{"id":10760,"date":"2012-07-19T11:50:36","date_gmt":"2012-07-19T15:50:36","guid":{"rendered":"https:\/\/www.saratoga.com\/restaurant-blog\/2012\/07\/speechless-from-mio-posto.html"},"modified":"2017-11-28T11:36:36","modified_gmt":"2017-11-28T16:36:36","slug":"speechless-from-mio-posto","status":"publish","type":"post","link":"https:\/\/www.saratoga.com\/restaurant-blog\/2012\/07\/speechless-from-mio-posto\/","title":{"rendered":"Speechless from Mio Posto"},"content":{"rendered":"
I thought it was a little strange I couldn’t find any bad reviews out there for Mio Posto and after dining there, I know why. I find it hard to believe they could do any wrong based on my experience there and you’re about to find out why.\n<\/p>\n
Found in the tiny space that used to be Sangwych and before that was 8 tables, the atmosphere is quaint and romantic.\n<\/p>\n
With just seven tables in the restaurant, I highly suggest reservations, especially during track season. Fortunately for me while it was a busy Friday night, we managed to get a two person table with just a five minute wait!\n<\/p>\n Once we were seated, we received a basket of warm and delicious Italian crusty bread, you know the doughy on the inside, crunchy on the outside kind that you always finish and ask for seconds for before your meal even comes? Yupp, that kind. It was accompanied with a white bean mixture The strong hint of garlic in the olive oil put a smile on my face and the beans were tender and satisfying as well.\n<\/p>\n Looking at the menu, I faced some really tough choices. After a long 10 minute deliberation, I went with the grilled red I’d like to pick this dish apart into different components for this review, to highlight the best of each part. Let’s separate the following: snapper, risotto and vinaigrette. For starters, the snapper was Tim
\n<\/a>\n<\/p>\n
\nmarinated in a garlic herb\/olive oil dressing.<\/p>\n
\n<\/a>\n<\/p>\n
\nsnapper, drizzled with a roasted tomato vinaigrette and on a bed of corn
\n risotto.<\/p>\n
\n<\/a>\n<\/p>\n
\nseasoned very well, with a variety of fresh herbs and a hint of citrus. The texture
\nof the fish was perfect, not overly flaky and not too rare. The corn
\nrisotto was fantastic. I understand how difficult it is to create the perfect risotto without it turning to mush. This risotto was cooked al dente to keep the firm bite and the
\n texture was so creamy and delicate. Finally, the roasted tomato
\n vinaigrette. The vinaigrette definitely tied the other components
\ntogether and allowed for a superb flavor combination when all three made it onto my fork at once. It was fresh, seasoned nicely and a great binder.<\/p>\n
\nknew exactly what he was going to get before we even entered the restaurant. Seared
\nscallops with a blood orange burro on a bed of lobster risotto.<\/p>\n