Eggplant Pizzettes, Dom DeMarco’s

You heard that the president approved of the pepperoni pies here, but there’s more to the menu than that. This starter dish is not the eggplant parmigiana of your standard red-sauce joint. Three meaty rounds of aubergine are breaded and fried to a golden crisp on the outside, but remain creamy within. Each is topped with “gravy,” a dollop of whipped ricotta and fresh basil. Sure, the portion is on the smallish side, but this leaves more room for the pizza.

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Chilaquiles, Tacos & Tequila

Dishing With Grace

Chilaquiles, Tacos & Tequila

By Grace Bascos

Brunch should be festive and fun. Tacos & Tequila’s Easter Sunday spread will include authentic Mexican breakfast items such as huevos rancheros and huevos con chorizo. The crowning dish, however, is chef Saul Ortiz’s elegantly presented chilaquiles, made with marinated chicken in red or green sauce. Ortiz completes the dish with panela cheese, crema fresca and onion, all served atop a crisp flour tortilla. Add a live mariachi band to the mix, and you’ve got yourself a proper fiesta.

DTLV

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