Photo: Grub Street
Tonight and next week (Monday through Wednesday) are your last opportunities before next winter to try chef Peter McNee’s take on bollito misto at Poggio in Sausalito. The dish name technically means “mixed boil,” but it’s really braised and slow-cooked meat in a broth, with condiments. McNee serves his with an array of the latter, including horseradish crème fraiche, a garlicky pesto, and a tuna aioli. He also serves it along with some braised carrots, and a jar of pickled fruit like crab apples and mandarinquats. As for the meat mixture: braised veal breast, oxtail, sausage, beef tongue, and brisket, all for $19. It’s really quite delicious. Also, Bauer loves it, if you don’t trust us.
