Ventuno has been at 21 Federal for about seven years now, and has been a very good restaurant since its inception. However, it is an absolute delight to walk into a familiar restaurant and find fascinating new dishes on the menu. Not just variations on the old Italian theme, but truly creative dishes you probably never had before.
This is the case with this year’s Ventuno menu, which has undergone a significant upgrade. We were particularly struck by Faggiano e Funghi: hand-cut egg pappardelle, braised wild pheasant & mushroom sugo, parmigiano & savory breadcrumbs. Imagine pheasant and mushrooms on pasta in any other Italian style restaurant. And it was absolutely delicious! It is available in appetizer and full entrée sized portions ($19 and $36). The textures of the pappardelle (noodles) and the thin slices of parmesan cheese, intermingled with pieces of pheasant along with a delicious mushroom sauce were truly a marvelous experience. In fact, we both ordered it: one as an appetizer and one as a main course and both were thrilled with it.
Just as interesting, if not original was their Insalata: sweet gem lettuces, soft herbs, torn bread croutons and house red wine vinaigrette ($15 ). It was a feast for the eyes as well as in its consumption. Or, to put it clearly: it was a great salad.
Finally, our other entrée was Agnello: slow-cooked & grilled lamb coppa, heirloom polenta, broccoli rabe & minted ramp gremolata ($38). According to our waitress coppa is lamb shoulder, marinated for three days and then quickly grilled to medium rare. Just inside the crunchy exterior is delicious, juicy, pink lamb. This was an entirely new preparation we’d not seen before, and we loved every bite.
This year’s menu is slightly simpler, but it is still organized into Antipasti (seven items), Primi (4 appetizers), Secondi (six items), Un Morsi (3 side dishes), Un Morso per La Tovalo (six table sharing items) and Dolci (six desserts).
Unfortunately, we didn’t have room for a dessert, but you can choose from Bomboloncini (chocolate donuts and gelato and chocolate sauce), Pistachio tart, Panna cotta, Granita (watermelon and strawberry), ice creams, and Crostata: stone fruit crostata & cisco lemon thyme ice cream. All great ways to end a meal at Ventuno.
If you haven’t visited recently, do come by and try their excellent new menu.