Carbohydrates are making their way back after falling out of favor during the low-carb craze. What has returned is a new appreciation for more ingredient-centered, artisanal processes when it comes to breads and, more specifically, pastas.
My meal arrived as a lovely looking, vertical composition. The rice-shaped orzo formed a base for a golden, half chicken breast topped with a generous layer of minced olive tapenade and two glistening lemon slices.
Asiago's serves asiago cheese with nearly every course and if you are going to make real cheese your theme and put it on almost everything you serve without hitting me over the head with it,
I'm not going to complain.