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Our review can start at the beginning, or start at the end. For today’s Chew on This, featuring Piatti in Cherry Creek, we begin with the finish and the positive ecstasy experienced by our resident foodie – Eric. He was enraptured by Tiramisu – not just any dessert, Lady Finger Tiramisu with Espresso, Brandy, & Mascarpone. The other desserts we sampled were all wonderful:  Vanilla Panna Cotta with caramel & preserved apricots, Lemon pudding cake baked in a ramekin. The Tiramisu buckled Eric’s knees and elevated his thoughts way far away from work.

Piatti has been serving satisfied customers on the corner of St. Paul St and 2nd Avenue in Cherry Creek since 1995. Their menu is based on rustic recipes from all over the Italian countryside. Chef Mario Godoy has been connected with Piatti for all 18 years. Mario is a shining example of how someone with the desire and passion to learn can succeed. He started as a dishwasher and learned the intricacies of combining flavors. He now mentors others.

General Manager Susan Klos has been a part of Piatti for 16 years. Susan continues to motivate everyone to integrate quality food, great service and happy customers. She keeps notes about regular customers identifying likes and other special information. Our server, Rachel Petrovich, exhibits the Piatti model of competence, teamwork, and delivering a great customer experience.

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Let’s go back to the beginning. Piatti has its own house with a garden style entrance in the midst of the brick & glass buildings of Cherry Creek. Pull into the parking area and the valet takes it from there. Susan was ready for us even with the restaurant’s non-stop demands for tender loving care.  We appreciated the TLC we received.

Describing Piatti’s food requires words like flavor, flavorful & flavorlicious. We sampled 2 from each category:

  • Salad: Grilled prosciutto wrapped around a romaine spear with walnut lemon Vinaigrette; Kale with oven roasted cherry tomatoes, toasted almonds, currents, & parmesan dressing.

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  • For Pasta: Rigatoni with classic Bolognese & parmesan (the meat is massaged before cooking); Ravioli – spinach-ricotta, lemon cream, citrus gremolata and parmesan.

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  • Main entrée: Veal saltimbocca, prosciutto & Fontina cheese stuffing; Salmon – pan seared – lemon butter ‘allapicatta’

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  • Desserts: see previous information (we sampled all 3)

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We also had something to wine about. Each course was accompanied by a glass of Italian wine that Rachel perfectly paired with each food type. Lunch is served Monday – Saturday, dinner is served every day. Whether you just dine & chat with another, or have a group, the menu appeals to all. Dessert is always optional, or not, depending on who you are with.

When you have something to celebrate, such as an office party, rehearsal dinner, or some big event, pick up the phone and call Piatti’s special events coordinator, Tina Overbay. There are two private rooms for separate parties or they can be connected so there is one large space. Tina will help you decide on a few menu selections, a buffet, or when the group is a smaller size, to order from the menu. Holiday Season ALERT– Party bookings are already in motion. If you are planning an event, call sooner than later. Want to schedule something in 2014 or later, book now.

Piatti does not cater outside events. However, if you have a large party, you can discuss taking over the entire restaurant. We at Chew-On-This strongly recommend a Piatti visit. You will understand why we say once will not be enough. A final note for friends of Eric everywhere -“Tiramisu.”

Richard Oppenheim
The Food Professor