Reservationist Annette Suchy recently returned from her very first trip to St. Croix. She revealed her connoisseur's eye, nose and palate, with high praises for the ambiance and cuisine at Tutto Bene!
I was pleasantly surprised with both the menu and wine list at Tutto Bene's. The menu was succinct yet diverse enough to cater to a jaded palate. The meal started with the requisite bread and olive oil dip, seasoned with a balanced blend of garlic, Parmagianno-Reggiano cheese and cracked black pepper. I was most impressed by the Rack of Lamb with Mashed Potatoes sauced with a Whole Grain Mustard Demi Reduction.
The portion was generous and masterfully cooked to the correct Medium Rare temperature. The Demi Glace-based sauce was so tantilizingly subtle that I was glad I chose the moderately priced Bottega Vinaia Pinot Noir as any red more tannic would have overwhelmed this delicate lamb dish. To finish, I opted for the Crème Brulee, often a benchmark of an excellent fine dining establishment. No fancy interpretations of this classic dessert, just creamy vanilla indulgence topped with a perfect hard burnt sugar crust. It was as lavish as it was straightforward, kinda like St. Croix.
Tutto Bene, in Italian, translates to "Everything Good". Reservations are strongly suggested for Tutto Bene: www.tuttobenerestaurant.com