Fall dinner at The Rossi
We've had our share of warm-weather days this fall, but on a chilly evening last week, I was happy to cozy up at the bar at the Rossi and feast on some of the hearty dishes from Chef Andrew Smith's new fall/winter menu. The little appetizer pictured above was a few bites of unadulterated joy. It's two mini corn cakes topped with tender, juicy pulled pork and a sweet-and-spicy fig compote, plus a dollop of chevre mousse (that scoop of what looks like vanilla ice cream). Go try it right now.
That pulled pork was so perfectly executed, we ended up ordering meat across the board. This dry-aged pork chop was accompanied by some fabulous Maytag macaroni-and-blue-cheese.
And this hanger steak (cooked to beautiful, bloody rare) came served on a pool of mole sauce and sauteed collards, topped with a hunk of caramelized brie. This is cold-weather, prepare-to-hibernate food at its best.
THE ROSSI
895 N. High St., Short North
614-299-2810