Tasty Tuesday: Pietro’s at Lunch
I promised y’all I would return to Pietro’s for lunch and tell you all about it.
Well, you won’t be disappointed. Let’s get started, shall we?
To me, one of the true tests of a successful dish is when a chef can take items that might not seem like an obvious pairing to a lay person in the kitchen and make them have a wow factor. That’s what the scallops were for me.
I’m used to having jumbo sea scallops paired with various white wine based dishes, but these were prepared with a pumpernickel crust on the scallops, and braised red cabbage, and tarragon aioli.
Oh. My. God. They might be some of the best scallops I’ve ever had. There was something about the just sweet enough taste of the aioli together with the red cabbage and the scallops that made for something sublime. You get two scallops (and the cabbage) on the plate but three of us shared it and I still got a lot of flavor out of that.
Perhaps now I should take a brief sidebar and mention that tagging along for the ride with me were Chelsea and Haley- two more Southern Bon Vivant contributors and fellow foodies in their own right.
Then Haley got the Boston Bibb salad and let us all have a taste. I’m not really one for a lot of salads, and I definitely am not one for dressing on them, but this salad comes with inhouse made bleu cheese dressing, pine nuts and crispy pork belly. Give me allllllll of that bleu cheese dressing cause that was amazing. I only got one bite by design, but that one bite was enough for me to know I had serious feelings for that salad.
*sigh* So, of course we each made sure to get three different entrees.
Chelsea got the Atlantic Coast Yellowfin: jalapeno crusted, mixed greens, dijon vinaigrette, ponzu.
Chelsea: “I always get excited when I see ahi or yellowfin tuna on a menu, but I’m very rarely as pleased as I was with the plate that was set before me at Pietro’s. The portion size was perfect, the pairing of the tuna with the dijon salad was exceptionally tasteful, and the presentation was beautiful. On top of all that – knowing that the tuna was locally sourced and that the money I spent not only benefits a local middle Georgia business, but also a local Georgia seafood distributor – it all makes everything THAT much more enjoyable.”
Haley got the Sauteed Shrimp: tomatoes, parsley, garlic butter, black tagliatelle.
Haley: “As a fan of pasta and seafood, I was eager to try the sautéed shrimp dish with black tagliatelle. The classic Italian black pasta isn’t commonly seen in Macon and I was pleased that Pietro’s offered it. Everything far exceeded my expectations. The dish was beautifully presented and the flavors were perfectly balanced. Savory flavors of garlic butter were complimented by fresh tomato, peppery parsley and a bright, citrus finish. As a regular of downtown Macon, Pietro’s is a welcome reason to travel to north Macon and I’ll be sure to return.”
I got the Rigatoni with the black truffle tomato cream sauce. I was intrigued by the idea of a black truffle tomato sauce.
My meal was so yummy- I wasn’t sure what to expect of the black truffle tomato cream sauce, but it was lovely and not at all overpowering but still had a hearty flavor.
I should also note, each of us got the half size orders! And I still had leftovers to take to work.
Check out our Facebook live video review right afterwards, too!
Posted by Southern Bon Vivant on Friday, April 1, 2016
Suffice it to say, I’m thoroughly impressed.
Love to all y’all,
Molly
