For the record, I am not angry. While adding more Italian into my vocabulary, I learned that arrabbiata is Italian meaning angry. And there is a story to me actually finding out what the word meant. A few years ago, an individual who had designed the website for three restaurants I had written about, left a comment on a page. I think I still have a big head from the positive feedback he had given. But what stuck out most were the recommendations for a few hidden gems. Before leaving for personal holiday — that was clipped a few days thanks to catching a bad cold in Houston, of all places — I went back to the comment section of my food journal and found the recommendations. Needing to round out the real Italian eateries unbeknownst to those in the know, I saw the suggestion for Pasta D’Arte at 6311 N. Milwaukee Avenue in Chicago’s Norwood Park. That became my destination
With the weather being nice, there was no reason to stay inside and miss the sunlight. Now that we are getting closer to autumn, the sun is dropping below the horizon faster in the evenings. So, I had a table on the front patio while watching an orange sun slowly climb down from a blue sky. What better way to refresh my palate than with a glass of cranberry juice. Had I not been driving and most definitely if I had no intentions of devouring more than necessary, I would have opted for a glass — or a bottle — of wine. I thought quick of being too far from home behind the wheel and decided that I would default to prude status and enjoy the cranberry juice instead. Aahhhhh!
First to the table was a loaf of Italian bread, grated Parmesan cheese, and mixed, pickled vegetables. The bread was not yanked from the ice box, thawed, and put in a bread basket with clean linen before brought to the table. It was nice and crusty on the outside, light and airy on the inside, quite a great start as I dipped it in olive oil accented with the Parmesan cheese. It was clear that with the complementary menu items coming out with high satisfaction marks, nothing could be unappealing on the menu.
Then the caprese insalata came to the table for my first course and I forgot rather quickly how tasty the bread was. In case I may not have written this in any of my blog posts, I am addicted to tomatoes. These were cut into slices, not into halves the way they are in most caprese salads. Fresh mozzarella, black olives, and a dollop of pesto in the middle left me with one word for the server when he asked me how everything was — Bravo!!! Most of the time the salad is accented with a balsamic vinaigrette. I must admit that the pesto was not only a pleasant surprise but it was a better touch.
The second course was a soup — jokingly referred to as a garbage soup. Where many think of minestrone as a potpourri of soup ingredients, the soup that I had a Pasta D’Arte now ranks up there with soups that fit my Rant and Rave category like New England clam chowder, lobster bisque, and pumpkin bisque. Prepared with a vegetable broth and plum tomatoes, it had sage, white beans, barley, onion, and garlic. This was an ideal soup for my low salt diet and flavoured such that you really don’t miss the added sodium. Reminding myself that I was sitting outside one the front patio, I did not take any slices of the Italian bread and go around the inside of the bowl of soup in the manner of an unpolished embarrassment. Correction — I waited until all was clear. I may have my prude tendencies, but they’re conditional, and indulging this soup was not one of those times to be prim.
The third course was where I got my language lesson. I had been waffling between ordering a penne all’ arrabbiata or a ravioli di arragosta. The server told me that at Pasta D’Arte they make the pasta angry — or arrabbiata — by adding red pepper, black pepper, garlic, and onions. And after eating it, I was very, very angry in a very, very good way. I love spicy food and Italian restaurants that temper their recipes for a palate that won’t give bad reviews lighten the “kick” to the dish that makes it what it is. From the first bite, all I kept saying was, “Thank God the chef prefers that you have the dish as it was indeed intended to be prepared.” I was reminded very much why the restaurants that you have to go over the river and through the hills to find are so much better than anything you will find on a main stretch.
The fourth dish was the ravioli di arragosta. Waffling is a good thing because if you can’t make up your mind between two dishes, having both is an option that is never a bad idea. The ravioli di arragosta was a plate of ravioli stuffed with lobster and I don’t mean with a hint of lobster. It was served in a cream sauce with tomatoes and shredded lettuce. I do believe I had made a conscious decision to forego red sauces after having this dish. It was, of course, a rather quick thought because I remembered the penne all’ arrabbiata, which is prepared in a red sauce. It was mandatory that I ordered some ravioli di arragosta for to go.
I sat for a while and enjoy more of the nice temperatures and let the food settle some before having a dolci. It was warm and a nice way to cool off was to have a flight of sorbet. There were cups of lemon, raspberry, and blood orange. Recently, I had tried my hand at making pineapple sorbet and the sorbet at Pasta D’Arte gave me some ideas for some more sorbet recipes to attempt. As much as I have searched for sorbet in the frozen section at the market, nothing that I have ever found close to the bloom of flavour that the lemon, raspberry, and blood orange sorbets gave. Since I have decided to wean myself from coffee, I did not indulge a cappuccino, espresso, or regular coffee. Instead, I had another cranberry juice, which was a nice accompaniment to the sorbets.
All in all, the visit to Pasta D’Arte may have been long awaited, but good things come to those who wait. The service was absolutely top, and it is crystal clear that service at authentic Italian restaurants set a high bar in customer service. Add to that high quality food and the trip out to the fringes of the far Northwest Side of Chicago becomes a highlight in your culinary landscape. I am shocked to have taken so long to follow up on the recommendations sent to me via a comment on a previous post. However, I’m glad I did and whenever I am not angry enough, I know a certain penne all’ arrabbiata that will help.