The home of the giant meatball is introducing a new plus-sized appetizer to the Buffalo area: a pizza-sized chicken Parm.
Lackawanna red-sauce destination Mulberry Italian Ristorante has retooled its menu – and its kitchen – to add an expanded array of housemade pasta specialties.
A round little ravioli called occhi has made the menu, served cacio e’ pepe, in a cheese and cracked pepper sauce ($18.99). Garganelli, cavatelli, fettuccine, and tagliatelle are house-made already.
With the addition of new equipment like pasta extruders, the restaurant at 64 Jackson Ave. will expand its housemade macaroni repertoire so that “we will be making practically all of our macaroni here,” said Joe Jerge, an owner.
[Read review: Mulberry's not resting on its meatballs]
The full menu of changes won’t be available for a month or two, he said. But new dishes like the pizza-sized chicken Parm – an idea Jerge says he cribbed from a New York City restaurant – are already cooking.
Made from dark meat chicken, the 9-inch chicken patty is breaded, fried, and topped like a pizza crust. Pepperoni, hot cherry peppers, red onion, mushroom and sausage are some of the suggested add-ons; one is included in the $27.99 price, $1.99 additional. It's meant as an entree for two or appetizer for four to six people, Jerge said.
[Check out some of Buffalo's great housemade pastas]
Other newcomers to the 2019 Mulberry include gnocchi made with stracchino cheese ($14.99), a crab-stuffed grilled avocado ($13.99) and entrees like charred chicken diavolo ($18.99) and grilled pork saltimbocca “Milanese” ($21.99).
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