ORIGINAL DISHES: LASAGNA Friday, August 05, 2011

When the Romans needed gods, they simply stole them from the Greeks, and when they needed to spice up their diets, they stole from just about everybody. Being sort-of self-made epicenterists, the Romans in turn took to the roads they they (read: their slaves) had built, appropriating what they liked and, in turn, spreading amongst the newly conquered those things they picked up along the way.

When we think of Lasagna, we think Italy, but the Romans pinched the recipe from the Greeks, as well, and by now, millions and upon millions have for thousands of years, at one point or another, learned to cook this ancient recipe, tweaking it to match their own cultural palates.

As such, our Lasagna—one of 11 new or updates dishes featured on our new summer menu—is a stacked alternating layering of pasta, ricotta, spinach and a sauce Bolognese, which includes, among other things this seemingly endless list of ingredients: mirepoix (carrots, celery and onions), tomatoes, red wine, garlic, shallots, crimini mushrooms, crushed bits of bacon, ground beef and ground pork, sprigs of parsley rosemary, thyme and, for good measure, a pinch of freshly grated nutmeg.

After it’s been built and shaped, we finish it off with our housemade Mornay Sauce—a descendent of the five French mother sauces—which we make with roux, mascarpone and parmesan cheese. Sprinkle atop yet another pinch of freshly grated parmesan, and it’s ready to be eaten.

So the next time you dine with us, eat like a Roman. And if you ask to sit in the back, you can digest like one, too, by stretching yourself out upon our spacious banquettes.