It’s been a few years since my last visit to Prego, a northern Italian restaurant nestled in between office buildings in Irvine. At lunch time, the restaurant is bustling with business people trying to clinch a deal, and, those wanting to impress a client.
So when I received an invitation to check out its “Spring into Summer” menu, I eagerly accepted. I remember the unfortunate fire at the restaurant not too long ago, and when I walked in, I was expecting a change, but was relieved to see they have kept it relatively the same, except for an upgrade to the existing structure.
We were welcomed by owners Tony and Ruth Bedi, as well as their son Devin, as we joined the rest of the media party on the back patio for hors d’oeuvres while sipping on Sofia blanc de blancs.
After mingling for a little while, we moved into the private room for our meal prepared by Chef Ugo Allesina, a 25 year culinary veteran who has been with Prego since July 2000.
We started with Asparagus Delizia, a perfect example of simple hearty Italian cuisine using fresh ingredients. Grilled duo of asparagus — both green and white — are wrapped in Parma prosciutto and finished with shaved parmesan cheese, organic arugula and truffle oil. I like how Chef Ugo has featured white asparagus, a wonderful spring time produce only available for a very short period each year.
Our primo piatto of Risotto alla Sovaccese was a perfectly al dente bowl of delicate arborio rice, porcini mushrooms, fontina cheese with hints of fresh rosemary. A tad under-seasoned for me, but nothing extra cheese and a touch of salt wasn’t able to fix.
Cotechino e Lenticchie is Chef Ugo’s homemade Italian sausage with white wine served on a bed of stewed lentils and whole grain mustard sauce. Traditionally eaten during new year’s, Chef Ugo’s sausage possessed wonderful flavors, although texturally, I would have liked a little more contrast. Lentils, also a traditional accoutrement, were hearty and delicious with the mustard sauce adding a good acidity to the dish.
To finish, we were presented with Tronco ai Cioccolati, a puffed pastry filled with white and dark chocolate mousse served with creme anglaise and raspberry sauce. Chef Ugo explains that this is a dessert close to his heart and reflective of the Piedmont area where he is from. It reminded me of desserts I used to eat as a child when my parents brought us out for a fancy meal.
Prego is an Orange County institution which has withstood challenges and time. It is still one of the restaurants where business deals are made and anniversaries are celebrated.
This week I have a $50 gift certificate courtesy of Prego Ristorante for one lucky reader to win. Please leave a comment with your FULL name for a chance to enter. Tell me your memories of Prego, or why you’d like to visit. Contest ends Monday, a winner will be chosen and announced on Tuesday.
18420 Von Karman Avenue
Irvine, CA 92612