by Ian Froeb
The special at Taste this sticky spring evening is simple fare: two slices of toasted bread, each rubbed with garlic and the cut side of a tomato, soaking it in pulp and juice, and then topped with a gossamer slice of house-cured prosciutto. The prosciutto is salty, porky perfection, like silk on the tongue, while the tomato's acidic bite adds a burst of summery brilliance. This is as pure and delicious a thing as you will eat all season.Visit the RFT restaurant page late this afternoon or check back here tomorrow morning to see what I think.
A simple dish, yes, but for Adam Altnether, Taste's 24-year-old chef, it marks the culmination of more than a year's work.