• Lamb meatballs, pine nut, currant, yogurt $9
• Ravioli bufala ricotta, goat cheese, speck, tomato, basil $10
• Sea Scallop Brussels sprouts, dates, bacon $24
• Gelato Sandwich Trio $8

Ahh, what a wonderful evening and meal, that is what I always want to think after a meal, and after D'Amico Kitchen I did. When we sat down for 7pm reservation our waiter nervously asked us if we were on our way to the theatre. I said no this is our entertainment for the evening and he said that is what it should be and it was.

Really every course was perfect or very near perfect (a few more dates in the scallops would have been great). We went with the waiters recommendations which he did a tremendous job of pointing us in great directions. Some I would not have gone with on my own (but glad I did)...lamb meatballs and others I would have...sea scallops. The only place he may have failed a bit was on the drinks. He recommended a half bottle for appetizer/pasta course and while it was good, it was not worth the price. Also he recommended the espresso with grappa shot for my drink with dessert. And while that was a new and interesting experience (dizzying rush might best describe it), I might be too old have that to follow several glasses of wine.

For that night on the town, this should be very high on your list to try.

• Yellowfin tuna, avocado, melon $11
• spaghetti NERI Manila clams, pork sausage, toasted breadcrumbs $10
• Braised Beef Shortrib rapini, gigante beans $23
• Baked Almond Frangipane Crepes sweetened mascarpone $8

It’s been ages since we went to D’Amico Cucina. I was not all that impressed with D’Amico Cucina, thinking it was expensive and overrated. Now, the staff has moved over to Hennepin Avenue in the swank surroundings of the Chambers Hotel. No question that this is a fantastic location. We were happy with the Chambers Kitchen and sad to see it go. But we were very impressed with D’Amico Kitchen and hope that it stays for a long time to come.

The first course, under crudo, was a yellowfin tuna with melon and avocado. According to Wikipedia, in Italian cuisine, Crudo is a raw fish course with olive oil, sea salt, and citrus juice and sometimes vinegar. The yellowfin tuna was not as good as the best sushi restaurants, but good when paired with refreshing melon and surprisingly complementary avocado.

The spaghetti neri was a highlight for me for the night. The spaghetti was delicious, and it was accompanied by some tremendous sausage. The clams were a nice addition to the dish. It seems that this is what D’Amico Kitchen is about, that one extra ingredient that puts a dish over the top. The spaghetti with sausage would be very good on its own, but adding the clams puts it over the top.

The braised beef shortrib was also very good, tender, and juicy. The portion was just right, not too much in a multi-course meal. This entrée makes a very good choice.

The baked almond frangipane crepes with sweetened mascarpone was a slice of heaven.

This would make a good anniversary or special dinner option. If you go, you could skip one of the first two courses to keep the price more reasonable. Otherwise, go and enjoy.