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| Bad Photo l Felicia D'Ambrosio |
| Apologies for the horrible photo of the amazing braised beef cheek. |
Peter McAndrews, the young chef/owner of Modo Mio BYOB (161 W. Girard Ave.) always employs seasonal ingredients, changing his entire menu every four to six weeks.� His latest iteration uses autumnal flavors like butternut squash, chestnut honey and candied olives to bring sparkle and a twist to classic Italian preparations.
Choose to order items a la carte, or as a four-course "menu turista", which takes the diner on a tour of McAndrew's culinary sensibility with an antipasto, pasta, secondo and dolce for a bargain $33.
Highlights of our dinner last night included the montecato antipasto, a lush blend of whipped salt cod and mashed potato topped with lemon cream and roasted fennel, and the guancia secondi (pictured), a super-tender braised beef cheek topped with a golden raisin gremolata and crispy polenta, sauced with delicate salsa passito (braising liquid and vegetables "passed" through a strainer).
After the jump, Modo Mio's seasonal menu, which is so new it's not even on their Web site yet. Hit up the ATM before you go; the teeny restaurant is cash-only.
Modo Mio's Autumn Menu
Antipasti, $8 each
montecato -- whipped salt cod and mashed potato with lemon cream, roasted fennel and bruschetta
cannellono -- crispy crab-stuffed prosciutto di Parma, asparagus & almonds
torta -- crispy potato pancake, balsamic grilled octopus, arugula pesto, oven-roasted tomato
zuppe -- Italian onion soup with bruschetta, aged provolone and snails
gnoccho -- crispy fried potato dumpling stuffed with foie gras and chicken liver, orange-fennel mostarda, shaved gorgonzola
barbabietola -- roasted beets, baby arugula, toasted almonds, marinated anchovy and truffle vinaigrette
panelle -- crispy chickpea crepe, rosemary grilled shrimp, sambuca cream
cotechino -- rich housemade sausage, fried cream, poached egg, red wine mustard
cozze -- mussels, your way, red or white, spicy or not
Pasta, $11 each
bucatini -- thick hollow spaghetti "Amatriciana style", pancetta, spicy plum tomato, pecorino
maccheroni -- fresh square spaghetti, spicy lamb ragu, candied olives
spaghetti -- rock shrimp, olive oil, garlic, breadcrumbs, ginger
lasagne bolognese -- fresh pasta sheets, classic meat sauce, besciamella
gnocchi -- potato gnocchi, porcini, gorgonzola cream
tortelloni -- butternut squash-stuffed large navels, sage butter, amaretti
(Gluten-free pasta is available as a substitute)
Secondi
bistecca Siciliana, $18 -- breaded and grilled ribeye, aged provolone, fried egg, soppressata, anchovy caper butter
vitello, $17 -- veal scallopini, chicken liver crostini, apple fennel relish
animelle, $18 -- crispy veal sweetbreads with long hot pepper and sun-dried cherry agrodolce, prosciutto di Parma and balsamic maionese
anatra "all'apicio", $17 -- roasted duck leg, chestnut honey, spices, cunja
guancia, $17 -- braised beef cheek, salsa passito, crispy polenta, golden raisin gremolata
miale, $16 -- Milanese-style pork loin, peach mostarda, radicchio, almond and shaved grana
pesce, $MP -- whole fish, chef's choice
razze, $17 -- skate wing seared with apricot brown butter, almonds, capers and lemon
cernia, $17 -- red snapper fillet, black olive relish, salsa verde and roasted eggplant
pepperoni, $14 -- stuffed melrose pepper with polenta, saffron maionese and montasio cheese
Contorni, $5 each
goccia -- Italian spaetzle, fennel, Parmigiano
patate -- roasted potatoes, rosemary
broccoli -- bitter broccoli, pepperoncino, garlic, lemon
rucola -- arugula with raisins, pine nuts, pecorino and lemon
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