The Taos News - Dining Out : 2019-12-05

Front Page : 32 : 27

Front Page

area, the de rigueur red-and-white checked tablecloth­s, the flickering candles. You’re on Little Italy’s Mott Street, ready to enjoy your culinary journey. Begin your dining experience with Taos Fire House wings, prepared using the original recipe from the Bellissimo family at the Buffalo, New York, Anchor Bar. “Our wings are fried and then covered in butter and cayenne pepper sauce, and served with a side of carrots and celery sticks with either blue cheese or ranch dipping sauce,” the native New Yorker noted. Or maybe you’re hankering for some calamari fritti, fried Calabro mozzarella sticks or garlic toast. In a nod to her adopted New Mexican home, you’ll also find jalapeño poppers and fried avocado amongst the offerings on the enticing appetizer menu. Ready for the main event? Dig into a plate of luxurious fettucine al fredo, its sauce of heavy cream, egg yolk, Parmesan and nutmeg elevated beyond these simple ingredient­s into pure heaven. “It’s definitely our bestseller and can be enhanced with the addition of chicken, shrimp, ahi tuna or Norwegian salmon,” said Debow. Equally delicious carbonara and primavera pastas are available, as are your favorite baked dishes such as eggplant or chicken Parmesan, lasagne bolognese and baked manicotti. Maybe you want to keep it simple and just order some spaghetti and meatballs. Mondo has you covered on that, as well. If it’s seafood you’re craving, Debow’s contacts in the food industry ensure you’re getting the freshest. Shrimp, calamari, mussels, clams and snow crab combine with Mondo’s stellar marinara sauce in seafood pescatore, which is served to rave reviews over a platter of linguine. 27 TA O S M E N U S . C O M

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