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"I’m going to Portale for dinner tonight with my friend Jonathan, who is something of a regular there from pre-COVID times. I order the cappellacci with peas and pancetta, which is just terrific. We split an order of the herb-crusted cod, then I have the chicken with hen-of-the-woods mushrooms and cauliflower, and olive-oil cake with cherry compote for dessert. It’s all so good and professional and pleasing; without a doubt the daintiest, fanciest thing I have eaten in over a year of cooking almost every meal for myself."
Grub Street Diet: Laurie Woolever
