Category Archives: Italian

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


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


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

DRESS: Casual

RESERVATIONS: Highly Recommended



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.


Sample Dinner Menu (Prices Subject To Change)

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
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
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
Spaghetto Organico Cacio e Pepe
Pecorino Romano, Tellicherry Peppercorns
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
Sautéed Spinach $6
Sautéed Broccoli Rapa $7
Roasted Potatoes $6
Truffled Polenta & Wild Mushrooms $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.

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 (, 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.


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.


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.


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.



Dinner Menu, Prices & Content Subject To Change

Le Insalate


Buffalo mozzarella, organic tomatoes,
basil sprouts, balsamic


Variety of daily market tomatoes,
celery, Vidalia onions


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


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

Gli Antipasti


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


Grilled Tomico cheese, rustic bread crumbs,
honey caviar


Portobello carpaccio, wild arugula,
mozzarella, balsamic


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


Selection of farm vegetables, grilled, roasted garlic


Chef inspired seasonal preparation of daily seafood


Seasonal soup of the day

I Primi Piatti


Home made ricotta gnocchi, baby lamb ragout,
chocolate mint


Spinach and egg noodles with wild mushroom ragout


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


Sheep milk ricotta cheese and corn ravioli,
black truffle sauce


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


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


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


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


Carnaroli risotto of the day

I Second Piatti


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


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


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


Grilled Maya shrimp, sautéed daily vegetables, smoked butter


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


Fresh catch of the day

I Contorni


Selection of farm vegetables, grilled, roasted garlic


Roasted new potatoes, rosemary


Sautéed artichokes, preserved lemon


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

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).

Buy on Amazon

Buy On Their Website

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

Copyright 2013 By Punchin International. All Rights Reserved.


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

Giano, Superlative Italian in the East Village



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


TELEPHONE:  (212) 673-7200


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


(Seasonal Garden seats 20)

PARTY FACILITIES: Available upon request

DESIGNERS:  Paolo Rossi

Matteo Niccoli

EXECUTIVE CHEF:  Matteo Niccoli

PASTRY CHEF:  Matteo Niccoli


OWNERS:   Paolo Rossi

Matteo Niccoli

OPENING DATE:  January, 2008


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.



Fore Reservations, Click Here






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.


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


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


(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.


Sample Dinner Menu

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
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
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
Margherita 16
roasted tomato, mozzarella,
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
Breast of Chicken 24 Veal 28
pounded, breaded, topped w
rucola, tomato, basil, bufala
Whole Baby Chicken 24
butterflied, roasted w garlic,
Rack of Baby Lamb 28
creamed potatoes, rosemary jus
Veal w Tagliatelle 30
scaloppine, mushrooms,
tomato, white wine
Pork Tenderloin 24
caramelized onions, grain
Steak Frites 36
prime ribeye steak,
bearnaise sauce
Fillet Mignon 38
black peppercorns, cognac,
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
Garden Salad 6
mixed greens, tomatoes
Caesar 9
romaine, anchovie dressing ,
Melting Goat Cheese 12-18
rucola, toasted walnuts, pear
Incognito 12-18
mixed greens, slivers of prosciutto,
salami, gorgonzola
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,
Gluten Free & Whole Grain
pasta avail. – add $2.00
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
Cremosa 14-22
tagliatelle w mushrooms,
prosciutto, rich marinara,
Risotto 14-24
ragu of the day
Ravioli 13-22
butternut squash, mascarpone,
green peas
Lasagna 14-22
layers of pasta, rich meat sauce,
Melanzane Parmigiana 13-22
layers of eggplant, smoked
mozzarella,rich marinara,
Cannelloni 13-22
stuffed w beef & spinach
We always seek organic
& local produce
garlic bread
tomato & red onion salad
roasted brussel sprouts w
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


Detinos int1
891 1st Ave. (@ 50th St.) NYC
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


Sample Menus (Prices Subject To Change)


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

Fried Eggplant rolled and stuffed with
Ricotta over Marinara Sauce

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

CALAMARI FRITTI ……………………… 13.00

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

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


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

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


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

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

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


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


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


Grilled, Topped with Sauteed Hot & Sweet Cherry Peppers in Light Brown Sauce

Roasted Rack of Lamb in a Brown Sauce, with Asparagus, Roasted
Potatoes and Cherry Tomatoes


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


Steamed or Sauteed with Garlic and Oil

SPINACI ……………………… 8.00

BROCCOLI ……………………… 8.00

ASPARAGO ……………………… 8.50

BROCCOLI RABE ……………………… 8.50


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


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.



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.

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

Saladini Pilastri Pecorino 2011 Is A Charmer


Michelangelo Imports

Manhasset, NY

Certified Organic

SRP: $15


Saladini Pilastri was the first winery in the Piceno area to achieve the prestigious Tre Bicchieri award from Italy’s wine bible, the Gambero Rosso. All the winemaking is overseen by celebrated enologist Alberto Antonini. All of the farming is done without the use of chemical fertilizers and the winery is recognized by the EU as organic.

Pale straw colored it has an intense fragrant nose of tropical fruits. Medium bodied with bright acidity showing flavors of yellow fruits and nuts. The structure is firm with a marked note of minerality

The Marche region on Italy’s central-eastern coast produces some of the most drinkable, accessible wines in all of Italy. Be it the charming Verdicchio grape, or the Rosso Conero & Piceno blends made from Montepulciano & Sangiovese, these wines are made for pairing with food and enjoyable sipping.

Exceptional value and totally delightful.


Copyright 2012 By Punchin International. All Rights Reserved.


Filed under: Italian, Wine Tagged: Italian, Wine


ENZA Prosecco_main_pg

Deutsch Family Wine and Spirits (Deutsch Family), a leading marketer of award-winning wines and spirits from around the world, announced today that it is proud to introduce Enza Prosecco, which will be available nationwide in the U.S. starting December 2012.

Enza Prosecco, which will retail at $14.99 a bottle, is made from only the finest Prosecco DOC grapes from the heart of Italy’s Treviso region, offering unparalleled quality at a competitive price point. Enza brings a fresh new approach to sparkling wine with packaging that evokes the quintessentially Italian elements of style and sensuality, appealing to both men and women.  The elegant packaging and competitive price point make Enza an ideal choice for consumers looking for a combination of value, quality and style in today’s challenging economy.

Prosecco is one of Italy’s symbols of good-taste and sophistication. Enza embodies the style and grace of Italy, from its elegant label to its unique taste with sensual hints of honey and tropical fruit.

Enza Prosecco is the ideal choice to add a sophisticated sparkle to holiday entertaining. Enza gives every occasion Italian style and flair for turning even the casual holiday party into a stylish and refined gathering.  The festive packaging and refreshing taste profile make it the perfect sparkling to toast the holiday season.

“When we developed the brand, we wanted to create the image of sophistication and style, that is synonymous with Italy. We are delighted with the fun and fiery design that truly brings Enza to life,” stated Renato Reyes, Deutsch Family Chief Marketing Officer.

Enza is produced by the Soligo cooperative, established in 1957, in collaboration with the Pozzi family. The Soligo cooperative has been family owned for three generations and represents families of growers in the Prosecco DOC region who share a passion for Prosecco and their region.

Enza Prosecco is a refreshing sparkling wine with hints of honeysuckle, green apple, and peach with a note of citrus. It is crisp and light with just a touch of fruit sweetness.

A delight for Thanksgiving, Christmas or just an aperitif or family dinner.


Copyright 2012 By Punchin International. All Rights Reserved.


About Deutsch Family Wine & Spirits: Initially called W.J. Deutsch & Sons, Ltd., the company was founded in 1981 by Chairman Bill Deutsch to market quality wines produced by prestigious families from major wine regions of the world. In 2009, it announced the expansion of the award-winning company to include a Spirits Portfolio. Deutsch Family Wine & Spirits’ brands are sold to the trade with well-planned marketing support and are offered to U.S. consumers at fair market prices. Today, the company is renowned for its brand building prowess and its ability to meet the needs of the modern consumer. Bill’s son Peter Deutsch is CEO; this two generations of the Deutsch family work side by side in their continuous quest to build strong brands and relationships throughout the wine and spirits industry.

The portfolio includes award-winning wines from Australia: [ yellow tail ], [ yellow tail ] The Reserve, [ yellow tail] Bubbles; California: Girard Winery, Windsor Sonoma, Sonoma Coast Vineyards, Kunde Family Estate, Joseph Carr, Josh Cellars, Flirt; The Calling; France: André Lurton, Georges Duboeuf, Hob Nob Vineyards, Patch Block, Sauvion et Fils, Vidal Fleury; Italy: Barone Fini, Lionello Marchesi, Villa Pozzi, Enza Prosecco; New Zealand: The Crossings, Nine Walks; Portugal: Quinta Do Vale Meao; Spain: Mar De Frades, Cruz de Alba, Ramón Bilbao Vinos Y Vinedo, and Volteo ; Chile: Llai Llai; Argentina: Ruta 22, and award-winning spirits from LANDY Cognac (France), LUKSUSOWA Vodka (Poland), The Original MOONSHINE® and Adult Beverage Company (USA), VILLA MASSA® Limoncello (Italy) and LICOR 43® (Spain).

Filed under: Italian, sparkling, Wine Tagged: Italian, sparkling, Wine