Tratto Restaurant in Phoenix AZ is Worth a Fork!
Tratto is a tiny restaurant that serves up true farm to table dishes. The James Beard Award Winning Chef /Owner and staff actually hand picks the produce served. The bread and pasta they serve is made with heirloom grains that they grind. The menu is limited and changes daily.
The atmosphere is energetic with kitchen action and conversation. Farm fresh white interior and Oil Paintings done by the Chef’s Father are proudly displayed.
We decide on sharing an appetizer, sharing a pasta and sharing a dinner. Our waitress suggested adding on two more plates because according to her we didn’t order enough food. She suggest adding on a Farinata and potatoes to go with our dinner so we did.
They bring complimentary house made crusty chewy bread, flavorful olive oil and house prepared salami and produce. The tiny sweet tomatoes seemed just plucked and had this mild tasting flake salt on them that was delicious. Everything on the plates is great.
Our waitress described the Farinata as a chick pea crepe with tomatoes and onions so I thought it would be a light little thing.
It was tasty but the Farinata wasn’t a little thing and also was filling so I only tasted a small piece. It was more of a substantial rich pan-cake made with chick pea flour. We had it packed up to bring home.
Next was Roasted Beets in Fig Leaf with Gorgonzola Dolce.
If you like beets this is a must get dish. The beets seemed just picked and do taste different than beets you purchase from the supermarket. These beets are sweeter and have a more melting texture. The fig leaves infuse another layer of smokey flavor to the earthy beets. Maybe even if you don’t like gorgonzola you still might like the gorgonzola dolce on these beets because the cheese was made sweeter and milder with cream and sugar. It married well with these beets.
Our Pasta Course was called Scarpinocc.
It was a plate of six perfect toothsome raviolis that were stuffed with milky fresh tasting sweet ricotta cheese that sat on nicely seasoned fava beans with crisp sage.
Dinner was a Whole Small Grilled Chicken with Lemon and Bay Leaf raised from Two Wash Ranch and Rosemary Garlic Potatoes.
The tiny Chicken was simplistic but was absolutely perfect. It was moist, juicy, full of flavor and just melted in the mouth. It wasn’t much chicken and I’m guessing I got to eat between 3-and at the most 4 ounces but it really was very good. The Potatoes were creamy on the inside. With a little crisp crust on the outside with essence of rosemary, garlic and nutty tasting browned oil.
No complaints here. Service was attentive. Our table was comfortable and the food was excellent.
Tratto is Worth a Fork!
Worth a Fork….. You might Travel across Town to Dine Here if you can make it a splurge, are the type that can handle a limited menu, and can appreciate farm to table crafted foods.
For more information on Tratto in Phoenix AZ please visit www.TrattoPhx.com
The Forking Truth
