November 4, 2007

Bar Pitti

I wanted my first blog entry to be on a sizzling new restaurant, but at 8:30 on a Friday night even Jesus can't get a table. So, somewhat disappointed, Zazi and I have decided to go to Bar Pitti where we're always welcomed.

Pitti is undoubtedly my favorite restaurant in NYC. I refer to it as "my kitchen" since I literally live across the street. Granted, I have enjoyed better food in the Big Apple, but it usually comes with more digits on the check.

I've been a regular customer for the past 4 years, and between Zazi and I, we've tasted almost everything on the menu (except for the paninies, which always seemed like a waste of time).

Last night we started with the usual spinaci (sautéed spinach) and beef carpaccio (for lack of a better agreed-upon option on the specials menu). The spinaci is sautéed in olive oil and garlic. The carpaccio is served with tossed arugula and shaved Parmesan cheese, and it is escorted by a wedge of lemon (that was most certainly used). Both were delicious, though the bread has had a long day and was a little dry. The spinaci, btw, is a MUST. Trust me.

For the main course Zazi ordered the Veal Milanese (a thin piece of veal breaded then fried, served with the bone). The Milanese comes with a salad on top comprised of tomatoes, cucumbers and arugula. The dressing is a mix of 3 different vinegars and fresh chopped garlic. The good thing about Pitti is its owner, Giovani, who picks the produce himself and has impeccable standards. So, if the tomatoes are not plump enough, they will NEVER end up on your plate. Zazi gave her Milanese a high-five. I went for the Linguini Vongole (clam sauce). This delight contains fresh clams, white wine and a hint of tomato sauce. The linguini was perfectly al dente. I ate like a good girl.

To accompany our meal we ordered two glasses of the house’s red wine (Multipuciano) to which we fondly refer to as The Vinegar. If Pitti needs to improve something it’s their wine by the glass selection (right now they only offer one possibility for either red or white).

All in all, it was another great dinner at my favorite kitchen.

Tip: before ordering, always check what’s on the specials menu. It’s written in Italian which makes it annoying, but have the waiter translate it for you.

Recommended dishes from the regular menu: penne bolognese (ask for spaghetti instead), pappardelle Alla fiesolana, taglierini all' empolese (ask for spaghetti instead of their homemade taglierini)

Recommended dishes from the specials menu: spinaci, puntarelle (chicory with white anchovy dressing), carciofi (sautéed baby artichokes), papardelle with wild boar ragout, lamb chops

Bottom line - 95 :)

50+ with drinks

Bar Pitti

268 6th Avenue (between Bleecker & Houston)
(212) 982-3300

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