by Ian Froeb
Our waiter was referring to yours truly, about to do a face-plant in my mushroom ravioli. These delicate morsels, adrift in a sauce of melted, mildly tangy caciotta (a Tuscan cheese made mostly from sheep's milk), were very good, but the true object of my lust was the black truffle that had been grated atop the dish, its aroma and flavor as heady as new love.
This week, I review Acero, the hot new Italian restaurant in Maplewood. Check back here tomorrow -- or wait for the hard copy to hit the streets -- to find out what I think.