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IL Tesoro Holds Court In An Iconic New York Space

Italian, Restaurants, Upper East Side, upper eastside Comments Off

Mar 262012

IL Tesoro’s Beguiling Main Dining Room

IL Tesoro is located at 1578 First Ave. and 82^nd St., New York, NY 10028. Open Sunday-Thursday 5-10pm, Friday-Saturday 5-11pm. For reservations, call (212) 861-9620 and visit www.iltesoro.net. The wine cellar room is available for private events and live music. At the start of warm weather, expect al fresco dining on the restaurant’s outdoor patio.

The Upper East Side. New York’s Newest Old-Dining Destination

Downstairs Wine and Event Room

Seasoned restaurateur and esteemed chef A.J. Black has taken over the Yorkville space that housed the legendary Primavera Ristorante, breathing new life into it with IL Tesoro, an innovative “new classic” Italian restaurant. Recognizing the eternal mark Primavera left on the neighborhood, Black took great strides to preserve its memory by restoring its original decor and revamping its bloodline, the kitchen. These changes have revived the space and recaptured the well-heeled Upper East Side crowd.

Black grew up in the family restaurant business and becoming a chef and restaurateur came naturally to him. He attended the Italian Culinary Institute and then took an internship at Rome’s Grand Hotel before later honing his skills at Le Cordon Bleu, where he trained under Paul Bocuse. At the age of 19 Black opened his first eatery, Café Roma, in the Laterno District of Rome, before coming to the United States and opening several restaurant ventures in New York and Florida. Today, Black’s restaurant group encompasses IL Tesoro Bistro and cafe Dolce Tesoro in Florida’s Sanibel Island, and IL Tesoro at the Terrace in Martha’s Vineyard, which was featured in Relais & Chateaux’s 85 Inspirational Chefs, among other prestigious toques, like Thomas Keller and Jean Georges Vongerichten.

Now with IL Tesoro on the Upper East Side, the bones of Primavera shine anew. Rich wooden panels and chic black and white French tapestry, lining the walls, adorn the interior. The space also sports elegant marble columns that match the intimate marble-topped bar in the front room. To add rustic warmth, Black illuminates the restaurant with delicate lights in antique sconces and urns bursting with exquisite flowers. In the basement you can see the centuries-old iron gates covering racks of wine bottles, a clever design that gives the space a wine cellar vibe, which, combined with a piano for live music, makes it perfect to host private parties.

As Good As It Looks: Carpaccio di Salmone e Tonno

Turning to the cuisine, Black—inspired by his gastronomic culinary background and childhood in Sicily—incorporates his “new classic” style of Italian cuisine to the menu, taking classic dishes and ingredients and using them in modern ways. With that concept the dishes pull you in, starting with appetizers like the thinly sliced Carpaccio di Salmone e Tonno, a fresh dish with sushi grade tuna atop North Atlantic salmon drizzled with a light champagne vinaigrette. A hearty Antipasto del Giorno consists of traditional antipasto nibbles like grilled eggplant and roasted red peppers, alongside artichokes and rotating cheeses, including a superbly creamy Gorgonzola and Parmigiano. On the hot appetizer side, the giant Scallops Antica stun with a dark, blood orange laden sauce, a perfect marriage to the shellfish’s sweet meat. Showing a bit of his modern side, Black deep-fries lobster tail and shrimp in the Agrodolce (Pictured Below), which melds lovingly with a sweet and sour sauce.

Lobster Agrodolce

Black also features tender Risotto Milanese along with the umami bursting Risotto con Porcini. Pastas include the decadent Paglia Fieno Trevisana, which whets the palate with a combination of white and green capellini in a lush truffle cream sauce with mushrooms, sweat peas, prosciutto and cheese baked on top. IL Tesoro’s Rigatoni Bolognese reaches the height of classic Italian and delivers it well using pulled, braised beef, a succulent tomato sauce, and perfectly cooked noodles.

If you seek the traditional Italian experience it won’t just be the white linen tablecloths that give it to you, main dishes including a braised Lamb Osso Buco with spicy eggplant sauce over risotto (Pictured Below) and the Scaloppini Favola, a veal dish with white truffle cream, will satisfy your craving. Black also serves sizeable plates of Duck Braciole, a roasted duck breast stuffed with spinach and smoky Scamorza cheese, with a Barolo wine and wild mushroom sauce..

For something really special, call in advance and order a Whole Animal Tasting or a seafood tasting dinner. We were delighted with Suckling Pig, as a pivotal ingredient for the four course feast. First Course offered Suckling Pig Confit Crostini with Crispy pork belly topped with melted Scamorza cheese. This was followed by a Second Course of Wild Mushroom Ravioli, filled with Suckling pork tenderloin and chanterelle mushrooms in a heady white truffle cream sauce. The Third Course was the Roasted Suckling Pig in all its glory . . . moist within and topped with a crackling skin that melted in your mouth. It was served over risotto and finished with a blood orange and Cognac sauce .

For dessert, confections include Black’s Tiramisu, a variation on the classic dish that incorporates his own special liquor blend. Equally decadent is the silky white chocolate Crème Brûlée was as good, if not better than Le Cirque’s iconic version.

A Chocolate Fantasy

IL Tesoro’s wine program features an extensive list of reserve bottles, housed within the cellar, and include a Bruno Giacosa 2004 Barberesco and a Gaja 2006 Rennina. For the regular drink menu Black organizes his widespread bottle selection based on grape varietals and serves an ever-changing list of wines by the glass. Some you may encounter include reds like the prestigious Ruffino 2006 Chianti C. Riserva Gold L. and a woodsy Zenato 2008 Valpolicella Ripasso. Off the white menu, IL Tesoro offers a smooth and fruity Bertani 2010 Pinot Grigio and Sauvignon Blanc blend, a superb Bruno Giacosa 2010 Arneis ($70) and the crisp Cake Bread Cellars 2010 Chardonnay. There are lots of good bottles in the $40 to $70 range and a fine Perrier Jouet by the glass.

Add to this, some of the best martinis in town, lovely table and glassware and guiding, well-informed and nurturing service and you will realize that you needn’t travel below 23rd street to be rewarded with an exhilarating restaurant experience. The Upper East side, once a mecca of fine dining venues, is making a comeback. Try IL Tesoro and you’ll see what we mean.

Disclosure

NEW YORK MENU

Antipasto Freddo

Cold Appetizer

Carpaccio Toscana thinly sliced filet mignon dressed with olive oil, aged-balsamic, lemon, and capers served on a bed of wild arugula topped with shaved parmigiano
14.00

Carpaccio di Salmone e Tonno Fresh thinly sliced salmon and seared tuna topped with endives dressed with a olive oil, lemon, and champagne vinaigrette sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.

Caprese fresh heirloom tomatoes, buffalo mozzarella, roasted red peppers, and baby greens with basil oil
15.00

Bruschetta Trio marinated artichoke confit, roasted eggplant, heirloom tomatoes and basil finished with Italian parsley served on a bed of mix baby greens
13.00

Pears Con Prosciutto red wine roasted pears with thinly sliced cured prosciutto finished with shaved grana padano
14.00

Antipasto Del Giorno grilled marinated vegetables, mixed cheeses, artichokes and cured meats
15.00

Frutti Di Mare mix marinated seafood served inside a chilled fresh tomato
16.00

Antipasto Caldo

Hot Appetizer

Scallops Antica seared scallops finished in a blood orange balsamic reduction over grilled radicchio
15.00

Vongole Cozze In Bianco clams and mussels sautéed with white wine, lemon and garlic
14.00

Lobster Agrodolce Sicilian rosemary sweet & sour lobster tail, fresh dill tomato salad
16.00

Polpetta Siciliana Sicilian-style meatballs sautéed in a spicy eggplant tomato sauce
14.00

Braised Oxtail served with creamy polenta finished with white truffle oil
17.00

Calamari Fritti fried calamari served with a spicy cherry tomato sauce
14.00

Bruschetta Quattro Formaggi parmigiano, Romano, gorgonzola and goat cheese over grilled crostini
14.00

Grilled Octopus marinated in a spicy vinaigrette served over fresh baby greens
13.00

Polenta E Gorgonzola sautéed mushrooms, finished with gorgonzola and white truffle oil
13.00

Insalate

Salad

Caesar fresh grilled bread, baby romaine heart and shaved parmigiano
11.00

Mista baby greens, roasted peppers, fresh tomatoes, and black olives topped with gorgonzola
10.00

Romana crispy pork belly and oven roasted artichoke hearts over fresh baby spinach and radicchio finished with a warm blood orange balsamic reduction
12.00

Rughetta wild arugula and slices of tomatoes in a light aged balsamic dressing finished with shaved parmigiano
9.00

Fresh Fish Of The Day

Risotto

Risotto Con Porcini sautéed with fresh imported porcini mushrooms, white wine and parmigiano with a touch of white truffle oil
24.00

Risotto Alla Pescatora sautéed with fresh seafood, lobster, clams, mussels, shrimp, calamari, scallops, in a white wine and fresh tomato sauce
29.00

Primi Piatti

Our Pasta

Spaghetti Frutti Di Mare fresh clams,mussels, calamari, scallops, and shrimp sautéed with garlic, olive oil, white wine, and fresh tomato
25.00

Pappardelle Con Porcini porcini mushrooms, garlic, olive oil, and finished with parmigiano and white truffle oil
23.00

Linguine Vongole fresh clams sautéed with white wine, garlic, olive oil, and crushed red pepper
22.00

Pasta Due fresh gnocchi quattro formaggi tartufo & spinach ravioli in tomato basil
20.00

Bucatini All’ Amatriciana new classic sauce of crispy guanciale, shallots, tomato sauce, & Romano
18.00

Spaghetti Bolognese classic bolognese meat sauce
17.00

Penne Arrabiata spicy roman tomato sauce
16.00

Tagliatelle Primavera vodka tomato cream sauce with fresh seasonal vegetables
18.00

Rigatoni Norma roasted eggplant, fresh tomato and basil
15.00

Fettucine Mare E Monti sautéed with Italian sausage, fresh scallops and sweet peas in a porcini mushroom, white truffle cream sauce
24.00

Cavatelli Pomodoro garden basil, garlic, and cherry tomato sauce
15.00

Linguine Scampi shrimp sautéed with garlic and olive oil in a pinot grigio wine sauce
21.00

Gnocchi Genovese fresh basil tomato pesto sauce with a touch of cream
17.00

Linguine Puttanesca black olives, capers, anchovies, oregano in a spicy tomato sauce
16.00

Entrées

Duck Braciola stuffed roasted duck breast with spinach and scamorza cheese served in a barolo wine, wild mushroom sauce served over risotto confit
29.00

Pollo Milanese Or Paillard breaded pan-sautéed chicken breast with fresh mix of baby greens, red onions slices, and heirloom tomatoes in an aged balsamic dressing
23.00

Involtini Di Pollo sautéed chicken breast rolled with spinach, pancetta and ricotta in a white wine mushroom sauce
25.00

Filetto Al Pepe Verde fillet mignon sautéed with a cognac and green peppercorn sauce finished with white truffle oil
32.00

Steak Toscana 22 oz dry-aged ny strip steak marinated in Italian spices and aged-balsamic with roasted potatoes topped with truffle butter
39.00

Lamb Osso Buco braised lamb shank in a spicy eggplant sauce over risotto milanese
35.00

Braised Short Ribs served with fresh gnocchi in a lightly caramelized leek sauce
32.00

Scaloppine Favola veal medallions sautéed with porcini mushrooms, white wine, a touch of cream, and white truffle oil
27.00

Scaloppine Saltimbocca veal medallions with prosciutto and fresh sage in a white wine sauce
26.00

Scaloppine Marsala veal medallions sautéed with sweet marsala, shallots & wild mushrooms
25.00

Contorni

Vegetable Side Dish

Verdura Capri Grilled baby vegetables with extra virgin olive oil and garlic. . . . . . . . . . . . .7.

Sautéed Spinach Sautéed in extra virgin olive oil and garlic . . . . . . . . . . . . . . . . . . . . . . . . . . .7.

Truffled Potatoes Oven-roasted with Italian herbs finished with white truffle oil. . . . . . . . . . . 9.

Broccoli Rabe Sautéed in extra virgin olive oil and garlic . . . . . . . . . . . . . . . . . . . . . . . . . . .9.

Grilled Asparagus In extra virgin olive oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10.

Fresh Fish of the Day . . . . . . . . . . . . . . . . . M/P

*18% Gratuity will be applied to parties of 6 or more

IL Tesoro NYC / ‘Whole Animal Tasting’ Sample Menus

‘Baby Goat- Tasting’

Goat pate Ravioli

Brown butter, fresh sage & chanterelle

White Kidney Truffle

Cannellini kidney beans, truffle, goat sausage

Braised baby goat with garlic butternut squash

Crispy sweet bread Frisee with fresh baby spinach & lemon champagne vinaigrette

4 course ‘Whole Animal-Carni’ (call for availability and price)

*All free-range or wild animals per availability: Goat, Wild Rabbit, Goose, Baby Lamb, Pheasant, Duck, Rooster, Baby Suckling Pig, Bovine, Venison

‘Whole Fish-Tasting ’

Blue Point Oysters ‘Agro-Dolce-Fritto’

Sea Scallops ‘Antica’ seared in blood orange with grilled radicchio& Black ‘Squid-Ink’ risotto

Sea Urchin, Butter lettuce Frisee

Whole ‘fish-of the-day’ sautéed in white wine, fresh lemon & butter

4 course ‘Whole Fish’ (call for availability and price)

*Whole fresh Fish per availability: Lobster, Branzino, Dover Sole, Stripped Bass, Swordfish, Sea Bass, Scallops, Sea Urchin

Whole Animal Tasting
Suckling Pig
First Course
Suckling Pig Confit Crostini
Crispy pork belly topped with melted Scamorza cheese
Second Course
Wild Mushroom Ravioli
Suckling pork tenderloin and chanterelle mushrooms in
a white truffle cream sauce
Third Course
Roasted Suckling Pig
Over risotto finished with a blood orange Cognac sauce

ANTIPASTO FREDDO

Cold Appetizer

Carpaccio Toscana Thinly sliced filet mignon dressed with olive oil, aged-balsamic, lemon, and capers served on a bed of wild arugula topped with shaved Parmigiano. . .14.
Carpaccio di Salmone e Tonno Fresh thinly sliced salmon and seared tuna topped with endives dressed with a olive oil, lemon, and champagne vinaigrette sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.
.
Caprese Fresh Heirloom tomatoes, Buffalo Mozzarella, roasted red peppers, and baby greens with basil oil . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . .15.
Bruschetta della Casa Choice of heirloom tomatoes & basil, quattro formaggi, or mixed vegetables on top of crostini served on a bed of mix baby greens . . . . . . . . . . . . . . . .13.
Pere e Prosciutto Red wine roasted pears with thinly sliced cured prosciutto finished with shaved Grana Padano. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14.
Antipasto del Giorno Grilled marinated vegetables, mixed cheeses, artichokes and cured meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.

ANTIPASTO CALDO

Hot Appetizer

Scallops Antica Seared scallops finished in a blood orange balsamic reduction over
grilled oranges, radicchio & endives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.
Vongole Cozze Saffron Clams & mussels sautéed with white wine, lemon, onion, saffron, finished with a touch of cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.
Lobster or Shrimp Agrodolce Sicilian rosemary sweet & sour lobster tail, fresh tomato salad. . . . . . . . . . 17.
Polpetta Siciliana Sicilian-style meatballs sautéed in a spicy eggplant tomato sauce. . . . . . . . 14.
Braised Oxtail Served with creamy polenta finished with white truffle oil. . . . . . . . . . . . . .16.
Soft Shell Crab al Limone Crispy soft shell crab finished with white wine, lemon, and capers. . . . . . . 16.
Calamari Fritti Fried calamari served with a spicy garlic parsley aioli . . . . . . . . . . . . . . . . .14.
Calamari alla Griglia Grilled and marinated in a spicy vinaigrette served over baby greens. . . . . 13.
Sausage & Broccoli Rabe Sautéed with garlic, extra virgin olive oil, & a touch of red pepper . . . . . . 14.
Carciofi alla Griglia Grilled Roman artichoke hearts sautéed with butter, lemon, & pancetta…..13.

INSALATE

Salad

Caesar Fresh grilled bread, baby Romaine Heart and shaved Parmigiano. . . . . . . 11.
Mista Baby greens, roasted peppers, fresh tomatoes, and black olives topped
with Gorgonzola. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10.
Spinaci Fresh baby spinach, sautéed mushrooms, pancetta, & radicchio finished with a olive oil & balsamic reduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12.
Rughetta Wild arugula and slices of tomatoes in a light aged balsamic dressing finished with shaved Parmigiano. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.
Bianco Endives, fresh mushrooms, lemon, & olive oil finished with shaved Parmigiano & pine nuts in a walnut, champagne vinegar dressing. . . . . . . 11.

RISOTTO

Risotto con Porcini Risotto Milanese Risotto alla Pescatora
Porcini mushrooms with truffle oil. . . 24. Saffron. . . .19. Lobster and mix seafood . . .29.

***Before placing an order, please inform your server if a person in your party has a food allergy***

PRIMI PIATTI

Our Pasta

Spaghetti Frutti di Mare Fresh mix seafood sautéed with garlic, olive oil, white wine, & tomato. . . . 25.
Pappardelle con Porcini Porcini mushrooms, garlic, olive oil, and finished with white truffle oil. . . .23.
Linguine alle Vongole Fresh clams with white wine, garlic, olive oil, & crushed red pepper. . . . . . 22.
Pasta Due Fresh gnocchi quattro formaggi tartufo & spinach ravioli in tomato basil…20.
Bucatini all’ Amatriciana New classic sauce of crispy guanciale, shallots, tomato sauce, & Romano…18.
Penne Arrabiata or Vodka Spicy Roman tomato sauce or a vodka cream sauce. . . . . . . . . . . . . . . . . . 16.
Farfalle Primavera Tomato cream sauce with fresh seasonal vegetables . . . . . . . . . . . . . . . . . . 18.
Rigatoni Bolognese or Norma Classic meat sauce or roasted eggplant, fresh tomato, basil, & ricotta. . . . .17.
Fettucine Mare e Monti Italian sausage, scallops & peas in a Porcini white truffle cream sauce . . . . 24.
Linguine Puttenesca Black olives, capers, anchovies, & oregano in a spicy tomato sauce . . . . . .17.
Paglia Fieno Trevisana White & green capellini in a truffle cream sauce with mushrooms, peas, prosciutto, & radicchio oven baked topped with Parmigiano. . . . . . . . . . . .19.
Spaghetti Scampi Shrimp sautéed with garlic and olive oil in a Pinot Grigio wine sauce. . . . .21.
Lasagna Piemontese Wild mushroom meat sauce & fresh Mozzarella. . . . . . . . . . . . . . . . . . . . .24.
Pappardelle con Vitello Slow braised veal tenderloin, white wine, garlic, & cherry tomato. . . . . . . .24.
Mezze Penne Pomodoro Fresh cherry tomatoes & basil, olive oil, & garlic. . . . . . . . . . . . . . . . . . . . .15.

ENTRÉES

Duck Braciole Stuffed roasted duck breast with spinach and Scamorza cheese served in a Barolo wine, wild mushroom sauce served over risotto confit. . . . . . . . . . . 29.
Braised Short Ribs Served with fresh gnocchi in a lightly caramelized leek sauce . . . . . . . . . . .32.
Steak Toscana 18 oz dry-aged NY Strip steak marinated in Italian spices and aged-balsamic with roasted potatoes topped with truffle butter. . . . . . . . . . . . . . . . . . . . . . 37.
Filetto al Pepe Verde Filet mignon in Cognac & green peppercorn sauce with white truffle oil. . 32.
Lamb Osso Buco Braised lamb shank in a spicy eggplant sauce over risotto Milanese.. . . . . .35.
Spiedini di Carne Mix grilled marinated meats of the day over grilled radicchio & asparagus served with a side of cognac sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34.
Pollo Contadina Sautéed chicken breast with seasonal vegetables & roasted red peppers, finished in a Tuscan mushroom sauce topped with fresh Mozzarella. . . . . .25.
Pollo Milanese or Paillard Breaded pan-sautéed chicken breast with fresh mix of baby greens, red onions slices, and Heirloom tomatoes in an aged balsamic dressing. . . . . . 23.
Scaloppine Teatro Veal medallions sautéed with olives & capers in a light tomato sauce. . . . . 25.
Scaloppine Favola Veal medallions sautéed with a white truffle cream sauce. . . . . . . . . . . . . . 27.
Scaloppine Saltimbocca Veal medallions with prosciutto and fresh sage in a white wine sauce . . . . .26.
Grigliata di Pesce Mix grilled fresh fish & seafood over arugula & tomatoes served with a side
of Dijonese sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32.

CONTORNI

Vegetable Side Dish

Verdura Capri Grilled baby vegetables with extra virgin olive oil and garlic. . . . . . . . . . . . .7.
Sautéed Spinach Sautéed in extra virgin olive oil and garlic . . . . . . . . . . . . . . . . . . . . . . . . . . .7.
Truffled Potatoes Oven-roasted with Italian herbs finished with white truffle oil. . . . . . . . . . . 9.
Broccoli Rabe Sautéed in extra virgin olive oil and garlic . . . . . . . . . . . . . . . . . . . . . . . . . . .9.
Grilled Asparagus In extra virgin olive oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10.

Fresh Fish of the Day . . . . . . . . . . . . . . . . . M/P

*18% Gratuity will be applied to parties of 6 or more

Filed under: Italian, Restaurants, upper eastside Tagged: Italian, Restaurant, Upper East Side

Fiorini Combines Old World Charm And Carefully Prepared Classic Italian Cuisine

Italian, New York, Restaurants, Upper East Side, upper eastside Comments Off

Feb 112012

Fiorini Restaurant

ADDRESS:209 East 56th Street

(Between Second Avenue and Third Avenue)

New York, NY 10022

WEB SITE:www.fiorinirestaurantnyc.com

TELEPHONE:(212) 308-0830

FAX:(212) 308-9399

HOURS:Dinner: 5:00 PM - 10:00 PM, Mon.-Sat.

(Closed Sunday)

Lunch: 12:00 Noon – 3:00 PM, Mon.-Fri.

CUISINE:Regional Italian

CREDIT CARDS:All major cards accepted

PRICE RANGE:Lunch (entrees): $16.00 – $28.00

Dinner (entrees): $18.00 – $45.00

DRESS:Smart Casual

RESERVATIONS:Recommended

SEATING CAPACITY:Dining Room: 120

Private Dining Room: 50

NUMBER OF ROOMS:1

(Private Party Room seats 50)

PARTY FACILITIES:With semi-private and private dining areas available,

as well as the whole restaurant if required, Fiorini

can cater parties large and small for both daytime

and evening events and is highly recommended as a party and event venue.

EXECUTIVE CHEF:Xavier Quispilema

PASTRY CHEF:Xavier Quispilema

WINE DIRECTOR:Stefano Conenna

OWNER:Lello Arpaia

OPENING DATE:August, 2006

Fiorini

The Elegant Main Dining Room (Above)

“Little flower” Fiorini is a smartly simple, nonchalantly elegant Italian restaurant designed for midtown Manhattan neighborhood and New York City destination dining at moderate prices. Fiorini showcases regional Italian food traditions, rooted in the freshest, highest quality ingredients available – a reflection of owner Lello Arpaia’s passionate commitment to authentic cuisine. He is equally dedicated to fostering a warmly welcoming atmosphere, one built on the firm foundation of knowledgeable, gracious service from a staff of hospitality professionals. Indeed you will find no better service in any NY Italian restaurant and Mr. Arpaia is a consummate professional, walking from table to table making each guest feel pampered.

Mr. Arpaia, whose previous restaurants include Lello, Scarlatti, Cellini and Bellini, is also a chef and along with his Executive, Chef Xavier Quispilema, collaborates to craft a menu featuring an eclectic selection of classic, regional Italian dishes, refining and updating them with a modern flair.The easy to negotiate menu is enhanced with numerous daily specials, which are thankfully listed on the menu with prices.

Firorini offers a handsome 20-foot long custom-made marble and oak bar, located at the front of the restaurant, and features a specially curated, predominantly Italian wine list, with some good bottles in the $50 to $70 range and a variety of wines are available by the glass. In addition, specialty cocktails such as Fiorini (Prosecco and Fresh Strawberry Puree), Melograno (Absolut Citron, Reduced Blackberry Puree, Hint of Triple Sec, Fresh Mint), and L’Amore (Southern Comfort, Muddled Pomegranate and Apple Compote, Fresh Lime Juice) are also available. The Dinner, Lunch, and Bar Menus can be enjoyed at the bar as well.

With our beautifully made cocktails we enjoyed a crispy fritto misto, combining bay scallops, shrimp, calamari and zucchini. Even better, was a fork-tender Mediterranean grilled octopus with tomato, caper-berries, olives, arugula and red onions. With it we chose a 2009 Pio Cesare Langhe Arneis, from Piedmont, Italy ($52). It was fresh, sprightly and full bodied enough to enjoy throughout the meal.

We followed with 2 pastas: Fresh PAPPARDELLE CON GRANCHIO or Jumbo Lump Crab Meat, Garden Peas, Garlic, Olive Oil Cherry Tomatoes and Lobster Broth, a house specialty, and LINGUINE ALLE VONGOLE, Little neck clams, garlic, olive oil, white wine and fresh parsley. The linguini was “Italian” al dente, a bit more to the bite than most Italian restaurants in America serve it and just to our taste. Neither dish was smothered with sauce, another commonly found error in many NY Italian restaurants.

Linguini and White Clam Sauce (Above)

Our entrees consisted of a huge Grilled Ribeye in Brandy and Green Peppercorn Sauce (a special) and a honey of a Grilled Veal chop with sautéed caramelized pearl onions. Both were beautifully grilled, tender and juicy.

What A Chop (Above)

Fiorini is not the place to skip dessert. Along with fine cappuccino, don’t miss the amazing Baba, a feathery sponge cake filled with Marsala and Mascarpone cheese and served with a shot of rum to douse as you please. The Chocolate Soufflé was more like a molten chocolate cake, but delicious nonetheless.

Desserts of Distinction (Above)

Fiorini’s stylish, sophisticated dining room is enhanced by an 8-foot high ceiling, fabric-upholstered banquettes and chairs, mahogany tables with white tablecloths, woven fabric walls, hanging fabric light fixtures and sconces, rich varnished wood floors, and there is a charming Private Dining Room, located in the back of the restaurant.

As one of the last remaining luxury Italian restaurants in Manhattan, Fiorini is highly recommended. And wonder of wonders, having a good experience, even for first-timers, is a no brainer.

OWNER/DESIGNER:Lello Arpaia (Above)

Book A Reservation Online By Clicking Here

Disclosure

Sample Dinner Menu, Subject To Change

PASTA FRESCA

RAVIOLI DI VERDURA: $19; Hand crafted ravioli filled with roasted vegetables, porcini mushroom ragu

GNOCCHI AL GORGONZOLA: $19; Potato gnocchi, imported gorgonzola dolce cheese sauce

PAPPARDELLE CON GRANCHIO: $22; Jumbo lump crab meat, garden peas, garlic, olive oil, marinated cherry tomatoes, lobster broth

TAGLIOLINI AL CAFFE: $23; Rock shrimp, porcini mushrooms, oven roasted tomatoes, tarragon, white wine sauce

PASTA TRADIZIONALE

BUCATINI ALLA MATRICIANA: $18; San Marzano tomato sauce, imported pancetta and onions

LINGUINE ALLE VONGOLE: $20; Little neck clams, garlic, olive oil, white wine, fresh parsley

SPAGHETTINI CARBONARA: $18; Pancetta, organic egg, pecorino Romano, cracked black pepper

RIGATONI ALLA BOLOGNESE: $18; Home style beef and veal tomato meat sauce

RISOTTO

RISOTTO AI FRUTTI DI MARE: $25; Carnaroli rice, jumbo lump crabmeat, diver scallops, ocean shrimp, calamari, seafood broth

PESCE

PESCE SPADA LIVORNESE: $29; Grilled swordfish, imported olives, onions, capers, tomato sauce

SALMONE ALLA MOSTARDA: $25; Broiled wild Salmon, honey Dijon mustard sauce

GAMBERI FIORINI: $29; Ocean shrimp, baked mozzarella, white wine, hint of tomato sauce

CAPPESANTE: $30; Pan seared Diver scallops, caper berries, lemon, white wine, fresh parsley

CARNE

POLLO BELVEDERE: $24; Grilled chicken paillard, arugula, Balsamic tomato, avocado, pine nuts, sliced pecorino Romano

POUSSIN: $25; Grilled baby chicken, roasted lemon sauce

POLLO ALLA ROMANA: $18; Chicken breast, sweet sausages, artichokes, lemon, oven roasted tomatoes

VITELLO ALLA MILANESE: $28; Lightly breaded veal cutlet, arugula, tomato, sliced Parmigiano cheese

SCALOPPINE ALLA BOSCAIOLA: $28; Veal scaloppine, mushrooms, white wine, veal stock, truffle oil, fresh thyme

VITELLO ALLA PARMIGIANA: $26; Veal cutlet, oven baked mozzarella, fresh tomato sauce

NODINO DI VITELLO: $38; Veal medallion, wild mixed exotic mushrooms

COSTATA DI VITELLO: $45; Grilled Veal chop with sautéed caramelized pearl onions

ANTIPASTI

CAPRESE CON PEPERONI: $12; Buffalo mozzarella, roasted peppers, and yellow pear tomatoes

BROCCOLI RAPE: $10; Broccoli rabe, roasted garlic, olive oil, chilies

PUNTE DI ASPARAGI: $11; Grilled Mediterranean octopus, tomato, caper berries, olives, arugula, red onions

CALAMARI ALLA GRIGLIA: $13; Grilled Atlantic calamari, mesclun salad, lemon vinaigrette

GAMBERI E FAGIOLI: $14; Grilled shrimp, cannellini beans, oven roasted tomato, scallions

VONGOLE GRATINATE: $12; Baked little neck clams, with bread crumbs, fresh herbs

CARPACCIO DI MANZO: $13; Raw beef tenderloin, arugula, hearts of palm, Parmigiano shavings

PROSCIUTTO DI PARMA E FRUTTA: $12; Prosciutto, market fruit

INSALATE

MISTICANZA: $8; Organic field greens, cherry tomatoes, cucumbers, radishes, roasted shallot vinaigrette

BIANCA: $9; Thinly sliced raw artichokes, white mushrooms, endives, hearts of palm, Parmigiano, lemon vinaigrette

DELIZIA: $10; Baby beets, asparagus, goat cheese, balsamic reduction, orange segments

CESARE: $9; Romaine topped with minced egg, anchovies, croutons, sliced Parmigiano

CONTADINA: $10; Baby arugula, roasted peppers, Portobello, grilled onions, honey mustard and balsamic vinaigrette

Sample Bar Menu Subject To Change

CHEESE PLATE ASSORTMENT: $17; Served with fresh pear and honey truffle oil

ANTIPASTO DI AFFETTATI: $18; Prosciutto, Bresaola, Siena Coppa, hot Sopressata, aged balsamic vinaigrette drizzle, crispy spiced walnuts

SHRIMP & MOZZARELLA IN PASTELLA: $16; Served with lemon scented white cannellini bean sauce

CALAMARI: $14; Broiled calamari, stuffed with crab meat and artichokes, green pea vinaigrette

ZUCCHINI & OLIVES: $13; Fried zucchini and stuffed olive platter, anchovies sauce

7/50 POTATOES: $10; Crispy fried potatoes, toasted in truffle oil, tartar and yogurt sauce

Summer Drinks

Ginger: $8; Beefeater gin, homemade lemon-ginger simple syrup, garnished with fresh candied ginger

MELOGRANO: $8; Absolute citron, reduced blackberry puree, hint of triple sec, fresh mint

L’AMORE: $8; Southern Comfort, muddled pomegranate and apple compote, fresh lime juice

FIORINI: $8; Prosecco sparkling wine and fresh strawberry puree

Filed under: Italian, New York, Restaurants, upper eastside Tagged: Italian, New York, Restaurant, Upper East Side

Fiorini Combines Old World Charm And Carefully Prepared Classic Italian Cuisine

Italian, New York, Restaurants, Upper East Side, upper eastside Comments Off

Feb 112012

Fiorini Restaurant

ADDRESS:209 East 56th Street

(Between Second Avenue and Third Avenue)

New York, NY 10022

WEB SITE:www.fiorinirestaurantnyc.com

TELEPHONE:(212) 308-0830

FAX:(212) 308-9399

HOURS:Dinner: 5:00 PM - 10:00 PM, Mon.-Sat.

(Closed Sunday)

Lunch: 12:00 Noon – 3:00 PM, Mon.-Fri.

CUISINE:Regional Italian

CREDIT CARDS:All major cards accepted

PRICE RANGE:Lunch (entrees): $16.00 – $28.00

Dinner (entrees): $18.00 – $45.00

DRESS:Smart Casual

RESERVATIONS:Recommended

SEATING CAPACITY:Dining Room: 120

Private Dining Room: 50

NUMBER OF ROOMS:1

(Private Party Room seats 50)

PARTY FACILITIES:With semi-private and private dining areas available,

as well as the whole restaurant if required, Fiorini

can cater parties large and small for both daytime

and evening events and is highly recommended as a party and event venue.

EXECUTIVE CHEF:Xavier Quispilema

PASTRY CHEF:Xavier Quispilema

WINE DIRECTOR:Stefano Conenna

OWNER:Lello Arpaia

OPENING DATE:August, 2006

Fiorini

The Elegant Main Dining Room (Above)

“Little flower” Fiorini is a smartly simple, nonchalantly elegant Italian restaurant designed for midtown Manhattan neighborhood and New York City destination dining at moderate prices. Fiorini showcases regional Italian food traditions, rooted in the freshest, highest quality ingredients available – a reflection of owner Lello Arpaia’s passionate commitment to authentic cuisine. He is equally dedicated to fostering a warmly welcoming atmosphere, one built on the firm foundation of knowledgeable, gracious service from a staff of hospitality professionals. Indeed you will find no better service in any NY Italian restaurant and Mr. Arpaia is a consummate professional, walking from table to table making each guest feel pampered.

Linguini and White Clam Sauce (Above)

What A Chop (Above)

Desserts of Distinction (Above)

As one of the last remaining luxury Italian restaurants in Manhattan, Fiorini is highly recommended. And wonder of wonders, having a good experience, even for first-timers, is a no brainer.

OWNER/DESIGNER:Lello Arpaia (Above)

Book A Reservation Online By Clicking Here

Disclosure

Sample Dinner Menu, Subject To Change

PASTA FRESCA

RAVIOLI DI VERDURA: $19; Hand crafted ravioli filled with roasted vegetables, porcini mushroom ragu

GNOCCHI AL GORGONZOLA: $19; Potato gnocchi, imported gorgonzola dolce cheese sauce

PAPPARDELLE CON GRANCHIO: $22; Jumbo lump crab meat, garden peas, garlic, olive oil, marinated cherry tomatoes, lobster broth

TAGLIOLINI AL CAFFE: $23; Rock shrimp, porcini mushrooms, oven roasted tomatoes, tarragon, white wine sauce

PASTA TRADIZIONALE

BUCATINI ALLA MATRICIANA: $18; San Marzano tomato sauce, imported pancetta and onions

LINGUINE ALLE VONGOLE: $20; Little neck clams, garlic, olive oil, white wine, fresh parsley

SPAGHETTINI CARBONARA: $18; Pancetta, organic egg, pecorino Romano, cracked black pepper

RIGATONI ALLA BOLOGNESE: $18; Home style beef and veal tomato meat sauce

RISOTTO

RISOTTO AI FRUTTI DI MARE: $25; Carnaroli rice, jumbo lump crabmeat, diver scallops, ocean shrimp, calamari, seafood broth

PESCE

PESCE SPADA LIVORNESE: $29; Grilled swordfish, imported olives, onions, capers, tomato sauce

SALMONE ALLA MOSTARDA: $25; Broiled wild Salmon, honey Dijon mustard sauce

GAMBERI FIORINI: $29; Ocean shrimp, baked mozzarella, white wine, hint of tomato sauce

CAPPESANTE: $30; Pan seared Diver scallops, caper berries, lemon, white wine, fresh parsley

CARNE

POLLO BELVEDERE: $24; Grilled chicken paillard, arugula, Balsamic tomato, avocado, pine nuts, sliced pecorino Romano

POUSSIN: $25; Grilled baby chicken, roasted lemon sauce

POLLO ALLA ROMANA: $18; Chicken breast, sweet sausages, artichokes, lemon, oven roasted tomatoes

VITELLO ALLA MILANESE: $28; Lightly breaded veal cutlet, arugula, tomato, sliced Parmigiano cheese

SCALOPPINE ALLA BOSCAIOLA: $28; Veal scaloppine, mushrooms, white wine, veal stock, truffle oil, fresh thyme

VITELLO ALLA PARMIGIANA: $26; Veal cutlet, oven baked mozzarella, fresh tomato sauce

NODINO DI VITELLO: $38; Veal medallion, wild mixed exotic mushrooms

COSTATA DI VITELLO: $45; Grilled Veal chop with sautéed caramelized pearl onions

ANTIPASTI

CAPRESE CON PEPERONI: $12; Buffalo mozzarella, roasted peppers, and yellow pear tomatoes

BROCCOLI RAPE: $10; Broccoli rabe, roasted garlic, olive oil, chilies

PUNTE DI ASPARAGI: $11; Grilled Mediterranean octopus, tomato, caper berries, olives, arugula, red onions

CALAMARI ALLA GRIGLIA: $13; Grilled Atlantic calamari, mesclun salad, lemon vinaigrette

GAMBERI E FAGIOLI: $14; Grilled shrimp, cannellini beans, oven roasted tomato, scallions

VONGOLE GRATINATE: $12; Baked little neck clams, with bread crumbs, fresh herbs

CARPACCIO DI MANZO: $13; Raw beef tenderloin, arugula, hearts of palm, Parmigiano shavings

PROSCIUTTO DI PARMA E FRUTTA: $12; Prosciutto, market fruit

INSALATE

MISTICANZA: $8; Organic field greens, cherry tomatoes, cucumbers, radishes, roasted shallot vinaigrette

BIANCA: $9; Thinly sliced raw artichokes, white mushrooms, endives, hearts of palm, Parmigiano, lemon vinaigrette

DELIZIA: $10; Baby beets, asparagus, goat cheese, balsamic reduction, orange segments

CESARE: $9; Romaine topped with minced egg, anchovies, croutons, sliced Parmigiano

CONTADINA: $10; Baby arugula, roasted peppers, Portobello, grilled onions, honey mustard and balsamic vinaigrette

Sample Bar Menu Subject To Change

CHEESE PLATE ASSORTMENT: $17; Served with fresh pear and honey truffle oil

ANTIPASTO DI AFFETTATI: $18; Prosciutto, Bresaola, Siena Coppa, hot Sopressata, aged balsamic vinaigrette drizzle, crispy spiced walnuts

SHRIMP & MOZZARELLA IN PASTELLA: $16; Served with lemon scented white cannellini bean sauce

CALAMARI: $14; Broiled calamari, stuffed with crab meat and artichokes, green pea vinaigrette

ZUCCHINI & OLIVES: $13; Fried zucchini and stuffed olive platter, anchovies sauce

7/50 POTATOES: $10; Crispy fried potatoes, toasted in truffle oil, tartar and yogurt sauce

Summer Drinks

Ginger: $8; Beefeater gin, homemade lemon-ginger simple syrup, garnished with fresh candied ginger

MELOGRANO: $8; Absolute citron, reduced blackberry puree, hint of triple sec, fresh mint

L’AMORE: $8; Southern Comfort, muddled pomegranate and apple compote, fresh lime juice

FIORINI: $8; Prosecco sparkling wine and fresh strawberry puree

Filed under: Italian, New York, Restaurants, upper eastside Tagged: Italian, New York, Restaurant, Upper East Side

Olivia Charms The Upper East Side

Italian, New York, Restaurants, upper eastside Comments Off

Oct 032011

eastrivercafe flower Olivia

1111 First Avenue
New York, NY 10065

Website

212.980.3144

FAX: (212) 980-3171

Hours
Lunch
Monday-Friday: 12:00pm-4:00pm

Brunch
Saturday-Sunday: 11:30am-4:00pm

Dinner
Sunday-Tuesday: 4:00pm-10:00pm
Wednesday-Thursday: 4:00pm-11:00pm
Friday-Saturday

CUISINE: Mediterranean
(Contemporary and classic Mediterranean
dishes. In addition, a unique variety of
thin-crusted pizzas and homemade gnocchi
are available from the oven.)

CREDIT CARDS: All major

DRESS: Elegant Casual

RESERVATIONS: Recommended

SEATING CAPACITY: Bi-level dining room seats 100
(Wraparound Outdoor Café seats 24

NUMBER OF ROOMS: 1
(Wraparound Outdoor Café seats 24)

PARTY FACILITIES: Available upon request
(Upper level of dining room or entire restaurant is
available for private parties and special events.)

________________________________________________________

eastrivercafe sam

EXECUTIVE CHEF, OWNER: Sam Marcos

The delightful Olivia offers a tinkling piano, packed-bar-scene, and the area’s best value in first rate dining, with an outstanding Italian-Mediterranean kitchen. Inside, there are three attractive rooms with high back country-style chairs, bare wood floors, tables set with double-white cloths and crisp white linen, and walls hung with framed photos depicting scene from films. Prices are midrange with many entrees priced under $25. Steak Sinatra is a terrific hunk of grilled prime-aged Rib eye, sautéed with porcini mushrooms, served with broccoli rabe and mashed potatoes. One of the most expensive dishes on the menu ($28), it is still a bargain. Also loved an elegant Pollo alla Vecchia Maniera, Sautéed Chicken Breast with White Wine Lemon Capers Sauce. Served with Spinach and Mashed Potatoes and a sassy Costoletto, Grilled Pork Chop.with Cherry Peppers, Broccoli Rabe and Roasted Potatoes .

You won’t find a lighter lasagna or gnocchi anywhere and what meatballs on the perfectly cooked spaghetti. All pizzas are recommend, especially the four -cheese or prosciutto-truffle-oil versions.. A recent dinner started with generous cocktails (fabulous martinis) and a crisp Sauvignon Blanc from a short well-selected and amazingly inexpensive wine list. Wines by the glass average $9 and there is value between $30 and $40 (go for the Italian whites and a robust Argentinean Malbec).

Besides the fabulous pizzas, pasta and entrees, there were such lovely desserts as a fluffy house-made tiramisu and crispy cannoli. Service is highly efficient and accommodating and owner Sam Marcos is a warm and charming host. Now if every neighborhood could have a restaurant as pleasant as Olivia, what a wonderful world this would be

. eastrivercafe tunadinner

eastrivercafe tiramisu eastrivercafe pizza

Disclosure

The Menu

Lunch and Brunch

L’Originale

Mixed Green Salad with Cherry Tomatoes
- $6.00
Insalata di Cesar

Classic Caesar Salad
- $8.00
Insalata TriColore

Arugula, Endive, Radicchio in Balsamic Vinaigrette
- $8.00
Insalata di Nizarda

Tuna, Mix Greens, String Beans, Potatoes, Eggs, Roasted Peppers in Lemon Vinaigrette
- $8.00
Insalata Ai Lamponi

Feta Cheese, Arugula, Fresh Raspberries & Vinaigrette
- $8.00
Insalata di Spinaci

Spinach, Crispy Bacon, Potato, Artichoke Hearts & Goat Cheese
- $8.00
Margherita Pizza

Mozzarella, Basil and Tomato
- $12.00
Bianco Quattro Formaggi Pizza

Brie, Pecorino Romano, Gorgonzola and Fresh Mozzarella
- $14.00
Veggie Pizza

Anchovies, Mushroom, Black Olives and Onion
- $14.00
San Gennaro Pizza

Fresh Italian Sweet Sausage, Peppers and Onion
- $14.00
Olivia’s Burger

Beef, Mozzarella Cheese, Crispy Bacon, Oyster Mushroom, Tomato, Onion. Served with Green Salad & French Fries
- $14.00
Fantastico

Turkey Breast, Avocado, Dijon Mustards, Lettuce, Tomato on Whole-Wheat Bread. Served with Potato Chips
- $12.00
Magnifico

Grilled Chicken Breast, Brie Cheese, Roasted Pepper, Arugula on a Hero. Served with Potatoes & Green Salad
- $14.00
Delizioso

Smoked Salmon, Crispy Bacon, Arugula, Tomato, Dill Spread on Toasted Club. Served with Potatoes Chips & Mix Green Salad
- $15.00
Spaghetti al Pomodoro Fresco

Whole Wheat Spaghetti in Fresh Tomato Basil Sauce
- $13.00
Orecchiette Barese

Italian Sausage, Broccoli Rabe in Garlic White Wine Sauce
- $15.00
Linguine alla Vongole

Clams in White Wine Garlic or Tomato Sauce
- $17.00
Spaghetti Meat Balls

Grandma’s Recipe. Meat Balls in Fresh Tomato Basil Sauce
- $15.00
BRUNCH

Saturday & Sunday Noon – 3:30 pm, Includes a Bloody Mary, Momosa, Coffee, or Tea
- $14.95
French Toast

Raisin Toast. Served with Fresh Fruit Salad
Uova Benedette

Scramble Eggs, Steak (add $3.00) or Bacon. Served with Salad & Potato
Uova Della Principessa

Smoked Salmon Omelette. Served with Mix Green Salad & Potato
Frittata Di Verdure

Eggs Frittata Omelette, Asparagus & Wild Mushroom. Served with Salad & Roasted Potato
Omlette Alla Valdostana

Ham, Fontina Cheese Omelette. Served with Salad & Potato
Uova Purgatorys

Sunny Side Eggs Cooked in Tomato Sauce. Served with Salad & Roasted Potato

Dinner

Le Zuppe Del Mare

Seafood Soup. Mixed Shell Fish in Fresh Tomato Fish Broth
- $11.00
L’Originale

Mixed Green Salad with Cherry Tomatoes in Balsamic Vinaigrette
- $8.00
Insalata di Cesare

Classic Caesar Salad
- $9.00
Insalata TriColore

Arugula, Endive, Radicchio in Balsamic Vinaigrette
- $9.00
Insalata Ai Lamponi

Feta Cheese, Arugula, Fresh Raspberries in Lemon Vinaigrette
- $9.00
Insalata di Spinaci

Spinach, Bacon, Potatoes, Artichoke Hearts and Goat Cheese
- $9.00
Calamari Fritti

Fried Calamari
- $11.00
Vongole al Forno

Traditional Style Baked Clams Oreganata
- $12.00
Cozze alla Posillipo

Fresh Mussels in Fresh Tomato or White Wine Sauce
- $11.00
Vongole

½ doz. Raw Little Neck Clams
- $10.00
Insalata di Calamaretti

Grilled Calamari, Avocado and Caramelized Onion
- $12.00
Salmone Affumicato

Sliced Alaskan Smoked Salmon, Fennel with Orange Crispy Leeks
- $13.00
Insalata Pescatore

Shrimp, Calamari, Kalamata Olives, Celery in Lemon Vinaigrette
- $14.00
Bocconcini di Buffalo

Imported Buffalo Mozzarella, Tomato and Basil
- $14.00
Soppressata

Parmigiano Reggiano Cheese, Kalamata Olives
- $12.00
Gamberi allo Spiedo

Shrimp Wrapped in Prosciutto & Sage, Cannellini Beans, Avocado, Mango
- $14.00
Tartara di Tonno

Ruby Red Tuna. Served with Chives, Capers, Pine Nuts and Orange Frizzled Ginger
- $14.00
Carpaccio

Slices Filet Mignon, Apple, Parmesan Cheese, Arugula, Drizzled with White Truffle Oil
- $14.00
Spaghetti al Pomodoro Fresco

Whole Wheat Spaghetti in Fresh Tomato Basil Sauce
- $14.00
Orecchiette Barese

Italian Sausage, Broccoli Rabe in Garlic White Wine Sauce
- $16.00
Linguine alla Vongole

Clams in White Wine Garlic or Tomato Sauce
- $18.00
Spaghetti Meat Balls

Grandma’s Recipe. Meat Balls in Fresh Tomato Basil Sauce
- $16.00
Lasagna

Veal Ragu, Riccota, Mozzarella Cheese in Tomato Sauce
- $16.00
Tortelloni D’Aragosta

Home Made Pasta, Stuffed with Lobster in Fra’ Diavolo Sauce and Shrimp
- $24.00
Fettuccini alla Boscaiola

Spinach Fettuccine, Wild Mushroom, Roasted Pine Nuts, White Wine Truffle Sauce
- $20.00
Risotto dal Giorno

Risotto of the Day
- Market Price
Rigatoni alla Puttanesca

Kalamata Olives, Tomatoes, and Capers in Tomatoes Sauce
- $14.00
Gnocchi di Patate

Veal Ragu with Light Cream Tomato Sauce
- $15.00
Pomodori Gnocchi

Pesto, Brie Cheese with Cream Sauce
- $15.00
Melanzane Gnocchi

Fresh Tomatoes Basil Sauce. Topped with Fresh Mozzarella Cheese
- $14.00
Mezza Notte Gnocchi

Shrimp and Zucchini with Bisque Sauce
- $22.00
Spinaci Gnocchi

Gorgonzola and Walnuts Sauce
- $16.00
Margherita Pizza

Mozzarella, Basil and Tomatoes
- $12.00
Bianco Quattro Formaggi Pizza

Brie, Pecorino Romano, Gorgonzola and Fresh Mozzarella
- $15.00
Veggie Pizza

Anchovies, Mushroom, Black Olives and Onion
- $15.00
San Gennaro Pizza

Fresh Italian Sweet Sausage, Peppers and Onion
- $15.00
Prosciutto Truffle Pizza

Prosciutto, Arugula, Parmesan Touch of Truffle
- $16.00
Salmone in Crosta di Patate alla Senape

Baked Salm+on Wrapped in Potatoes. Served in Dijon Mustard Sauce,
- $22.00
Red Snapper Livornese

Black Olives, Capers, Fresh Tomato Sauce over Linguine
- $22.00
Tonno Magico

Fresh Tuna Steak in Aromatic Crust, Balsamic Vinaigrette.
- $24.00
Scampi all Marinara

Shrimp in Fresh Tomatoes Herbs Sauce. Served over Grilled Zucchini
- $24.00
Misto di Pesce alla Griglia

Grilled Mixed Seafood and Grilled Vegetables
- $28.00
Pollo alla Vecchia Maniera

Sautéed Chicken Breast with White Wine Lemon Capers Sauce. Served with Spinach and Mashed Potatoes
- $17.00
Pollo all Scarpariello

Sauteed Chicken on a bone, Sweet Italian Sausage, Spinach, in a Balsamic Sauce
- $18.00
Vitello ai Funghi

Sautéed Veal Scaloppini, Shiitaki Mushroom Cognac Sauce.
- $22.00
Costoletto

Grilled Pork Chop. Cherry Peppers, Broccoli Rabe and Roasted Potatoes
- $22.00
Steak Sinatra

Grilled Rib-Eye Steak. Served with Spinach and Potatoes Croquettes
- $28.00
Fillet al’ Imperiale

Filet Mignon in Truffle Sauce. Served with Broccoli Rabe and Potatoes
- $30.00

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Background Material

OLIVIA: MIDTOWN MANHATTAN RESTAURANT
CELEBRATES CHEF SAM MARCOS’ MEDITERRANEAN COOKING

Olivia, the exotic, romantic Midtown Manhattan Mediterranean restaurant features the contemporary and classic Mediterranean menus of executive chef Sam Marcos. The restaurant, which opened in July 1994, as East River Cafe, is owned by chef/restaurateur Sam Marcos.

The exotic, stylish atmosphere recreates the charming ambiance of a contemporary Mediterranean restaurant. The ambiance reveals itself through a 20-foot long custom-made copper bar, a bi-level dining room with a 14-foot high ceiling, candlelit round tables, handsome mahogany and fabric-upholstered chairs, hard wood and Mediterranean tiled floors, pale pink walls, antique copper lanterns on the walls, recessed mood lighting, and French doors opening onto a wraparound outdoor café. On Wednesday through Saturday nights, accomplished pianist Alberto Aprigliano plays classical and popular music in the bar alongside the front dining room.

The seasonal Mediterranean menus are sophisticated and creative, yet simple and earthy. Chef Sam Marcos’ menus represent the authentic cooking style of the Mediterranean. His Mediterranean dishes and sauces are enhanced by an impressive selection of fresh, flavorful Mediterranean herbs, imported Italian buffalo mozzarella, homemade pastas and gnocchi, seasonal Mediterranean ingredients, an exciting choice of authentic Mediterranean appetizers, and a unique selection of fresh fish and meat dishes. Marcos has also created a separate Pizza Menu featuring a unique selection of thin-crusted pizzas. His use of fresh fruits, seasonal vegetables as well as a variety of Mediterranean flavors is the foundation of the restaurant’s culinary style.

Executive chef Sam Marcos celebrates authentic Mediterranean cooking at Olivia with a particular emphasis on classic and contemporary Mediterranean dishes. A native of Cairo, Egypt, Marcos learned to cook from his mother and grandmother along with dining out often with his family in local Cairo restaurants. After completing his educational studies in Egypt, Marcos moved to New York City in 1981. He worked at a wide variety of New York City restaurants in all areas of the business from the front of the house to the kitchen. However, his ongoing passion for authentic Mediterranean recipes and cuisine inspired him to open Olivia, FKA East River Café, in 1994, a modern Mediterranean restaurant in Midtown Manhattan.

Marcos continues: “The cooking of the Mediterranean in general is simple and earthy. I grew up in Cairo so that a lot of my culinary roots are based in that wonderful city. Later on, I learned and enjoyed Mediterranean cooking and presentation. I wanted to combine the influences of my native city and the surrounding regions in my menus at Olivia Cafe. However, I remain inspired by my constant discovery of old Mediterranean recipes and the creation of new ones so that my dishes evolve along with the menus. My philosophy with food is to keep the flavors simple and let the ingredients shine. If you over-complicate the food, the flavors become muddled.”

Restaurateur Sam Marcos oversees the areas of food, wine, service, and ambiance. He provides personalized, individual service and attention to all diners to ensure a memorable dining experience.

Marcos explains: “I have attempted to create a sophisticated, yet comfortable, environment with friendly and attentive service – professional and unobtrusive yet warm and welcoming – treating each diner as an individual. I want my customers to come and relax as though they were dining in my own home. Most people like simplicity, consistency, and warm, comfortable surroundings. It is my pleasure providing this special hospitality which is a part of my cultural heritage.”

Olivia features a superior selection of global wines. The international wine list, created by Sam Marcos, changes seasonally and is continually evolving. An impressive number of wines by the glass are also available. In addition, there is an impressive wine cellar downstairs.

Marcos explains his philosophy of this seasonal global wine list: “My international wine list offers an impressive selection of first-class wines. I work closely with both small and large-estate vineyards to create a unique selection of wines to complement my Mediterranean menus. It is also my belief that by removing an intimidating edge to the presentation, selection, and service of wine, my guests can relax, have fun, and become more familiar with the exciting variety of global wines.”

Olivia has already become so popular that many customers have rented the restaurant for private parties, business events, and even weddings. Marcos works closely with his customers in creating customized special event menus and accommodations.

Marcos concludes: “Olivia, first and foremost, celebrates the union of fine international wine, food, service, and ambiance. Although I have created a sophisticated, yet romantic, dining experience. I want my customers to feel comfortable and enjoy themselves as though they were dining in a local Mediterranean restaurant. There is no attitude or pretense here.”

Olivia, with its authentic Mediterranean menus created by Executive Chef Sam Marcos, superior global wine list, exotic romantic setting, first-class service, and personalized proprietorship, offers a refined dining experience for all to enjoy.

BAR: Full-service sit-down bar. The handsome
20-foot long custom-made copper bar features
stylish barstools, hanging Tiffany lamps, and
a striking 100-year old antique mirror. The bar
features an impressive selection of global wines.
A variety of wines are available by the glass. In
addition, a premier selection of spirits, liquors,
after-dinner drinks, dessert wines, and specialty
cocktails such as Pomegranate Martini (Level
Vodka with a Splash of DeKuyper Pomegranate),
Key Lime Martini (Tommy Bahama Rum, Orange
Liqueur, Fresh Key Lime Juice, and a Splash of Kajmir
Vanilla Liqueur), and Tatanaka (Bison Grass Vodka,
Apple Juice, a Splash of Lime Juice, and a Hint of
Vanilla) are also available. The Lunch/Brunch and
Dinner Menus are available at the bar. On Wednesday
through Saturday from 7:00 PM until 12:00 Midnight,
accomplished pianist Alberto Aprigliano plays classical
and popular music in the bar alongside the front dining room.

ATMOSPHERE: Exotic, romantic ambiance. The stylish bi-level dining
room is enhanced by a 14-foot high ceiling, candlelit
round tables, exotic custom-made mahogany and
fabric-upholstered chairs, pale pink walls, antique
hand-carved mirrors, recessed mood lighting,
black-and-white vintage photos of classic movie stars,
antique copper lanterns on the walls, hard wood and
Mediterranean tiled floors, and French doors opening
onto a charming outdoor café to create a contemporary
Mediterranean setting.

OUTDOOR CAFÉ: A charming wraparound outdoor café on a
quiet East Side street seats 24 people. It is
enhanced by potted plants and by wood
flower boxes. It is open March through
December.

DESIGNER: Sam Marcos

EXECUTIVE CHEF: Sam Marcos

WINE DIRECTOR: Sam Marcos

OWNER: Sam Marcos

OPENING DATE: July, 1994

Wine List short: well selected and amazingly inexpensive, with many choices under $30. 10 Wines By The Glass: $7-$9. Bottles $25-$85

Filed under: Italian, New York, Restaurants, upper eastside

Pizza By The Inch: Golosi Paninoteca, Pizzeria & Gelateria

New York, pizza, Restaurants, upper eastside Comments Off

Nov 082010

A family-friendly paninoteca with a Calabrian twist opens on the Upper East Side

Golosi Paninoteca, Pizzeria & Gelateria

ADDRESS: 1304 Second Avenue, between 68^th and 69^th Streets

PHONE: 212-772-1169

http://www.golosi.com/

OWNERS: Pino and Lucia Manica

BACKGROUND: Previous projects include Xie Xie, Mercato 55, Zanzibar, and Trattoria Dopo Teatro, Cascina

PRICE POINT:

Pizzas: $9.50 – $12.50 (12”); $13.50 – $17.50 (16”); $21.50 – $29.50 (24”)

Salads: $6.50 – $10.50

Guastedra e Panini: $12

Dolci e Gelati: $4-5

INTERIOR DESIGNER: Roy Nakum (1Oak, Five Napkin Burger, Southern Hospitality and others)

AVAILABILITY FOR PRIVATE PARTIES: Golosi features a full catering menu for private events.

TAKEOUT AND DELIVERY: Both are available, with family-style delivery that caters to their specific neighborhood and picnic baskets to come in the spring.

HOURS: Sunday through Thursday: 10 AM – 10 PM; Friday & Saturday: 10am – 12am

TOTAL CAPACITY: 26 seated

CREDIT CARDS ACCEPTED: All major credit cards accepted. A “Golosi Card” that will offer special prices and promotions will come soon.

For this, the second branch of their family-friendly paninoteca e gelateria, Golosi, husband and wife team Pino and Lucia Manica have envisioned a Calabrian-inspired, casual eatery that’s as good for Italian-style lingering as it is for a NYC-style “in and out” quick bite. Calabrian stuffed bread called Guastedra, a slang name for the scrap loaves made in Italian small-town community ovens, form a cornerstone of the menu, filled with such things as pickled eggplant and mortadella or pepperoni and fontina. Traditional paninis and thin-crust pizzas round out the menu of Italian specialties—all to be enjoyed with imported sodas like spuma nera, cedrata and chinotto. As with the flagship location at 125 Park Avenue, Golosi also features a central gelato station whose contents are made fresh each day.

Golosi’s bi-level space consists of a sleek, modern white interior with green mosaic tile, wood finishes, and aluminum pendant lamps over the gelato and salumi case. Upstairs, a minimalist terrace provides additional seating and views to the main area below—along with a vintage Vespa that’s subtly perched in a hidden nook above the doorway. The space is outfitted with a public wifi connection for those who wish to use it.

In addition to a full selection of beers, Golosi offers ten selections of wine on tap, priced between $5 and 15 a glass.We tasted crispy pizza, (classic Margherita tomato sauce, fresh mozzarella and basil is recommended), as well as fresh salads, a chicken cutlet panini and tilapia filet over romaine.,End with an assortment of smooth gelati (chocolate was the star) and you will be pleased.

A pleasant addition to the neighborhood, Golosion deserves your consideration. To celebrate the recent opening of Golosion 2nd Ave, the restaurant is planning a “Free Small Gelato Friday” on November 19 for lunch and dinner service. This offer is only available at the 2nd Ave. location

Disclosure

PIZZE
Round
Round
Rectangular
12"
16"
24"
Margherita tomato, fresh mozzarella, basil
9.50
14.00
22.50
Marinara tomato, garlic, oregano
9.00
13.50
21.50
Funghi tomato, mozzarella, mushrooms
11.50
15.50
24.50
Diavola tomato, mozzarella, spicy pepperoni
10.50
14.50
23.50
Salsiccia mozzarella, Italian sweet sausage
11.50
15.50
24.50
Parma tomato, mozzarella, prosciutto, arugula
14.50
17.50
29.50
4 Stagioni mushrooms, artich, olives, ham
12.50
16.50
25.50
Patate mozzarella, sliced baked potatoes
10.50
14.50
23.50
Vegetale mozzarella, tomato, vegetables
12.50
16.50
25.50
Formaggi Mozz., Gorgon., Fontina, Parmigiano
12.50
16.50
25.50
Siciliana tomato, mozzarella, capers, olives
10.50
14.50
23.50
Calzone tomato, mozzarella, ham, mushrooms
13.50
Pizza Nutella Hazelnut chocolate cream
10.50
Pizza Slice
2.50
Slice with one topping
3.00
Slice Special
3.75
Additional topping
0.75

______________________________________________________________________

Salads & Appetizers
Hot Dishes
Cesare
6.50
Lasagna Timballo
9.00
Traditional ceasar salad
Meat Lasagna over round ciabatta
Cobb
7.50
Crespelle di ricotta
8.50
Romaine, chicken, avocado, bacon, cheese
Crepes filled with ricotta and spinach
Golosi
7.00
Penne alla Vodka
10.50
Romaine, broccoli, asparagus, peas
Penne pasta in creamy pink sauce
Pollo
7.50
Rigatoni al Pomodoro
9.50
Romaine lettuce, grilled chicken breast
Rigatoni in fresh tomato and basil sauce
Spinaci
7.50
Main Courses
Baby spinach, bacon, hard boiled eggs, onions
Rucola e Pollo
9.50
Arugula salad topped with chicken cutlet
Mediterranea
6.50
Mesclun, gorgonzola cheese, olives, tomatoes
Melanzane alla Parmigiana
9.50
Baked eggplant on tuscan flat bread
Insalata fredda di pasta
7.50
Bow tie pasta, mozzarella, tomato, basil
Romana e Tilapia
11.50
Tilapia filet over lettuce
Burrata
10.50
Fresh home made mozzarella
Arrosto di Manzo
12.50
Roasted Beef with brown sauce
Arancini di Riso
4.50
Rice ball with mozzarella and veal ragout
Gamberi e Fagioli
12.50
Sauteed shrimp and fava beans
Panini
Schiacciata Caprese
8.25
Soups
4.50
Mozzarella, sliced tomatoes, romaine
Zuppa del Giorno
Soup of the day
Schiacciata Vegetale
7.50
Roasted vegetables & Provolone cheese
Schiacciata Golosi
8.75
Prosciutto, Taleggio, arugula, tomatoes
Panino Rustico
8.50
Mortadella, artichokes, Parmigiano

__________________________________________________________________

Desserts
$4.50
Crepes con Nutella
Crepes with Italian hazelnut chocolate cream
Crepes con frutta
Crepes with your choice of fresh fruit
Croccantino alla Romana
Almond, walnuts and mascarpone flan
Souffle` al Cioccolato
Chocolate souffle with vanilla gelato
Panna Cotta
Traditional Italian custard
Mandorlata
Chocolate and almond cake
Torta di Ricotta
Cheese cake
Tiramisu`
Traditional Tiramisu`
Crème Caramel
Frozen Yogurt
Small $ 4.00, large $ 5.00, Topping $ 0.75
Italian Gelato & Sorbet
$ 3.50 one scoop, $ 4.50 two scoops, three scoops $ 5.50

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Tiella Brings Cast Iron Neapolitan Cooking to the UES

Italian, Restaurants, upper eastside No Responses »

Aug 082010

Tiella is located at 1109 First Avenue between 60^th and 61^st Streets on the Upper East Side, and is open for dinner Monday through Saturday from 5 to11 PM, on Sunday from 5 to 10 PM and for lunch Monday-Saturday 12-3PM. For reservations, call 212-588-0100 or visit http://tiellanyc.com/.

Neapolitan Joys and a Class Act at Tiella

Tiella. A narrow sliver of the Upper East Side with polished wood tables, a tin ceiling, assorted plants and endless charm is a real discovery. The restaurant is named for the cast iron pans that often yield Napoli’s most prized culinary offerings. Unique, creative, and always artfully presented, Tiella’s food is the perfect middle ground between the popular and addicting Neapolitan pizza we’ve come to love and the sophisticated cooking from Napoli we’re bound to fall for.

There’s more to Neapolitan food than great pizza, and out to prove it to New Yorkers is Peppe Castellano, Executive Chef of Manhattan newcomer, Castellano may be best known for his award-winning restaurant Gran Gusto in Cambridge, MA, where he serves artisanal pizzas with highbrow toppings to throngs of hungry Bostonians, but his career has seen him through many famed kitchens in both Italy and New York. As a young protégé, he met Tiella’s front-of-house authority and co-owner Mario Coppola, who has a winning smile and a welcoming personality.

Backstage, in the kitchen, things are known to get quite heated: the city’s smallest wood burning oven, a custom-creation for Castellano’s slender space, reaches up to 900 degrees and is responsible for cooking a majority of Tiella’s signature dishes.

Start with a basket of home-baked bread—each bite is best served when dipped into the accompanying Novello oil, a first-press olive oil from Calabria with an intensely grassy, peppery kick that’s the center of many culinary rituals in Italy. A toast over Prosecco “Vazzola” from Conegliano, Italy’s most prosecco-forward region, is sure to open the appetite further. (or enjoy a stronger libation; there is a full bar). Pair it with an appetizer of stracciatella: the ultra-supple mozzarella look-alike from Puglia gets good company from paper-thin sliced speck and arugula. Together, the cheese and meat seem to engage in conversation, calling out each other’s salty, smoky richness.

Follow through with salmone, a similar presentation with wildly different flavors. The star ingredient, salmon carpaccio, home-cured for 48 hours in a salt, pepper, sugar and clove mixture, gets wrapped delicately around a fennel and citrus salad dressed in a bright lemon-orange dressing, the perfect counterpoint to the silky, briny fish. Prefer something on the vegetarian side? The sformatino, an elegant spinach flan coated in a mild and sweet gorgonzola sauce, makes for a beautiful option, two brightly green mezzalunas that melt richly on the tongue.

Tiellas, the namesake dishes from the wood-burning oven, make a perfect second course option. They’re most comparable to a personal pizza, kicked up a few notches. The custom-blended dough—not a traditional pizza dough—is layered with ingredients like San Daniele prosciutto and foie gras or caprino goat cheese and bottarga. Order the latter with a glass of Fiano “Donnaluna,” a medium, full-bodied white from Salerno with minerality from nearby Vesuvius—it pairs perfectly with the subtly tart goat cheese and decadent roe, whose curiously playful interaction makes you wonder why most Italians are so intent to keep fish and cheese apart.

Perhaps Castellano’s talents are best evidenced in his pasta work, where the sauces he creates take a cue from his days as an entremetier. His Spaghetti Chitarra, for instance, twists the typical Spaghetti Vongole by harmoniously marrying clam and zucchini sauces—an inspiration taken from a town outside Sorrento called Nerano. Crunchy, cheesy strips of zucchini add texture to a dish that’s otherwise smooth and creamy; the clams’ natural oceanic flavor is pure and clean, emphasized by a small punch of chili.Absolutely one of Manhattan’s most delectable pasta creations! Scialatielli dressed in smoked mozzarella and eggplant is another specialty: the hard-to-find pasta is made with milk and hand cut into its signature curly shape.

Regardless, a real must-try is the Risotto All’Aragosta, a perfectly executed risotto with lobster and pink grapefruit. The flavors are unusual but exceptional, each one sharply defined, clearly present in each bite, but never overpowering—the sweetness of lobster and grapefruit play down the gentle aromatics of dill.

Save space for entrees, which also bear the hallmark of the signature oven in the back. Branzino comes over a sweet and sour eggplant marinated in 25-year-aged balsamic, a beautiful marriage of subtle and bold flavors. Oregano and thyme are leading flavors on the herb-crusted Agnello, or rack of lamb—a tender and moist endeavor served with a delicately dressed broccoli rabe, delicious in its freshness and simplicity. Pair it with a beautiful glass of Barbera d’Asti from the Barolo region—its medium body lends itself well to the simple but nuanced preparations.

Throughout the meal, the wine program, designed by Coppola after years of extensive research and practice, will yield many surprises—his emphasis is on gems like the Fiano that are under-explored and hard to find in the city. Many of those hail from the south of Italy, and act as alternatives to the tried-and-true varietals that are much more common.There are about 14 wine priced at under $50 , including the captivating 100% Petit Verdot, “Castale del Giglio” 2006 ($44). Medium bodied, aromatic and superb with food, we highly recommend it.

Desserts are a high point. All imported gelati are as good as it gets (especially the hazelnut)*. Or sip on limoncello: the Italian liquor only emphasizes the delicate flavors in the Delizia al Limone, a Sorrento classic made of limoncello spiked sponge cake filled with lemon-scented cream. Tiramisu is made with Sambuca-soaked Savoiardi and lots of love (it shows), while a Pistachio Caprese takes flourless chocolate cake to a more mellow place, employing almond flour for a nutty, aromatic quality that makes it the perfect ending to a decadent meal.

Service is surprisingly polished at Tiella and in an area of town with loads of Italian restaurants that pale by comparison, Tiella fires up the UES with taste and talent, and is a must try

* Meno Diciotto, the BEST Italian gelato, is imported at 18 degrees below (Celsius), & is served at Tiella, 1109
First A
ve. 212-588-0100

Disclosure

A Paella Festival arrives at El Porron

Restaurants, Spanish, upper eastside No Responses »

Aug 012010

We’re not talking about generic, pre-made paella here – we’re talking about authentic Spanish paella made in the traditional manner from scratch! And chef/owner Gonzalo “Mr. G” Bermeo wants everyone to partake in his Paella Festival Special. Here’s the deal:

$30 per person gets you:

- 1 tapa of your choice from the menu

- Paella Valenciana – saffron rice with chicken, veal, Spanish chorizo, bell peppers, green peas, onions, monkfish, and assorted fresh seafood

- glass of sangria

A traditional Spanish meal awaits you. The Paella Festival Special will be available from Monday, August 2^nd to Sunday, August 15^th. Please note that since the paellas are made from scratch, they take 30-40 minutes to prepare. Anyone wanting this special should call and schedule a reservation with Diego at the restaurant at 212-207-8349.

El Porron

1123 1st Avenue (at 61st Street)

Flex Mussels

New York, Restaurants, seafood, Travel, upper eastside No Responses »

Sep 202009

Technorati Tags: restaurants,seafood,travel,Canada

Seafood
174 E 82nd Street

New York 10028
(Btwn Lexington & 3rd Ave)
Phone: (212) 717-7772 (212) 717-7772

Website: http://flexmusselsnyc.com/

Click Here To :Make Restaurant Reservations

Memorable Seafood By Way of Prince Edward Island

By Nancy Walman

Located in the former premises, of Zócalo, arguably New York’s best Mexican restaurant, owners Bobby and Laura Shapiro, have imported their Prince Edward Island success to Manhattan and it is a roaring success. There is a buzzing bar area that turns out potent libations as well as entertainment, provided by the quick hands of an oyster-shucking whiz. The main dining room, sectioned in two areas, offers an open kitchen and a sparse, clean atmosphere with shiny wooden floors, walls hung with colorful paintings of P.E.I and a lovely mural commissioned by the same local artist. Further back are beautiful photographs of an award winning P.E.I. photographer.

The specialty of the house may be those plump, luscious mussels in no less than 23 sauces, all made to order (and they are wonderful), but don’t fail to sample the best oysters in town. On our visit 6 varieties from the east and west coast. They were so delicious they didn’t need the very good sauces that accompanied them.

The House Specialty

Specials are also really special. We loved two appetizers, an olive oil poached octopus and a miraculous “Pacu” fish from Brazil, served “Rib-Style with an Asian glaze. Fabulous and worth a detour, as the French would say.

Outstanding mussel preparations range from Classic (white wine, herbs, and garlic) to Thai (curry coconut broth, lemongrass, coriander, lime, garlic, ginger), Bombay (Indian curry, mango puree, garlic, cinnamon, star anise, white wine) San Daniele (prosciutto, caramelized onions, white wine, garlic), and Maine (lobster, corn, white chowder, parsley) variations. Our favorite was a Southern take: bourbon, mustard, roasted corn, country ham and cream.

All are accompanied by good skin-on French fries and country bread. The wine list is a real joy with plenty bottles under $40, with the outstanding La Caravelle Rose Champagne priced at $95. The beer list, too, is awesome. We loved the two Canadian draught specials, one dark the other a perky apple pilsner. And wonder of wonders, there is an eco-friendly filtered water (still or sparkling) for just $5.50 the bottle.

Leave room for great (but light) desserts like several varieties of a play on jelly-donuts including wild blueberry and Meyer lemon.

Service is courteous and efficient and you’ll like the warm, family feel of the restaurant. When the Shapiro’s are manning their two stores on P.E.I, their lovely daughter, Alexandra is there to greet customers and keep the show running. Don’t be surprised to see a 2nd Flex Mussels open in your neighborhood. In the meantime, make you reservation now. Flex Mussels is deservedly packed and rates A Major on The Walman Report.

The Original Store