Appetizer for dessert? I’ve done this twice, maybe three times.
I have no shame in the game of loving good food. I love a great dining experience built on atmosphere, food, presentation, and service.
Dining out wasn't something my family did much when I was growing up, and I don’t think it was for most people my age.
Now, most of my travel and life highlights center on great dining experiences. Palate memory is real, at least for me. Lingering dinners with candles flickering and stemware dangling from wrists with ounces of wine left in their bowls swishing back and forth from the rhythms of conversation—these are the moments I live for.
It was the year 2013. I was in Connecticut with a girlfriend, dining in the back bar of Tre Scalini, enjoying my osso buco when I took a bite of the Parmesan risotto. OH MY! I don’t know why the risotto was so good that night, but it was. At the end of the evening, my friend ordered tiramisu, and I ordered another portion of Parmesan risotto. For dessert. I ordered risotto for dessert. No regrets.
I know the best risotto, when done right, is cooked to order, and I know they made up a fresh serving just for me at the end of the evening. I also know my life was changed that night. The service, the food, and everything combined were a 10/10. I’ve been back one time since 2013, and I am happy to say Tre Scalini is still open. It was established in 1994! Next time you’re in New Haven, Connecticut, go here and tell them Estelle sent you. Happy 30th anniversary, Tre Scalini! I still think about you often… from Oregon.
It was the year 2017, and I was traveling in Italy with a different girlfriend. We were in the beautiful town of Varenna, on Lake Como. It was a perfect sunny May day, filled with strolling and a short hike up to the castle on the hill to see the ghost sculptures. Our feet were tired, and we were looking forward to our reservation that we, by some miracle, snagged at the ever-popular Al Prato Ristorante Enoteca. The combination of asparagus and a soft-boiled egg yolk slowly oozing across the spears is one of my favorites. This is one of the dishes I have thought about most often over the years. And honestly, maybe too often.
By the time the entree course was over, I was longing for the appetizer again. I requested another serving of the asparagus and egg bliss as my dessert, while my friend ordered a traditional dessert. That request sparked something in the kitchen. Again, no regrets. Our bill arrived with this message from our waiter: “The chef would like to invite you into the kitchen before you depart; he would like to meet the person who ordered the appetizer for dessert.” We laughed. We carefully entered the kitchen through swinging doors to smiles from the chef, the entire kitchen staff, and exuberant chatter. An experience I will never forget and a dish I will never forget. A simple life moment of asparagus and eggs can change you forever. Thank you, Al Prato. Thank you.
(Photo below)
In addition to the above stories, late one night I found myself crammed into one of those diner booths that seat six to eight people. While my friends all ordered milkshakes, the kind that came with the extra shake in the tin on the side, I ordered a slab of ham steak. “I’ll take the ham, please.” We still laugh about this from time to time.
Website reflection updated 9.2026
