Otello was low on my list of places to try because the dinner menu does not even list chicken parm (I know, a shande!). However, the gods of parm were smiling down on us tonight as we entered Otello - chicken parm just happened to be on the specials board! But this was not your everyday chicken parm. "Why was Otello's parm different from all over parms?" you may ask. Well, this parm was actually topped with eggplant, and THEN parmed, creating what I have now coined a "chickplant" parm. I'll give the chef some points for creativity here, but then i'll take them right back for not breading the chicken!
**Notably, we also let the waiter choose another special for us - rigatoni with four cheeses - and topped it all off with a cannoli (yes, I have come to terms with the inevitable weight gain that comes with constant consumption of Italian classics), but the non-CP food was simply delish, and once you've gained 10 lbs, what's another 5?
Oh, and for the record, eggplant parm came first (apparently, the Sicilian dialectic word "parmiciana" refers to 'the slats of wood which compose the central part of a shutter and overlap in the same manner as the slices of eggplant in the dish.')
Cost: $$$
Portion: 2
Chicken: 2.5
Breading: 0
Sauce: 2
Cheese: 3
Pasta: 2
Accompaniments: 4
Overall value: 3
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