There is a broad selection of primi, housemade pastas that looked exceptional: perhaps worth returning for. In particular, a black squid ink tagliolini with an array of seafood smelled divine, and a wild fennel tagliatelle with a sardine ragu sounds intriguing. Secondi are divided into fish and meats; we tried a special of fat scallops, only two of them, but prepared with a robust sautee of cubed butternut squash and brussels sprouts leaves studded with currants- a novel take on a classic Sicilian agro-dolce. Contorni offered up brussels sprouts as well, and they were well-cooked, but suffered from an excess vinegar that overwhelmed the smokey cubes of pancetta.
Although we certainly didn't overindulge on entrees, we still went light on dessert with a lovely coupe of zabaione with forest berries, whipped fluffy atop berries, pomegranate seeds, chunks of pineapple and juicy sections of winter citrus.
I might not travel boroughs to visit Eolo, but for the unique Sicilian focus (much rarer in the city than ubiquitous Tuscan) and proximity to casa mia, I'd say camina chi pantofuli finu a quannu non hai i scarpi. Or something like that.
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