Personal review from dining at Taranta during the 2006 Restaurant Week in Boston. Taken from their website, Taranta is the result of a marriage between Southern Italian Cuisine and Peruvian Cuisine
So, on the plate for the Platinum Chef:
Pan Roasted Mussels - Fresh PEI mussels with Sicilian Marsala, Pancetta Abruzzese and Balsamic roasted shallots.
My $0.02: What a wonderful appetizer! Maybe it was restaurant week and they’re trying to advertise themselves, but they definitely weren’t stingy on the amount of mussels given to each one of us.
Cancha Corn Crusted Tilapia - Cancha corn crusted tilapia filet served with friend garganzo beans, baby spinach, marinated red onions and buttermilk aji amarillo sauce
My $0.02: Wasn’t too crazy about this dish, which was served with a mildly tangy buttermilk sauce. The description did not mention that the tilapia fillet would be fried. I think that a true fish aficionado would agree with me that frying removes the true essence/taste of the fish. Apart from the fish itself, the combination of marinated onions and baby spinach looked and tasted great.
Somebody ordered the Gnocchi Di Yucca Can Ragu D’Agnello, and that was quite good.
Hazelnut Mousse - Hazelnut mousse with dulce de leche
My $0.02: Star of the night! The ‘light’ texture of the mousse was surprising given the richness of flavor. A must!
mo– i think that typically, if something is listed as ‘crusted’ on a menu, it means they will fry it…or do something similar to give it that ‘crusty’ texture. sorry the fish wasn’t that good though =(.