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Roasted tomatoes add a char to the restaurant's tomato soup, offset by strands of gooey and tart cheese hiding in the bottom. It's tasty, but almost upstaged by the simple garnish on the side: a tiny sauteed onion and gouda grilled cheese that could easily compete for my favorite sandwich of the year so far. In that same vein is Mezze on Main's wild mushroom flatbread, which is loaded with almost -- but not quite -- too much gooey cheese, tempered by earthy 'shrooms and bright sun-dried tomatoes. Both illustrate Bruno's culinary aesthetic, combining simplicity and elegance with hearty flavors and textures that evoke American comfort food.
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