L'uovo e Formaggio Due Modi: Chilled Grilled Asparagus with Black Pepper Pecoino Zabaglione, Crispy House-Made Guanciale, Crostini and Arugula
Creste e Gambertti Arrabiata: Local Shrimp with Olives, Fennel, Basil, Lemon with Spicy Tomato Sauce, Home-Made Creste di Gallo Pasta
Pasticcio di Ricotta: Ricotta and Farro Pie, Orange Blossom Water, Hint of Cinnamon, Apricot Compote, Lemon Curd and Fresh Blueberries
Our Protagonist finally sallied forth to try one of the Epicurean Adventures At Michael's On East. The L'uovo consisted of a picture-perfectly topped egg filled with a refreshingly light and just-peppery mousse-y zabaglione. This was clearly the best part of this plate, as the guanciale was quite disappointing and tasted like, well, merely bacon. Our Protagonist highly questions the claim that it was "house-made", or that it was even the right cut of pork to be guanciale. Rumor has it that a vastly superior guanciale has been created down at Gulf Gate's Transatlantic Sausage Company, but all digressions aside...The rooster comb pasta was a fascinating shape for the arrabiata, which wasn't quite so "mad" as it was citrusy; the lemon really dominated the flavor palette, but what was missed was some more heat. The other spices, though, bolstered the lemon quite well. A citrus lover's dream come true. The pasticcio continued the citrus-y trend with lemon now joined by orange. This is the Italian version of a buttermilk pie, but with a good, hearty crunch due to the farro crust. The Apricot Compote, Lemon Curd and the blueberries all helped round out the dish in a swirl of sweet and tart flavors. A very nice finish. All in all, Our Protagonist heartily approved, at both the meal and the prix fixe price; a very affordable jaunt to Italy! He will be pouring over his tour guides to see where he should travel to, next...
Michael's On East
1212 East Avenue
Sarasota, FL 34239
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