Foodie Friday: Simpatico Italy’s Finest
ST. MICHAELS, Md. – Simpatico Italy’s Finest is a spot that will make you feel like you’re in Nonna’s kitchen.
Rich History and Rave-Worthy Food
And, the building has a rich history behind it.
“It was originally built between 1896 and 1901, and it was an oyster saloon,” explained owner Bobbi Parlett.
A lot has changed since Parlett purchased the building and began restoring it in 2001. All of that work transformed the space into an eatery to accompany her next-door specialty store, which sells the finest Italian grocery products.
It gives us so much pleasure to bring that happiness to people because it takes us back to our happy times in Italy,” Parlett said with a big smile.
Today, Chef Dawn McLaughlin mans the kitchen, transporting customers with her talents.
Salads to Sing About
We start with a fava bean hummus, served with shrimp, and an olive raisin orange salad. “Just the fava bean hummus has such a beautiful, delicate depth to it,” remarked Foodie Photog Mike.
Foodie Friday Host Hannah Cechini agreed, relishing in the little bits and pieces that bring it all together.
“There’s so much brightness going on, between the capers, the orange, the little drizzle of lemon, the olives,” Hannah said.
There’s more where that freshness comes from. Chef McLaughlin also whips up an arugula salad, spruced up with grana padano, Parmesan, and asiago cheeses. Mushrooms and bresaola are also in the mix.
“For people who might not have tried [bresaola], I would compare it to prosciutto. It’s dried meat, it’s a little bit salty, and it has a nice chew to it,” Hannah said. “And, the mushrooms in this salad are just earthy and savory.”
Run Home to Tell Nonna About This Risotto
It’s Chef McLaughlin’s risotto, though, that’s worth running home to tell your Nonna about.
This dish starts with shallots, garlic, and white wine in a big pot. Chef McLaughlin adds in white wine and lets it reduce. Then, comes patience. It’s probably the most important ingredient as Chef McLaughlin gradually adds in chicken stock. It’s also important to keep stirring.
“You want that creaminess, and you’re not going to get that if you add it all in at once,” Chef McLaughlin explained.
Once the risotto is the perfect consistency, it’s topped off with fresh chopped parsley.
“Perfectly creamy, cheesy. The texture is right—it’s a perfect al dente,” Hannah said with satisfaction. “You can just smell all of those aromatic ingredients that have been used in here.”
The risotto reminded Mike of home.
“My dad would love this because of the asparagus—just the crunch and the nice bright green flavor. A nice fresh veg for a very hearty, comforting fall dish,” Mike mused.
Masterful Meatballs
Chef McLaughlin’s handmade meatballs, meanwhile, are fork-tender… just like their place in Hannah’s heart.
“These meatballs are so spot-on to what my family would be having at home, and I think that’s the sign of someone who knows how to make a really good home-cooked Italian meal,” Hannah said.
The meatballs were accompanied by an expertly made gravy, as Italian-Americans call it.
“That’s a beautiful red sauce, as well. The tomato is so fresh and vibrant. The perfect little touch of acidity.”
A Cake For the Centuries
And, you can’t get any more traditional than this: the recipe for Chef McLaughlin’s olive oil cake is 800 years old—no joke. It has a twist of orange and is topped with chocolate hazelnut spread.
“American baking culture has tried to come up with all of these solutions to the dry cake when the Italians had this figured out hundreds of years ago,” Mike said. “Everyone starts to look like a friend after food this good.”
Simpatico Italy’s Finest
Simpatico Italy’s Finest is located at 104 Railroad Avenue, St Michaels, Md. You can call them at 410-745-0345. If you go to check it out, tell the team that you saw them on Foodie Friday.
