Most fine dining restaurants would burst into flames at the prospect of serving takeout, as nearly every restaurant is forced to these days.
But most fine dining restaurants don’t have chef Anthony Kueper, and that’s what allows Dolce to continue serving upper echelon meals, even in a much different package.
I’d had the Imperial Wagyu & Pork Ragu before and already knew it was fantastic. No dish is going to be as great out of a takeout box as it is freshly served at a table, but this pasta was about 96% of the way there. The flavors were all on point, and my slight fears that the noodles would steam in the to-go box and become chewy went unrealized. The dish was excellent in every way, and I could eat that ragu sauce on just about anything.
Sarah’s meal, the Short Rib Malfaldine, was great as well. Again, the noodles were perfectly tender, and the feta was a really nice touch. We both raved about our dishes, and it’s a tip of the cap to Chef Anthony—though this is the opposite of the style he prefers to serve in, he not only makes it work, but he continues to make it incredible. For those considering Dolce, I’ve also been told the burgers are fantastic.
If you’ve not visited Dolce out of fear that takeout is too far from the usual experience, there’s no need. It may not be the exact same cuisine, but that doesn’t mean it’s not ridiculously delicious.