Page 128 - WINE DINE AND TRAVEL FALL 2021 DISCOVERING SANTA FE

63-degree egg, silky garlic cream sauce, and sculpture - with a surprise inside. Ribbons of zuc-
topped with shaved pecorino, it was heavenly. And chini capped with roasted tomato and a candied
rich. But this was clearly not a night to count calo- lemon wheel encircled super fresh tuna tartare. All
ries. So we didn’t hesitate to savor the house-made were a perfect preview to the main course - lob-
burrata that followed in a second salad dotted ster risotto.
with candy sweet heirloom cherry tomatoes. This dish was the star of our meal. The lobster
Wine flowed as Lawrence picked a favorite Sicil- was sweet, tender, and succulent. The risotto was
ian red from the international wine list. The elegant creamy and melt in your mouth goodness. It never
Tenuta delle Terre Nere Etna Rosso 2017 reminded ceases to amaze us how kitchen wizards can trans-
us of our favorite fruit-forward Sonoma Pinot Noirs form humble rice grains into a dish fit for kings.
with their soft tannins and bright acidity. As we savored every bite, we learned how this
The next course was an intriguing vegetable dish - and a little synchronicity - ultimately

128 WINE DINE & TRAVEL MAGAZINE FALL 2021