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Message: [QUOTE="KellySyracuse, post: 4542698, member: 1644"] Anyone tried the new restaurant Lala Lu in the old Grimaldi's on Carrier Circle? Sounds fabulous, I'll bet it's not easy to get a table. Same folks own Loded on Thompson Rd. [URL unfurl="true"]https://www.syracuse.com/food/2023/01/first-look-from-scratch-italian-food-thats-part-vegas-part-disney-and-tailor-made-for-instagram.html[/URL] [HEADING=3][B]"You must try ...[/B][/HEADING] [B]Cacio E Pepe in the Wheel ($32):[/B] This pasta dish is likely the biggest star of Danielle’s production. It’s the most filmed. Lorano Micheli, the tableside chef, wheeled his cart to our table, nodded his head and got to work. The mobile workstation had a stock pot full of water over a gas burner to his right, a 16-inch wheel of pecorino cheese from his homeland Reggio Emilia on the left and two plates in the center. Lorano started the sauce by mixing a ladle of pasta water with grated parmesan cheese in a skillet while the fettuccine boiled for two minutes. The room went quiet when he poured a touch of liqueur into the pecorino wheel and set it on fire. By the time the dining room audience was done filming this scene, the pecorino had softened enough to accept the parm sauce. It took Lorano just a few good stirs to create a rich coating that welcomed the cooked pasta into the wheel. Lorano tossed the fettuccine around the sauce for 30 seconds before lifting it out of the wheel and onto two plates coated with more grated parm and cracked peppercorns. This simple yet full-flavored dish with so few ingredients was a highlight of the two-hour meal. Well, that and the fireside chat four of us had while Lorano worked to please us." [IMG]https://www.syracuse.com/resizer/u7IXwM0cxHD8cHjDbgkL7yZzzqQ=/1280x0/smart/cloudfront-us-east-1.images.arcpublishing.com/advancelocal/W5Y7YZNTNVGGPH4RJYEC6C4OVM.jpg[/IMG] [/QUOTE]

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