We had been wanting to go to Little Nonna’s ever since we heard it was opening. Little Nonna’s is a fairly new restaurant from Marcie Turney and Valerie Safran who also run Jamonera, Lolita, and Barbuzzo. All of these places have been high on our list since moving here but we have only gotten to Jamonera to sit at the bar for wine and bar snacks, and Barbuzzo for lunch during Staycation. There are too many options in this city!
Little Nonna’s lived up to our expectations. We started with an order of the Wild Mushroom Arancini followed by an order of the Negroni Glazed Lamb Ribs. Both were superb. I’ve been on a bit of an Arancini kick lately, so the Wild Mushroom Arancini really hit the spot. The lamb ribs were wonderfully tender and the glaze was tasty but not overwhelming.
Because the focus of Little Nonna’s is to reinvent traditional Italian-American fare, Holly and I were both eager to try their Spaghetti and Meatballs. The twists on this dish are that the meatballs are made with veal, beef and pork and stuffed with fontina, and the spaghetti comes with a smoked meat marinara.
For dessert, we shared the Hazelnut Cannoli. The cannoli are smaller than usual and come two to an order, so they were ideal for sharing.
Everything was excellent and we were pretty satisfied by the time we finished our appetizers, so we each only ate a little of our Spaghetti and Meatballs and brought enough home for two nights of leftovers! On one of the nights, we paired our dinner with a Borgo Scopeto Chianti Classico that we picked up on our way home from work. We had had this wine before and really enjoyed it and jumped on it when we saw it on sale at our local store knowing it would be a perfect match for our leftovers.
Not only were we thrilled to have leftovers to eat but also happy that we were able to take pictures with better light. As often is the case in restaurants, Little Nonna’s was too dark for photos.
Little Nonna’s was all we hoped it would be and I’m sure we’ll be back. And now we know we MUST get to Jamonera, Lolita, and Barbuzzo.