Rucola

Rucola is my favorite new restaurant. On a quiet, residential corner in tree-lined Boreum Hill, Rucolo seems like it’s always been a part of the neighborhood. Decorative but homey, it’s the restaurant version of all the wonderful, federal-style town houses down the block. A few precious tables sit outside the ornamental, cast-iron facade of the restaurant – a facade spotted with picture-perfect, tin flower pots. Inside, a long, communal table, surrounded by smaller tables on three sides and a bustling bar on the other, foster a convivial vibe. The friendly staff make you feel at home under the rustic, wood-paneled ceiling and milk-bottle chandeliers.

I’ve been twice now for dinner, and can’t wait to go back for breakfast, brunch, lunch, and dinner again. Both times I’ve gone for dinner, I’ve started at the bar. And both times, I couldn’t resist my summer liqueur of choice: Aperol. The first night, I ordered the Basil Bite, which was an elegant and tasty mix Gin, Aperol, Cynar, Orange Bitters, and Basil. The second night, I ordered the Tirulian Schpritz, made of Gin, Aperol, Yellow Chartreuse, Lemon, Grapefruit. While the Basil Bite may have won my heart, I loved both Aperol-flavored cocktails alike.

For dinner, I’ve had the Caponata – Eggplant, Currant, Caper, and Olga’s mint – which was flavorful and wonderful on crispy, French bread. Twice, because it’s so delicious, I’ve had the Crudo – Bronzino, Toasted Pistachio, Pickled Rhubarb, Herbs, and Ligurian Olive Oil, sliced thin and drizzled with spicy oil. It was explosively flavorful but light enough for me to enjoy the buttery, cheese sprinkled corn at my side.

I’ve also loved the Market Squash Salad – English Cucumber, Ricotta Salata, and Toasted Sesame – and the ultimately fresh Strozzapreti – Green Garlic Pesto, Zucchini, and Grana Padan (a hard, Italian cheese). I’ve tasted the LI Duck, whose seasonal ingredients – Fresh Cherries and Braised Swiss Chard – made what I often think of a wintery meat, light and summery instead.

Perhaps the most special part of Rucola is This Batch, a customizable CSA of sorts that the restaurant offers. I’ve just signed up and am eager for the weekly emails that will announce the week’s produce offering. I’ll be able to choose whether or not I want to purchase it, at a single or family-size portion, all for a discounted price. Sounds pretty great to me! I’m challenging myself to cook a Rucola-worthy dish with whatever ingredients I get. It may take me a few decades to perfect food so good, but I have no doubt the restaurant – an instant, neighborhood classic – will be around long enough to see me try.

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