Sometimes, I can't wait for Porchetta Tuesdays at Nota Bene.
I began with a very good steak tartar, certainly one of the best in the city. This version was a refreshingly good novelty, with burrata cheese in the middle, especially with a squirt of fresh lemon. As many know, my palate is not a lover of cheese with meat (exception, aged parmesan with carpaccio). This combination was a very good surprise and it was topped with some good shaved parmigiano.
And now for the piece de resistance, chef David Lee's wonderful version of porchetta topped with morels, "popped" crackling and sided with rapini.
And, of course, this is one of my favourite restaurants to enjoy deep fried onions. They are fabulous while hot. Eat them within 5 to 10 minutes and have the cooled remainder removed from the table.