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国産牛の肩ロースのタリアータ
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黒鯥のサルターテ エストラゴンと白ワインソース
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短角牛のラグーのキタッリーネ
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鰯のコンフィと自家製ドライトマトのスパゲティ
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花ズッキーニのフリット
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三陸産ワタリガニのスフォルマート浅蜊のスープ仕立て
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宮城県産32℃豚の自家製ポルケッタ
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宮城県産 海鞘のマリネ サルディーニャ風ブルスケッタ
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水牛のブッラータチーズと自家製ドライトマト
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Vanzini Pinot Nero Spumante
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アンティバストミスト
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Vanzini Pinot Nero Spumante
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アンティバストミスト
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Vanzini Pinot Nero Spumante
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パーネ
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三陸産ワタリガニのスフォルマート浅蜊のスープ仕立て
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Collaretto Langhe DOC Bianco 2015
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三陸産ワタリガニのスフォルマート浅蜊のスープ仕立て
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Collaretto Langhe DOC Bianco 2015
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花ズッキーニのフリット
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Aussitôt bue 2015
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鰯のコンフィと自家製ドライトマトのスパゲティ
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Aussitôt bue 2015
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鰯のコンフィと自家製ドライトマトのスパゲティ
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短角牛のラグーのキタッリーネ
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Scurtarola Lorieri Gocce di Pietra
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短角牛のラグーのキタッリーネ
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Scurtarola Lorieri Gocce di Pietra
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黒鯥のサルターテ エストラゴンと白ワインソース
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国産牛の肩ロースのタリアータ
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ODDERO LANGHE NEBBIOLO 2015
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国産牛の肩ロースのタリアータ
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ODDERO LANGHE NEBBIOLO 2015
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ドルチェミスト
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ドルチェミスト
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エスプレッソ
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店の外観
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以前から一度行って見たいと思っていた仙台のcucina italiana『IL CUORE』さん。アペリティーボにはスプモンテの泡をアンティパストミストには水牛のブッラータチーズと自家製ドライトマト、宮城県産32℃豚の自家製ポルケッタ、『32℃豚』という名前ははじめて耳にした銘柄豚ですが脂の融点が32℃と低く脂の甘みが特徴的。ブラックオリーブとカリフラワーのマリネが良き役回りを演じてました。宮城県産の『海鞘(ホヤ)』のマリネ サルディーニャ風のブルスケッタは天然の『海鞘(ホヤ)』ならではの清涼感と喉元を過ぎてから追い後してくる独特の甘みが特徴。続いて供された三陸産のワタリガニのスフォルマート。浅蜊のスープ仕立てで三陸産のムラサキ海胆が載せられ更にはモッツァレラチーズとアンチョビのペーストを詰めた熱々の花ズッキーニのフリットと料理は続きます。プリモは多皿構成で前半には今が旬の梅雨鰯(ツユイワシ)のコンフィと自家製のドライトマトとケッパーのパン粉掛けブロンズダイスのスパゲティ、後半には手打ちパスタのキタッリーネに短角牛のラグー、セコンドのペッシェに『黒鯥(クロムツ)』のサルターテ エストラゴンと白ワインのソース、カルネには国産牛の肩ロースのタリアータといった充実のコース内容。カウンター席が空いたのでドルチェミストとエスプレッソはマダムに奨められそちらの席にていただきシェフとマダムと暫し談笑。料理はシェフひとりで20名程の客のオーダーを手際良く次々に作られサーヴィスはマダムと若い男女のスタッフがそれぞれ1名づつ計2名の4名体制。オーナーシェフの渡辺健二朗さんの料理とソムリエールであり奥様の加奈さんのペアリングワインとのアッビナメントを楽しませていただきました。仙台の飲食店の多くは都内の一流処並みの値段の店が多いものの値段が高い割にはイマイチの店が多過ぎるという余り良い印象を持ち合わせておりませんでしたが『IL CUORE』さんへは全く違います。供された料理の味や素材の質感、サーヴィスや居心地の良さに比して値段は良心的。やはり信頼出来る筋が推す店は違いますね。ご馳走様でした。また機会を見て寄せていただきたいと思う店が仙台にも一軒出来ました。