It’s quite a treat to dine in a fine restaurant with waiters wearing tuxedos and providing superb service. IL Mulino New York in Caesar’s Forum is such a place. Once escorted to our white linen table, we were presented with a partial wheel of Parmesan cheese. Skillfully yielding a cheese knife, slabs were placed on plates. Appetizers of bruschetta, garlic bread, sautéed zucchini and salami arrived along with mussels.
Entrées included house made manicotti pasta stuffed with spinach, ricotta and mascarpone; mushroom ravioli swimming in champagne truffle cream sauce; Bolognese topping pappardelle pasta and show stopper Branzino Italian seabass.
Bali Kovary, Captain, graciously encouraged us to partake of the plated house made desserts.
And just when we could eat no more, an after dinner drink of Grappa was poured in its shaped glass.
