My fave meal during my recent NY stay was at Tribeca hotspot Locanda Verde (and I'm not just saying that because MK's the sous chef ... heyyyyyy girl). My dining mate, a hedon/glutton in her own right, was also super thrilled with the dazzling array of deliciously delightful dishes that came our way. That said, I think I'll leave it to the pictures to tell the story ...Just above: two kinds of crostini—sweet corn with smoked shiitake and prosciutto (in front) and creamy bacalao (aka salted cod, in back).
Home-made, al dente orecchiette with crumbly, home-made duck sausage, crisp-tender broccoli rabe and piave, a nutty cow's milk cheese.
More home-made pasta: Trofie with fresh basil pesto, toasted pine nuts, green beans, gaeta olives and plenty of parmigiano-reggiano.
The fire-roasted rosemary, garlic chicken is meant for two, but I gotta say an entire chicken with a pile of roasted veg will feed four folks easily. It's also the most succulent roast chicken I've ever had the pleasure of devouring.
We made heavy inroads into all of the above along with a fresh arugula salad with black mission figs, shavings of asiago cheese and American speck. By the end, we were thinking we could maybe work in one dessert ... And of course MK sent out 4. Holy cow.Pastry Chef Karen DeMasco has won awards for her creations. Suffice it to say we were in heaven. What we inhaled: peach and blackberry crostada with peach swirl gelato; sweet corn budino with blueberry sorbetto and caramel popcorn; chocolate-pistachio tart with raspberries and pistachio gelato; and the la fantasia di fragola with fior di latte gelato, strawberry-prosecco sorbetto, sbrisolona (aka crumbly cake) with a white balsamic meringue.
No comments:
Post a Comment