Wednesday, August 27, 2014

Five Bistro Spotlights Northern Italy With Il Poggio Pop-Up [PHOTOS]

Posted By on Wed, Aug 27, 2014 at 10:00 AM

Fitchner Farm Piedmontese beef carpaccio. | Nancy Stiles
  • Fitchner Farm Piedmontese beef carpaccio. | Nancy Stiles

The latest edition of Five Bistro's (5100 Daggett Avenue; 314-773-5553) rotating pop-up restaurants begins today, and it's called Il Poggio. It means "the hill" -- fitting -- and is a celebration of Northern Italian cuisine.

See also: Five Bistro Debuts Mon Petit Chou Pop-Up (PHOTOS)

The salmon amuse bouche. | Nancy Stiles
  • The salmon amuse bouche. | Nancy Stiles

The menu features heirloom vegetables from Five's own garden, housemade pasta, delicate salumi and more. It's available Wednesday through Saturday for $55 per person, plus $30 for optional wine pairings and $5 for bread service. Reservations are required, though, so call 314-773-5553.

The first course is housemade mortadella on house foccacia with olives, followed by butternut-squash ravioli topped with house-cured prosciutto, Missouri pecans and Baetje goat cheese. Next it's Five's take on eggplant parmesan with tempura-covered eggplant parmigiano-reggiano and a tomato puree.

Housemade mortadella with house focaccia and olives. | Nancy Stiles
  • Housemade mortadella with house focaccia and olives. | Nancy Stiles

Heirloom tomatoes grown in the garden are topped with fresh mozzarella, balsamic and sea salt. The fifth course is Fitchner Farm Piedmont beef carpaccio with cucumber, onion and microgreens, followed by potato gnocchi topped with pork trotter ragu and housemade goat-milk ricotta. The sweetly Italian dessert is tiramisu and gelato.

Butternut squash ravioli with house-cured prosciutto, Missouri pecans and Baetje goat cheese. | Nancy Stiles
  • Butternut squash ravioli with house-cured prosciutto, Missouri pecans and Baetje goat cheese. | Nancy Stiles
Heirloom tomatoes from the Five Bistro garden with fresh mozzarella, balsamic and sea salt. | Nancy Stiles
  • Heirloom tomatoes from the Five Bistro garden with fresh mozzarella, balsamic and sea salt. | Nancy Stiles
Eggplant parmigiano-reggiano with tomato puree. | Nancy Stiles
  • Eggplant parmigiano-reggiano with tomato puree. | Nancy Stiles
Potato gnocchi, pork-trotter ragu and housemade goat milk ricotta. | Nancy Stiles
  • Potato gnocchi, pork-trotter ragu and housemade goat milk ricotta. | Nancy Stiles
Tiramisu and a vanilla macaron. | Nancy Stiles
  • Tiramisu and a vanilla macaron. | Nancy Stiles

Gut Check is always hungry for tips and feedback. E-mail the author at Nancy.Stiles@RiverfrontTimes.com.

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