Ancora Pasta + Solo Bistro = Delicious!

Last Thursday's Ancora Pasta night at Solo Bistro went off without a hitch, at least from Ancora Pasta's (and its dining diva's) point of view. The pasta was perfect - Mrs. AP knew it would be (but you know how Mr. AP is...). But more importantly than that, it was cooked, paired, and presented perfectly, as well.

Chef Tyne did an amazing job with the brown butter, wilted arugula (I never would have thought of that and it was delicious!), and shaved pecorino romano for the chestnut ravioli. The second course was equally as yummy.

My dad was thoroughly fooled by the amount of pappardelle with pork ragù served. I agree: the bowl seemed bottomless (though we all polished the plate off, of course)! The ragù coated and stuck to the pappardelle so every bite contained smooth pasta and meaty deliciousness.

And, finally, the last course - the crostata di mele (apple tart) with homemade vanilla ice cream - was phenomenal. The crust of the crostata was super flaky, sweet, and crunchy; and the apples had been sweetened to perfection. I'll be the first to admit that I'm not really a fruit-pie person, so this dessert really took me by surprise. Kudos to Shyanne for that! The ice cream - which I'd had in its cinnamon and caramel incarnations a couple of days prior - was awesome, as well: creamy and very flavorful. All our plates were (virtually) licked clean!

I was really blown away by how everything came out. Now, I know, I'm a little biased, but don't you agree with me?