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 Ian reviews Acero, the hot new Italian restaurant in Maplewood. Click here to find out what he thinks.
And be sure to get a load of Gut Check, Ian's just-launched RFT food blog!
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