Food & Drink May 13, 2010

The Best of the Carrot

New Adventures in Perfection at Bisato

by Bethany Jean Clement

Comments

1
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.
Jasonm on May 16, 2010 at 3:18 PM · Report this
2
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...
Arthur Zifferelli on May 16, 2010 at 8:26 PM · Report this
3
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.
tedfood on May 16, 2010 at 8:27 PM · Report this
4
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.
Incredible on May 17, 2010 at 12:03 PM · Report this