PelagoHad an early dinner at Pelago tonight (and have an early meeting so I’m going to focus on one knockout dish of many).
A hotel restaurant, Pelago serves three meals a day; the breakfast menu seems pedestrian (no surprise), but the lunch and dinner menus are rich with imaginative takes on Italianate dishes.
I'd like to post more later, but I’ll focus on one of our first dishes, a trio of pastas that we both thought superb.
In the upper left corner of the pic are trofie, hand-made and gently twisted, paired with green beans in a pesto, lovely.
In the center was our favorite: cappelletti in a marjoram sauce. The chef here, Mauro Mafrici, uses herbs to advantage in many dishes, and this housemade pasta, stuffed with ricotta, had very good tooth, which I have not found common with fresh made pastas. Excellent, and so rich that just a few of these made a perfect single-person serving: any more would have been too much.
There was also a mound of nubbly pasta with pork, which we also liked a lot, and it was the only dish we had at Pelago that featured a red sauce.
Guests at the Raffaello Hotel are lucky to have this place in-house.
Pelago
201 E. Delaware
312.280.0700
"Don't you ever underestimate the power of a female." Bootsy Collins