Bruna’s Table

By BILL RODRIGUEZ  |  February 10, 2010

I had the day's pasta special. It was listed as spaghetti puttanesca with shrimp ($21), but there was no problem substituting penne. The marinara sauce was excellent, a little sweet and a little tart, with lots of capers, which went nicely with the four medium shrimp.

One dish was minimally challenging. The chicken Parmesan ($18) may sound sub-shop ordinary, but a couple of stolen forkfuls showed me why it was on the menu: the meat was crisp and juicy, the spaghetti was as firm as my pasta, and there was more of that scrumptious tomato sauce.

Johnnie simply had a plate that included three of the sides ($5-$6): sautéed broccoli rabe, sautéed spinach with garlic, and Parmesan risotto, served in small portions although she was charged full price for each. Nevertheless, she was impressed with how the risotto was "creamy but not mushy — the best."

Desserts are made there and modestly priced. The daily special was lemon curd ($6), served in a filo cup with marinated berries, enough to have some in every sweet-sour bite. The tiramisu ($5) was massive, swollen with lots of whipped mascarpone, and above par for the omnipresent desert, the espresso just an accent, nicely balanced. Balance — that's what I like about Bruna's Table. Careful preparations but not too fussy.

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