So I went to Nonna for the first time on Friday night. In a word: delicious. I could go on about the arugula and frisee salad with goat cheese and figs, or the melt-in-your mouth short ribs, or the beautiful ribbons of pasta tossed with prosciutto, sage, and sweet corn. But, folks, the reason you need to make a reservation right now at Julian Barsotti‘s place is the cloudlike semifreddo—similar to a frozen mousse—studded with praline nougat and pistachios and drizzled with Acacia honey. I may have even screwed up the description, because I am still drunk on its powers. My dining companion didn’t even want dessert, but he nearly jabbed me in the hand with his fork, trying to get the last bite of the just-sweet-enough goodness. If I had a better camera phone, I would have taken a picture. Just go and see for yourself. You will not be sorry.
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