Da Mimmo's Ristorante | Baltimore, Maryland | DONNE TEMPO
Da Mimmo's Ristorante
April/27/2010 12:09 AM Filed in: Baltimore,
Maryland
Little Italy, Baltimore ... Dinning at Di Mimmo
Ristorante means dinning classic Baltimore Little
Italy. Every thing is done to impress –
from the star lined walls of the Roman Cocktail
Lounge to the dinning room where Chef Masood
presents plates that are robust.
It is understandable why this Baltimore destination restaurant has been a consistent winner of “Best Of” awards for the last 25 years.
Proprietress Mary Ann Cricchio has been watching over guests, ensuring a classic dining experience since 1984. The menu features numerous dishes inspired from Italy’s diverse regions that Chef Masood visits yearly to learn new preparations for Di Mimmo’s guests.
Da Mimmo’s Lobster Tetrazzini
photo/J. KubinFrom the Northern region the decadent
Lobster Tetrazzini removes the lobster from the
shell, where it is cut into bite sized pieces and
sautéed in a brandy based cream sauce with the
slightest touch of garlic and tomato.
Tucked back into the shell and served over a bed of perfectly al dente past with sauce. Rich, creamy, sweet.
Perfect.
Travel South and enjoy the hearty – and I mean hearty -Veal Chop alla Florentina, a 2-1/2” thick chop that is charbroiled with a bath of extra virgin olive oil, fresh garlic, sage and rosemary – herbs that contrast so lovingly with the moist, just-cooked meat.
Meals begin with wonderful salads filled with diced golden apples, caramelized walnuts, red onions, and crumbled gorgonzola with a raspberry vinaigrette dressing.
Eating the salad, I absolutely appreciated how Chef Masood gently, and perfectly, sea salted the dish creating tiny explosions of Mediterranean Sea inspired flavor
Our dinner was completed with a fragrant Tiramisu made with Zabaglione cheese instead of the more commonplace mascarpone resulting in a rich, smooth desert.
Da Mimmo’s Veal Chop
photo/J. KubinThe
dinner I would build would include Clams Casino –
a rich dish that marries fresh chopped clams with
green peppers and bacon.
Entrée’s are a difficult choice and include Di Mimmo’s signature Veal Chop, Salmon Portofino served in a brandy based cream sauce, Chicken Sorrentino with prosciutto and mozzarella or Penne Amatriciana, an Aldente penne pasta in a light marinara sauce with prosciutto ham and fresh basil.
The Veal Chop is the easy choice however I would might choose the Chicken Sorrentino that promises to be very flavorful, yet light to the palate.
Courses also include desert – Cannoli alla Siciliana, Gelato Vanilla Ice Cream or the Zabaglione.
Da Mimmo Ristorante Chef Masood Masoodi 17 South High Street 410.727.6876
Jacquie Kubin is the editor of Donne Tempo Magazine, and The Communities at the Washington Times and two-time award winning writer. Follow Donne Tempo on Twitter and Facebook!
It is understandable why this Baltimore destination restaurant has been a consistent winner of “Best Of” awards for the last 25 years.
Proprietress Mary Ann Cricchio has been watching over guests, ensuring a classic dining experience since 1984. The menu features numerous dishes inspired from Italy’s diverse regions that Chef Masood visits yearly to learn new preparations for Di Mimmo’s guests.
Da Mimmo’s Lobster Tetrazzini
photo/J. Kubin
Tucked back into the shell and served over a bed of perfectly al dente past with sauce. Rich, creamy, sweet.
Perfect.
Travel South and enjoy the hearty – and I mean hearty -Veal Chop alla Florentina, a 2-1/2” thick chop that is charbroiled with a bath of extra virgin olive oil, fresh garlic, sage and rosemary – herbs that contrast so lovingly with the moist, just-cooked meat.
Meals begin with wonderful salads filled with diced golden apples, caramelized walnuts, red onions, and crumbled gorgonzola with a raspberry vinaigrette dressing.
Eating the salad, I absolutely appreciated how Chef Masood gently, and perfectly, sea salted the dish creating tiny explosions of Mediterranean Sea inspired flavor
Our dinner was completed with a fragrant Tiramisu made with Zabaglione cheese instead of the more commonplace mascarpone resulting in a rich, smooth desert.
Da Mimmo’s Veal Chop
photo/J. Kubin
Entrée’s are a difficult choice and include Di Mimmo’s signature Veal Chop, Salmon Portofino served in a brandy based cream sauce, Chicken Sorrentino with prosciutto and mozzarella or Penne Amatriciana, an Aldente penne pasta in a light marinara sauce with prosciutto ham and fresh basil.
The Veal Chop is the easy choice however I would might choose the Chicken Sorrentino that promises to be very flavorful, yet light to the palate.
Courses also include desert – Cannoli alla Siciliana, Gelato Vanilla Ice Cream or the Zabaglione.
Da Mimmo Ristorante Chef Masood Masoodi 17 South High Street 410.727.6876
Jacquie Kubin is the editor of Donne Tempo Magazine, and The Communities at the Washington Times and two-time award winning writer. Follow Donne Tempo on Twitter and Facebook!