AA | Mani Osteria & Bar
January 13, 2016
Calamari – spicy tomato broth, lemon aioli, mint
Steak Tartare – pickled chilies, capers, red onion, parmesan, toast
Loved the crostini. Could go lighter on the parmesan.
Prosciutto & Figs Salad – baby spinach, gorgonzola, almonds
A large portion. Love the toasted almonds; could go a bit lighter on the balsamic dressing.
Whole Branzino – grilled lemon, salsa verde
Moist and deboned, the salsa verde gives it a very unique flavor (dill?) that I don't often eat. Mom claims this to be the best fish she's ever had.
Handcrafted Pasta: Linguine – scallops, radicchio, white wine, lemon
Not a pasta fan, but this is unlike anything I've ever tasted. The texture is light, airy and melt-in-your-mouth, like a very thin rice noodle, accompanied by an equally light sauce.
Tagliatelle – Carbonara, trumpet mushrooms, bacon, egg
The mushrooms and richer sauce make this one a little more heavy and flavorful, almost like truffles.
Wood-Fired Pizza: Wild Mushroom & Ham
Panna Cotta
At first, the berry sauce is quite sour, but pairs well with the panna cotta, mint and nuts.
At the beginning of January, I drove down to Ann Arbor, a small college town home to University of Michigan. I wasn't expecting much to do there, so was I surprised and delighted to come across Mani - one of the best Italian restaurants I've tried and loved by my whole family. The highlight of the night was definitely the hand-crafted pastas and the branzino - never had anything like it. I can't wait to go back and try out more restaurants in AA!
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