Three forkfuls into a plate of bone-in short ribs set atop rigatoni pasta with house-smoked mushrooms, and I was ready to declare the dish one of the best I’ve ordered in 2014.
In fact, it was second only to the supple prime rib at the newly opened Smoke + Cedar.
Like Smoke + Cedar, Grassi’s Ristorante in University Place has a chef who produces terrific results using the slow-and-low cooking technique for beef. But more on that in a moment. Read more »