Del Posto

After years of wanting to go and hearing about Del Posto I have gone. This is the VERY high end Italian Restaurant by Joe Bastianich, Lidia Bastianich and Mario Batali. I can see why the New York Times gave it Three Stars in 2006.

When you walk in the first thing I thought was... WOW! This place looks amazing. The marble and mahogany decor is amazing. It feels very open. Because it is! The tables are very large and are spaced apart. I really like that. The service is amazing. The wine list goes on and on and on. With one bottle of Prosecco ($40) and each person getting a appetizer and entree + desert it will run you about $100/pp+tip.
I will say it is worth it. The food is very good. Is it the best? No. It's more then just about the food.

I think Del Posto is a place that should be on your list.
It is a event. Like going to Eleven Madison Park or Gramercy Tavern as far as wow factor not as far as food.

The bar area is also great. It's open and the service there is just as good.

Cheers,
E

Perbacco

So the other night I went to Perbacco located at 234 East 4th St. From the moment you talk to the waiter you can tell that they love what they do and the food. The way they explain it makes your mouth water.
The menu is great. Well priced and there are 2 great tasting menus. The food is as fresh as it can be. It is cooked perfectly and is presented with style.
They wine list is full of great wines and the by-the-glass list is strong. I really don't like weak by-the-glass lists. No worries here!

This is a great date place and a great place to meet friends and talk. You don't feel rushed. You feel like you are at a friends house.

Here is what I tried:

Antipasto Emiliano

18 months aged Parmigiano Reggiano, 24 months aged Prosciutto di Parma, deep fried gnocco bread, fried pastry cream and stewed onion jelly ravioli in 6 yrs old Balsamic Vinegar.

Insalata Spinaci Freschi con Uvetta e Pinoli

Sautéed fresh spinach, gold raisins, toasted pine nuts, warm gorgonzola dressing (on the side).

Costolette d'Agnello con Funghi e Cipollotti

Seared Colorado lamb chops with whole Shitake mushroom and chopped scallion served with red wine sauce.

http://www.perbacconyc.com

Executive Chef ~ Simone Bonelli

Cheers,
E