After renditions on "Beef & Broccoli" and "Salt & Pepper Shrimp" from Bourbon Steak and Locanda, our next Chinese Food Week dish comes from Chef Matthew Accarrino at SPQR. Accarrino plays on traditional Soup Dumplings by stuffing ravioli with a caramelized onion and truffle soup served with root vegetable milk foam and shaved black truffle. The interior of the ravioli is juicy, so we recommend eating these bad boys in one bite if you can. It's served as part of their $48 five course pasta menu all week.
Remember, you can find the full list of participating restaurants and their specials here. · All Chinese Food Week Coverage [~ ESF ~]
SPQR's Matthew Accarrino Makes "Soup Dumplings"
by Eva Frye
[Photo: Eva Frye ]