And I don’t know about about you, but it takes me a little while to finish a steak that size. That’s just what I did. And I soaked up each bite with the Marsala sauce, which is basically a red wine/mushroom/beef stock concoction. A saucy 16 oz ribeye topped with mushrooms, sauteed onions and roasted peppers is my modus operandi. But when it’s served over angel hair pasta, it feels like home.

That’s what I felt when I tried Govani Neza’s Ribeye Giambota at Fratelli’s Italian Grille last week. It was over and above what mom would serve to be sure, but it brought a feeling of comfort. And I don’t know about about you, but it takes me a little while to finish a steak that size. That’s just what I did. And I soaked up each bite with the Marsala sauce, which is basically a red wine/mushroom/beef stock concoction.