OFFICINE BRERA is absolutely inspired Italian by Chef Angelo Auriana (Chef AA was the head chef at Valentino during its “Golden” period). Highlights of the dinner for me were the lobster risotto (paired with remarkably forward — in a good way — 09 and 10 Leflaive Chevalier and Batard), the best lobster risotto I have ever had; a horizontal of 93 DRC, which were dark (almost black), heavy duty, brooding, viscous but incredibly delicious, especially when paired with Chef Angelo’s virtually perfect duck breast (this was my flight of the night); and a flight of 1954 Spaniards served with mind blowingly great Quail — as this group well knows, Old Spanish wines can be extraordinary, and these three were no exception. Our sommelier, Ms. Francine Diamond-Ferdinandi, provided five star wine service, completing a spectacular evening. 
