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January 2016

Annata Restaurant Review By Terry Durack

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You know when the bloke behind the bar pours your wine into a large jigger before pouring it into a glass, that you’re in more of a bar than a restaurant. And you know when the lightly seared scallops come topped with soft furls of melting guanciale (cured pig’s jowl) and taste like warm sashimi, that you’re in more of a restaurant than a bar. Read more