Tratto Restaurant is a full service Italian restaurant located in Phoenix Arizona. It is by James Beard Award Winning Chef Chris Bianco. The chef is famous for his pizzas and is well received by celebrities, Food Network TV, magazines, and food critics. Tratto recently made the New York Times list of 50 favorite restaurants in America. The food served is high quality.

Tratto is a small old building with a bar and a patio that is currently not in use. There is exposed brick to see, antiqued furniture and a roof that looks like from a time gone by..

Tables are set with linen.

Tratto has an open shiny kitchen.

The menu is seasonal and does change around a bit. Today they offered a few salads, a seafood crudo, and a chicken liver toast. They also offered three hand made pastas, Three entrees and two vegetable side courses.

Tonight they started us off with a complimentary plate of cured olives, some cheese, and a couple pickled green beans.

Our first course tonight was the seared two wash ranch chicken livers on grilled sourdough bread with quince jam and crispy sage leaves.

We didn’t have it tonight but they also had a farinata as a special – a tasty chick pea crepe made with tomatoes and onions.

We also previously enjoyed a roasted beets in fig leaf with gorgonzola dolce.

Our pasta course was coming next so they gave us the famous Bianco Bread and olive oil.

I do have to note that this bread and this olive oil are either the best or close to the best in all the land.

Tonight we shared the orecchiette pasta with walnut, Pecorino Romano, black pepper, and chiltepin (an expensive but VERY delicious spicy Mexican pepper).

The dish lacks textures but the pasta and flavors are exceptional.

On a past visit we enjoyed the scarpinocc (cheese ravioli with fava beans and crisp sage).

Tonight we shared the snapper special.

It was very fresh and cooked to perfection. It was good but had less meat in it than I thought it would have. It might be too small for two people to share.

We didn’t have it tonight but the grilled two wash ranch piccolo chicken with lemon sage was offered on the menu tonight.

Tonight we had room for dessert so we tried the dark chocolate board.

We had thin slices of the freshest sweetest crisp apple that I have tasted in decades. yummy midnight moon gouda, short bread, and callebaut dark chocolate.

That was a taste of Tratto.

www.TrattoPHX.com

Everything is subject to change.