This week's First Bite column from Tom Sietsema is all about La Forchetta and how strange it is to eat Roberto Donna's food without all the indulgences that were once the chef's signature. Now installed at the casual pizzeria, Donna has cut back from using 22 egg yolks per pound of flour in his ravioli to just five whole eggs. Sietsema seems lukewarm on most of the dishes at this early stage, though he recommends the tiramisu. [WaPo]
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