Category Archives: Italian

Montebello Shines With a Sophisticated Flare for a Business Lunch or a Date at Eight.

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The Lovely Main Dining Room at Montebello (Above)

120 E. 56th Street, Bet. Park & Lexington Avenues

Tel. 212-753-1447

Website Click Here

To Make a Reservation, Click Here

Montebello is an Italian restaurant in the cherished sense of the genre.Located at the heart of Midtown, Montebello buzzes with excitement as a business lunch spot with high-powered patrons such as Mayor Bloomberg, Donald Trump, and Barbara Walters.

montebello bar

It  is the most romantic of romantic rendezvous.” Celebrities such as Tony Bennett, Neil Simon, Kate Moss, Ron Howard, the Baldwin brothers and Michael Richards enjoy the beautiful private banquettes and soothing atmosphere of this elegant, unpretentious space. Owner Joe Bozic provides a dining experience virtually unrivalled in the city. The service is warm and attentive; the decor is artistic and inviting; and the food is sublime.

Classic cooking from the area near Trieste, Italy, is the inspiration for the quintessential northern Italian menu developed by generations of the Bozic family.  Emphasis is placed on simple, fresh ingredients and Italian cooking methods. Fresh pastas are made in-house daily, and dried pastas are imported from Italy. All meals are complemented by a selection of hand-made breads baked according to traditional methods. Lunch and dinner menus include a selection of antipasti, soups and salads, house made pastas and a wide variety of desserts.

This hidden gem in the heart of Midtown is difficult to beat. With the  intimate dining room you will enjoy elegance and provide impeccable service, the sort that New Yorkers frequent for power lunches or a romantic dinner. I love the laid back décor, tromp loil touches and lovely murals.

montebello window

While there are many restaurant copycats and the modern-kitchen is becoming a factory of cliché. Montebello, a delightfully-traditional "New York Italian" restaurant, unabashedly shuns fad. The beige and pink L-shaped room with red leather banquettes, framed water colors, wall-recesses housing mostly Italian wines and a mahogany bar offers a gentle & civilized atmosphere.

The greeting by one the owner is warm and welcoming, and the staff is always excellent). The bar makes a superb Negroni and the wine list has improved. The Travaglini Gattinara, made from the famed Nebbiolo grape offers fine value and there is a lovely Roero Arneis,Bruno Giacosa for around $70.

Simple items like PROSCIUTTO SAN DANIELLE, imported prosciutto with seasonal fresh fruits are lovey & Polipo (octopus salad) with steamed potato, red onions, caper berries, olive oil and lemon is well executed. Pastas are enormous and can  easily be split as an appetizer or in-betweener. Crespelle, ricotta and spinach crepes in a fresh tomato sauce is delicious at Montebello, as is a perfect linguini and white clam sauce, garnished with only one in its shell, (we added a dash of hot pepper added for good measure).

It would be hard to find a better broiled veal chop: huge, juicy and pink as requested with an aromatic salsa verde. The roasted rack of lamb with Dijon mustard; aromatic breadcrumbs and dry white wine are lovely. This is, by far, the best food I’ve had at Montebello. Well the chef should know his stuff. He’s been there 8 years. Not for the neo-molecular crowd, here is classic (and classy) cooking in a civilized setting, amidst warm glowing sconces and soft coral walls highlighting lovely murals.

There is a tempting dessert-wagon, but being sated, we should have chosen fresh blue berries & a bit of Parmesan cheese. Instead we went for the terrific cannoli, Italian cheesecake and tiramisu.  Finish with some fine cappuccino and homemade Grappa and you’ll agree that Montebello at 120 E. 56th Street, Bet. Park & Lexington Avenues rates an A Major on The Walman Report.

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Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

Sample Dinner Menu

Antipasti
Portobello grilled Portobello, mix green salad, goat cheese, and olive oil-balsamic dressing 15
Capesante pan seared jumbo sea scallops in a brandy, saffron and herb sauce 18
Cozze Coltivate Cozze Coltivate mussels with garlic, dry white wine and fresh herb 15
Melanzane eggplant parmagian with fresh tomato and basil 15
PROSCIUTTO SAN DANIELLE imported prosciutto with seasonal fresh fruits 18
Bufala fresh buffalo mozzarella with roasted red bell peppers and tomato 18
CARPACCIO DI MANZO thinly sliced beef fillet with baby arugala, shaved parmagian, lemon and olive oil 19
Polipo octopus salad with steamed potato, red onions, caper berries, olive oil and lemon 18
Ministrone Ministrone mix of seasonal vegetable soup 14
Risi Bisi Venetian rice and green pea soup 14
Insalate
Pera baby arugala salad with fresh pear, aged pecorino cheese in a lemon dressing 15
Spring Mix mixed green salad with balsamic vinaigrette and virgin olive oil 14
Tricolore arugala, endive, radicchio and cherry tomatoes with lemon dressing 15
Finnochio fresh thin sliced fennel, shaved parmagian and grilled baby shrimps in lemon dressing 16
Caesar classic Caesar salad for two 27
Cioppatina mixed chopped salad with vegetables 15
Pasta
Pici hand rolled pasta made with ricotta in a lamb ragout 24
Crespelle ricotta and spinach crepes in a fresh tomato sauce 24
 
RAVIOLI DI ARAGOSTA lobster ravioli with champagne and shallots in a light aurora sauce 26
 
Penne with fresh chopped tomato, garlic, olive oil and Portobello mushrooms 23
 
Gnocchi potato dumplings served in meat ragout 24
 
Tagliolini Tagliolini sea scallops, shrimp, cultured mussels and little neck clams served with garlic,
virgin olive oil and fresh herbs 27
 
Ravioli di carne Ravioli di carne ravioli stuffed with veal and spinach in an herb and veal sauce 24
 
Cappellini di angelo jumbo lump crab meat, fresh tomato and shallots 27
 
Rigatoni Rigatoni roasted eggplant, fresh tomato, basil and diced buffalo mozzarella 23
 
Malfati Malfati spinach and ricotta gnocchi in a creamy truffle sauce 24
 
Risotto Risotto Arborio rice with baby shrimps and jumbo asparagus tips 25
Carni
 
Pollo Montebello Pollo Montebello Parmesan encrusted breast of chicken in a white wine lemon sauce 26
 
Pollo al tartufo Pollo al tartufo grilled chicken breast with mushrooms and truffle scented cream sauce 25
 
Batutta di pollo Batutta di pollo pounded thin grilled breast of chicken topped with arugala and tomato 25
 
Pollo Portobello Pollo Portobello breast of chicken in a Portobello mushroom sauce with white wine 25
 
Costata di vitello Costata di vitello grilled veal chop with an aromatic salsa verde 41
 
Scaloppini Scaloppini veal scaloppini in a mixed mushroom sauce with sherry wine 32
 
Scaloppini cardinale topped with prosciutto, Fontina cheese and red pepper 33
 
Milanese Milanese pounded and breaded veal chop with baby arugala, red onion and cherry tomato 42
 
Tagliata Tagliata grilled sliced black angus steak served over rugola, garlic, rosemary and roasted potato 41
 
Agnello Agnello roasted rack of lamb with Dijon mustard; aromatic breadcrumbs and dry white wine 40
 
Anatra roasted half duck in a orange sauce with black olives over broccoli rabe 29
 
Filetto Filetto pork tenderloin grilled in a Barolo and balsamic reduction sauce, and sautéed spinach 29
 
Salsiccia Salsiccia roasted homemade sausage with peppers, onions and mushrooms 28
 
Pesci
 
Filetto di sogliola sautéed sole with fresh thyme and artichoke in a lemon and white wine sauce 35
 
Branzino Branzino roasted with rosemary and shallots in a garlic sauce 36
 
Calamari Calamari lightly fried squid and zucchini 29
 
Gamberoni Gamberoni grilled jumbo shrimp with cognac, garlic and basil 36
 
Salmone Salmone grilled fillet of salmon with mixed vegetable caponata and pesto sauce drops 30
 
Coda di rospo Coda di rospo roasted monkfish with olives, capers and fresh tomato 37
 
Zuppa di pesce Zuppa di pesce combination of seafood in a light tomato and herb broth 36
 
Contorni
 
Zucchini • Broccoli • Spinach • Mashed potato • Roasted potato 10.50



Filed under: east side, Italian, Restaurants Tagged: east side, Italian, New York, Restaurants

Villagio On the Park … Bravo

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Villagio On the Park

40 Central Park South
New York, NY 10019
Tel: (212) 369-4000 Fax: (212) 369-4005

village ceiling view

Hours of Operation: Monday-Friday: 11:30am – 11:30pm

Saturday: 11:30am – 11:30pm

Sunday: 11:30am – 11:30pm

Capacity: Bar

Main Dining Room

Lower Level

Private Room

Credit Cards: Visa/MasterCard and Amex

Original Restaurant Established: 1995

Email: Villagioonthepark@att.net

Facebook: https://www.facebook.com/villagiosawgrassmall

Twitter: @VillagioRisto

Owner: Alex Kalas and Thomas Billante

General Manager: David Fuentes

Executive Chef: Paul Johnston

village  Lobster ravoli w shrimp

Lobster Ravioli

Cuisine: Al Fresco Italian

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Click Here For The Website


Alex Kalas and Thomas Billante, owners of a profusion of restaurants in Miami and one in Chicago, have transformed the space that was once home to Mickey Mantle’s Restaurant & Bar (40 Central Park South) and opened the new Villagio On the Park, a  refined Italian restaurant that allows al fresco dining with views of Central Park. Villagio On the Park boasts a modern aesthetic built on marble and wood.

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The design by Jeffrey Beers international includes Rustic pizza paddles that line the walls, and hundreds of illuminated crystals that hang from the ceiling and reflect off one another to cast a ubiquitous glow . While the first of a series of rooms is the most overtly attractive, the back areas are quieter and offer a respite from the roar of the crowd that has made Villagio On the Park one of the hottest and most coveted restaurant reservations in Manhattan.

Under the helm of Executive Chef Paul Johnston, Villagio On the Park makes its own pastas and imports many of the essential ingredients from overseas, such as Portuguese octopus and calamari from Europe. The food is generally excellent and while purists may be surprised by some bows to Florida, which included the most delicious lobster, stuffed with crabmeat I’ve ever tasted, the quality is superb and the preparations exhibit a deft hand.

Signature dishes include a “gondoletta,” stuffed with spinach and ricotta in a truffle mushroom cream sauce that is to die for, and zucchini flowers, (pictured below),have been harvested in Palm Beach, filled with smoked mozzarella and prosciutto, lightly battered and sautéed.  (Heaven on a plate). Burrata a fresh Italian cheese, made from mozzarella and cream (the outer shell is solid mozzarella while the inside contains both mozzarella and cream), sided by gorgeous tomatoes and prosciutto, was as good as it gets.

village smoked mozzerella and pancetta zuchinni blossoms

Specialty Dishes offer Mozzarella Caprese, Slices of fresh homemade mozzarella, with tomatoes and basil; Pollo Milanese, Chicken breast lightly breaded topped with tricolore salad with fresh diced tomatoes, lemon juice, olive oil and balsamic vinegar., Pizza Pazza Mozzarella, fresh arugula, Parma prosciutto and virgin olive oil, Salmone A Letto, Fresh Atlantic salmon pan sautéed in virgin olive oil topped with roasted garlic over a bed of spinach, Nodino, Veal chop simply done on the grill, Scaloppini Portobello, Veal scaloppini sautéed with sliced Portobello mushrooms in a marsala wine sauce,  Risotto Frutti di Mare,Carnaroli rice in safran sauce with an array of fresh fish, shrimp,mussels, clams and calamari.

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Pizzas are baked in the wood-burning oven, and gluten-free options are on the menu. Even the ubiquitous Lasagna is out of the ordinary, with its homemade pasta, layered with a light bechamel and a delicate meat sauce (all the tomato based sauces are excellent as well).

The gratis focaccia  is terrific, and oh the fresh chopped cherry tomatoes that accompany it. The wine list has sufficient wines by the glass at easy prices and some top bottles for the big spenders. And check out some Italian beer that are a welcome respite from the pleasant Peroni and complement  the food.

By all means don’t skip the perfect desserts. I especially like the light-as-air semifreddo (half cold) dessert, with the texture of frozen mousse because it is produced by uniting equal parts of ice cream and whipped cream. The Chocolate Soufflé ….  was served with a rich vanilla ice cream and Tiramisu (Layers of ladyfingers dipped in espresso and amaretto,
topped with mascarpone cheese and dusted with cocoa powder) was everything it should be.

The dashing G.M,, David Fuentes, oversees the operation with precision and the service staff is young, energetic, highly efficient and helpful. Villagio On the Park ,  40 Central Park South, is the new restaurant kid in town. If you wonder why New York needs another Italian restaurant, check it out. You’re in for a pleasant surprise.

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Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

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Tira Misu

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Chef’s Table

Sample Dinner Menu & Prices, Subject to Change (Some Are Higher Than Below)

Dinner

Antipasti

Appetizers.

Polenta Bolognese ground yellow cornmeal topped with meat sauce and smoked mozzarella
12.00

Polpetta Di Manzo homemade meatball topped with ricotta and pecorino cheeses in a tomato sauce.
11.00

Melanzana Alla Parmigiana eggplant topped with mozzarella and baked with a touch of tomato sauce.
12.00

Carciofi Ripieni (when in season – please allow time) whole artichoke stuffed with seasoned bread crumbs, garlic and oil.
16.00

Cozze Tarantino fresh steamed mussels and scallops cooked in a delicate tomato-basil sauce with a touch of wine and garlic
15.00

Calamari Fritti Con Zucchini deep fried rings of calamari and fried zucchini in a delicate marinara sauce.
13.00

Mozzarella Burrata buffalo mozzarella sliced tomato in balsamic vinaigrette, with parma prosciutto.
19.00

Grilled Calamari fresh grilled calamari with lemon, olive oil.
13.00

Fiore Di Zuccha zucchini flowers stuffed with smoked mozzarella and prosciutto. when available
18.00

Zuppe

Soups.

Lenticchie fresh lentil soup with bucatini pasta and spinach
8.00

Broccoli And Zucchini fresh chopped broccoli and zucchini, in a delicate broth with a touch of garlic and tomato sauce with angel hair pasta and with parmesan cheese
8.00

Pasta Fagioli Tuscan white bean soup with pasta, spinach and a touch of tomato
8.00

Crema Di Carciofi creamy fresh artichoke soup topped with homemade croutons
9.00

Zuppa Mare E Monti mixed fish, risotto, calamari, shrimp, clam broth and a touch of tomato with zucchini
12.00

Insalate

Salads.

Mista chopped radicchio, arugula, endive, mushrooms in a balsamic vinegar, lemon juice, diced tomato, extra virgin olive oil
8.00

Di Cesare Caesar traditional Caesar salad, topped with croutons and parmigiano cheese
8.00

Portofino portobello mushrooms marinated in a citrus olive oil. served with arugula salad and shaved parmesan
13.00

Mozzarella Caprese slices of fresh homemade mozzarella, fresh sliced tomatoes and basil
13.00

Il Carpaccio Di Carne *

Thin Slices Of Raw Cured Filet Mignon. Served With The Following:

Arugula And Parmigiano
15.00

Portobello arugula & parmigiano
15.00

Carciofi arugula & parmigiano
15.00

Il Carpaccio Di Pesce *

Salmon arugula and parmigiano
15.00

Tuna slices of avocado, baby shrimp, arugula, lemon and olive oil
16.00

La Pasta

Whole Wheat Linguini Or Gluten Free Pasta Available Upon Request For An Additional $4.

Capellini Pomodoro angel hair pasta with fresh tomatoes in our classic tomato sauce
15.00

Fettuccini Alfredo fettuccini in a classic alfredo cream sauce.
18.00

Add Chicken
3.95

Add Shrimp
4.95

Fusilli Al Telefono spring shaped pasta with tomato sauce, basil and pieces of fresh mozzarella topped with pecorino cheese.
17.00

Manicotti homemade pasta stuffed with ricotta cheese and spinach in a parmesan cream sauce. baked to perfection
17.00

Farfala bowtie pasta with smoked salmon and green peas in a tomato sauce with a touch of cream.
19.00

Capellini Primavera angel hair pasta with fresh vegetables and marinara sauce
17.00

Spaghetti Meatballs spaghetti in our homemade tomato sauce with our traditional meatballs
17.00

Tortellini Aurora rounded pasta filled with veal served with pink cream sauce
17.00

Lasagna homemade pasta layered with bechamel in our delicate meat sauce
20.00

Agnolotti Del Magnifico homemade rounded pasta filled with ricotta cheese and spinach, served in a pink cream sauce
17.00

Linguine Del Selvaggio flat thin pasta with 3 types of mushrooms, spinach, sundried tomatoes, and fresh mozzeralla in olive oil and garlic topped with pecorino cheese.
17.00

Pennette Harry’s Bar penne pasta with fresh spinach, sundried tomatoes and pinenuts in olive oil and garlic with a touch of tomato sauce and sprinkled parmigiano cheese.
17.00

Fettuccine Dolce Vita homemade fettuccine in a cream sauce with mushroom and peas
19.00

Linguine Vongole flat thin pasta, fresh clams in tomato sauce or white clam sauce.
19.00

Linguine Nettuno flat thin pasta served in an array of fresh seafood, fish, and tomato.
20.00

Spaghetti Bolognese spaghetti pasta with our signature meat sauce
17.00

Gondoletta homemade 4 cheese filled pasta in a light truffle cream sauce
19.00

Risotto

Risotto Ai Porcini carnaroli rice with porcini mushroom and truffle oil
22.00

Risotto Primavera carnaroli rice with fresh vegetables of the day.
22.00

Risotto Dolce Vita carnaroli rice, diced shrimp, spinach and goat cheese.
23.00

Risotto Frutti Di Mare carnaroli rice in safran sauce with an array of fresh seafood
24.00

La Pizza

Margherita tomato sauce, mozzarella and basil.
14.00

Piccante spicy tomato sauce, Italian sausage and mozzarella.
15.00

Capricciosa tomato sauce, fresh artichokes and mozzarella.
16.00

Pepperoni mozzarella, tomato sauce and pepperoni.
15.00

Ortolana tomato sauce, mozzarella, spinach, zucchini, mushrooms, garlic and olive oil
16.00

Quattro Formaggi tomato sauce, mozzarella, goat cheese, fontina and svizzero
16.00

Pizza Pazza tomato sauce, mozzarella, fresh arugula, parma prosciutto and virgin olive oil.
17.00

Inglese smoked salmon and goat cheese.
16.00

Margherita Di Bufala tomato sauce, fresh buffalo mozzarella and basil
16.00

Carni

Meats. All Dishes Are Served With Fresh Vegetable Of The Day And Sliced Potatoes Gratinee.

Lamb Shank slow cooked in a red wine sauce served with sautéed vegetables of the day
25.00

Scaloppini Portobello veal scaloppini sautéed with a touch of marsala wine, topped with sliced portobello mushrooms.
23.00

Scaloppini Piccata veal scaloppini sautéed with roasted peppers and capers in a lemon butter white wine sauce
23.00

Lombata Milanese flattened veal chop lightly breaded and sautéed topped with fresh house salad
27.00

Lombata Passana flattened veal chop with artichokes and roasted potatoes in olive oil and garlic
27.00

Lombata Portobello flattened veal chop sautéed in marsala wine topped with sliced portobello mushrooms.
27.00

Lombata Parmigiana flattened veal chop lightly breaded topped with marinara sauce and melted mozzarella
29.00

Bistecca Tricolore sirloin steak grilled, topped with tricolore salad
(14oz) 33.00

Bistecca Montepulciano sirloin steak sautéed with roasted peppers and mushrooms in a light tomato sauce. served with vegetable of the day and potato
(14oz) 33.00

Bistecca Cypriani sirloin steak sautéed with green and pink peppercorn with brandy and a touch of cream. served with vegetable of the day and potato
(14oz) 34.00

Filet Mignon filet with mushrooms in dijon-mustard brandy sauce with a touch of cream.
(10oz) 36.00

Nodino veal chop simply done on the grill.
38.00

Pollo

Chicken.

Pollo Ai Carboni flattened marinated breast of chicken simply done on the grill. served with vegetable of the day and potato
19.00

Pollo Milanese chicken breast lightly breaded topped with tricolore salad with fresh diced tomatoes, lemon juice, olive oil and balsamic vinegar
19.00

Pollo Parmigiana breast of chicken lightly breaded, marinara sauce and melted mozzarella. served with vegetable of the day and potato
20.00

Pollo Piccata breast of chicken sautéed with roasted peppers and capers in a lemon butter white wine sauce
19.00

Pollo Marsala breast of chicken sautéed in marsala wine, topped with sliced portabello mushroom. served with vegetable of the day
20.00

Pesce

Fish. All Dishes Are Served With Fresh Vegetables Of The Day And Sliced Potatoes Gratinee.

Tilapia Francese fresh tilapia fillet pan sautéed in a light egg batter with a lemon butter white wine sauce with diced shrimp.
19.00

Salmone A Letto fresh Atlantic salmon pan sautéed in virgin olive oil topped with roasted garlic over a bed of spinach.
26.00

Tonno Ammiraglio grilled fresh tuna, asparagus, shiitaki mushroom in a white wine lemon-sauce
28.00

Pescespada Acapulco swordfish with artichokes, lemon butter, white wine and diced shrimp.
28.00

Dentice Pescatore fillet of fresh red snapper, shrimp and a touch of tomato
29.00

Scampi jumbo shrimp sautéed in olive oil and garlic with a touch of lemon and fresh herbs
30.00

Branzino fillet of branzino grilled with lemon and olive oil.
29.00

Home-Made
Desserts
Apple Pie alla Mode …. 8.95
Puff pastry baked to order with caramelized apple
and vanilla ice cream
Chocolate Soufflé …. 7.95
Hot served with vanilla ice cream
Tiramisu …. 6.95
Layers of ladyfingers dipped in espresso and amaretto,
topped with mascarpone cheese and dusted
with cocoa powder
Crème Brulee …. 7
Served with brown sugar crust
garnished with fresh strawberry
Sorbet (Fruit) …. 6.95
Refreshing sorbet served in natural fruit shell.
Choice of Coconut, Lemon, Mango,
Tangerine, Orange, or Pineapple
Tartufo Gelato …. 6.95
Chocolate, Vanilla, Pistachio or Coffee in a
hard chocolate shell
Ricotta Cheesecake …. 6.50
Made with creamy ricotta cheese
Chocolate Fudge Cake …. 6.50
Chocolate sponge cake with layers of chocolate
cream, topped with chocolate ganache
Panna Cotta …. 6.50
Home-made cream custard topped
NY Cheesecake …. 6.50
Delicate with a hint of citrus
Profiteroles …. 6.50
Soft pastry puffs filed with vanilla cream,
topped with chocolate sauce
Lemon Tart …. 6.50
Lemon Butter Cream Pie
Bigné …. 8
Bigné filled with Italian gelato
topped with hot chocolate ganache

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Sample Wine List

White Wines of Italy
Pinot Grigio, Santa Margherita, Alto Adige . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49
Pinot Grigio, BertaniVelante . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45
Pinot Grigio, Antinori Santa Cristina, Sicily . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
Pinot Grigio, Ruffino Lumina, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Gavi di Gavi, Ca Bianca, Piedmont . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40
Chardonnay, AntinoriBramito, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Chardonnay, RuffinoLibaio, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Bianca, Villa Antinori, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Sauvignon Blanc/Pinot Grigio, Bertani DueUve, Veneto . . . . . . . . . . . . . . . . . . . . . . . 35
Sauvignon Blanc, BorgoConventi
Supper Tuscan, Terre di Tufi, Teruzzi&Puthod . . . . . . . . . . . . . . . . . . . . . . . . . 9.50 / 30
Red Wines of Italy
Amarone, Righetti, Veneto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
Amarone, Villa Arvedi, Bertani, Veneto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Valpolicella, BertaniRipasso, Veneto (Baby Amarone) . . . . . . . . . . . . . . . . . . . . . . . . .49
Brunello di Montalcino, Coldisole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
Rosso di Montalcino, Col D’Orcia, Tuscany . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50
Super Tuscan, Monte Antico, Tuscany . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
Super Tuscan, Villa Antinori . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Barolo, Fontafredda, Piedmont . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Barolo, Damiliano, Piedmont . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .88
Chianti ClassicoRiserva, Ruffino Tan Label, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . 63
Chianti ClassicoRiserva, Monsanto, Tuscany 50
Chianti Classico, Monastero, Tuscany . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42
Chianti, Ruffino, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
SangioveseCapezzana, Conte Contini, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Sangiovese, Antinori Santa Cristina, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Pinot Noir, Alta Luna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Merlot, Lagaria, Sicily. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Merlot, Villa Pozzi, Sicily. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Super Tuscan, Tignanello, Antinori . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150
Blush
White Zinfandel, Beringer, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Rose, Planeta, Sicily. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
White Half Bottles
Pinot Grigio, Santa Margherita, Italy 33
Chardonnay, Chateau Ste. Michelle, Washingon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
Sauvginon Blanc, Kim Crawford, New Zealand. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Red Half Bottles
Chianti Classico, RoccadelleMacie, Tuscany . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Merlot, Francis Ford Coppola, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
White Wines of America
Pinot Grigio, Clos du Bois, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
Sauvignon Blanc, Girard, Napa Valley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Sauvignon Blanc, Wente, Livermore Valley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Sauvignon Blanc, Montevina, Amador . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Fume Blanc, Chateau, St. Jean, Sonoma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
Chardonnay, Mondavi Private Selection, Napa Valley . . . . . . . . . . . . . . . . . . . . . . . . . .46
Chardonnay, Chateau St. Jean, Sonoma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
Chardonnay, Beringer Founders, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Chardonnay, Meange a Trois, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Chardonnay, Jordan, Russian River . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Chardonnay, Riva Ranch, Wente Vineyards, Livermore Valley . . . . . . . . . . . . . . . . . . .48
Conundrum, Napa Valley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Riesling, Chateau St. Michelle, Washington State . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Moscato, Seven Daughters, California
Red Wines of America
Opus One, Napa Valley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 278
Cabernet Sauvignon, Charles Wetmore, Wente Vineyards, Livermore Valley . . . . . .50
Cabernet Sauvignon, Jordan, Alexander Valley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
Cabernet Sauvignon, Stag’s Leap Winery, Napa Valley and Artemis . . . . . . . . . . . . . 108
Cabernet Sauvignon, Franciscan Estate, Oakville . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Cabernet sauvignon, Sterling, Napa Valley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60
Cabernet Sauvignon, Rodney Strong, Sonoma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Cabernet Sauvignon, Columbia Crest Grand Estate, Washington State . . . . . . . . . . .33
Merlot, Stag’s Leap Winery, Napa Valley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .110
Merlot, Main Street, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Merlot, Rodney Strong, Sonoma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Merlot, Ravenswood, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Zinfandel, Rosenblum, Vintner Cuvee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
Pinot Noir, Erath, Oregon 4. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Pinot Noir, Estancia, Monterey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Pinot Noir, Mondavi Private Selection, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
World Wines
Cabernet Sauvignon, Dona Paulo, Argentina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
Merlot, Casa Lapostolle, Chile . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Malbec, Antigal Uno, Argentina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Malbec, Navarro Correas, Argentina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
Rioja, Marques de RiscalReservam Spain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Shiraz, Koonunga Hills, Penfods, Australia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Sauvignon Blanc, Esk, New Zealand. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Albarino, Abadia San Campio, Spain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45
PouillyFuisse, Louis Lator, Burgu


According to Alex, he and Thomas decided to open a restaurant in New York City because, “the many New Yorkers who have been to our restaurants in Miami have had wonderful dining experiences. Now they can be on their home turf and enjoy our authentic, fresh taste of Italy in one of New York City’s finest neighborhoods. ”


Filed under: Italian, New York, Restaurants Tagged: Italian, New York, Restaurant

Da Marcella Mediterranean Taverna, A Discovery in Midtown

Da Marcella Bar

Da Marcella Mediterranean Taverna

ADDRESS: 11 West

51st Street

(Between Fifth Avenue & Rockefeller Plaza)

New York, NY 10019

WEB SITE: www.DaMarcella.com

TELEPHONE: (917) 639-3911

HOURS: Lunch/Dinner: 11:30 AM – 10:30 PM, Mon.-Thurs.

11:30 AM – 11:00 PM, Fri.

Dinner: 4:00 PM – 11:00 PM, Sat.

4:00 PM – 10:30 PM, Sun.

Happy Hour: 4:00 AM – 7:00 PM, Mon.-Fri.

(Italian small plates and ½-price on select Italian wines

by the glass)

CUISINE: Homestyle Italian with Spanish flair

CREDIT CARDS: All major

PRICE RANGE: Dinner (Entrees): $16.00 – $28.00Da Marcella Pasta1

DRESS: Casual

RESERVATIONS: Highly Recommended

SEATING CAPACITY: 120

NUMBER OF ROOMS: One

PARTY FACILITIES: Available upon request

BAR: Full-service sit-down bar. .

EXECUTIVE CHEF: Francesco Mueses

WINE DIRECTOR : Ernesto Lago

OWNER: Manuel Moreno

OPENING DATE: November, 2013

(The first Da Marcella Taverna opened in the West

Village in July 2012 to great acclaim.)

Da Marcella Table 1


Da Marcella Mediterranean Taverna  offers Homestyle Italian with Spanish flair. Restaurateur Manuel Moreno and Executive Chef Francesco Mueses prepare an impressive selection of rustic home-style Italian dishes, most of them from original family recipes.  In addition, they recently introduced several classic Spanish dishes paying homage to their Spanish/Italian heritage.

Da Marcella dessert1

Start with a selection from the bar-tapas menu, including delicious ham croquettes in a crunchy breading to enjoy with the excellent martinis and superb selection of Single Malts (many priced as low as $12), Don’t fail to sample the amazing appetizers. You could make a meal of The Chef’s Veal and Pork Meatballs in San Marzano Tomato Sauce, Mussels alla Marinara with Pinot Grigio wine and  Garlic, and the outstanding Pulpo Marinado a la Catalana ( Spanish-style octopus), fork tender, yet with a good texture, and absolutely perfect  Another must with Italian roots, is the divine Burrata Cheese (stuffed mozzarella with a buttery texture) and  San Daniele Prosciutto kissed by Truffle Sauce Over terrific Crostone.

Then, Homemade Potato Gnocchi with Gulf Shrimp and Fresh Tomato or the Paella with its moist authenticity and heady seafood partners or one of the numerous pastas.

Entrees include Charred Grilled NY Steak, Caramelized Onions and Truffled Mashed Potatoes and a delicious Oven Roasted Whole Mediterranean Sea Bass with Garlic and  Rosemary, a classic Pan Seared Calf’s Liver, with Butter, Sage and a tender Braised Short Rib of Beef, in Barolo with delicious Polenta. End with a really outstanding Tiramisú or a lush Creme Caramel, and Vanilla Gelato, Drowned in a Shot of Espresso.

Service is surprisingly helpful and friendly.

Da Marcella Ham

The custom-made 22-foot long oak bar features an impressive selection of global wines with a particular emphasis on regional Italian and Spanish wines. A variety of wines are available by the glass. In addition a premier choice of spirits, liquors, after-dinner drinks, dessert wines, Single Malt Scotch, and specialty cocktails are also available. The Lunch/Dinner and Happy Hour Menus are available at the bar.  The sophisticated, romantic dining room is enhanced by a 14-foot high ceiling, rustic oak bar, custom-made pine communal tables, wood tables, dark blue high-back leather chairs, leather banquettes, tiled floors, mustard-colored walls, vintage Italian posters, and mood lighting to create a classic, turn-of-the-19th-century Mediterranean Taverna.

Hardly what you’d expect to find in this area, Da Marcella Mediterranean Taverna is a delightful neighborhood surprise and was packed with a happy crowd (many from the small hotel the restaurant adjoins). Not fancy, but good food and wine in an easygoing atmosphere at a fair price. Nothing wrong there. (A good choice for before or after theater).

 

Da Marcella Salmon

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

Sample Dinner Menu (Prices Subject To Change)

APPETIZERS
Specialty of the House
Pulpo Marinado a la Catalana
Grilled Marinated Spanish Octopus,
Fresh Caperberries, Sundried Tomatoes $16
Burrata Cheese, San Daniele Prosciutto
and Truffle Sauce Over ‘Crostone’ $16
Crostini & Cacciatorino
Chicken Livers Patè, ‘Crostini’ and Salame $12
Melanzane alla Parmigiana
Baked Eggplant, Tomato, Basil, Reggiano $12
Antipasto della Casa
House Selection of Cured Meats and Cheeses,
Roasted Peppers, Bruschetta $16
Meatballs Da Marcella
Chef Francesco’s Veal and Pork Meatballs,
San Marzano Tomato Sauce $11
Mussels alla Marinara
Canadian Mussels, Pinot Grigio, Garlic $11
Calamaretti Fritti
Fried Calamari $12
SOUPS & SALADS
Soup of the Day $10
Mozzarella e Campari Tomatoes
Fior di Latte Mozzarella, Campari Tomatoes $12
Romana e Gorgonzola
Romaine Heart with House Gorgonzola Dressing $10
Rucola e Reggiano $10
Insalata Tricolore $10
Carpaccio di Rape con Feta Greca
Red and Golden Beets ‘Carpaccio’, Greek Feta Cheese, Endive, Arugula $14
PASTA $16
Specialty of the House
Tagliatelle alla Bolognese
Tagliatelle Artigianali with Classic Bolognese Ragù
Slowly Cooked for Eight Hours
Pappardelle Cinghiale
Homemade Pappardelle with Wild Boar Ragù
Pappardelle alla Fiorentina
Smoked Pancetta, Cognac, Pink Sauce
Linguine del Lavorante
Sweet & Hot Sausage, Tomato, Cream, Reggiano
Gnocchi con Gamberi e Pomodoro
Homemade Potato Gnocchi, Gulf Shrimp,
Fresh Tomato $19
Linguine alle Vongole
New Zealand Clams in their shell $19
Lasagna alla Bolognese
Classic Bolognese Ragù, Besciamella Sauce
Reggiano
Spaghetto Organico Cacio e Pepe
Pecorino Romano, Tellicherry Peppercorns
ORGANIC WHOLE WHEAT PASTA & GLUTEN FREE PASTA AVAILABLE. Add $1.00
ENTREES
Specialty of the House
Costa di Manzo Brasata al Barolo
Braised Short Rib of Beef, Barolo, Polenta $26
Pollastrello alla ‘Diavola’
Charred Whole Cornish Hen, Marinated with Paprika,
Garlic, Rosemary $25
Petto di Pollo Organico Arrosto
Organic Chicken Breast, Herbed Breadcrumbs,
Extra Virgin Olive Oil, Lemon, Pinot Grigio $22
Fegato di Vitello alla Salvia
Pan Seared Calf’s Liver, Butter, Sage $23
Steak Delmonico
Charred Grilled NY Steak, Caramelized Onions,
Truffled Mashed Potatoes $26
Branzino Intero al Forno
Oven Roasted Whole Mediterranean Sea Bass,
Garlic, Rosemary $28
Salmone Arrosto
Oven Roasted Wild Scottish Salmon, Garlic,
Rosemary $25
Spiedino di Gamberoni
Grilled Jumbo Shrimp and Vegetables Skewer $25
SIDES
Sautéed Spinach $6
Sautéed Broccoli Rapa $7
Roasted Potatoes $6
Truffled Polenta & Wild Mushrooms $8
DESSERTS $8
Panna Cotta con Frutti di Bosco
Gelato e Sorbetto Artigianale
[Ask Your Server About Today’s Selection]
Fondente al Cioccolato con Gelato
Cantucci e Vinsanto
Tiramisù Milanese
Ricotta Cheesecake
Creme Caramel
Affogato al Caffè
Vanilla Gelato Drowned in a Shot of Espresso
Sweet Wines by The Glass
Moscato El Caliè, Borgo Maragliano $9
Vinsanto, Castello di Querceto $14


 

Their Values
There’s only one Da Marcella. Most of its values and inspiration flow down from our two dear Marcellas: Marcella Moreno and Marcella Polini, one born in Viareggio, Tuscany in 1920, the other in Cesenatico, Emilia-Romagna in 1924. They never met, but they both agreed that a Bolognese ragù should not bear that name unless it has been cooking for at least eight hours, otherwise it’s just “meat sauce”; that chickens should always roam free, and that feeding hormones or antibiotics to cows is not only harmful, but outright foolish; that a restaurant should be a place where you “restore” your customers to the best of your abilities and not just a business in search of a certain Return On Investment. They both were great cooks and their cooking was based on the old principle of using the freshest seasonal ingredients found daily at the farm markets and bringing them wholesome to the table without adornment. At Da Marcella they are simply following their steps.

About 
They are five partners who have been chefs, managers, bakers and/or waiters in restaurants like Felidia, Bar Pitti, Via Quadronno, Quattro, Plataforma, Da Silvano and many others.
In 2012 they united to open a Taverna that would closely resemble one just opened 100 years ago, before the terms “free-range chickens”, “organic” or “antibiotic and hormone-free beef” were coined, because then all chickens were free-range, all vegetables were organic and nobody had thought out the reckless irresponsibility of administering hormones or antibiotics to livestock.

They believe that great food should be affordably priced and that nobody should get rich feeding thy neighbor. All their pastas are made with the best durum wheat using the classic bronze dies that leave the surface of the pasta rough and porous to perfectly absorb the slow cooking sauces. At the same time, most of their pastas are organic and very soon all of them will be.

The word “restaurant” originates from the latin “restaurare” [to restore], as in “Come to our restaurant and we’ll feed you and restore you”. Da Marcella is a proud member of the Slow Food Organization, founded in 1986.


Filed under: Italian, New York, Restaurants, Wine Tagged: Italian, New York, Restaurant, Wine

Dopo East Ristorante Italiano Introduces Executive Chef Patrizio D’Andrea & Some Remarkable Food

Dopo East-13

Dopo East is located at 345 East 62nd Street, (Betw. 1st & 2nd Aves.) Click Here For Website & To Reserve, 646-484-6548, and is open for dinner Tues-Thurs from 5-10pm, Fri-Sat from 5-11pm, closed Sun and Mon.

From the creators of the popular theater district Trattoria Dopo Teatro comes a modern Italian restaurant created and designed to suit its home—a gracious, contemporary townhouse on the Upper East Side—with a creative new Italian menu from the young and talented Executive Chef Patrizio D’Andrea.

Owner Emilio Barletta, an architect and restaurateur, also known for Zanzibar and Cascina, and partner Pino Manica, together with Director of Operations Gianni Onofri head the rest of the team at this elegant and intimate space. For the dining room, they have selected soothing, warm neutrals with detailed crown moldings and crystal Venetian sconce. Through a partnership with gallery Artioli Findlay (www.artiolifindlay.com/events), the walls are adorned with carefully curated paintings and lithographs.There is a cunning bar in the front room and guests will also be delighted by the outdoor space, enclosed and heated in winter, an open garden in warm weather; as well as live piano music and a private dining room downstairs.

Dopo-East-fish

Chef Patrizio D’Andrea, in turn, designed the menu to reflect the space and the owners’ vision. He traces his passion for cooking first to his mother’s farm kitchen in Italy. The family business was agro-tourism, catering to guests who were fed direct from the land; chickens, pigs, produce, all sourced just steps away. But he formalized his training with a degree from the highly respected Aurelio Saffi Culinary School, Firenze Italy, graduating with honors. After a stint as Chef de Partie at Excelsior in his hometown, D’Andrea spent a year each cooking in Spain and Switzerland, before signing on with Cipriani’s, a tour of duty that took him from Harry’s Bar in Venice as chef de cuisine, to Hong Kong, and then to New York to Cipriani’s Rainbow Room and Cipriani Downtown. Now at Dopo East, he combines the best of his experiences, creating a healthy, Italian menu that is locally inspired with produce from the Union Square market, and a selection of organically grown vegetables (frequently baby vegetables because they are more tender and have more flavor), hormone-free meats, and fresh seafood.

The difference is apparent on the plate from the first course, not only because everything is fresh and light, but also because of the way the food is presented. His caprese is prepared with peeled, organic tomatoes, basil sprouts, with fresh Buffalo mozzarella, that is kept warm to bring out the complex flavors and then re-shaped; piovra all griglia is an artistic presentation of tender grilled octopus, baby artichokes, cherry tomatoes, new potatoes, and a lemon-garlic emulsion. A beautiful selection of farm vegetables with roasted garlic and an infusion of basil and olive oil, verdure alla griglia, is always a bit different everyday, as is the chef’s crudo del giorno, inspired by the season and the market. We adored impeccable raw and thinly sliced scallops, kissed by extra virgin olive oil and garnished with pomegranates and fresh beet sprouts. Truly a standout. Grilled octopus, baby artichokes, cherry tomatoes, new potatoes, in a lemon garlic vinaigrette is also delectable.

Dopo East-38

Primi include house made fresh pastas, whole wheat and gluten-free options, and a daily risotto. It’s hard to choose among them, but some favorites include an unusual gnocchi al sugo di agnello, homemade ricotta gnocchi with baby lamb ragout, is the best I’ve ever tasted and the kitchen turns out a terrific version of tagliatelle paglia e fieno, with spinach and egg hand-mixed into the dough by the chef), and served with a black trumpet and chanterelle mushroom ragout that tastes rich, yet feels light; and the very simple, yet elegant spaghetti alla Checca, with fresh tomatoes, roasted garlic, basil and shaved Parmigiano. Best of all, a special of thin housemade noodles, sauced in an intense truffle reduction and served with a raw egg that the waiter whisks in at the table. The memory still makes my mouth water. It should become the house signature.

Dopo-East-meat

For the secondi, there’s poletto al forno, roasted Cornish hen with black mission figs, colorful bell peppers and Port wine reduction is sweet, savory and inventive, and gamberoni alla primavera, jumbo head-on grilled shrimp, infused with the surprising flavor of smoked butter and served with perfectly diced vegetables. Both are delectable. Meat lovers will adore 28 days dry aged rib-eye steak, green scallion puree, porcini mushrooms, rosemary potatoes, aged balsamic vinegar and a special of rack of lamb that is first class in every way.

Dopo-East-pasta jpg

Like the rest of the menu, dolci are light, fresh and hard to stop eating. Tiramisu is shot through with dark chocolate powder, just the right amount of bitter to offset the sweet and semifreddo contrasts the semi-frozen cream with the crunch of almonds.

Dopo-East-dessert

Wine, of course, is a very important part of the dining experience at Dopo East. Under the direction of Gianni Onofri, the list is expected to grow to a selection of 600 bottles, predominantly Italian, but with a strong selection of wines from around the world. By the glass, Dopo East offers 6 whites including Prosecco Abati Regali and Domodimonti Deja V Passerina and 9 reds including a Super Tuscan Integolo and Cicarello’s Nero D’Avola. Stay tuned for more information about a wine bar to come and special wine dinners.There is also a full bar and excellent cocktails. We enjoyed 2 excellent wines by the glass: Kuddia Gialla – Sicily 201: Zibibbo or Muscat d’Alexandria takes on a unique persona in this Sicilian wine. Fermented in barrels and casks and aged longer than most young whites. I loved the delightful spritz. Also an intriguing, Saola Intelogo 2011, was rather like a baby Supper Tuscan. Deep and complex.Both fine values and served in lovely glasses.

A welcome addition to the neighborhood, Dopo East  brings fine dining, fun and great food to the upper east side, coupled with attentive service and elegant atmosphere and is a worthy destination. Let’s hope Chef D’Andrea gains the audience he truly deserves. This could become one of the best Italian restaurants on the east side.

Copyright 2013 By Punchin International. All Rights Reserved.

Disclosure

 

Dinner Menu, Prices & Content Subject To Change

Le Insalate

CAPRESE 14

Buffalo mozzarella, organic tomatoes,
basil sprouts, balsamic

CRUDAIOLA 12

Variety of daily market tomatoes,
celery, Vidalia onions

TARTARE DI RAPE 12

Yellow and red diced beets, orange segments,
ginger sour cream dressing, baby arugula

INSALATA DI CRESCIONE 14

Watercress, hearts of palm, Belgian endive,
avocado, roasted pine nuts, citrus dressing

Gli Antipasti

PIOVRA ALLA GRIGLIA 18

Grilled octopus, baby artichokes, cherry
tomatoes, new potatoes, lemon garlic vinaigrette

TOMINO AI FERRI 19

Grilled Tomico cheese, rustic bread crumbs,
honey caviar

CARPACCIO DI BOSCO 18

Portobello carpaccio, wild arugula,
mozzarella, balsamic

BRODETTO DI PESCE 19

Authentic Italian fish stew with fresh daily
selection of shellfish and fish with spicy tomato
broth, toasted rustic bread

VERDURE ALLA GRIGLIA 17

Selection of farm vegetables, grilled, roasted garlic

CRUDO DEL GIORNO M/P

Chef inspired seasonal preparation of daily seafood

ZUPPA DEL GIORNO M/P

Seasonal soup of the day

I Primi Piatti

GNOCCHI AL SUGO DI AGNELLO 21

Home made ricotta gnocchi, baby lamb ragout,
chocolate mint

TAGLIATELLE PAGLIA E FIENO 22

Spinach and egg noodles with wild mushroom ragout

LINGUINE DEL MOZZO 21

Linguine with Portuguese octopus, jumbo shrimp,
artichoke hearts, cherry tomatoes

RAVIOLI DI MAIS 24

Sheep milk ricotta cheese and corn ravioli,
black truffle sauce

PACCHERI AL TONNO PINNA GIALLA 23

Large artisanal tube pasta, yellow fin tuna,
saffron, green asparagus, bread crumbs

RIGATONI INTEGRALI 19

Whole wheat rigatoni, roasted eggplant, cherry
tomatoes, fresh ricotta, basil

SPAGHETTI ALLA CHECCA 18

Thin spaghetti with tomato filet, roasted garlic,
basic, Parmigiano

FARFALLE DOPO EAST 20

Gluten-free bow tie shape, red beet ragout,
sweet Gorgonzola, arugula sprouts

RISOTTO DEL GIORNO M/P

Carnaroli risotto of the day

I Second Piatti

FILETTO DI AGNELLO ALLA GRIGLIA 33

Grilled lamb tenderloin, Chanterelle mushrooms, artichoke hearts, new potatoes, horseradish yogurt

POLLETTO AL FORNO 27

Roasted cornish-hen, black mission figs, sautéed sweet rainbow bell peppers, Porto wine reduction

BISTECCA ALLA GRIGLIA 30

28 days dry aged rib-eye steak, green scallion puree, porcini mushrooms, rosemary potatoes, aged balsamic vinegar

GAMBERONI ALLA PRIMAVERA 34

Grilled Maya shrimp, sautéed daily vegetables, smoked butter

BRANZINO IN PADELLA 29

Pan-seared sea bass filet, green asparagus, fresh corn, turnips, almonds gremolada

PESCE DEL GIORNO M/P

Fresh catch of the day

I Contorni

VERDURE ALLA GRIGLIA 10

Selection of farm vegetables, grilled, roasted garlic

PATATE AL FORNO 8

Roasted new potatoes, rosemary

CARCIOFI AL SALTO 9

Sautéed artichokes, preserved lemon

PEPERONI IN PADELLA 9

Sautéed sweet bell peppers, smoked butter


Filed under: Italian, Restaurants Tagged: Italian, Restaurant

From Michaels of Brooklyn’s Kitchen to Your Kitchen

MOB Home Style GravyAuthentic Italian Sauces You Won’t Believe Come from a Jar, Now Available in Stores Nationwide

It’s not so unusual for a landmark Italian restaurant to bottle their famous sauce and sell it to the public. But what sets Michaels of Brooklyn apart is that they cook their sauce entirely on premises in their Sheepshead Bay restaurant—from scratch, using only fresh ingredients that are prepped, sautéed, and blended by hand every day in the restaurant kitchen, with no additives or preservatives of any kind.

Michaels of Brooklyn traditional Italian tomato sauces taste like homemade because they use the same ingredients a talented home cook would use. It’s very simple—imported tomatoes from Italy, fresh herbs and spices, garlic or onion, and olive oil—but the result is an extraordinary range of fresh, delicious sauces in six distinctive flavorsMarinara, Tomato Basil, Filetto di Pomodoro, Puttanesca, Arrabbiata, and the newest flavor, Home Style Gravy.

The family-owned restaurant had modest beginnings almost 50 years ago. Michaels first opened in 1964 as a small pizzeria (just a pizza oven and four tables). The patriarch of the family and the namesake of the restaurant—Michael Cacace—was a fisherman from Puglia. He first learned his new trade aboard a cruise ship and honed his skills by working in restaurants in New York City and Brooklyn. He gradually grew the business from a small pizzeria to a Neapolitan restaurant, then took over more and more space, until Michaels evolved into the significant fine dining Southern Italian restaurant and bakery it is today. The senior Cacace left the restaurant in the very capable hands of his sons, John, who oversees the kitchen and is the chef and Fred, who manages the front of the house and day-to-day operation along with his son Michael, who heads up the wholesale business.

In recent years, the pasta and other sauces that were served in the restaurant were very popular, so popular that patrons asked to take it home with them. At first, they would send regular customers home with a small batch. But the desire for these delectable sauces kept growing. As the demand grew, John suggested it was time to jar it in shelf-stable containers and make it available for wholesale purchase.

The sauce you can buy today in gourmet markets and groceries across the U.S. follows the same recipes that Michael followed—recipes that have been in the family for generations. They soon discovered that the only way they could maintain this quality, style and flavor, was to continue to make it on site, using their own restaurant kitchen.

Downstairs in the restaurant, a dedicated staff cooks the tomato sauce each day. They begin by loading 80-gallon kettles—just like a giant pot—with imported Italian plum tomatoes. The production manager makes the spice mix each day to ensure consistency of flavor. Other ingredients (depending on the variety—garlic, onions, basil, oregano, spices, olives, etc.) are brought from the kitchen and added to the pot. Then it is cooked to 215 degrees F, a temperature that guarantees that the sauce, because of the high natural acidity of tomatoes, is preserved and safe to keep on the shelf unopened for years. Though they add no preservatives, Michaels of Brooklyn sauces will keep indefinitely when sealed, and is approved and certified by Cornell University. However, because of the freshness of the ingredients—it must be refrigerated once opened.

The difference is clear from the moment you open a jar—from the aroma of the fresh herbs, to the large chunks of garlic, to the whole capers and meaty slices of olives in the Puttanesca, to the tender leafs of green basil, contributing to the very distinctive differences in their range of traditional sauces. With just a few simple ingredients and subtle variations, they are suitable for a wide range of dishes, delicious straight out of the jar, for dipping bread, as pasta sauces, served with poultry, fish or seafood, Italian sausage, braciole or chicken cacciatore.

The classic Marinara, made with just garlic, olive oil, tomato, basil and oregano is the perfect sauce for spaghetti, but is also excellent simmered with seafood, or as the basic sauce in your lasagna or parmigiana recipes. In the fresh Tomato and Basil, the simplicity of fresh tomatoes shines through, enlightened by lots of fresh basil, for a light sweet flavor that is ideal with any pasta, even straight out of the jar, or you can add in sautéed eggplant or zucchini. Filetto di Pomodoro combines prosciutto and onions, fresh basil, olive oil and spices—and is especially nice over penne with lots of freshly grated imported age pecorino. Puttanesca is a heady combination, chock full of hand cut green and black olives, anchovies, capers, parsley, basil, spices, that adds passion to any type of pasta. Or try simmered with boneless chicken breasts, served over rice. Arrabbiata is for those who like it hot! Cooked with hot peppers, fresh basil, olive oil, parsley, and spices, it adds zest to pasta and seafood. Home Style Gravy, the most recent sauce to be placed in a jar, has a thicker base, made from ground tomatoes instead of crushed, and sweet caramelized onions instead of roasted garlic, it’s main reason for being is to be served with the braised meats of Sunday Gravy. However, there’s no meat in this sauce, so vegetarians will be pleased by the rich, hearty flavor, too.

Michaels of Brooklyn sauces are distributed nationally and are available in all major stores. It can be found at most supermarkets and grocery stores, as well as specialty gourmet stores such as Gourmet Garage, Whole Foods, Fairway, Eli’s and Grace’s. The sauce is sold in economical 32 oz. jars that are 33% larger than most brands (and generously feed a family of four). These products can also be purchased directly online at http://www.michaelsofbrooklyn.com.

Michaels of Brooklyn retail products are manufactured at 2929 Avenue R, Brooklyn, New York, 11229, 718-998-7851. The sales offices are located at 1000 Route 34, Suite 401, Matawan, NJ 07747, 732.888.5525.

And for a quick and excellent substitute for tomato sauce in recipes, use Michaels. Delicious with chicken legs, green peppers garlic cloves, and onion. Just brown the chicken and onion, pour in the rest, cover and braise for 45 minutes. (We used Puttanesca).

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The best purchased pasta sauces we have tested. Walman Report Rating: A Major

Copyright 2013 By Punchin International. All Rights Reserved.

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Filed under: Food, Italian, product Tagged: Food, Italian, product

Giano, Superlative Italian in the East Village

GIANO_--_BAR_PHOTO

GIANO_--_DINING_ROOM_PHOTO1

Giano (Janus: Dual-faced Roman god looking to the future and to the past)

ADDRESS:   126 East 7th Street

(Between First Avenue & Avenue A)

New York, NY 10009

WEB SITE:   www.gianonyc.com

TELEPHONE:  (212) 673-7200

GIANO_--_DINING_ROOM_PHOTO2

HOURS:   Dinner:                   5:30 PM  -   11:00 PM, Tues.-Thurs. & Sun.

            5:30 PM -    12:00 Midnight, Fri.-Sat.

  (Closed Monday)

Happy Hour:           5:30 PM  -      7:00 PM, Tues.-Thurs. & Sun.

(2-Course $21.95 Prix Fixe Dinner and ½-price on select wines

by the glass.)                                          

CUISINE:   Contemporary Italian

(Restaurateur/Chef Matteo Niccoli crafts a

menu featuring an eclectic selection of

classic, traditional Italian dishes, refining

and updating them with a modern flair.)

CREDIT CARDS:  All major

PRICE RANGE:  Dinner (entrees):                     $12.95 – $22.95

2-Course Prix Fixe Dinner:      $21.95

(5:30 PM – 7 :00 PM, Tues.-Thurs. & Sun.)        

DRESS:   Casual 

RESERVATIONS:  Recommended

SEATING CAPACITY: Dining Room:                      55

Seasonal Garden:              20

NUMBER OF ROOMS: 1

(Seasonal Garden seats 20)

PARTY FACILITIES: Available upon request

DESIGNERS:  Paolo Rossi

Matteo Niccoli

EXECUTIVE CHEF:  Matteo Niccoli

PASTRY CHEF:  Matteo Niccoli

WINE DIRECTOR:  Paolo Rossi

OWNERS:   Paolo Rossi

Matteo Niccoli

OPENING DATE:  January, 2008


GIANO_--_GARDEN_PHOTO1

Romanic, bargain-priced and excellent are the words to describe this charming Italian find in New York’s trendy East Village. There is a  sit-down bar that is custom-made and seductively curved, featuring an impressive selection of global wines with a particular emphasis on regional Italian wines.  A variety of  wines are available by the glass.  In addition, a selection of Italian beers is also available. The Dinner Menu is also available at the bar (great for single diners).

The dining room is contemporary and rustic,  reflecting the dual symbol of the Roman deity, Janus. It is enhanced by a 12-foot high ceiling,  contemporary Italian tables and chairs, wooden bench, stylish crystal chandeliers, and French doors opening onto a lively street.In addition, the rustic, romantic dining room in the middle and the rear of the restaurant, is separated from the front by hanging painted rope. there are custom-made walnut tables and chairs, exposed brick walls with openings for votive candles, a country fireplace, rustic sunflower panel on canvas, natural wood floors, and wood doors opening onto the lovely, seasonal garden to create the feel of a Tuscan-style villa.

Paolo Rossi is a welcoming host and will guide you through the short and sensible menu with its updated classics, interlaced with chef Matteo Niccoli’s original creations. We enjoyed appetizers like simple Fried calamari, tender and light with the addition of  Italian tartar sauce, rather than the overused marinara. Crocchette di ricotta e tonno are the chef’s invention and arrive as Creamy and crunchy tuna and ricotta croquettes with a stylish arugula salad and balsamic reduction. We like to eat Italian style, so while pastas are worthy of main courses, we prefer them as an in between course. Especially inventive and delicious was Bigoli al ragu d’agnello e noci tostate: Homemade Medieval thick spaghetti with slow cooked braised lamb ragout and toasted walnut powder. Ask about specials as well.

Entrees are where Giano really shines. Perfectly cooked plates that seem unexpectedly classy for their reasonable prices include a wonderful Baccala’ alla livornese con polenta
or Pan sired cod fillet with fresh tomatoes, black olives and capers served with the best crispy polenta we have tasted in NY. Also terrific, was Stinco d’agnello brasato e pure di patate or Brased lamb shank seved with creamy mashed potato.

The restaurant serves no hard liquor, but the short wine list has good choices for under $50. Service is attentive and guiding and don’t mist some very good desserts such as Tiramisu the classic Italian dessert and an outstanding Creme Brulee vanilla custard base topped with a layer of hard caramel. The cappuccino is superb.

Giano is definitely one of the East Village’s more pleasant and affordable options.

Copyright 2013 By Punchin International. All Rights Reserved.

 

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Fore Reservations, Click Here

 

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SEASONAL GARDEN: A lovely seasonal landscaped garden seats 20 people.  It

features potted plants, wooden fence, Italian metal tables,

imported Italian metal and faux wicker chairs, antique

lamps, and century-old lush oak trees overlooking it to

create a relaxing, modern setting with a rustic look.

In addition, there are custom-made cedar wood boxes

and benches with colorful flower boxes that separate

the garden into different dining areas.   The garden is

open April through October.


Filed under: east village, Italian, New York, Restaurants Tagged: east village, Italian, New York, Restaurant

Taverna di Bacco

Taverna Garden

Click Here For A Reservation

175 Ludlow Street, near East Houston. 212.477.0077

Dinner Sun-Thu: 5pm-12am – Fri-Sat: 5pm-1am – Brunch Sat-Sun: 11am-4pm  Accepts Credit Cards, Take Out Delivery Area:Within walking distancetavern bar


Taverna di Bacco is an Italian restaurant specializing mostly in the food of Southern Italy.  It is rustic and modern with an indoor garden in the back, a spacious bar up front. Brick walls, wood floors, chalk board listing specials and friendly service help create the quintessential neighborhood restaurant. Add to that some very good food, since  Maurizio Crescenzo is both owner and executive chef.  He comes from the Campania region of Italy and attended Culinary Institute in Naples.  He’s worked in Venice, Germany,, Cortina d’Ambezzo, a resort in Italy. He opened Taverna di Bacco in August 2011.  His food philosophy is to keep food simple and good. He’s appeared at the James Beard House and food has never been far from the center of Maurizio Crescenzo’s life. His East Village trattoria that on Italy’s many regional cuisines, and Maurizio is passionate both about cooking and about sharing the bounty of his kitchen.

Recommended appetizers include perfectly crisp and tender Calamari fritti (Fried Calamari), with a zesty dipping sauce and a delicious Melanzane alla parmigiana (Eggplant alla parmigiana). For pastas, look no further than light-as-a-feather  Lasagna con spinaci e ricotta (
Homemade lasagna with ricotta & spinach) or Lasagna alla Bolognese (Homemade lasagna with classic bolognese sauce). The menu lists many other choices of pasta as well.

Entrees are especially good: we enjoyed Porchetta al rosmarino con patate al forno (Oven roasted pork belly with rosemary, sage & garlic), Pollo arrosto alla diavola con scarola (Half roasted chicken with spicy sauce & sautéed escarole) and an unusual Braciola di agnello alla pizzaiola con patate al forno (Braised lamb braciola with aromatic herbs & roasted potatoes).

The wine list is short and affordable with lots of bottles under $40. And leave room for such desserts as Tiramisu, a dense Chocolate Cake and an excellent Panna Cotta. Don’t miss the  terrific cappuccino.

Taverna Di Bacco is the perfect place to host your special celebration.
Whether you are planning a brunch, cocktail party or sit-down dinner,  chef, Maurizio Crescenzo, will work with you to create a customized menu sure to delight you and your guests. They also offer catering at your location for up to 300. Call or email  to begin planning your special event.

taverna tables

Copyright 2013 By Punchin International. All Rights Reserved.

Disclosure

tavern garden

Sample Dinner Menu, Subject To Change

 

Bruscette alla Napoletana 9.50
Oven toasted bread with garlic & topped with mozzarella,
Tomato & basil
Soup of the day 10.00
Mozzarella di Bufala Campana con peperoni arrosto e
Prosciutto crudo 14.00
Bufala mozzarella with roasted red bell peppers &
Prosciutto crudo
Insalata di zucchine, noci, mela e caciocavallo 10.00
Zucchini salad with walnuts, apples & caciocavallo cheese
Scamorza alla griglia con pera e insalata riccia 11.00
Grilled scamorza cheese with pear & frisee salad
Polpettine di carne con pomodoro piccante e pane tostato 11.00
Spicy Braised meatballs with oven toasted garlic bread
Portobello ripieno con caponata di melanzane e fontina 12.00
Stuffed portobello mushroom with eggplant caponata &
fontina cheese
Insalata di scarola con fave, pecorino e pomodoro 10.00
Escarole salad with fava beans, pecorino & fresh tomato
Carpaccio di agnello con arugola, finocchio e pecorino 12.00
Lamb carpaccio with arugola, fennel & pecorino cheese
Melanzane alla parmigiana 9.50
Eggplant alla parmigiana
Insalata Bacco 10.00
Arugola salad with grape & Gorgonzola
Insalata Romana con crostini e parmigiano 9.00
Classic Caesar salad with homemade croutons & parmigiano
Carciofini arrostiti 12.00
Roasted baby artichokes with garlic, arugula & parmigiano
Verdure alla griglia 12.00
Seasonal grilled vegetables
Calamari fritti 12.00
Fried Calamari
Side dishes
Sautéed spinach in garlic & olive oil 6.50
Sautéed broccoli rabe with garlic & olive oil 7.50
Roasted potatoes 6.50
Grilled zucchini 7.50
Assorted cheese & salumi 15.00
Prosciutto Crudo 15.50
Garlic bread with Parmesan & oregano 4.00
Le paste (gluten free upon request)
Spaghetti al pomodoro e basilico 13.50
Spaghetti with tomato sauce & basil (Chef signature sauce)
Lasagna con spinaci e ricotta 16.00
Homemade lasagna with ricotta & spinach
Lasagna alla Bolognese 17.00
Homemade lasagna with classic bolognese sauce
Taglierini con funghi e gamberetti 16.50
Taglierini pasta with shrimp & mushrooms in white wine sauce
Orecchiette con salsiccia, broccoli di rabe e pomodoro 15.00
Orecchiette with sausage, broccoli rabe & tomato sauce
Linguine alle vongole 16.00
Linguine with Manila clams, garlic & olive oil
Gnocchi di patate alla Sorrentina 14.00
Homemade potato gnocchi with tomato sauce & mozzarella
Risotto of the day M/P
Scialatielli con ragu di polipo 15.00
Scialatielli pasta with spicy octopus ragu
Paccheri con ragu di carne alla Napoletana 15.00
Paccheri with Neapolitan style beef ragu
Fusilli con zucchini, melanzane e pecorino pepato 14.50
Fusilli with roasted zucchini, eggplant & pecorino pepato
Rigatoni all’ Amatriciana 15.00
Rigatoni with pork belly ragu all’ Amatriciana
The butcher and the fisherman
Bistecca alla griglia con patate fritte 28.00
Grilled Strip loin Steak with homemade fries
Porchetta al rosmarino con patate al forno 26.00
Oven roasted pork belly with rosemary, sage & garlic
Salsiccie arrostite alla Sarnese 24.00
Roasted Italian sausage with red bell pepper, broccoli rabe
& Tomato
Pollo arrosto alla diavola con scarola 24.00
Half roasted chicken with spicy sauce & sautéed escarole
Braciola di agnello alla pizzaiola con patate al forno 25.00
Braised lamb braciola with aromatic herbs & roasted potatoes
Filetto di branzino alla griglia con broccoli di rabe 25.00
Grilled filet of branzino with sautéed broccoli rabe,
Garlic & olive oil
Salmone con crosta al pepe nero e limone 26.00
Black pepper & lemon zest crusted salmon with sautéed
portobello Mushro


Filed under: Italian, Lower East Side, Restaurants Tagged: Italian, lower east side, Restaurant

Incognito Bistro: Roman with Scottish flair

incognito outside

ADDRESS:   30 West 18th Street

(Between Fifth & Sixth Avenues)

New York, NY 10011

WEB SITE:   www.incognitobistro.com

TELEPHONE:  (212) 414-1231

HOURS:   Lunch:                         11:30 AM  -     4:00 PM, Mon.-Fri.

Dinner:                          4:00 PM -     11:00 PM, Mon.-Sat.

        (Closed Sunday)                

Happy Hour:                 11:30 AM -  10:30 PM, Mon.-Fri.

                                        4:00 PM  -    11:00 PM, Sat.

(Italian small plates and ½-price on specialty cocktails

and select Italian wines by the glass.)                                         

CREDIT CARDS:  All major

PRICE RANGE:  Lunch (entrees):                                $16.00 – $30.00

2-Course Prix Fixe Lunch:               $20.00

Dinner (entrees):                               $16.00 – $30.00

3-Course Pre-Theatre Dinner:      

(5:00 PM – 7:00 PM, Mon.-Sat.):     $35.00

DRESS:   Smart Casual 

RESERVATIONS:  Recommended

SEATING CAPACITY: Dining Room:                      60

Bar/Lounge:                        50

Private Party Room:         40

NUMBER OF ROOMS: 2

(Private Party Room seats 40)

PARTY FACILITIES: Available upon request

(Private Party Room and entire

restaurant are available for customized

private parties and special events.)   


incognito chef & wife

Paolo Montana & Adriana Moretti, The Dynamite Duo Behind Incognito Bistro

New York has always been an amazing restaurant town, but It surprised me to no end, when we discovered a fist class, affordable relatively-undiscovered in the Flatiron District, with the unlikely name of  Incognito Bistro.  The stylish Bar/Lounge is enhanced by a 20-foot high ceiling, custom-made tables, and floor-to-ceiling windows looking out onto a lively street to create a modern, lively Bar/Lounge. It features an impressive selection of regional Italian wines.  A variety of wines are available by the glass.  In addition, a premier choice of spirits, liquors, after-dinner drinks, dessert wines, Single Malt Scotch,and inspired specialty cocktails such as When in Rome (Gin, Punt e Mes, Aperol), Flying Scotsman (Scotch, Glayva, Cointreau), and Italian Kiss (Prosecco, Grand Marnier, Brandy) are also available. Cocktails are extraordinary and Incognito Bistro produces the best Negroni in town.  The Lunch, Dinner, and Happy Hour Menus are available at the bar. (See Below).

 

incognito the-bar-1

The stylish  dining room is enhanced by an 18-foot high ceiling, custom-made tables, a wraparound champagne-colored leather banquette, walnut wood floors, dramatic painted columns, original color photographs of Italy and Scotland, vintage black-and-white framed photos of casual elegant dining inEurope, original abstract paintings by acclaimed Scottish artist Patricia Moretti. Art Deco ceramic sconces, and an open kitchen create a contemporary Roman atmosphere. There is an attractive Private Party Room, located in the back of the restaurant, features custom-made tables with white tablecloths, custom-made wood chairs, vin as well.

 

incognito in2

All in all, it’s a knock-out room, but the the real reason to head for Incognito Bistro is Owner-Chef Paolo Montana delicious menu featuring an eclectic selection of classic Roman dishes, refining and updating them with a modern flair.  In addition, he recently introduced Scottish Corner, featuring classic Scottish dishes paying homage to his Scottish/Italian heritage. We loved the Roman-style pizza, especially the version featuring Smoked Scottish Salmon on a custardy base in the perfect crust.

Chef Paolo is a serious chef, using the best produce and cooking it with care. The Scottish Corner is a perfect way to sample his creativity. We adored the Highland Haggis, offering lamb sausage with turnips, creamed potatoes & whisky jus. Isle of Skye Scallops featured pan roasted with a fennel beurre blanc and parmasan crust .
Crepes stuffed with finnan haddock, cheddar bechamel & leeks were lovely. Next time we’ll leave  room for Ayrshire Pork with stornoway black pudding, grain mustard and apple julienne.

We did sample two pastas: an elegant homemade composite with lobster sauce and a light and airy gnocchi. A  Gazpacho was perfect for warm weather. A sampling of housemade desserts, including dairy-free chocolate cake was just delicious, as was the cappuccino.

incognito Scallops

Amazing Scallops With A Scottish Twist

incognito pasta

Memorable Pasta

.

incognito TOMATO-GAZ

A Perfect Summer Gazpacho

incognito pizza

The Pizza, Roman Style

 

incognito salmon

Refreshing Salmon Salad

incognito Pork

Scottish All The Way

incognito dessert

A Medley Of Desserts

Service is carful and attentive and the beautiful and vivacious Paolo Montana (wife and co-owner) is the perfect front of he house and host. Don’t be surprised if she or Paolo serve you or come to your table and ask how you are enjoying yourself. Incognito Bistro is that kind of restaurant. Elegant, but easy to relax and enjoy.

Copyright 2013 By Punchin International. All Rights Reserved.

Disclosure

Sample Dinner Menu

STARTERS
Soup of the Day 8
Terrine of Duck Livers 9
pistachio crust, marmalade
Caprese 12
bufala mozzarella, tomato, basil
Asparagus 12
grilled w parmigiano
Calamari 11
marinated grilled w rucola
Meatballs 11
rich marinara w garlic bread
Braised Octopus 14
anchovies, capers, olives, black
beans & tomato broth
App-Main
House Plate 15-22
prosciutto, eggplant caponata,
parmigiano, duck liver terrine,
prawn marie rose
Vegetable Plate 11-18
eggplant caponata, roasted fennel,
sweet corn & butternut squash
Smoked Scottish Salmon 15-25
w scrambled eggs
Meat Plate 18-34
prosciutto, salami, roast beef,
stilton, apple, parmigiano
Cheese Plate 12-18
manchego, gorgonzola, brie,
fruit, celery
Beef Carpaccio 14-22
rucola, parmigiano, truffle essence
Mussels 12-18
garlic, fennel, white wine w
garlic bread
SCOTTISH CORNER
Smoked Mackerel Pate 12
tomato compot, oat cakes
Highland Haggis 12
lamb sausage w turnips, creamed
potatoes & whisky jus
Isle of Skye Scallops 14
pan roasted w fennel beurre blanc,
parmasan crust
Crepes 20
stuffed w finnan haddock,
cheddar bechamel & leeks
Ayrshire Pork 26
stornoway black pudding, grain
mustard, apple julienne
PIZZA
Margherita 16
roasted tomato, mozzarella,
basil
Prosciutto & Rucola 18
roasted tomato, mozzarella
Fennel & Mushroom 17
roasted tomato, mozzarella
Anchovie & Black Olives 17
roasted tomato, mozzarella
Incognito 18
bacon & eggs
roasted tomato, mozzarella
Sausage & Broccoli Rabe 18
roasted tomato, mozzarella
Roast Beef 22
manchego, rucola, horse radish
Smoked Scottish Salmon 24
lemon ricotta, capers
MEATS
Breast of Chicken 24 Veal 28
pounded, breaded, topped w
rucola, tomato, basil, bufala
mozzarella
Whole Baby Chicken 24
butterflied, roasted w garlic,
rosemary
Rack of Baby Lamb 28
creamed potatoes, rosemary jus
Veal w Tagliatelle 30
scaloppine, mushrooms,
tomato, white wine
Pork Tenderloin 24
caramelized onions, grain
mustard
Steak Frites 36
prime ribeye steak,
bearnaise sauce
Fillet Mignon 38
black peppercorns, cognac,
cream
FISH
Salmon Fillet 22
fennel, basil, lemon yogurt
Brook Trout 24
boneless fillet w capers, lemon,
white wine
Lemon Sole Fillet 26
topped w seasoned bread
crumbs, white wine & lemon
Jumbo Scampi 28
roasted tomatoes, lemon, garlic,
white wine
SALADS
Garden Salad 6
mixed greens, tomatoes
Caesar 9
romaine, anchovie dressing ,
croutons
App-Main
Melting Goat Cheese 12-18
rucola, toasted walnuts, pear
Incognito 12-18
mixed greens, slivers of prosciutto,
salami, gorgonzola
Lg
Grilled Chicken Breast 17
spinach, avocado, apple, stilton,
toasted walnuts
Roasted Salmon Fillet 18
mixed greens, string beans,
boiled egg, olives, tomatoes
Grilled Shrimp 18
rucola, avocado, red onion,
tomatoes
PASTA
Gluten Free & Whole Grain
pasta avail. – add $2.00
App-Main
Arrabiata 12-18
penne w rich marinara, chilies
Piccante 13-22
penne w crumbled sweet sausage,
rich marinara, chilies, ricotta
Allo Scoglio 14-24
spaghetti w shrimp, mussels,
clams, calamari, roasted tomatoes,
garlic, olive oil
Spaghetti & Meatballs 13-22
rich marinara
Incognito 14-24
spaghetti w rich vegetarian
ragu
Cremosa 14-22
tagliatelle w mushrooms,
prosciutto, rich marinara,
ricotta
Risotto 14-24
ragu of the day
Ravioli 13-22
butternut squash, mascarpone,
green peas
OVEN BAKED App-Main
Lasagna 14-22
layers of pasta, rich meat sauce,
bechamel
Melanzane Parmigiana 13-22
layers of eggplant, smoked
mozzarella,rich marinara,
parmigiano
Cannelloni 13-22
stuffed w beef & spinach
We always seek organic
& local produce
SIDES 5
garlic bread
tomato & red onion salad
roasted brussel sprouts w
pancetta
broccoli rabe Sharing – add $2 per person
App as a Main – add $3 per plate
20% gratuity will be added to parties of 6 or more
Executive chef – Paolo Montana


DESIGNERS:  Adriana Moretti

Paolo Montana

Patricia Moretti

EXECUTIVE CHEF:  Paolo Montana

PASTRY CHEF:  Paolo Montana

WINE DIRECTOR:  Paolo Montana

OWNERS:   Paolo Montana

Adriana Moretti

OPENING DATE:  July, 2011


Filed under: Flatiron, Italian, Restaurants Tagged: Flatiron, Italian, New York, Restaurant

Destino

Detinos int1
 
891 1st Ave. (@ 50th St.) NYC
212.751.0700
Website: http://www.destinony.com/  
Maitre’D: Anthony Curko 
  
 

A far cry from its former incarnations as Copain (more notable for its location-use in the film “The French Connection” than its food) and Whylie’s, an on-again-off-again rib joint, Destino was a roaring success after just six weeks of operation, when it opened in 2006. Call it luck, Kismet or the power of publicity, but the this pleasant east side Italian restaurant was still playing to a full house on the night of our visit. Customers were loving the traditional ‘home-style’ Italian cooking. Well, the chef, Mario Curko, is from the never-can-get-a-reservation Rao’s.

And the causally elegant dining room is attractive with its bar-lounge, and large chandelier, as you enter and oil-on-canvas 40-foot Renaissance fresco on the ceiling. The main dining room may lack generosity in spacing its tables, but attractive leather banquettes, a lovely smoked mirror, soothing beige walls and loads of wall sconces create the right mood. On the downside, the noise level is high and the service, while friendly, can be slow. The greeting, by the attractive Anthony Curko,is warm and welcoming.

Not overly large portions guarantee a complete dining experience that will not have you walking away with that over stuffed feeling. A meal at Destino’s conjures memories of your Italian grandmother’s Sunday dinner, if she had lightened up the food, most of which is very good.
 
Chef Curko’s, meatballs in marinara sauce are two hefty players that put most versions around town into second field. Eggplant Rollatino, gently stuffed with Mozzarella is deliciously grease-free. Two pastas, linguini in white clam sauce and spaghetti carbonara are both al dente as requested and perfectly sauced. In the entrée division, a Roasted Rack of Lamb in a Brown Sauce, with Asparagus, Roasted Potatoes and Cherry Tomatoes was nice, but was eclipsed by a outstanding chicken Scarpariello, served on the bone with hot and sweet sausage, peppers and onions.
 
Desserts are standard: the ubiquitous Tartuffo, cheesecake: well you get it. The wine list is just a few pages, but there are enough options under $50 to please(best value is the delightful Roero Arneis D.O.C. Traisorì, 2010)  and drinks are generous and well made. They were still packing them in as we left and the host said the restaurant was heavily booked all evening So for an honest, affordable Italian experience in this part of town, book well in advance.

Click Here To Reserve Online

 
Copyright 2013 By Punchin International. All Rights Reserved.

destinos in2

destino chef

Chef Mario Curko

Disclosure


Sample Menus (Prices Subject To Change)

ANTIPASTO

INSALATA DI MARE ……………………… 16.00
Poached Shrimp, Lobster and Calamari,
served Chilled in a Lemon-Oil Vinaigrette

MELANZANE ROLLATINO ……………………… 11.50
Fried Eggplant rolled and stuffed with
Ricotta over Marinara Sauce

VONGOLE OREGANATE ……………………… 12.50
Baked Clams

CALAMARI FRITTI ……………………… 13.00

MOZZARELLA EN COROZZA ……………………… 11.00
Fresh Mozzarella, Battered and Fried, Marinara Sauce

ANTIPASTO TOSCANO ……………………… 13.50
Prosciutto, Hot & Sweet Sopressata, Sliced Parmigiano
Cheese, Burrata Cheese, Artichoke Hearts, and Roasted
Peppers over Baby Arugula

ZUPPA DI COZZE ……………………… 13.00
Mussels Sautéed with a touch of Marinara

CALAMARI ALLA GRIGLIA ……………………… 14.50
Grilled Calamari over Baby Arugula, Fennel, Sliced
Orange, Lemon Oil Dressing

POLPETTINE DI MARIO ……………………… 14.00
Mario’s Meatballs, the House Specialty

ANTIPASTO DESTINO ……………………… 15.00
Clams Casino and Oreganate, Eggplant Rollatino,
Mozzarella en Carozzo and Grilled Shrimp

CAPPENSANTE ……………………… 15.00
Pan Seared Sea Scallops in a White Wine Sauce
with Mashed Potatoes and Grilled Zucchini

INSALATA

POMODORO, MOZZARELLA DI BUFALA, E PEPPERONATA …………….. 13.00
Tomatoes, Roasted Red Peppers, Red Onions and Fresh Buffalo
Mozzarella with Balsamic Dressing

INSALATA TRI-COLORE ……………………… 10.50
Baby Arugula, Trevisano Radicchio and Endive with Sherry

INSALATA AL CAESARE ……………………… 11.50
Romaine Lettuce, Anchovy Dressing, Croutons
and Shaved Parmigiano Cheese

INSALATA GARDINO ……………………… 10.00
Mixed Green Salad with Cucumbers, Fennel, Cherry Tomatoes,
and Radish with Sherry or Balsamic Dressing

INSALATA DELLA BARBABIETOLA ……………………… 12.50
Red and Goat Beets, Red Onions, Cherry Tomatoes, Asparagus,
Goat Cheese, Balsamic Vinaigrette

INSALATA BIANCA ……………………… 13.00
Hearts of Palm, Fennel, Artichoke, Button Mushrooms,
Endive, Shaved Parmesan Cheese and Citrus Vinaigrette

INSALATA DELLA PERA ……………………… 12.00
Field Greens, Sliced Pears, Strawberries, Spiced Roasted
Walnuts, Gorgonzola Cheese, Balsamic Reduction

PASTA

Choice of Spaghetti, Capellini, Linguine, Orechiette, Rigatoni, Fusilli, or Penne

MARINARA ……………………… 17.00
Tomato, Garlic, and Onion Sauce

BROCCOLI RABE E SALSICCIA ……………………… 18.50
Broccoli Rabe and Hot and Sweet Sausage with Garlic and Oil

ALLA VODKA ……………………… 17.50
Tomato Sauce with a Touch of Cream and Vodka

CARBONARA ……………………… 19.00
Prosciutto, Onions and Egg

PUTTANESCA ……………………… 18.00
Black and Green Olives, Caper Berry, Onions and
Anchovy with Light Tomato Sauce

BOLOGNESE ……………………… 19.00
Meat Sauce with Pork, Beef and Veal

ALLE VONGOLE ……………………… 21.00
Whole and Chopped Clams in a Red or White Sauce

FILETTO DI POMODORO ……………………… 19.00
Tomato, Prosciutto, Garlic and Basil

SICILIANA ……………………… 18.50
Eggplant, Tomato and Fresh Mozzarella

AGLIO E OLIO ……………………… 16.50
Garglic and Extra Virgin Olive Oil

ARRABBIATA ……………………… 17.50
Diced Hot Cherry Peppers, Oregano, Onions and Garlic

POLLO

MARSALA ……………………… 22.00
Chicken Breast, Mushrooms and Marsala Wine Sauce

FRANCESE ……………………… 22.00
Chicken Breast, Egg Battered, Lemon and White Wine Sauce

MILANESE ……………………… 22.00
Chicken Breast, Pounded Thin and Breaded, Topped with
Baby Arugula, Tomato, Red Onions, and Buffalo Mozzarella

PARMIGIANA ……………………… 21.00
Chicken Breast, Breaded, Topped and Mozzarella and
Marinara Sauce

SCARPARIELLO ……………………… 22.50
On the Bone, Sauteed Hot Cherry Peppers, Sweet Red
Peppers, Hot and Sweet Sausage, Onions

MARTINI ……………………… 23.00
Parmesan Encrusted Chicken Breast, Lemon Vermouth Sauce,
Topped with Roasted Tomato and Asparagus

VITELLO

MARSALA ……………………… 25.00
Mushrooms and Marsala Wine Sauce

PARMIGIANA ……………………… 25.00
Breaded, Topped with Mozzarella and Marinara Sauce

FRANCESE ……………………… 24.50
Egg Battered, Lemon and White Wine Sauce

MILANESE ……………………… 24.50
Pounded Thin and Breaded, Topped with Baby Arugula,
Tomato, Red Onions, and Buffalo Mozzarella

SORRENTINO ……………………… 26.00
Topped with Prosciutto, Eggplant and Mozzarella
in a Brown Reduction Sauce

CARNE

BRACIOLA DI MAIALE (PORK CHOP) CALDO E DOLCE …………………. 22.50
Grilled, Topped with Sauteed Hot & Sweet Cherry Peppers in Light Brown Sauce

COSTOLETTA D’AGNELLO (LAMB CHOP) ……………………… 33.00
Roasted Rack of Lamb in a Brown Sauce, with Asparagus, Roasted
Potatoes and Cherry Tomatoes

PESCE

DENTICE (RED SNAPPER) OREGANATE ……………………… 25.00
Lightly Breaded with White Wine and Lemon

MARECHIARO ……………………… 26.00
Sauteed with White Wine, touch of Marinara

SALMONE ALLA DIJON ……………………… 24.00
Broiled with a touch of Honey Dijon Mustard

FRUTTI DI MARE ……………………… 27.00
Mussels, Clams, Shrimp, Sea Scallop and Catch of the Day
in Lemon and White Wine Sauce

GAMBERO SCAMPI ……………………… 26.00
Shrimp Sauteed with Garlic, Lemon, and White Wine

VERDURA

Steamed or Sauteed with Garlic and Oil

SPINACI ……………………… 8.00

BROCCOLI ……………………… 8.00

ASPARAGO ……………………… 8.50

BROCCOLI RABE ……………………… 8.50

Desserts

Profiteroles …….. $11

Italian Cheese Cake …….. $11

Panna Cotta …….. $10

Tiramisu …….. $11

Cannoli …….. $10

Biscotti Cookies …….. $5

Tartufo …….. $10
(Classic or Pistachio)

Sorbet …….. $9
(Mango, Raspberry, Lemon)

Homemade Gelato …….. $8
(Vanilla, Chocolate, Strawberry, Espresso, Hazelnut)

Key Lime Pie …….. $8

Lemon Meringue Pie …….. $8

Key Lime Cheesecake Pie …….. $8

Any Dessert “a la Mode” …….. $2.50

ASK ABOUT OUR SPECIAL DESSERTS!


Filed under: east side, Italian, Restaurants Tagged: east side, Italian, Restaurant

Vasari Montepulciano d’Abruzzo from Fratelli Barba

Vasari Montepulciano D'Abruzzo label hi res

I confess. I am normally not a fan of Montepulciano. Not that I haven’t sampled delightful exceptions, but I usually prefer more acid, depth and individuality.  The Vasari Montepulciano d’Abruzzo 2010, from Barba changed my mind-set. A bit of spice, good acid, a true feel for the terroir and the taste of Italy, all for a mete SRP of $10 per bottle (well worth $20). Food friendly and perfect with pasta and robust Italian cuisine. I loved this one.

 

Copyright 2013 By Punchin International. All Rights Reserved.

Disclosure

 

The firm
The firm is situated in the north part of Abruzzo, in central Italy, along the valley of the Vomano River and on the surrounding hills, in the towns of Cellino Attanasio, Atri, Pineto and Roseto.
It extends on about 680 hectares, of which 170 are planted with vines, fruit trees, and trees for lumber, and about 500 are used for animal raising and industrial business.

The family
The property belongs to the Barba family, which is made up of the three brothers Vincenzo, Giovanni, and Domenico Barba and their families.
Giovanni, who has a degree in agriculture, is the chief executive officer and works full time, with his assistants, in all sectors of the business.
Domenico, who has a degree in economics, is chief executive officer of S.I.A.I. S.r.l., which is an important firm in the field of brick production.
Vincenzo, electronic engineer, mainly occupies himself with consultancy and organization of information systems, but also works in all fields of the family business.

Heritage
The land has a deep heritage in the wine sector and benefits from an adapt microclimate with long sunny days and cool evenings in the summer and sea breezes in the winter; these conditions are favourable for wine production, nurtured by passion and great know-how.
Barba wines don’t depend on luck, but are the result of attention to detail during every phase of production, from the vine to the winery.
It is just this combination of simple principles and good ideas which defines our unique style, always in search of quality.


Filed under: Italian, Wine Tagged: Italian, Wine