Our second Triangle Foodie Tweetup is being hosted by Posta Tuscan Grille at the Marriot hotel in downtown Raleigh. The event will be at 6 p.m. Friday, Aug. 27.
We're trying a different format this time: There will be appetizers and a cash bar starting at 6 p.m. in the bar/lounge area, then we will move onto a three-course dinner in the dining room. The cost is $20, which includes tax and gratuity. With the eventbrite fee, the total is $21.49. Go HERE to buy tickets.
You have to buy your tickets by 10 p.m., Tuesday, Aug. 24.
The Triangle Foodie Tweetup is a gathering of foodies who are on Twitter, although you don't have to be on Twitter to attend the event. If you want to meet people who love food as much as you do, this is your crowd.
What you need to know about Posta Tuscan Grille: Brothers Marco and Gianni Betti grew up in the Tuscan hills just outside Florence, working in the family butcher shop with their father, Silvano, and at the apron of their mother, Rosanna. The Bettis base their recipes around seasonal fresh ingredients and the finest meats, fish and poultry. A restaurant specialty is the housemade Betti family meatballs.
Marco Betti runs the brothers' restaurant in Atlanta, Antica Posta, while Gianni Betti runs the Raleigh restaurant.
The News & Observer restaurant critic Greg Cox gave the restaurant 4 1/2 stars. Here is a link to the review: http://bit.ly/a21SG5
Follow the discussion on Twitter by using this hashtag: #trifoodietweetup.
Follow these twitter users for updates: @PostaTuscan; Andrea Weigl, food writer for The News & Observer, @andreaweigl; and Johanna Kramer, author of the durhamfoodie blog, @durhamfoodie.
Here is the menu:
Antipasti: Pomodori ripieni con salsa al basilico (Stuffed tomatoes finished with a basil reduction) and Insalata con rucola e Parmigiano-Reggiano (Salad with arugula, Parmigiano-Reggiano cheese and Posta Tuscan extra virgin olive oil.)
Main course: Ravioli con pancetta e zucchini (Spinach and ricotta cheese ravioli with pancetta and zucchini) and Filetto di branzio al forno con verdure di stagione (Oven-baked filet of sea bass served with fresh seasonal vegetables.)
Dolci: Frittelle di Riso (Rice fritters with orange zest and a cinnamon zabaglione)
Go HERE for details and to buy tickets.
