Tratto

2 Reviews on “Tratto”

• Michael U.

  Opened by Chris Bianco in May, the space next to his Town & Country Pizzeria hoping to learn from mistakes of the short-lived Italian Restauant of years past, Tratto sees the Chef and his team embrace the same sort of modest elegance that has defined Bianco as one of the most prominent American culinary voices for decades, the all-white dcor just the first indicator of the beauty of simplicity in an era defined by excess. Larger than it appears from the outside, though still seating no more than forty-five persons when accounting for the bar, those fortunate enough to make a reservation at the dinner-only spot are greeted on entry by pleasant smiles from a modest podium, seats serenaded by light music and tight, but not *too* close to one another as servers purposefully navigate the floor.Featuring garage-door style access to the exterior plus a patio, the al fresco season longer in Arizona than elsewhere, it was with a menu of just ten choices that diners were presented, one nightly special plus two desserts more well-culled than limited, tables of four or more wisely encouraged to order and share one of each plate.With Chris himself not present this evening, but the kitchen assuredly still in good hands, it was with small nibbles of Cheese, Olives and Salami that decisions were debated, three styles of house baked Bread arriving minutes later with a layered dish of Olive Oil.Doing best to sample the seasonal menus highlights, the Produce undoubtedly top tier but Salads too filling for two adults and a child, Trattos Chickpea Farinata proved to be the meals low point with a base that was crisp but too oily beneath briny Olives, the follow-up of two handmade Pastas showing the same quality recalled from Biancos previous location next-door as the light Citrus ribbons stood up boldly to Lamb Ragu while envelopes of tender Squash were picture and palate perfect in a shallow pool of Brown Butter, Sage and aged Balsamic.Electing for the nightly special contorti of steamed-whole Cauliflower alongside a meaty Pork Shank in Marsala Gravy, the comforting flavors of the latter nicely paired to something light, snappy and fresh, desserts are offered by description only with two flavors familiar from years before offered Mama Biancos Tiramisu a dense sponge rich with Espresso and liquor while the hand-formed Crostata continued the rustic theme with rough edges and a dollop of freshly whipped cream. endoedibles.com

  April 17, 2017, 7:10 pm

  Log in to Reply
• L.A.

  This is a James Beard Award Winning Chef’s own Restaurant that serves the highest quality local farm to table food. The Chef and Staff collect the produce that day. Italian Style Salami is made in house. A specialty of the house is the hand made pasta. The menu is very limited and does change daily. They started us out with a complimentary plate with a variety of vegetables and house made salami. Our server Maria insisted that we start with the Farinata that was described to us as a chickpea flour crepe with tomatoes and onions. It was delicious but I had to take it home or I wouldn’t have room for everything else Maria insisted that we ordered. We also had the Roasted Beets in Fig Leaves with Gorgonzola Dolce. You could really taste that the beet was fresh picked. The sauce was delicious on the beet and the fig leaves infused another flavor. The toothy Scarpinocc Pasta with filled with milky sweet ricotta cheese, it was so fresh tasting. That plate came with nicely seasoned fava beans and fried sage. We also shared a small grilled chicken with potatoes. It was all simplistic but absolutely perfect. Those Two Wash Ranch Chickens sure don’t taste like the chickens from Costco or Safeway. If you can taste the different from Fresh Natural Food and appreciate all the hand made work that went into these dishes you will love dining here. P.S. If your server is Maria she will talk you into slightly more food and drink than you need. Pretty darn amazing meal.

  August 15, 2016, 5:56 pm

  Log in to Reply