If you are looking for unique, delicious and truly amazing Italian cuisine look no further than San Carlo Osteria Piemonte in the heart of New York City (Soho). The brain child of 6 friends with a passion for their homeland, each and every item on the menu comes from the region of Piedmonte (Italy’s first Capital). From the minute I walked into the restaurant and met Managing Director Davide Poggi I knew I was in amazing hands.
Executive Chef Riccardo Zebro is straight from Milan and grew up cooking with his grandmother. He has worked his magic in Northern Italy, Russia, Bermuda and we are very luck to have him here! You can truly tell that his recipes are authentic and that he puts his heart and soul into each dish. We met with Zebro and from there tried out a few items on their appetizer listing. The FIORE DI ZUCCA RIPIENO (zucchini blossom stuffed with mozzarella and basil) was a delicious way to start. I requested to try out the POLPO, PAPRIKA, AGRUMI SU CREMA DI CECI (pan seared octopus with a chick pea puree). It did not disappoint; delicious flavor and I kept going back for more. Now, next us was “TONNO” DI CONIGLIO (rabbit marinated with olive oil and pickled vegetables). I will admit this one I was curious about as I had never tried rabbit. It held delicious sage flavors and literally melts in your mouth. Zebro explained the process includes marinating and slow cooking for 3 hours and I can say this was absolutely worth all the hard work! We finished off the course trying out VITELLO TONNATO (veal sliced thin with a tuna sauce) which was simply to die for. I have to say that each dish was better than the next and I was starting to wonder if I was in a magical bubble.
For our pasta course, we went with Zebro’s suggestion of RAVIOLIONE DI RICOTTA SU CREMA DI FAVE (veal/pork/beef raviolis in a butter sage sauce with a veal reduction). Each of their pasta’s are homemade on premises. The reduction was so savory and rich I actually felt like royalty enjoying the dish. The flavor was simple second to none. Our main course ORECCHIA DI ELEFANTE VESTITA CON RUCOLA E PACHINO (bone-in veal Milanese with arugula, cherry tomatoes and roasted potatoes). Zebro once again led us in an amazing direction. The veal literally melted in your mouth; his authentic Milanese recipe and it truly stood out against any veal dish I have ever had before. I have to be honest; I would have trouble telling you which amazing dish was my favorite; I was in awe of the culinary talent before me. I don’t quite honestly know how we found room for dessert but we sampled TIRAMISU and BIGNE’ PIEMONTESE. The Tiramisu had a rich espresso flavor and don’t get me started on how amazing the vanilla creme inside the bigne’s was. A meal fit for a king I tell you!
Please visit this awesome establishment located at 90 Thompson Street New York NY 10012. Less than a 20 minute ride from Penn Station. By the way, if cocktails are your thing don’t leave without testing out an 1861. It will not disappoint. I felt like I was given wonderful attention during my entire visit and quite honestly felt as if I was sitting at the family table back in Northern Italy. Please visit them for yourselves!
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Jaime Martyhttps://famadillo.com/author/jmrtntn/
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Jaime Martyhttps://famadillo.com/author/jmrtntn/
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Jaime Martyhttps://famadillo.com/author/jmrtntn/
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Jaime Martyhttps://famadillo.com/author/jmrtntn/
