Top Ten Dishes 2011 #6: House-Cured Prosciutto at Taste

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I'm counting down my ten favorite dishes from the restaurants that I reviewed in 2011. The top dish will be revealed on Tuesday, December 27, and look for a slideshow featuring most of the winners on Wednesday, December 28.

LAURA ANN MILLER
  • Laura Ann Miller
A one-off summer special that captures the essence of Gerard Craft and Adam Altnether's restaurant: two slices of toasted bread, each rubbed with garlic and the cut side of a tomato that soaks it in pulp and juice, and then topped with a gossamer slice of the prosciutto Altnether began curing from a prized Mangalista pig back in February of 2010. The prosciutto is salty, porcine perfection, like silk on the tongue, while the tomato's acidic bite adds a burst of summery brilliance.

- from "Flavor of the Month" June 9, 2011

Taste (4584 Laclede Avenue; 314-361-1200)

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