Stagioni
Chocolate Budino
There’s something utterly delicious about the anticipation of trying a place I’ve been meaning to try for FOREVER. And after being on my list for almost a year, I FINALLY tried @stagioniclt tonight.
Honestly? There were ups and downs, for sure, but overall there was some sincere potential here for perfection.
Here’s what I tried:
Appetizers & Mains
Smoked Oysters – Beausoleil, served chilled with mignonette already on them. These had the perfect level of smoke to them; delicate, not overwhelming. The one downside is that they were hard to separate from the shell. Fighting for my food isn’t my idea of a good time.
Beef Tartare - I LOVED the polenta fried oyster; I seriously wish they were a dish of their own. I would order that in a heartbeat, every time. The tartare itself? Quite good. Super tender beef with a quail egg and brown butter vinaigrette. I suggest mixing it all up to get the full flavor and everything working together.
Asparagus Pizza - Thin crust, wood-fired pizza. Covered in Taleggio, Parmesan cream, mozzarella, onions, garlic aioli, and thinly shaved radish. The veggies are cooked al dente, giving them the perfect bite. Super creamy. There is a mild lemon flavor in the finish. Quite nice and fresh, like something I’d find in LA. While the toppings and flavors were excellent, like everywhere in CLT, I would say that the dough lacked dimension. It’s still the best pizza I’ve had in CLT, but if they could work on the texture and flavor of the crust, paired with their topping combos, their pizza would be an absolute SHOWSTOPPER.
Agnolotti - The current menu has a house-made ricotta-filled pasta on a bed of asparagus and sugar snap peas, covered with a garlic butter and basil pesto. It’s bright and light, with citrus, garlic, and pepper perfectly complementing the creaminess of the dish. The veggies are a perfectly al dente too. Really delicious! A must-order.
Triangoli - Lobster and crab filled pasta, covered in a light, bright vanilla saffron cream sauce. I know it sounds unusual, but it’s a beautiful and delicate dish. First you taste the seafood and saffron, and then it fades into a punch of lemon, before finally picking up on the sweet notes of vanilla...almost like a savory pastry cream. Nearly impossible to describe; you’ve got to try it to believe it. So good.
Sweet Treats
Tiramisu – I was expecting it to be more like a mille-feuille, but instead it was more like pudding with a piece of caramelized philo on top. Full disclosure: I was not a fan of this.
Coconut Bavarian Cream - Very good! Had a great coconut flavor throughout, and it was sweet without tasting artificial. I LOVE the addition of the plums. Serious yum.
Chocolate Budino – Hands down, my favorite of the desserts I tried. It was rich and creamy, yet thicker than mousse. A nice crunch from chocolate crispies and a few chunks of cake break up the pure decadence. And I’m a BIG fan of the subtle lavender flavor in the chocolate. Oh my.
Pricing and portions hold it back from perfection...
Overall, I’d give this place an 8.5/10. It had great service and EXCELLENT food! My only real negative is that the pasta portions are small and expensive. A half-portion at most other Italian restaurants is considered a full portion here, while pricing is comparable to what you would pay for double the portion at a high-end Italian restaurant in LA or Boston. Hmm. Not great value for money, in my opinion. But if they can tighten up a few of their menu items (like the pizza crust) and adjust their pricing and portions, Stagioni could be a serious contender for Italian perfection.
