Take our advice and use a spoon to eat Balaban’s Wine Cellar and Tapas Bar’s lobster ravioli. A pool of luxurious, silky lobster-butter sauce awaits beneath four squares of fresh pasta filled with lobster, ricotta and goat cheese. The crunchy shaved fennel and asparagus served with the ravioli balance out that super-rich sauce and add a textural dimension that makes this a dish we’ll order again and again.
This article appears in Feb 1-28, 2010.