The good folks at Roman’s have been concealing a certain proverbial bun in the oven since they set up shop some nine months ago. The weekend before last, the little miracle was finally brought forth: house-made prosciutto.
One night, the thin pink slices of cured pig with their fatty white edges were served with super-sweet wedges of bright orange cantaloupe, which contrasted nicely with the earthy saltiness of the ham. Of course, house curing causes all kinds of DOH headaches, especially in this era of restaurant letter grades, but no one ever said parenthood was easy.
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