Though I travel all over the world and taste different foods, I’m no different from everyone else: I have my favorites and they’re hard to pass up! Aldo’s is by far the most gourmet Italian restaurant in Baltimore. Whenever I go there, power players and celebs who are passing through the city are chowing down. I’m always so tempted to chime in with my two cents when I overheard their plans in terms of world domination!
I recently went to Aldo’s, where co-owner/chef Sergio Vitale personally selected some things for me to taste, a complete surprise. Aldo’s doesn’t have a tasting menu per se, but you can always ask him for recommendations! They’re not the recommendations that you get at any restaurant — things they want to push. They’re specially selected to show off culinary flavors you might not be expecting.
To learn more about the flavors, please click the list!
If you like reading my foodie adventures, please click on the “subscribe” button above. You’ll get future articles in your inbox for FREE! Of course, I have over 1,800 articles here, so poke around and “find something tasty™”!
This marvelous amuse bouche at Aldo’s was composed of local figs, prosciutto, orange blossom honey, parsley and Gorgonzola cheese. It hit the savory, sweet and salty notes.
Not all beef carpaccios are created equal! Aldo’s excels in that it strays from the traditional with the addition of tonnato sauce, a mayo with tuna flavors! It’s a surprisingly tasty pairing with beef. Apparently, it also fits into the paleo diet, if that’s your thing.
I never would have ordered eggplant Parmesan on my own, because . . . I normally hate it! Well, 99% of them out there are like deep fried eggplant French toasts, they’re so bready and well, gross. Aldo’s changes my mind, at least for theirs, because theirs is light, crispy and crunchy, made with organic eggplant. That’s actually very important, because eggplant absorbs everything and you don’t want farm chemicals on your dinner plate.
Well, I was confident that the shark at Aldo’s would be better than my experience with putrified shark. It’s a very firm fish wonderfully enhanced with Salmoriglio sauce, which I learned has a good bit of chopped raw garlic and lemon juice.
I believe this is tagliatelle pasta with a rich lamb ragout. The pasta was fresh and tender. The world’s pasta pendulum has gone too far “al dente”: too many restaurants are serving half-cooked pasta. Aldo’s is always perfect.
filet with polenta
Filet is also one of those things I normally wouldn’t order on my own. Most filet is like horse to me. That’s because in the name of silly big American portions, the meat is usually black and blue or, as Sergio says, “a charcoal briquet”. There’s a place in town that does hamburgers like that, too.
Aldo’s cuts the thickness of the filet in order to have a size that absorbs the butter it’s seared in. Marvelous and tender, it seems more like a steak cut.
Aldo’s tiramisu is luxuriously rich . . . more ricotta than whipped cream, giving it a decadent texture. I came up with the idea of it being the perfect brunch item, if I had leftovers — which I didn’t — and they were in the fridge.
So, this is a real “thing,” pouring espresso on ice cream: it’s called “affogato”. At Aldo’s, they add Sambuca liqueur to the espresso, because, well . . . that’s more fun.
I do like having sparkling water with a rich meal, because I feel like it helps me digest things better. Aldo’s has some limited edition Luciano Pavarotti bottles, which add a festive touch.