietola channels contemporary American flourishes through roasted heirloom beets and a dusting of microgreens. Chefs corral fresh eggs, virgin olive oil, and top-grade durum flour to handcraft ravioli and malfatti pasta, which serve as canvases for white-truffle oil and tangy wild-boar ragu. Rays of sunlight bounce off the dining rooms modern, swirling columns and sleek wood floors at lunchtime, as plates of veal scaloppini and pan-roasted salmon circulate the dining room, followed by decadent desserts such as berry-studded tarts and house-made gelato. At night, the restaurant basks in the romantic glow of stars, which gaze upon diners through a moon roof composed of one million tiny monocles.
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