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Michele Forgione Dishes on Menu Changes at Impasto

Michele Forgione, left, with Stefano Faita. Photo: Julie Perreault

Chef Michele Forgione left Old Montreal's Venti earlier this year to open up Impasto, with partner Stefano Faita. The duo's riffs on cucina della nonna classics have gone over very well with critics and diners so far. Fresh off a tweet hinting at new fall menu items, Forgione recently elaborated on what's to come at the Dante street restaurant.

More meat. "We'll definitely have boar on the menu this fall. Some kind of ragù with pappardelle. And braised short ribs. More braised dishes in general and more potted dishes on the charcuterie board."

Filled pastas. "The menu will feature more hearty pastas, filled pastas, and more butter-based sauces."

Fonduta. "A fonduta for sure, with fontina cheese."

On veg. "You'll see more root vegetables on the menu, beets, braised onions, stewed cabbage. And Lacinato kale, that dark, hearty Tuscan kale."

Polenta. "We get great polenta from Société-Orignal, it's from Quebec, and we'll feature it in different ways and with a variety of dishes. We confited lobster mushrooms recently and served them with polenta and sold out. Big hit."

More fungi. "White truffle season is coming up in October/November so I'm already thinking about that."
· All Coverage of Impasto [-EMTL-]
· Impasto [Official Site]

Impasto

373 Waverly Avenue, Brooklyn, NY 11238 (718) 789-1520 Visit Website

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