>> Tati: ARE YOU HUNGRY? HOW DOES HOMEMADE PASTA SOUND?
WE HAVE JUST THE PLACE FOR YOU.
>> Jason: LOCATED INSIDE THE
SHINOLA HOTEL, IT PUTS THE FOCUS
ON HOMEMADE INGREDIENTS AND
CRAFTSMANSHIP, MUCH LIKE THE
WATCH ITSELF.
WATCH ITSELF. >> Michelle: EXCEPTIONAL
INGREDIENTS CRAFTED INTO AMAZING
DISHES.
DISHES. >> IT’S A CITY IN SOUTHERN ITALY
THAT THE RESTAURANT IS LOOSELY
BASED AROUND.
BASED AROUND. A LOT KNOW IT TO BE MORE RED
SAUCE, RED AND WHITE CHECKERED
TABLECLOTH BUT WE ENJOY THE WOOD
FIRED GRILL AND GOOD TOMATOES ON
A PLATE.
A PLATE. >> Michelle: THE HIGH-QUALITY
INGREDIENT-FOCUSED MENTALITY IS
UNLIKE SHINOLA.
UNLIKE SHINOLA. IT SEEMS LIKE A GOOD FIT.
>> ATTENTION TO DETAIL AND
REALLY LIKE BEAUTIFUL PRODUCTS
AND GREAT SERVICE AND BEAUTIFUL
PLATE WARE.
PLATE WARE. IT’S THE SAME KIND OF
HOSPITALITY.
HOSPITALITY. >> Michelle: THEY MAKE MOST OF
THE PASTAS AND OTHER INGREDIENTS
IN-HOUSE.
IN-HOUSE. >> I WOULD SAY 95% OF THE THINGS
WE MAKE HERE ARE MADE IN-HOUSE.
THERE ARE THINGS THAT ARE MADE
REALLY WELL ELSEWHERE THAT HAVE
BEEN DOING IT FOR CENTURIES, THE
CONDIMENTS AND WE WANT TO
HIGHLIGHT THE SPECIAL PRODUCTS.
>> Michelle: ONE DISH IS CALLED
MY GRANDMOTHER’S RAVIOLI.
>> YOU’VE GOT BEEF, PORK.
>> Michelle: MARINATED AND
GLAZED.
GLAZED. AND WHAT DO YOU DO FIRST?
>> FIRST MAKE ONE, AND ONE
FINGER TO GIVE IT MORE SPACE.
>> Michelle: FIX UP WHATEVER I
MESSED UP.
MESSED UP. WE SPRAY IT WITH AN EGG WASH,
FOLD THE DOUGH OVER AND START
FORMING THE RAVIOLI.
SO PACKAGE IT IN LIKE THIS?
>> NO.
>> NO. >> Michelle: OH, HOLD THIS, AH.
SO HOLD, HOLD, AND THEN THERE
YOU GO.
YOU GO. THEN WE CUT THEM OUT.
>> DON’T BE TOO CLOSE.
>> Michelle: AFTER THEY REST,
THEY’RE READY TO GO INTO BOILING
SALTED WATER.
SALTED WATER. NOW TO MAKE THE PAN SAUCE.
>> A MIXTURE OF THE PASTA WATER
AND BUTTER TO MAKE THIS SHINY
SILKY SAUCE.
SILKY SAUCE. THERE’S ALWAYS A LITTLE BIT OF
PEPPERCHINO INVOLVED.
PEPPERCHINO INVOLVED. >> AND COOK IT 75% OF THE WAY IN
THE WATER HERE AND FINISH IT IN
THE SAUCE.
THE SAUCE. >> Michelle: AND NOW IT’S READY
TO PLATE.
TO PLATE. START WITH THE TOMATO COMPOTE
AND THEN THE RAVIOLI, GRATED
PARMESAN AND SPECIAL BASIL.
OH, THAT’S BASIL, SO TINY!
AND THERE YOU HAVE IT,
GRANDMOTHER’S RAVIOLI.
GRANDMOTHER’S RAVIOLI. >> Tati: I’M SO BUSY STARING AT
THE RAVIOLI.
THE RAVIOLI. JOINING US IS CORY, THE CHEF AT
SAN MORELLO.
SAN MORELLO. IS THIS THE SAME RAVIOLI YOU
MADE WITH MICHELLE?
>> IT IS.
>> IT IS. IT IS HIS MOTHER’S RAVIOLI.
THIS IS WHAT I WOULD PROBABLY
ORDER.
ORDER. >> Tati: WHAT DO WE HAVE HERE?
>> STARTING AT THE TOP, OUR MENU
IS SEPARATED INTO CERTAIN
SECTIONS.
SECTIONS. AND HOT HONEY AND GARLIC, SOME
FRIED HERBS ON TOP TO KEEP IT
CRUNCHY.
CRUNCHY. >> Tati: AND WHAT’S NEXT?
>> YOU’LL SEE IN OUR ANTIPASTO
SECTION, A FRESH TUNA CRUDO.
OUR VINAIGRETTE AND FRESH BASIL.
THESE ARE LAMB MEATBALLS ON TOP
OF GOAT CHEESE, FRESH MINT AND
CHEESE.
CHEESE. AND MOVING ON TO THE PREMIUM
COURSE, YOU SAW THE
GRANDMOTHER’S RAVIOLI MADE.
THIS IS OUR BEEF SHORT RIB VEAL
AND PORK BELLY RAVIOLI ON OUR
TOMATO AND FRESH BASIL.
AND FINAL COURSE, CHICKEN
ROSALINA, AND LEMON GLAZE, GREAT
WAY TO FINISH THE MEAL.
>> Tati: AND WE SAW MICHELLE
MAKE SOME PASTA IN THE PIECE.
HOW MUCH PASTA DO YOU NEED TO
MAKE ON A DAILY BASIS?
>> DEPENDING ON THE MENU, HOW
MUCH STUFFED PASTAS YOU SEE,
ABOUT 1,000 A DAY, AND THAT’S
JUST STUFFED PASTAS, BUT WE ALSO
HAVE DRY PASTAS AS WELL.
WE’RE ON THE CORNER OF GRAND
RIVER AND WOODWARD, 1400.
AND AT THE BOTTOM OF THE SHINOLA
HOTEL.
HOTEL. >> Tati: AND IF YOU WANT TO TRY
OUT SAN MORELLO, WE’RE GIVING
AWAY TWO $200 GIFT CARDS.
GO TO OUR "LIVE IN THE D"
FACEBOOK PAGE OR GO TO
CLICKONDETROIT.COM.
CLICKONDETROIT.COM. AND JOIN OUR DINE IN THE D
FACEBOOK GROUP WHERE WE TALK
ABOUT ALL OF THE BEST PLACES TO
EAT IN METRO DETROIT.
JASON AND GREG, OVER TO YOU.