Category: Weekend Special
Chef Silvia is a voracious reader when it comes to gastronomic history.
This week, her studies took her into the steep valleys of the Italian Alps where she came across a panoply of interesting recipes native to various small … Read More »
Escoffier Veal Chop
Their table was a board to tempt even ghosts
To pass the Styx for more substantial feasts.
I will not dwell upon ragouts or roasts,
Albeit all human history attests
That happiness for man—the hungry sinner!—
Since Eve ate apples, much depends … Read More »
Urge and urge and urge,
Always the procreant urge of the
The season of Périgord truffles is upon us!
The delicate, intricate, lingering flavors of these ambrosial fungi have kindled the imaginations of innumerable food lovers across many different cultures throughout … Read More »
Christmas in Bologna is an extraordinarily celebratory event, marked by large family gatherings and exquisite food.
Each year at this time, Chef Luisa Silvia presents a classic Bolognese menu so that her guests have the opportunity to experience a … Read More »
Weekend Special December 12-14, “Roasted Free-Range Ribeye with Herbs and Normandy Butter, Black Truffles, Parmigiano Zabaglione”
Roasted Free-Range Ribeye with Herbs and Normandy Butter, Black Truffles, Parmigiano Zabaglione
Painted Hills dry-aged ribeye encrusted with herbs, roasted with hand-whipped Normandy butter, and finished with a Burgundy truffle sauce. Accompanied by a zabaglione ravioli made with thirty-six-month-aged Parmigiano-Reggiano.
Reserve your … Read More »
Weekend Special December 5-7, “Chestnut Tagliatelle, Braised Venison Leg, Red-Beet Droplets and Black Truffles”
Chestnut Tagliatelle, Braised Venison Leg, Red-Beet Droplets and Black Truffles
Tagliatelle composed of chestnut flowers and egg yolks, tossed with finely sliced venison leg steeped in its own reduction, and finished with red-beet puree and a julienne of Burgundy truffles.
Reserve your … Read More »
Filet, Foie Gras, Truffle, and Proscuitto Turkey Breast
On behalf of the Old World, we’d like to note that the first mention of a turkey in Bologna came from a mid-sixteenth-century book written by Marquis Tanara. According to the Marquis, this … Read More »
Giampaolo’s (our owner’s) father was born in the Molise region of Italy. Recipes from this area tend to be more strict about incorporating local ingredients. The local ingredients, however, reflect some of the best Italy has to offer: farro, … Read More »
Weekend Special November 14-16, “Beet Ravioli with Melted Saras del fen, Porcini, and Black Truffles”
Beet Ravioli with Melted Saras del fen, Porcini, and Black Truffles
Red-beet ravioli filled with saras del fen and tossed with sautéed porcini, Burgundy truffles, and melted Parmigiano-Reggiano.
Reserve your table at Merlo on Maple to experience a little slice of Italy … Read More »
Demeter has blessed us with a rich harvest this season.
Here at Merlo, Chef Luisa Silvia is sanctifying the kitchen, utilizing the very best of local and imported ingredients to give life to her delicious weekend special.
The holidays are a … Read More »