Emma Elle's

[Rover]

Went for my birthday and enjoyed it also. Was actually surprised how spicy the spicy bolognese was and my girlfriend, who likes spaghetti to be mushy, evenm enjoyed her al dente spaghetti and meatballs.

The bolognese was spicy? Like hot spicy?

[catcherinthewry]

The bolognese was spicy? Like hot spicy?

It was not spicy at all when I had it.

[Roger S]

The bolognese was spicy? Like hot spicy?

Yes.... I had the spicy bolognese and it was spicy.

[Rover]

Yes.... I had the spicy bolognese and it was spicy.

Ah. Spicy bolognese is usually made with spicy sausage to make it so. Do they use sausage?

[Roger S]

Ah. Spicy bolognese is usually made with spicy sausage to make it so. Do they use sausage?

Yes... It may be made in house because they are sourcing their beef and pork from locally owned farms.

[Thomas Vu]

I think it's the sauce that's spicy based on the menu description

Spaghetti pasta tossed in homemade spicy Bolognese sauce featuring locally sourced Nichiyobi-Wagyu beef and Iberico pork.

[April in the Plaza]

That Route 66 Development is definitely giving off some baby Chisholm Creek vibes. And that’s not necessarily bad.

[Martin]

huh... i thought that 'iberico' was a protected designation that could only be produced in spain and portugal. i'm going to have to hit up that local farm to see if they sell to the public.

[TheTravellers]

huh... i thought that 'iberico' was a protected designation that could only be produced in spain and portugal. i'm going to have to hit up that local farm to see if they sell to the public.

https://www.theguardian.com/world/20...as-and-georgia

Interesting, especially the bit at the end about champagne.

[Roger S]

huh... i thought that 'iberico' was a protected designation that could only be produced in spain and portugal. i'm going to have to hit up that local farm to see if they sell to the public.

I think the meat just has to come from a pig that is at least 50% Iberian... But don't quote me on that.

[Rover]

https://www.theguardian.com/world/20...as-and-georgia

Interesting, especially the bit at the end about champagne.

I think that Wagu is liberally used here vs true Wagu process. And the Iberian pigs just as a breed doesn’t insure the meat is processed in a premium way. These things can be more marketing than epicurean.

That said, I’m anxious to try their spicy bolognese.