"They say that the confidentiality is violating contempt, and in this respect I must put my guilt here. After I had only lived two blocks away from this gem and traveled a lot, I had always heard that they made a really epic Bistec Fiorentina here, but I always put it in the ass of my mind in Oh yes. I'm coming to this category. The day was today. The staff here. Marco, Vito, Claudia, Chef Massimo and Chef Peter are warm and committed people, even before you have ordered everything. I made a little clarification in this place a few nights ago, just to see if it was the right place to bring my beast for a feast. While many places in East Bay present a fusion version of Italian cuisine, My absolute favorite is Italian colors in Montclair), not that many actually a traditional Italian table, in a way that can impress both a food critic and a hungry traveler. I'm both. And the results were nothing less phenomenal. I have eaten Steak around the United States and in several other countries, found me impressing with Peter Luger in New York, and many of the other places I eat on the east coast, but now, the Bistec Fiorentina, Corso 's 45-day, dry aged Porterhouse, from the famous Painted Hills Ranch, located in the Cottonwood Creek area of Oregon) is the answer to every stebetak. With a perfect, barely perceptible layer of Char and a natural salinity that comes from perfect breeding and a great diet, this steak melts like butter in my mouth, sitting on a bed of Arugula, and really needed nothing else, except a large amount of restraint on my part to not tear it apart with my fingers, before what I am sure would have been shocked by standers. Fortunately, I was able to keep my excitement, but not my amazement, as every bite became more complex and better. I'll just keep it here. That's the steak to try at East Bay. My best friend ordered the Pollo Al Burro Alla Sostanza, a butter-roasted Schmitz Ranch chicken breast, with lemon, and they and I both marveled at this delicious chicken beans, these small crispy bits of salty chicken flavor in the pan, that they somehow integrate into the butter sauce in a way, unlike others I had before. This was also super delicate, but with a perfect firm consistency. I chose to bribe the boss to teach me how to do this. Note. The small gemstone salad with anchovy and a light vinaiigrette was deconstructed and then layered in a way that it was easy to eat and was a nice compliment to our protein-rich meal. Note here, the bar is with an incredibly well-stocked selection of liqueurs, but also a very well thought-out, and well-runned beverage list. I ordered the choice of a Tequila Cicero. Try it) For Dessert, I opted for a simple vanilla flavor, because for me, this is the test of a good dessert selection, the easiest thing they have. It wasn't disappointed. My friend. Ordnete the orange and olive oil rosemary cake, over an incredible fractal design of the chocolate sauce, and a single mint leaf, and we were blown away from the chocolate complexity of the sauce, as we were through the perfect sponge density sweetness, and rosemary and orange overtones of the cake. After our meal, both Massimo, the cook in the kitchen tonight, and Peter, the executive cook, were friendly and speechful, and only to great people, the type of great people who make great food, and make no mistake, it requires great people to make great food. This was a special event for me tonight, and Via Del Corso knocked it out of the park, and over the Atlantic, and into the rustic Trattorias of Italy, with a thoroughly authentic and complete Italian culinary experience, here two blocks from my house. Who knew? All but me, obviously) My hat is from the bar. Thanks for a wonderful night! Add to cart"
