Too Good to Share: Short Rib Tortellini at the Westgate Hotel
From the fresh, housemade pasta, crafted with porcini mushroom paste, to the flaky and tender short rib meat inside, this tortellini dish by Fabrice Hardel, executive chef at the Westgate Hotel in downtown San Diego, is a knock-out. The precisely cooked al dente pasta is swimming in a thick and sumptuous black truffle sauce and topped with creamy cubes of Fontina cheese and fresh English peas. The avant-garde comfort food dish is one of Hardel’s new additions to the Westgate Room menu. And even though the full serving has twice as much tortellini as the smaller tasting portion pictured above, it’s so delicious that you still won’t want to share. The dish is available on both the lunch and dinner menus, and is one of the entrée options on the Westgate Room’s Restaurant Week menu.