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Truffle time and cheesy dealage at Zavino
Zavino (112 S. 13th St.) and its new chef, Carlos Aparicio, just got a boss shipment of truffles from Oregon, and they've wasted no time massaging them into their small plate-driven menu.
Truffle time and cheesy dealage at Zavino
Zavino (112 S. 13th St.) and its new chef, Carlos Aparicio, just got a boss shipment of truffles from Oregon, and they've wasted no time massaging them into their small plate-driven menu: Aparicio's already cranked out housemade gnocchi and fettucine specials infused with flecks of the Pacific Northwest fungi, and starting this weekend, he's shaving the jet-black jewels directly onto pizzas. The $18 beaut pictured above starts with the crust — that's their new whole-wheat; a gluten-free option's coming, too — and builds up from there with truffled bechamel, roasted sunchokes, fontina cheese, a pair of runny eggs and a bit of truffle to finish.
We can all agree that $18 is a premium for a pie, but you're shelling out for quality in this case. Plus, you can make up for it by taking advantage of Zavino's new special — every day, from open to close, the corner pizzeria offers any glass of wine paired with any cheese off their menu for $7. Each order's accompanied by olives and fresh-baked flatbread, too.
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