The Dining Dish blog is Dara Bunjon's take on anything food, both national and in her hometown of Baltimore. Warning: this food blog can be harmful to your waistline.

Friday, August 22, 2014

Venti Tre Modern Italian: Fresh, friendly and flavorful

Venti Tre Friday night free concerts - Canton Crossing
The Venti Tre in Baltimore’s Canton Crossing is the first one, the original, created by the same folks who created Fazoli’s Restaurants.  Venti Tre means 23 in Italian and they offer 23 or more fresh, flavorful ingredients to choose from daily.  We had a guided tour of Venti Tre from Chef Ryan Herzing, whose enthusiasm for the concept was infectious.  When I asked him for three words to describe Venti Tre he said, “Fresh, friendly and flavorful.”

It is fast, fresh casual Italian food. You go down the line and you choose your own ingredients or you can simply go with one of the house specialties marked on the billboard menu.

Mix and match the ingredients but chef advised that on the first visit you might want to try one of the house specialties.  My choice was the spaghetti pomodoro with crispy pancetta, bruschetta salsa, Grana Padano cheese and my companion went for the piada with grilled Tuscan lemon chicken, pomodoro sauce, romaine, spring greens, crispy pancetta, creamy Parmesan and herb dressing and Asiago cheese on the warmed Italian flatbread. 

Check out the full story and slideshow HERE.

Venti Tre on Urbanspoon

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