STG Trattoria

STG had been a topic of conversation at the office randomly because a co-worker was going to go there. It made me realize we hadn't been in a while, so we headed over one day for a very early dinner. Brian was there, and it was good to see him. Turns out he was acting as pizzaiolo for the night since his normal guy hadn't shown.

Josh started off with this salad -- raw kale and arugula, ricotta, almonds, blueberries, and buttermilk-herb dressing. He said he could eat this every day. He talked about it for days.

I started off with six Ayock Washington oysters. Pretty tasty.

Then we got this margherita, which was divine. Nice char (a bit too much even). We got it with bufala mozzarella. Their pie is really solid. Delicious.

From there, we got the wagyu sirloin which was good, but I thought perhaps a wee bit more cooked than I like my wagyu. But it came with a fava bean mixture mixed with a vidalia tops pesto. It was amazing. The brightness of the fava beans and olive oil shone through. I could certainly eat this every day.

Lastly, this silk snapper with asparagus, english peas, hakurai turnips, and okra. It was good, but hard to compare against the brightness of the fava beans.

It was a delicious dinner. We'll have to bring it back into regular rotation.