"The broth in their [tortellini en brodo] is reduced the right amount, where it's not quite a demi-glace, but it's just so rich and you taste the bones. It's velvety. There's just the right amount of little specks of oil on top and the tortellini themselves...the pasta is paper thin. You can see through it. It's translucent. It's the perfect size. You're not overwhelmed by it and you don't feel like you want to just like throw up or die at the end. They're just unpretentious and chill. It's not intimidating." - brennan carley
Kate Previte