The menu at Corso screams of Italy and I had the luxury of going with a large group of people that allowed me to try a broader selection of dishes. The menu reads exactly like one you would find in Italy with the items broken down into sections of Antipasti (appetizer), Primi (pasta), Secondi (main), and Controni (dessert). There wasn’t one item that we ordered off the menu that wasn’t good and I hope that doesn’t discredit me as a food critic.
For our Antipasti course we had the marinated olives, hand stretched to order house made Mozzarella, and the chef’s selection of house cured salumi. I’m a sucker for sulumi and it’s always a luxury to try the house cured meats and the selection at Corso doesn’t disappoint. They do have a house- cured Prosciutto that I can’t wait to try on my next visit. For our Primi course we had a wonderful Tagliatelle al sugo with slow braised beef and pork that goes down as one my favorites, and a Strozzapreti with littleneck clams, squash blossoms, and house-made sausage that was hearty and satisfying. The risotto bianco with white asparagus and truffle oil was tasty but a little dry for my taste. For the Secondi course we had Costine di maiale, slow- braised pork ribs with a chestnut and honey “barbecue sauce” that had a hint of sticky sweetness that was good, but how can you go wrong with a slow- braised pork dish. Something that is a bit more technical and one of my favorites to order anytime I see it on the menu is a whole roasted Branzino. The bass is simply prepared by roasting it in the oven whole until the delicate meat flakes off of the bones and then it’s served with a little lemon and arugula. So simple, so satisfying, and so Italian.
The ambiance and the decor in the dining room are a little underwhelming and the focus is definitely on the food. I would highly recommend Corso for people looking for the authentic flavors of regional Italian food that is reminiscent of one of your past trips to Italy. The compact selection of all Italian wines are a perfect match to go alongside the Florence inspired menu and the staff is attentive and helpful and ready to make suggestions.