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We love this time of year, when restaurants update their menus to take advantage of the warmer weather and spring bounty. BALLO Italian Restaurant, at Mohegan Sun, recently updated their menu to welcome the warmer weather with some lightened fare, and they were kind enough to invite us to visit to sample some of their latest offerings.
|Herbed Truffle Butter with Olive Oil and Crusty Peasant Bread|
What I loved best about their menu updates, was that many of the items are staples on their menu, they simply adjust the seasonings and pairings for lighter brighter spring flavors. Have a favorite item? It's likely still there - just amped up for the season!
The interior of BALLO is beautiful. It's a bit reminiscent of a Gothic abbey or Roman cathedral. The inside dining space is large and roomy and is sectioned into different areas. The front dining area is adjacent to an open walkway, which makes it feel like you're dining in a trendy open air restaurant in Tuscany.
The back dining room features a more intimate experience with elegantly set tables set in cozy nooks against brick walls. Situated underneath the grand arches with antique dimmed lighting, you feel as if you've been transported far away to a villa in Italy.
|The BALLO Limonata|
For an appetizer, I selected the Buffalo Mozzarella, whose creamy consistency was punctuated by earthy char-roasted asparagus, drizzled with a balsamic vinaigrette, and topped with crispy bread crumbs, making for a delightful flavor combination. The crispy breadcrumbs really added to the dish and were an unexpected surprise.
The cowboy decided to go with the "Per la tavola" (for the table) bruschetta - and it was certainly large enough to be shared by 4-6 people. It was a great mix of baby cherry tomatoes, fresh mozzarella, and basil, served atop large thick slices of crusty bread. Delicious!
|For the table bruschetta|
For dinner the cowboy went with his number one choice, SPAGHETTI & MEATBALLS! I had heard about BALLO's meatballs! They're almost as big as tennis balls with equally big bold flavors! Served in a tureen, the pasta was cooked a perfect al dente with a beautiful pomodoro sauce.
|Spaghetti and Meatballs Pomodore|
I was in the mood for seafood and was so happy I selected the SCALLOPS & SHRIMP served with charred broccolini, goat cheese polenta, and topped with crispy parsnips. This was oh, so good, and I am definitely ordering this again on my next visit. The scallops especially were unbelievably well cooked, and we learned from Scott that most of their seafood is brought in fresh every day. This dish was absolute perfection!
|Shrimp and Scallops|
I also ordered a side of BALLO Brussel Sprouts, roasted with pancetta and sweetened ever so slightly with honey. Served in a cast iron pan they'd make a great appetizer or bite to eat or share over cocktails after a show.
We packed up what we couldn't finish because we wanted to try a bit of dessert, sanpling the zeppolas (baby donuts) and other delectables, that Luke, overseeing the dining room that evening, sent out for us to try.
I ordered the salted carmel gelato which was the perfect ending to a fabulous meal! We can't wait to return to BALLO this summer to try more from their menu!
|Salted Caramel Gelato|
Owner John Tunney is committed to fresh, locally grown produce and innovative offerings, and says he loves that his restaurant is "a place where you are watching the freshest ingredients being prepared with the least amount of touch by the best pair of hands - delivered in an open area as if you're in someone's kitchen." (Mohegan Sun 2016)
Chef Shaun Golan certainly made us feel like we were dining in a private kitchen in a remote part of Italy with his exquisite dishes. We know you'll love them too!
Don't feel like a full meal? There's a great artisan pizza menu too!
Remember that BALLO offers a truly outstanding late-night dining, cocktail & VIP Experience, so be sure you visit them soon!
BALLO Italian RestaurantLocated in the Mohegan Sun Casino
1 Mohegan Sun Boulevard
Uncasville, CT 06382
Disclaimer: I was invited to BALLO Italian Restaurant by members of the restaurant's management and marketing team, however, all views and opinions are my own.
© Home Place 2016