famsen
DIS Veteran
- Joined
- Jul 15, 2006
It might just be corn instead of ricotta. I had corn ravioli at Trattoria al Forno without any ricotta.
There was definitely a tiny bit of ricotta in each wet soggy tortellini.
It might just be corn instead of ricotta. I had corn ravioli at Trattoria al Forno without any ricotta.
There was definitely a tiny bit of ricotta in each wet soggy tortellini.
The menu description sounds fantastic. The execution sounds abysmal.
I still can't wrap my head around the nage (aka: flavorless pasta water). I've seen that liquid in seafood dishes such as with steamed clams and I know it picks up the flavor of the seafood. But who serves pasta in liquid when it is NOT supposed to be a soup? I don't get it. It was awful and if BOG continues with the pre fixed menu then we'll not be eating there again.
I just ate the corn tortellini dish at Be Our Guest. Why is it served in the pasta water? It was soggy pasta and a few vegetables in a wet water bowl of water. Is this a thing? I've been vegetarian for 30 years but never had anything like that. I miss the old BOG menu.