Corso 32

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This weekend’s outing involved a Friday night at Corso 32. Be advised that anything written about Corso will be completely biased because it is our absolute favorite restaurant…. but for great reason. Corso is extremely consistent, never to leave a bad taste in your mouth and the service and experience is always a treat. This restaurant is great for a night out with friends, a date night or to bring your family. This New years I spent at Corso and it was wonderful, 7-course meal with the perfect ambiance and to top it off the table behind us got engaged, it was beautiful.

So in my opinion,the best way to enjoy a Corso meal is to order a bunch of our favorite dishes and share them amongst friends. Friday nights dish choices were as follows:

Arancini, Treviso Radicchio, Whey & Asiago Mezzano

Egg yoke gnudo, Ricotta cheese, the use of spinach adds a crisp freshness to the delightful dish. One of Corso’s best dishes, ingenious and novel. (Not currently on the menu but usually added as a special)

Tagliatelli, Pork Cheeks, Cream-based sauce (Not usually on the menu)

Cavatelli, Pork & Fennel Sausage Sugo, Broccoli Rabe & Pecorino

Chinook Salmon ‘Mandorla’, Burnt Butter, Almonds, Pink Lady Apple, Radicchio, Black Kale & Balsamico. This is one of my personal favorites when you don’t want a heavy pasta dish.

Chocolate Torta, Salty Hazelnuts.  exactly how you can imagine 🙂

House Made Fior di Latte Gelato ‘Affogato’, Caffe & Nonino. First time trying this dessert and I must say that I was very pleased. The description does not do it justice. I guarantee it will be ordered next outing.

Wines for the night were as follows:


2010 Marotti Campi Salmariano, Castelli di Jesi VERDICCHIO Riserva DOCG, Marche

Crisp, deep yellow, creamy full bodied, pear and a fresh bouquet. (Paired beautifully with the Salmon Mandorla)


2010 Azelia di Luigi Scavino San Rocco NEBBIOLO, Barolo DOCG, Piemonte

Bright, cherry, aromatic, complex nose, acidic flavorful mid-palate with a long finish. Delightful 🙂 (excellently paired with the Tagliatelli)

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