First, check out my kickass Ride & Review video HERE:
My wife and I finally made it over to Da Toscano with my buddy and his girlfriend, who are huge fans of the place. We went big, so I’ll get right down to business.
For starters, we had the broiled oysters, which were bathed in crab fat butter. Absolutely delicious.
Then we ate five pasta dishes. Yes, five. My favorites were the lamb neck agnolotti and the orecchiette with sausage and broccoli rabe sauce.
Insane. So much flavor coming through in that orecchiette from the pickled cherry peppers. And the agnolotti were like little buttery packages of meaty deliciousness.
The squid ink spaghetti with crab and Calabrian chili was delicious as well. Perfectly executed.
The Scialatielli with sour beer and clams was incredibly unique and delicious. We really enjoyed this.
The gnocchi was our least favorite.
For our main courses we went with the veal strip parm and the Bistecca Fiorentina style porterhouse.
The parm was perfectly crisp and delicious.
The steak had a slight age on it from Allen Brothers, and it was rubbed with a porcini mushroom spice. 9/10!
For dessert we had the bomboloni with foie gras, peanut butter and jelly. It was pretty good, but we ended up liking the olive oil cake better.
I highly recommend this place, and I can’t wait to go back to try more stuff.
My buddy Benny from Greenwich Steakhouse opened up a second location of the Italian joint Il Tinello. Benny is second from the right in this picture, next to me. Ask for him when you go, and tell him I sent you!
The menu and ambiance here are a little different from the original location. It feels like a more lively restaurant with a younger crowd. It was packed both at the bar and at the tables on a Wednesday night.
The bartender AJ has a nine year pedigree at Benjamin Prime, and he mixes up some excellent cocktails. Ask him about his mezcal negroni and “new fashioned” drinks.
Don’t skip on this meat martini waterfall thing. Great selection of olives, cheeses and peppers to go with the hand cut prosciutto.
Table bread service comes with an eggplant and tomato dip, and nice freshly made bruschetta.
We started with the special oysters Rockefeller, which were awesome. Nice crispy pancetta on top!
We followed these with baked clams oreganata and beef carpaccio.
For a mid course, we tried three pastas. The favorite of the table was probably this orecchiette with broccoli rabe and sausage. Just like mom makes.
These crab ravioli on special were incredible as well. They had a nice robust, clean crab flavor. Not too heavy with a light creamy pesto sauce.
The tagliolini with seafood is PACKED with chopped scallops, mussels, and shrimp. Great stuff.
For our mains, we tried two veal dishes. The first was a delicious glazed rib chop.
So tender and perfectly cooked to medium rare inside.
We also had the bone-in veal parm that was on special.
This was massive! Definitely something to share with your date.
For dessert, we tried the creme brulee, Italian cheesecake, tira misu and panna cotta. I think my favorite was either the tira misu or the panna cotta.
Great meal with a great old friend. I’m happy for the success of his new venture here at Il Tinello. I’ll definitely be back again soon!
My wife and I came here with another couple to try out the amazing food that Il Corso is known for. This place definitely lived up to its reputation!
We started with some stuffed, fried olives, fried zucchini, and beef carpaccio. All of these were excellent, but I think if I had to choose a favorite, I’d go with the zucchini. Crazy! Next time I will try the Fritto Misto, which also has squid and shrimp.
My wife had the paccheri with pistachio cream sauce and crumbled sausage. Amazing! Easily a top five pasta dish for me.
I had the veal cutlet Milanese.
Added some nice fresh shaved parm on top:
It was perfect. Super crisp outside, tender and juicy inside. Ate every last bit of it!
And for dessert, Nutella pie, lemon bomb cake, and flan. All delicious, but I think the flan “took the cake.”
I can’t wait to go back here and the the lamb ragu pappardelle, and so many other dishes.
One of the great things to come out of the pandemic is Brooklyn Roots. Chef Thomas Perrone struck out on his own despite all of the fears and warnings. It started out as pick up and delivery only, but now he’s running a full-fledged old school Italian restaurant in the heart of Sunset Park, Brooklyn.
The atmosphere, the food, the smells… it’ll take you back. Nearly everything on the menu is under $30, and the portion sizes are triple what you see at other Italian joints. And this isn’t a typical red-sauce joint where you leave thinking that you could’ve made the food at home. This stuff is all done with top notch cooking technique, and high quality ingredients.
My wife and I went big, because we knew we wanted to try everything we could and bring a bunch of stuff home for the weekend. We started with the octopus and fried zucchini to start.
The zucchini was light, fried to a perfect golden crisp, and served with a bright marinara dipping sauce. The octopus was perfectly tender, and served in an amazing pesto. Definitely get these items when you go.
For the pasta dishes, we tried the “Matty Guns” special, who happens to be an actual person – he was there in the restaurant when we went. Baked rigatoni in a vodka sauce, topped with ricotta, melted mozzarella and basil. But lurking under the broiled cheese is a delicious collection of meats: sweet and hot Italian sausage, and meatballs. Amazing. Again – at $29 the portion size can feed two people for two days.
The next pasta was the linguine with corn and shrimp.
This was markedly lighter, but great for a summer pasta dish. Tons of great flavor coming in from the light tomato and garlic wine sauce.
For our entrees, we went with chicken and veal. For the chicken, we did the scarpariello preparation, with sausage, vinegar cherry peppers and potatoes. This took me back to when my mom used to make a similar dish with pork chops.
We did the veal parm. I was tempted to do milanese, but maybe next time.
This was such a great deal. Two cutlets fried to a perfect crisp and covered with sauce and cheese. Just awesome.
ENHANCE! Incredible.
We came with a huge appetite and still had no room for dessert – and we took home tons of leftovers. But from the looks of people around us, the dessert was great. I can’t wait to go back and try more.
BROOKLYN ROOTS ITALIAN
4601 4th Ave
Brooklyn, NY 11220
This old school Italian joint is known for having some great parms, whether it’s chicken, veal, eggplant or whatever. Of the three I tried, the veal with vodka sauce, peas and prosciutto took home the win and beat out both the standard chicken and veal varieties.
The meal began with an awesome platter of antipasto (probably the best I’ve had) meatballs, and baked clams oreganata.
We tried three different pasta dishes: cacio e pepe, carbonara, and linguine with clams. Of these, I will throw down with the carbonara every time.
The star of the mains, however, was not the veal parm, but, rather, a special double cut pork chop that was prepared with vinegar cherry peppers. Awesome, and cooked perfectly. The photo doesn’t do it justice.
This is definitely a place you’ll want to go to repeatedly to take advantage of both the great regular menu items as well as the daily specials.
Emilio’s Ballato
55 E. Houston St
New York, NY 10012
Sandro’s is a small Italian joint on the upper east side that serves up some really delicious and authentic dishes.
For example, I haven’t had a fried artichoke this good since I was in Rome.
And seeing things like porchetta and culatello in the sliced meats department took me right back to Trastevere.
Back in my wheelhouse, however, was this delicious carpaccio dish that came with white truffles.
We went a little nuts with the truffle:
It was awesome. But even this salad had me excited.
The simplicity of something like chicory and anchovy dressed perfectly with citrus is not really seen to often here, stateside. This was a totally unique salad for me, and I’m glad I listened carefully to the massive list of specials before ordering. I’m not kidding when I tell you they could open a second restaurant with just the menu items that the waiters and waitresses memorized as specials. There were about three or four salad specials, five or six fish specials, three or four meats, four pasta dishes, and a bunch of appetizers too. Oh and dessert as well. Absolutely insane.
But back to the meal. Pasta time:
This first pasta was my favorite – goat cheese stuffed cappelletti with a lemon cream sauce. This was insanely delicious.
Next up was sea urchin ravioli with a scallop tomato sauce.
And finally some rigatoni with meatballs and sausage in a nice tomato ragu.
But we didn’t stop there, because I had to try some veal dishes. First up – and my favorite of the entrees – was this stuffed veal chop.
Inside was thin sliced ham.
After that, a nice classic veal parm.
And then some giant broiled prawns.
I really didn’t think we’d have room for dessert, but I’m glad we tried this delicious pistachio cake with ricotta. This was probably one of the best desserts I’ve ever had.
And the finishing move of bringing lemon cookies with the check really took me back to being a kid and eating these at my grandparents’ house.
This place is a gem! I’ll definitely be back here to try more stuff. There is a LOT of menu to work through here.
The moment you step inside Carbone you are instantly transported.
The dimly lit but lively dining room is both an homage to your Italian grandmother’s house as well as the restaurant where Michael shoots Sollozzo and McCluskey in The Godfather.
The place is immediately familiar and cozy. You may even recognize furniture and light fixtures if you grew up around Italian-Americans.
The music is all the great crooner hits from your favorite mob movies like Goodfellas, with some doo-wop classics from Bronx Tale mixed in. Not too loud, not too soft. And the food is some of the best red sauce Italian-American cuisine I’ve ever had.
The sharply dressed, deep burgundy tuxedo-clad servers will first bring to the table a basket of tomato focaccia, garlic bread and sliced Italian bread.
There’s also a plate of pickled cauliflower to snack on, some locally made finocchiona salami, and of course a nice hunk of parmigiano reggiano cheese.
We started with the truffle emulsion Piedmontese beef carpaccio, which is served with some peppery arugula, walnuts, chives, coarse salt, sliced mushrooms and a generous drizzle of some killer olive oil. This was hands down the best carpaccio dish I’ve ever had.
Their baked clams are pretty great as well. My favorite of the three styles is that center one, topped with pesto and uni. Absolutely awesome.
We tried three pasta dishes, because we are savage animals. The first was the spicy rigatoni vodka, which they describe as being “part of the DNA” of Carbone.
This was perfect. Perfectly spicy sauce, perfectly cooked pasta. Easily one of the best pasta dishes I’ve had this year. This is a must order pasta dish when you dine here. Even if you split it as an appetizer or something. Get that Carbone DNA in your mouth!
Next was the orecchiette with beans and cabbage.
This seasonal pasta was mildly reminiscent of the “pasta e fagiole” that I ate growing up, only with the escarole swapped out for cabbage, and with a less porridge-like texture. This you can eat with a fork on a plate, unlike what I grew up eating, which required a bowl and a spoon. Either way, delicious.
Finally, the tortellini with meaty ragu.
I’m generally not a huge fan of tortellini, but that’s probably because I’m used to the frozen or vac-sealed grocery store products that I usually eat cold (and dense) in a salad with olives, peppers and cheese. These bundles of joy were stellar. The stuffing inside was almost creamy, without any grainy or lumpy ricotta texture. And the sauce was going down my throat by the spoonful. Loved these. Absolutely beautiful plating as well.
We had a short break after the pasta and took down a trio of beautiful meatballs.
These off-menu delights are nice and tender, and packed with flavor. Rustically formed, you can sometimes get a chunk of melty cheese or a piece of soft, roasted garlic in the occasional lucky bite. These were great. Don’t be alarmed, either; they will be served pink in the middle.
For the entrees, we had both the veal parm and the pork chop with peppers. The veal was pounded out flat, and fried to a golden crisp with seasoned breadcrumbs. The bright sauce and melted cheese (both mozz and ricotta, with some grated parm on top) were topped with crispy basil leaves to bring home that nice herbaceous pop.
What a dish! They even serve it with the breaded and fried rib bone alongside the cutlet. And if you take some to go in a doggy bag, they’ll send you home with a sesame seed bun to make a sandwich out of the leftovers.
The pork with peppers reminded me of when my mom used to cook pork chops with cherry peppers and sliced potatoes as a kid. Nothing beats the taste of nostalgia, but this was a pretty close runner up. Those red peppers and onions on the side were delicious.
We were so stuffed that we had to skip dessert, despite the selections looking fantastic. I really wanted a slice of the lemon cheesecake.
But the captain, Jared, brought over some snacks for us after he saw how infatuated we were with all the little details in the restaurant that reminded us of growing up with Italian grandparents.
The rainbow cookies with espresso (and a splash of Sambuca!)…
The Jordanian candy-coated almonds (just like those old Italian wedding favors in the mesh bag)…
The simplicity of cotton candy grapes and walnuts (reminded me of Christmas Eve)…
And, of course, the Italian cookies and pastries from an old tin box…
It’s no wonder this place has a Michelin star and has become a tough reservation to score. I generally don’t like hyped up joints, but here it is well-deserved. We even saw Adam Sandler there. This place is worth your time and money. Go, as soon as you can! And if you’ve already been, then go back.
My wife and I tried Caffe Napoli in Little Italy this week. This joint is one of Little Italy’s long standing places that many people go to for their red sauce fix. Here’s what we had:
Rosemary Focaccia Bread
Baked Clams Oreganata
I’m a sucker for this dish, and they did a great job with it here. This was my favorite dish of the meal.
Bucatini All’Amatriciana
Veal Parm
Lobster and Shrimp with Lobster & Shrimp Ravioli
This was an impressive dish. Lots of ravioli tucked under there – difficult to see but there was probably more than half dozen.
In my quest for all things parm, I came across Isle of Capri. With prices under $30 for these entrees, I just had to grab both the veal and the chicken parm.
At $27.25 this might be one of the best high end chicken parm deals you can find. I’ve had better at higher price points elsewhere, but this is very good for the money.
The same goes for the veal:
I was kinda hoping for a nice beautiful bone-in chop, but again just $28? I can’t complain.
I’d like to come back and try some pasta dishes soon. Everything looks good.
Il Tinello is an old school NYC Italian joint that’s been open for nearly 40 years. My wife and I finally got around to trying it last night. Here’s what we had:
My wife started with some fresh bluepoints, and I had this delicious seafood salad made with scallops, calamari and shrimp.
Next, we had a trio of pastas as a mid-course sampler dish. Penne with pesto, beef and ricotta ravioli, and pappardelle with a truffle and mushroom cream sauce. All were delicious, but I liked the pappardelle the best.
For my main course, I had this gorgeous boneless veal parm.
This was really nice. The sauce and cheese were top notch quality, and the veal beneath was super tender.
My wife had the veal chop, which was a nice, thick rib chop.
It was a perfect light pink inside, cooked just right.
For dessert, we had the fruit tart and the creme brûlée. Both were well executed and tasty. They pleased The Cake Dealer, so that’s always a good sign.
This place is a gem. It’s cozy and fancy inside, really classy. And the service is some of the best I’ve ever experienced. The staff are professionals, not some young hipster chumps who wait tables on the side while they try to get their crowd-funded artisanal kombucha brand up and running in Williamsburg.
