Food & Drink May 13, 2010 at 4:00 am

New Adventures in Perfection at Bisato


I'm assuming a chef like Carsberg would use genuine Parmigiano-Reggiano cheese. That's the name of the real article. "Parmesan" is some kind of bastardization that Italian cheesemakers don't recognize. If it's too much of a mouthful, Parmigiano should suffice after the initial mention.
Oh good grief, JasonM, noooooo, he's not using Parmigiano-Reggiano... He's using that powdered shit that comes in a green can. Sure, yes, that's it...
Lampreia was expensive not doubt but Scoot Carlsberg uses best the ingredients and his cooking is the best Seattle IMO and worth every penny. You can spend $40 or so at Flying Fish (for example) and eat food that is run of the mill. I would rather spend money on great food.
Scott Carsberg is a genius. His food is not just the best in Seattle, but some of the best in the world, and this more affordable menu means we can go there once a month instead of once a year. It was great last Friday.

My only complaint is he uses that powdered green shit from the can instead of Parmigiano Reggiano® DOP.

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