1/17/2024 0 Comments Tra di noi restaurantLinguine with abundant calamari is a specialty at Dominick's John Marianiĭominick’s will never win any points for its décor, which aside from old tables set with old oilcloth and chairs verging on the antique, is pretty much non-existent. At first I thought the burrata was mistakenly served cold until I tasted it against the warmth of the shrimp, which was magnificent. One dish, seemingly ubiquitous these days, shows how distinctive Roberto’s fare is: A bulb of cream-filled burrata mozzarella comes slightly cold, and when you cut into it and the cream flows, it does so onto a plate of cooked sweet shrimp. Coming from a family of eleven kids, Roberto is not about to skimp on his portions, and, although his menu prices are slightly higher than elsewhere in the neighborhood, it’s because his food is quite different, quite seasonal and based on expensive ingredients no one else is using. It’s a handsome, two-level place with a wine list of enormous breadth and depth. But his flagship is Roberto’s, now open fifteen years, and actually around the corner from Arthur Avenue. Almost all of his ventures have succeeded, including two restaurants on Arthur Avenue, two in Westchester and one in Manhattan (four under the Zero Otto Nove banner). Roberto Paciullo was born under a benevolent star. Roberto's tubettini with clams, mussels and lava beans John Mariani
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