When I arrived at Villa Pignano I was immediately impressed with the quality of service and knowledge of the staff. The execution of the dishes was pure harmony and passion. Chef Anthony Burd is a culinary mastermind, going as far as to know and name the varietal of vegetables that is on the menu for that evening. With simple ingredients and pure talent his kitchen will wow event the most savvy guest. A seemingly simple asparagus salad was transformed into a culinary work of art with all ingredients from there own farm and wildflowers that were pick just before diners arrived. The spinach and ricotta gnudi was out of this world with duck confit and Pignano fava bean that were cooked to perfection. Lamb with fennel mousse and poached apple, with a playful flax seed cracker. The lamb was cooked to perfection and melted in your mouth. Not enough can be said about this quality of excellence in both service and hospitality. I would like to thank Anthony for truly surpassing our expectation.
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