Buttero Returns to Tuscan Roots
2015-04-22
buttero carpaccio
Buttero” is Italian for Tuscan Cowboy so it seems fairly apt that a born-and-raised buttero himself helms the kitchen of this casual Italian restaurant on Tras Street. New Executive Chef Antonio Massagli turns the menu around with classics that he grew up with in Lucca, but he does keep two previous popular dishes: Buttero Pulled Pork and Fries ($14) and Buttero Fried Chicken ($16), whipping it up in his own special way. Step out of your pasta and pizza comfort zone when you set foot in this trattoria and seek out starters like Burrata Cheese ($23) for those who enjoy anything rich and creamy, or Carpaccio ($17; pictured above) served with shaved Parmesan and a tangy lemon dressing.
pannacotta
But for the truly adventurous foodies, you’ll want to get dibs on the Crespelle Di Spinaci (see above), currently only available on the weekly set lunch menu as a pasta option, alongside seafood and meat alternatives together with a soup, salad, espresso or lemon and mint iced tea for $23++. Top up $4 for a slice of tiramisu or get their Pannacotta ($12; pictured right) instead. The delicate, light and creamy dessert is usually served with bright red berries. Here, Chef Massagli serves it with balsamic, basil and strawberry compote. What we will return to try: Fiorentina Steak ($98, for 2-3 pax; pictured below). This 300-day Grassfed Angus T-bone steak was unfortunately unavailable during our visit but we hear this 700g Tuscan favourite is quite a hunk.
fiorentine steak
Wednesday Lady’s Night Special, Guys Not Forgotten To the ladies, enjoy one for one drinks all night from selections like sangria, wines and beers, plus a canapé and antipasti buffet from 6 to 8pm. Don’t worry, your guys counterparts aren’t forgotten – they’ll get to enjoy a buffet spread with a drink for $30++. Buttero, 54 Tras Steet, Singapore 078993 See Also: New restaurants to check out More Italian food to satisfy your tastebuds
Written by Peh Yi Wen
Keyword
Tras Street
Italian
Tuscan
Buttero
New Chef
Peh Yi Wen
Yi Wen likens the gourmet world to a theme park that never closes – full of adventure with endless rides to discover. When not writing, she dabbles in calligraphy and gawks at lego displays.
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