Examiner.com food writer Anne Berry recently offered the following review of John Besh's Domenica (in the renovated historic Roosevelt Hotel). Here's a taste of that review:
With its gooey, runny qualities, burrata is a better fit than mozzarella for the grilled squash, and helps make for a sweet and juicy crust.
It's a pretty, sunny pie, perfect with the summer salads also blooming on Domenica's menu. I especially liked the fleshy, tri-melon salad with soft prosciutto strips and balsamic vinegar; you might also try the salad of slivered cucumbers tossed with mint, arugula, olive oil and a bite of white pepper. A few more crumbles of quartirolo cheese would make this an even more substantial starter.