Via Triozzi was opened a couple of months ago on lower Greenville by Chef Leigh Hutchinson.  It’s named for a street in the small town near Florence where she lived and got inspired by the food and culture.  It helped that her grandmother added some Sicilian into her heritage and memories of all-day Sunday dinners at her house.  It’s a fairly large place with an upstairs that I understand will someday house a rooftop bar.  The beautiful high ceiling is opposite a terrazzo-like floor and surrounded by distressed brick walls and paintings.  You can’t help but notice the pasta-making room that first greets you when you enter.  Fresh pasta drys in there, but the semi-open kitchen is in the back of the room.  A full bar takes up another portion of the room and bench seating lines the long walls.  It’s quite stylish and attractive and even with music in the background the noise level was good but I could see where it could get out of hand.   It’s pretty new so still finding its stride, but already quite popular.  I  hope there will be seasonal specials added to the menu.

Set-Up

Food

The Ricotta Montata was made with whipped house ricotta and surrounded by grilled zucchini, herb oil and lemon.  It was served with some focaccia bread.  The light ricotta was wonderful alone or on the bread and the squash was both yellow and green.  It made a pretty presentation and was good, especially due to the seasonings. It was also an easy dish to split.

Fusilli pesto genovese also included green beans and Yukon gold potatoes.  It had a wonderfully strong pesto/basil flavor.  The fusilli were a smaller size than I’m used to and worked nicely to match size with the potatoes and beans.  It was good.

Lasagne al Forno was a specialty of the house and was made with Leigh’s bolognese, béchamel and pecorino romano.  The pasta was in multiple sheets within the layers, some of which had the bechamel in between.  The red sauce on the outside was quite tasty and would be fun with pasta alone but nicely accented the hearty bolognese.

The New York strip alla Fiorentina was a 16-ounce cut from Rosewood Ranches and seasoned with herbs and sea salt.  It came sliced.  This is a special breed of cattle that was supposed to be waygu-like.  It unfortunately was cooked to a more medium than rare but was still very tasty.  (The server was nice enough to make a small adjustment to the bill because of the over-cooking.)  I would order it again, though, cause it was that good.