The vino
Spice roasted chicken w/ charred Brussels sprouts
Bavette steak w/ hasselback potato
I’ve been wanting to try the roasted chicken at Sardella ever since they opened last November. The chef rubs the chickens w/ rice koji and chills them overnight which makes the skin crispier and the meat more tender. My friend had the bavette steak.
I’ve been saving the wine for a few years to let the tannins mellow out.
The evening was one to remember!!
Cheers and bon appetit…
Bruno