Old WOrld Italy –Modern Day italian

Mezzo strives to strike a balance between casual and sophisticated, between food and wine, between old world tradition and modern cuisine.

Mezzo, which opened in July at BriHi Square in Historic Dublin, already had one location at Gahanna’s Creekside development. The new restaurant in Dublin features patio dining; private, semi-private and banquet dining; a full bar; and a carryout service. The dining room is open weekdays from 4-10 p.m., Fridays and Saturdays from 4-11 p.m., and Sundays from 4-9 p.m.

Happy hour is from 4-7 p.m. each day and features dining and drink discounts and specials. Weekly favorites include wine tastings on Mondays from 5:30-8 p.m., retailpriced bottles of wine on Tuesdays, live acoustic music from 6:30-9:30 p.m. on Wednesdays and family night specials on Sundays.

When it comes to food, Mezzo’s philosophy is to maintain a delicate balance of Italian spirit and vibrant local flavor.

Executive Chef Ben Geltzer has put together a sizeable array of appetizers, sal- ads, pasta, pizza and wine combinations, paying homage to time-honored Italian cuisine, and he works to use local foods when possible. But the menu is the collaborative effort of the entire Mezzo culinary team.

“The meatballs (a combination of braised veal, beef and pork) have always been a hit in both locations,” says General Manager Jon Cohen. “Our meat lasagna is regarded as one of the best in town, and the pan seared sea scallops with a sweet corn and bacon risotto is the best!”

First-timers are encouraged to make reservations or arrive early, as the crowd has been large every night since the restaurant opened its doors.

“The turnout and support has exceeded our expectations,” says Cohen. “Whether it is happy hour, a business meeting, family dinner or a nightcap, the traffic has been fantastic.”

Visit www.mezzoitalian.com for more information.

Devan Toncler is a contributing writer. Feedback and comments welcome at gmartineau@pubgroupltd.com

Ossobuco Milanese

INGREDIENTS:

For the ossobuco:

• 4 14-16 oz. veal shanks, tied in both directions

• 1 red onion, finely chopped

• ½ stalk celery, finely chopped

• ½ carrot, finely chopped

• 2 cloves garlic, finely minced

• ²/3 cup dry red wine

• 2 tbsp. tomato paste

• 1½ cup veal stock

• 4 tbsp. butter

• Flour for dusting

• Salt and pepper, to taste

For the gremolata:

• Zest of 1 lemon

• ½ clove garlic, finely minced

• ½ cup Italian parsley, finely chopped

Dust the veal shanks in flour and season with salt and pepper. In a Dutch oven or a pan with a tightlyfitting lid, sear the shanks until all sides are nicely browned, set aside.

In the same pan, add 1 tbsp. butter, onion, celery, carrot and garlic, season lightly, and sauté until tender. Do not allow onions to brown. Add tomato paste and cook briefly just to caramelize. De-glaze pan with red wine and reduce by half. Add stock and bring to a boil. Reduce to a light simmer and add shanks so that they fit in a single layer. Cover pan and cook 1½ to 2 hours, or until meat starts to separate from the bone. Remove shanks and keep warm. Whisk remaining butter into sauce. If the sauce is not thick enough, before adding the butter, turn up the heat and reduce to proper consistency. Remove string from shanks and spoon the sauce over. Sprinkle with gremolata. Ossobuco is traditionally served with saffron risotto, but any starch will do.

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