Openings

What to Eat Today at Ristobar, the Rebranded Emporio Rulli

Photo: Ristobar

Billing itself as “the destination for rustic Italian fare and artisanal pizza,” Ristobar opens today at 2300 Chestnut in the Marina. It’s a new concept for the former Emporio Rulli Gran Caffe with the same ownership (Gary Rulli) and a new Italian sommelier, Liberata Torlontano. Executive chef Angelo Auriana will be offering snacks, salumis, crudos, pizza, pasta, and mains like meatballs, osso bucco, and a delicious sounding pan roasted quail with garlic, citrus, and sage.

Below, the complete menu.


MENU

olive condite marinated castelvetrano olives 4
frutta speziata mixed spiced fruit and nuts 4
caponata sicilian style vegetables casserole 4
crochette chicken fritters, spicy peppers sauce 4
pane assortment of gary’s bread 3

SALAD & CRUDO

mista orange, carrots, capers, mesclun salad, spicy oil crostini 9
puntarelle chicory, burrata, bell peppers, anchovy dressing 11
lattuga butter lettuce, lemon dressing, shaved grana padano, pine nut 9
indivia bianca endive, water cress, candied walnuts, clementines 10
sardoni marinated sardines, tiny tomato, rucola salsa verde 10
crudo hiramasa, raw and marinated vegetables, sea salt 11

SOUP & VEGETABLES
zuppa di verdura broccoli romanesco, yukon gold potato soup 8
brodetto di vongole steamed clams, garbanzo, spicy broth 11
vellutata di girasole puree of sun chokes, di pasquale oil 8
bietole al forno oven roasted beets, melted fontina cheese 5
broccoli piccanti sautéed broccolini, garlic, shredded peperoncini 6
verdure all’agro wilted chard, kale, spinach, garlic and lemon 6
tortino di cardi cardoon timbale, black truffle butter, toasted hazelnut 11

PASTA & GRAINS
gnocchi gorgonzola dolce latte, sicilian pistachio 15
cavatelli yellow pepper puree, crawfish, crustacean sauce 15
paccheri sautéed guanciale, cipolline, pecorino romano, hazelnut 15
pappardelle fish and shellfish, spicy tomato, zucchini 16
risotto vialone nano rice, treviso radicchio, prosecco, crescenza 16

PIZZA
lombard tomato passata, fior di latte, oregano, basil 10
divisadero tomato sauce, radicchio, balsamic, pecorino 10
market street smoked mozzarella, escarole, calabrian chili, herbs 10
valencia ricotta, goat cheese, asiago, pear, watercress 11
vesta tomato sauce, ricotta, fennel sausage, speck, rucola 12

FISH, POULTRY & MEAT
gamberoni sea bass wrapped prawns, rucola, bottarga di muggine 16
orata olive oil poached sea bream, lemon, olive tapenade 18
polpettine lamb meatballs, raisins, almonds, zucchini sauce 12
anatra duck leg confit, mushrooms, huckleberry reduction 15
osso buco slow braised veal shank, puree of celery root, veal stock 18
quaglia pan roasted quail, citrus, garlic, sage 18


AFFETTATI

culatello: salumeria biellese
center cut of pig’s leg. rubbed with spices & soaked in wine to impart a unique, elegant fragrance and flavor. referred to as the “king of salumi.”

salame toscano: fra mani
coarsley ground, cured with red wine & spices. Prepared like it is in the mountains of Italy.

felino: ac
classic salame made from selected lean pork meat. seasoned with salt & pepper. mild texture with a ruby red color.

finocchiona: ac
styled after the tuscan method of curing. seasoned with fennel, white pepper & garlic to produced a full body flavor.

calabrese: sd
mildly hot due to the addition of red calabrian chile pepper flakes. pressed into a typical flat shape, giving it a firm texture.

mortadella: ravagnati
imported italian bologna, speckled with whole pistachio & black pepper corn. cooked, finely ground pork sausage, studded with cubed pork fat.

lardo: salumeria biellese
ancient traditional italian method of curing pork belly. salted with herbs & olive oil. flat from being pressed between granite slabs.

speck: alto adige
a lightly smoked & peppered cured prosciutto from the north eastern alps.

prosciutto di san daniele dop: sd
brined & cured pig’s leg. sweet in flavor, dark in color, aged over 16 months. black label.

salame rosa: fra mani
cooked salame, coarsley chopped to create a distinctive mosaic. hints of natural fruitwood smoke, coriander, white pepper & pistachio nuts.

FORMAGGI

camilla di capra: piemonte
bloomy rind, smooth, complex with a long finish. creamy nuances, slightly tangy.

ciabra in foglia: piemonte
wrapped in chestnut leaf. earthy, woodsy flavors, subtle & creamy, soft.

pecorino di pienza: toscana
sweet and nutty. mild cheese with refined elegance. dense & firm paste. toasted nuts.

latteria valli bitto: lombardia
grassy, tangy, fine grain. hard and golden brown rind; straw colored golden paste. beautifully rich & balanced cheese.

pecorino piacentino: emilia romagna
compact & intense paste. hints of peppercorn, intense with subtle notes of saffron.

robiola 3 latti: piemonte
soft, occasionally melty. traces of yeast. sweet & milky.

raschera: piemonte
mountain cheese with imprints of cheese cloth on rind. lactic complex flavor. semi smooth texture. intense milk overtones.

mandriano di zambla: lombardia
produced near the swiss border. delicate & fragrant. aromatic with thin rind. compact yellow in color, mild.

blu moncenisio: piemonte
produced near the french border. strong & intense taste. moderately blue marbling. dense & moist texture.

quattro stagioni: petaluma, ca
creamy & delicate.

Ristobar Opens This Thursday
[Tablehopper]

What to Eat Today at Ristobar, the Rebranded Emporio Rulli