Prego is a restaurant which keeps Italian dining casual. Filled with light streaming in from the glass walls, the open kitchen provides for a much more relaxed vibe. Chef Stefano starts me off with a Focaccia. Instead of a single layer of pizza dough, he utilizes two and fills out in between with some cheese, aged Parma ham and some Arugula to hit the spicy notes. The beautiful balance of all the flavours coming together in this bread creates for a mouthful.
The next course is a Seared Scallops Panzanella salad and it is a marvelous melange of colours and flavours. Bread soaked in tomato water, an eggplant puree, a seared scallop and the greens provide for a tremendous admixture of sweet, acidity and earthy flavours. The looks of the dish don't do it any harm either.
The Asparagus soup with the fresh Sea Bass plays host to a more subtler range of flavours while it's the Pasta with Cherry Tomatoes and Crisped Parma Ham which takes my breath away. It's a simple al dente pasta but the tomatoes provide it with an acidity and the crispy ham gives it texture and salty flavour. The two big portions of ham on top make for some really mind jolting flavours, loved by those who love beef jerky.
The mains are a Roasted Rack of Lamb tossed up in a sauce and bordered by some Saffron Potato Mash and Maple soaked Bacon. Chef Stefano borrows the maple syrup of American to add a new texture to a plate that has been commonly presented, thus setting him apart. Dessert is a fluffy soft Millefoglie; the likes of which you only dream about existing.
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