Sophisticated Living Indianapolis

JAN-FEB 2016

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Page 90 of 135

In the decade or so since I last dined at Sangiovese, little has changed as far as the menu is concerned, which is absolutely fne, as the food is all fresh, vibrant and expertly prepared. If there is no concession to modern experimental gastronomy, that is just fne by me, because everything works quite nicely just as it is. Classic dishes abound, like a delicious take on Cioppino, the Cacciuco is a Tuscan seafood stew with fish, shrimp, mussels, clams and calamari in a spicy garlic, white wine and tomato broth. It is immensely satisfying and perfect at any time of the year. For those who prefer protein without the fat, this is the dish for you. My other favorite appetizer is the baked goat cheese pie, which is served with a rosemary cream sauce garnished with red peppers. Rich, creamy, goat-y: What's not to love about this dish? Linguini Con Vongole 89

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