Issue link: http://papercitymagazine.uberflip.com/i/1540685
d e s t i n a t i o n f o r sweet and savory viennoiserie (lami nated pastries such as croissants and pain au chocolate), sandwiches, salads, and more. Small bites and starters include crispy croquettes filled with Benton's Country Ham and Manchego; artichoke served with Za'atar yogurt, confit tomato, and mint that's presented as a little salad; and Vitello Tonnato, a mustorder classic Italian dish with cold sliced veal, creamy tuna sauce, mustard seed, and capers. There are four pasta dishes available. A current favorite is the agnolotti, filled with sweet corn and Mamani dining room Mamani Restaurant is a Thrill The Much- Anticipated topped with chanterelle mushrooms, but the veal Cordon Bleu was the stunner of the night. Chef De Lellis serves it tableside — dividing the portions of meat, then drizzling veal jus (which takes two days to make and reduce) atop both the meat and the pomme purée, an iconic Joël Robuchon recipe. To end, we chose two of four dessert options. The chocolate mousse is made with smooth Manjari singleorigin dark chocolate, and the ParisBrest is a beloved French dessert based on pâte à choux, filled with an almondandhazelnut praline crème mousseline. Mamani's menu will change seasonally, but favorites will remain. The cocktail list features concoctions from James Beard Award finalist Bar Colette's Rubén Rolón, including five types of Negronis, ranging from Sbagliato to the Jungle Bird with tequila and mezcal. Mamani, 2681 Howell St., mamanirestaurant.com. (Continued from page 64)