La di da

30
Jan
2009

Just had dinner at a mostly fabu restaurant in Brooklyn called Al di la with a new friend of mine. I had heard a lot about the place before going, and we were thrilled to get a table with no reservation, even though the place was packed. The starter (red beet ravioli) and main (flank steak in a balsamic reduction) were both really fantastic. So much so, that I was really looking forward to dessert (pear chocolate tart and chestnut-honey ice cream), but alas it was awful. The ice cream in particular tasted like a musty lead pipe smells. How can a place that has such fantastic starters and mains be so completely off the mark in dessert?