Burrata at Allegro

Chef Enzo Febbraro isn’t about to give up his secret family recipe or technique for the burrata he makes daily at Allegro at 5 p.m. (just in time for dinner service). After many samplings, we can surmise that a magic combination of fresh mozzarella and cream results in a buttery (that’s what burrata means in Italian), milky and airy cheese that’s ideal for blissfully uncomplicated dishes such as caprese salads—or to nibble on its own with bread and fruity olive oil.

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Following the kitchen’s lead, Fox Restaurant Concepts beverage manager Mat Snapp is committed to using house-made syrups and infusions at Culinary Dropout wherever possible. “Everything tastes better when you put time, effort and energy into it,” Snapp says. His original creation, Bells & Whistles, actually had its beginnings in the kitchen, at a barbecue festival’s cocktail competition. “I wanted a cocktail that mirrored all the great things about barbecue: some smokiness, some sweetness and some heat.” Simple syrup infused with charred bell pepper and jalapeño does the trick nicely.

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