“A Ruby-Red Masterpiece on a Plate”

 Beet Tortellini with Prosciutto, Cheeses & Sweet Béchamel — Anthony’s Ristorante

Anthony’s has officially outdone itself with a dish that feels like it was designed by an Italian nonna and a Michelin-star chef at the same time. The Beet Tortellini arrives like little jewels—each one filled with a delicate mix of cheeses and finely chopped prosciutto that gives every bite a salty, savory pop against the natural lightly flavored sweetness of the beet.  I, of course, added a lump crab meat to that, which in turn added a bit of heaven on the side.

But then you get to the bottom of the plate…
And that’s where the magic happens.

The tortellini is set on a pool of sweet béchamel sauce, rich and velvety, with just enough sweetness to elevate the beets without overpowering them. And nestled into that sauce?
A layer of crispy fried prosciutto.
Yes, crispy. As in: the kind of crunch that makes the whole table turn and ask, “What did you just bite into?”

That contrast—soft beet pasta, creamy béchamel, and that salty prosciutto crisp—is honestly brilliant. It’s the sort of detail that tells you the chef isn’t just cooking, he’s showing off.

The flavors play beautifully: sweet, salty, creamy, earthy. Each forkful feels like it was engineered to make you nod in approval and pretend you’re too sophisticated to lick the plate (even though you’re absolutely thinking about it).

Verdict:
A stunning, inventive Sicilian-inspired dish that delivers both comfort and sophistication. Anthony’s didn’t just open strong—they opened with a statement.