Biagio’s Bistro! I’ve long seen this sign but never made it in. It’s between the movie theater and the Skyline Chili.
Once we were seated, we quickly realized the big, loud guy behind the hot plate was Biagio. He had a big booming personality and it’s a definite plus to have him front and center in front of the patrons rather than behind walls in a kitchen. He’s a hoot. He was playing up to everyone there and was a lot of fun.
Our meal started with fresh white bread – oh Larry was so happy – how can you get any better than white bread? Well – soft butter – but I’ll take what I can get.
|House Salad –||Romaine lettuce, onions, tomatoes, black and green olives with our Lemon Garlic House dressing.|
(house specialty) –
Creamed tomatoes, fresh basil, and a touch cream.
Larry got the Tomato Basil soup – this was REALLY good. He let me have a bit – which turned into 5 or 10. Definitely would get this again – yummy yum yum! Creamy, tomatoey, basil-rrific! It smelled like the plant on my front step. (basil – duh)
Larry got an IPA that they had on hand while I got Champagne. I wasn’t celebrating anything – I just figure – if I’m gittin’ booze – I might as well git something I know I’ll like!
Larry ordered a specialty for the night – and I have no idea what the exact name was. There was a couple of filet medallions and the biggest pile of vegetable risotto I’ve ever seen in my life! I can’t say enough good things about this dish. Just color me super jealous.
The risotto was so good. I really haven’t had good luck with risotto. The first time I had it was probably 15 years ago at a friend’s house. It was super cheesy and I fell in love with it. But every time since then has been a major let down. This was finally on par. There was a ton of cheese but then also nice bites of spinach, carrots and nuts of some kind (walnuts?). The other thing is – the portion size would have fed a football team. We both ate a decent amount but didn’t even put a dent in it! I think a smaller portion would have been fine. It’s such a rich dish that after a while – it’s almost too much to keep going.
The filet medallions were also spot on. They were cooked perfectly to medium rare and the brown gravy was salty and beefy and yummy. Loved it!
|Sauteed chicken breast in a white wine butter sauce, with garlic, mushrooms, green onions and capers served over a bed of our homemade fettuccini.|