This intimidating meatball (made with a pound of ground imperial wagyu, Italian sausage and veal) is easily larger than a grown man's fist and crowned with a generous scoop of ricotta cheese and surrounded by a pool of tomato sauce. ($38)

Cutting into it, the juices literally flowed out of the center of the meatball. I'm fascinated by how the meatball is cooked all the way through without burning the outside. The meatball itself is tender but flavor-wise didn't blow me away.

What did though was the tomato sauce and the ricotta. The tomato sauce isn't overly flavorful or sweet so it complimented the meat rather than masking its flavors. And the cool temperature of the ricotta against the hot tomato sauce and meat was a contrast that worked surprisingly well. The creaminess of the ricotta made it work really well in the dish by providing an element of richness against the tanginess of the sauce. The addition of the ricotta singlehandedly elevated the dish.

7.5/10