Cicala at the Divine Lorraine!

*NOTE - I HAD TO PUT MY CREDIT CARD DOWN FOR THIS RESERVATION. THERE ARE NO CANCELLATIONS ALLOWED SO PLEASE BE SURE YOU ARE FULLY AVAILABLE BEFORE YOU RSVP. IF YOU CANCEL AND I AM UNABLE TO FILL YOUR SPOT, YOU WILL BE CHARGED $25.00* **Also Note - please be sure to bring cash as checks are rarely split**

The dining room at this upscale spot in the Divine Lorraine is peak Italian—fancy crystal chandeliers, white tablecloths, cushy booths, and Sinatra playing through the speakers.

# Cicala at the Divine Lorraine Isn’t This Good by Accident

It’s exactly the restaurant it needs to be, exactly the restaurant it wants to be. And it’s not chance or good fortune that makes it that way.

Most Italian kitchens, they make sauces where you can taste the tomatoes, the garlic, the meat, whatever. They make sauces that are equations built from the discrete flavors of their ingredients, measuring success in the balance of this-against-that. Joe has long worked among a more rarefied set of chefs (Marc Vetri, Anthony Andiario) who approach Italian sauces with a more culinarily French sensibility, one where the sauce, when done well, tastes like a sauce — a smooth, restrained composition of all its ingredients taken together.

And save room for dessert, especially the L'ORO VERDE - "The Green Gold" Pistachio gelato.

Menu: https://www.cicalarestaurant.com/_files/ugd/76b206_172a99b91a8b40bfac185e0dce70552a.pdf