Only 25 of these bad boys are made each day so I made sure to get there early on a gorgeous Saturday afternoon. Luckily there was only a short wait that flew by with a couple of prosecco cocktails!
The meatball ($13) had a nice course texture in a lovely marinara that was not too tangy with just a touch of sweetness (I ate all of that sauce with bread afterwards!). I do think that the meatball was under seasoned and begged for a bit more salt.
As advertised, it was topped with burrata.
Burrata (pronounced bur-RAW-tah), it is a thin pouch of mozzarella encasing a creamy mixture. Most often this filling is stracciatella (“little rags” of mozzarella) and cream. But my favorite is a ricotta or mascarpone and mozzarella filling. Often times fresh and light cheeses like this are served too cold but letting this gem come up to full room temperature allows the creaminess to come forward and you can appreciate the milky freshness and delicate decadence. For all of the oozing, burrata is not a heavy cheese and makes a delightful appetizer especially topped with a grassy olive oil and salt (the flakier the better).
Now I don’t know if it’s my cheese headed-ness but I really felt that there was not enough burrata (as if there *could* be enough burrata!) to balance the richness of the meatball and sauce. After 2 – 3 bites the cheese was gone… so sad. The meatball was good but I think more burrata would have made it great.
Good thing I was with a cheese buddy and we ordered another meatball with a mushroom robiola sauce ($15) poured over the gigantic meatball tableside.
Robiolas are an extremely varied cheese catagory. They can be made with cow, goat or sheep milk or a mixture of all milk. In their young phase, the paste sings with a bright, sour tangy-ness and creamy texture. I prefer mixed milks robiolas as they tend to have more character and hefty body.
I’m not sure what kind of robiola was used in this dish but it was AMAZING! I mean, stop in your tracks wonderful. I feel this is the star of the meatball menu. The mushrooms were the perfect bridge between meat and cheese – accentuating both. Most importantly for me, there was enough of both sauces so each bite got an equal tomato and cheese kick. Ah divine….
With all of the meatball action I had no room to try the pizzas Tony’s is known for but here are a few snapshoots to make you drool…
~ will work for cheese ~