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December 18, 2010

The (kind of) last Sunday Supper at Cinghiale

cinghialeThe last Sunday Supper at Cinghiale is tomorrow night. 

That is, tomorrow night (December 18) is the last Sunday night that the $29 fixed-price menu will all that is available at Cinghiale. From now on, the whole menu will be available as well as the $29 fixed-price menu. AND the $29 fixed-price menu will not only be available on Sunday night but every night from now on.

So, it's a win-win-win basically. And the only thing someone might reasonably pause to lament is the loss of a special in-the-know kind of evening. But maybe not enough people were in the know. Actually, I never got around to going there for Sunday Supper, although I know at least a few Dining@Large regulars spoke enthusiastically about it.

Tomorrow night is my last chance. Here is the last Sunday Supper menu:

Antipasti

Cippolini onions, balsamico agro dolce
Roasted Cerignola olives, rosemary, garlic
Porchetta with baby arugula, garlic sauce
Grilled button mushrooms, escarole salad
Preserved green beans
Yukon gold potato salad, eggs, carrot, thyme mayonnaise

Piatti Principali

 
R.F.C. – Roman Fried Chicken with chef’s secret recipe, lemon mayonnaise

OR

Orecchiette pasta, chilies, garlic, pecorino cheese

Il Dolce

Warm vanilla sugar bomboloni, sambuca pastry cream

 

Baltimore Sun photo/Lloyd Fox

Posted by Richard Gorelick at 3:29 PM | | Comments (2)
        

Comments

Cinghiale has long had something much like the Sunday Supper on the regular menu, the "La Cucina della Nonna" menu. The same price as the Sunday Supper menu, but with more selections. The antipasto course isn't unlimited, though.

Very cool. I love the $29 dinner - it's a great excuse to play dress-up without breaking the bank (and ours is so very fragile).

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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