Saturday, April 01, 2006

Postmodern Strudel

Tonight I sneaked out of the kitchen and Margy and I headed over to a nearby fancy Italian joint for a late dinner. She had spinach and ricotta ravioli in a cognac sauce with bits of veal, and it was marvelous. I had some nice braciole with light and delicate ricotta ravioli on the side. Everything was good, but the apple strudel might have been the best part. A rather humble-looking hunk of fruit and pastry, the strudel seemed to take itself a bit too seriously by surrounding itself with such glitzy modern-art effects as painted sauces and a 12-inch-high triangular cookie, but hey, we'll play along. The whole shebang was delicious. And you just can't beat a dessert that's hot and cold at the same time.

Basilico, Millburn, NJ

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