Syracuse, N.Y. — Let’s be honest: the tableside caccio e pepe at Lala Lu is about the show. Housemade fettuccine is quickly cooked on a tableside burner, while pecorino romano and pasta water are loosely mixed into a sauce. Grain alcohol poured into a hollowed-out pecorino wheel is set on fire to soften the exposed layer of cheese, before the pasta and cheese sauce are added. A healthy serving of freshly-ground black pepper joins the party before being thoroughly tossed and served. We picked up a hint of a chemically, cooked alcohol flavor in our first bite, but otherwise this was executed well.

Source: The Star August 10, 2023 18:37 UTC