Wednesday, December 11, 2013
(Photo/The Golden Dish)
Chef Damian Sansonetti and his wife, Ilma Lopez are broadening their reach at the recently opened Piccolo, 111 Middle St. in Portland, to include Sunday brunch and individualized, intimate Sunday Suppers.
Brunch is offered from 10:30 a.m. to 2 p.m. with an a la carte menu that may include spaghetti carbonara, Italian toast with Mission fig and orange conserva and a frittata with or without Abruzzi sausage.
The Sunday Suppers are by reservation only; reservations must be made before 1 p.m. on the day you want to dine. The menu is tasting-style, with five courses and will be tailored for your party, according to Sansonetti. When you make your reservation, you will be asked if you have any dietary restrictions or strong dislikes. The menu will take these into consideration and Sansonetti himself will serve some of the courses and explain the dishes.
"We decided to offer this as we have had a lot of restaurant people come in on Sundays and ask us to just cook for them, so we wanted to offer it on a limited basis," the chef wrote in an email.
Sunday Suppers cost $49 per person, with available wine pairings extra. The price can fluctuate depending on what's offered.
Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.
Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business before turning to journalism more than a decade ago. To relax, she bakes, gardens and hikes with her husband and their two dogs. A newcomer to Portland, she is an online content producer for the Press Herald.
Susan can be contacted at 791-6310 or saxelrod [at] pressherald.com.
On Twitter: @susansaxelrod