To be honest, I wasn’t very impressed with the food. Was it because I only ordered an antipasti and 1 primi dish instead of a $75 six-course tasting menu or a $65 five-course Ligurian menu? Well, for sure I did not have 2 hours for a lunch break, and I followed what our waitress recommended. Next time I know, come back for dinner.
What I ordered:
Carpaccio of Tenderloin with shaved parmigiano, lardo and olio toscano ($17)
Tajarin Al Sugo D’ Arrosto ($19.00)
Carpaccio is a dish of raw meat sliced thin, or pounded, and served mainly as an appetizer. The carpaccio I ordered was definitely lacking something (or several things) – salt, texture, flavor. It seemed more like flavorless cold cuts. I’m a huge fan of carpaccio, and I’ve had much better elsewhere.
Tajarin is a type of pasta prepared/most often eaten in Piedmont. The pasta is similar to tagliatelle (also known as fettuccine) but cut very finely. The tajarin was delicious. I can’t remember all the components, but I could taste the veal stock used in the sauce, which is a great thing. The problem with the dish was there wasn’t enough of it.
200 5th Ave
New York, NY 10010
Tel: (212) 229-2180