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29 matchs for locanda:
Top Restaurants 2002 (NYC unless noted)
NYCity
#1 Lupa
#2 Jean Georges
#3 Jewel Bako
#4 Grand Sichuan Int'l Midtown
#5 Felidia
#6 Union Pacific
El Mundo
#1 Da Guido (Piedmonte, Italy)
#2 Zur Rose (Sud Tyrol, Italy)
#3 L'Astrance (Paris)
#4 Temple Club (Siagon)
#5 Locanda Dell Arco (Piedmonte, Italy)
#6 Les Tonnelles (Loire, France)
#7 Indochine (Siagon)
Special Merit/No Particular Order
The Minnow, Veritas, Sistina,
Fresh, Holy Basil, Al Di La
Manducati's, Willi's Wine Bar (Paris)
Tomasso's, Gramercy Tavern, Picholine
Locanda Vini Olii, Al Ponte (Verona, Italy)
L'osteria del Vignaiolo (Piedmonte, Italy)
L'Oste Scuro (Verona, Italy)
Il Gattopardo
29 matchs for locanda:
ah the good old days of no kids, no health concerns to stay alive for the kids, and when Lupa was on fire!!
TOP TEN MEALS OF 2002
#1 Da Guido (Piedmonte, Italy)
#2 Taubenkobel (Burgenland, Austria)
#3 Kai (NYC, NY)
#4 Zur Rose (Sud Tyrol, Italy)
#5 L'Astrance (Paris)
#6 Temple Club (Saigon)
#7 Jewel Bako (NYC, NY)
#8 Altwienerhof (Vienna)
#9 Locanda Dell Arco (Piedmonte, Italy)
#10 Lupa (NYC, NY)
TOP TEN MEALS OF 2002
#1 Da Guido (Piedmonte, Italy)
#2 Taubenkobel (Burgenland, Austria)
#3 Kai (NYC, NY)
#4 Zur Rose (Sud Tyrol, Italy)
#5 L'Astrance (Paris)
#6 Temple Club (Saigon)
#7 Jewel Bako (NYC, NY)
#8 Altwienerhof (Vienna)
#9 Locanda Dell Arco (Piedmonte, Italy)
#10 Lupa (NYC, NY)
top ten ny 2009 in no order
sadly or not i dont try a lot of new places
Marea
Aldea
wd~50
Marlow & Sons
Tomasso's
Trestle on Tenth
Locanda Vini Olii
Gramercy Tavern
Bar Masa
Momofuku
sadly or not i dont try a lot of new places
Marea
Aldea
wd~50
Marlow & Sons
Tomasso's
Trestle on Tenth
Locanda Vini Olii
Gramercy Tavern
Bar Masa
Momofuku
b. brought me back an amazing book from her recent European travels titled "Made in Italy Food and Stories" by Giorgio Locatelli, the chef at Locanda Locatelli in London. It's a cook book, but that's selling it quite short. Between recipes he writes at some length about Italian history as it relates to both ingredients and techniques. So you end up learning how and why various food stuffs as well as specific dishes are the way they are.
For example, there are some risotto recipes, of course, but also a couple of pages describing all the regional variations along with some remembrances from his childhood in the north. And then a couple more pages on the different kinds of rice, going into the history of their cultivation as well as some scientific explanations of what happens to the rice as it cooks. Then more pages on the history of Parmesan and Grana Padano. And only then comes a discussion of risotto technique. And only after all that are a few recipes offered.
By far the most interesting "cook book" I've ever read. Really informative. Highly recommended.
For example, there are some risotto recipes, of course, but also a couple of pages describing all the regional variations along with some remembrances from his childhood in the north. And then a couple more pages on the different kinds of rice, going into the history of their cultivation as well as some scientific explanations of what happens to the rice as it cooks. Then more pages on the history of Parmesan and Grana Padano. And only then comes a discussion of risotto technique. And only after all that are a few recipes offered.
By far the most interesting "cook book" I've ever read. Really informative. Highly recommended.
grand cru food (flavors, textures, colors) @ aldea west 17th
space is designed by lady that did corton
marea, locanda verde, and now aldea opened in 09, nyc never sleeps....
finally getting to corton next week
space is designed by lady that did corton
marea, locanda verde, and now aldea opened in 09, nyc never sleeps....
finally getting to corton next week
Ate at Locanda Verde, delish from head to toe, and a really nice oven roasted chicken (cooked perfecto)
should also be very good!!
LOCANDA VERDE What was briefly Ago will open on May 19 with Andrew Carmellini, formerly of A Voce, in the kitchen and Josh Pickard, late of Lever House, managing the dining room. Karen DeMasco is the pastry chef. Mr. Carmellini, a partner with Mr. Pickard and Ken Friedman (Spotted Pig, John Dory), has said he wants a neighborhood Italian restaurant. Robert De Niro is one of the neighbors, and an owner of the Greenwich Hotel, which houses the restaurant and is one of its owners. 379 Greenwich Street (North Moore Street), (212) 925-3797.
LOCANDA VERDE What was briefly Ago will open on May 19 with Andrew Carmellini, formerly of A Voce, in the kitchen and Josh Pickard, late of Lever House, managing the dining room. Karen DeMasco is the pastry chef. Mr. Carmellini, a partner with Mr. Pickard and Ken Friedman (Spotted Pig, John Dory), has said he wants a neighborhood Italian restaurant. Robert De Niro is one of the neighbors, and an owner of the Greenwich Hotel, which houses the restaurant and is one of its owners. 379 Greenwich Street (North Moore Street), (212) 925-3797.
Meal of the year goes to Locanda Vini Olii last night!!
Spring fling: peas, peas and more peas followed by fava, fava and more fava,
amazing spring lettuce's, pasta's with spring onion, another with red mullet, ravioli with fava, super well prepared duck and fantastic chicken......
Spring fling: peas, peas and more peas followed by fava, fava and more fava,
amazing spring lettuce's, pasta's with spring onion, another with red mullet, ravioli with fava, super well prepared duck and fantastic chicken......
Top Eats NYC 2008 (in no particular order)....
As usual its many repeats but here it goes....
Bar Boulud....best pate in NYC!!
Trestle on Tenth....great value, awesome wine list
wd~50.....a hero
Locanda Vini Olii....#1 Italian in NY
Bar Masa.....one can eat vegan here, and than one can not, either way rocks!!
Gramercy Tavern.....love the new chef, prefer tavern imho
Marlow & Sons......overall rocking, chilled red wine
Yakitori Totto.....chicken palace, go early to not miss the special parts
Sushi Yasuda.....first time for me, very pure, best sushi rice in my life
Sripriphai.....drunken noodles!!! best thai i know, there may be better, 09 I will look!!
I am sure i have forgotten some but thats it for now....
As usual its many repeats but here it goes....
Bar Boulud....best pate in NYC!!
Trestle on Tenth....great value, awesome wine list
wd~50.....a hero
Locanda Vini Olii....#1 Italian in NY
Bar Masa.....one can eat vegan here, and than one can not, either way rocks!!
Gramercy Tavern.....love the new chef, prefer tavern imho
Marlow & Sons......overall rocking, chilled red wine
Yakitori Totto.....chicken palace, go early to not miss the special parts
Sushi Yasuda.....first time for me, very pure, best sushi rice in my life
Sripriphai.....drunken noodles!!! best thai i know, there may be better, 09 I will look!!
I am sure i have forgotten some but thats it for now....
Great meal at Locanda Vini Olii the other nite but they allways rock IMHO and spring is a great time to eat there.......
I feel like I have become stale and hitting the same old spots....
Momofuku Ssam Bar last month rocked too for the Bo Ssam and the chef picked us out some other dishes to make it on the tops for 08
Gotta find something new......
Nizza? Kefi?? try something old like Annisa??
oh but i love the pate at Bar Boulud!!
wd50 tonight!!
I feel like I have become stale and hitting the same old spots....
Momofuku Ssam Bar last month rocked too for the Bo Ssam and the chef picked us out some other dishes to make it on the tops for 08
Gotta find something new......
Nizza? Kefi?? try something old like Annisa??
oh but i love the pate at Bar Boulud!!
wd50 tonight!!
Tasty treats are starting to pop up out of the ground....
Locanda Vini Olii which has always been at the top of my NYC eating charts from day one.......spring fava's, spring chich pea;s (new to me), asparagus blanco, than pasta pasta pasta, insanely great steak (Italian low fat breed from Montana)
While some people say the best pizza in NYC could be this new-ish place on 12st?? First Ave near 12th??....My fav is at The Modern's Tarte Flambee but in a micro thin version, stunning, at $12 and easy to eat it solo (with a beer), its a $25 snack spot w/ tax and tip, so its dear but its living!!
Bar Masa's tofu salad is another $12 treat that I cant get out of my head (mouth).......greens, raisons, pine nuts, is this Japanese, but than add the insane tofu, and the wasabi dressing = WOW!!!....the deep fried spring flowers rock too
Locanda Vini Olii which has always been at the top of my NYC eating charts from day one.......spring fava's, spring chich pea;s (new to me), asparagus blanco, than pasta pasta pasta, insanely great steak (Italian low fat breed from Montana)
While some people say the best pizza in NYC could be this new-ish place on 12st?? First Ave near 12th??....My fav is at The Modern's Tarte Flambee but in a micro thin version, stunning, at $12 and easy to eat it solo (with a beer), its a $25 snack spot w/ tax and tip, so its dear but its living!!
Bar Masa's tofu salad is another $12 treat that I cant get out of my head (mouth).......greens, raisons, pine nuts, is this Japanese, but than add the insane tofu, and the wasabi dressing = WOW!!!....the deep fried spring flowers rock too
THE TRY FECTOR
1/2/3) Locanda Vini Olii, Clinton Hill Brooklyn.....the best Italian food in NYC IMHO, I allways eat way too much but its impossible to not want to pig out here, spring menu here is grand cru....
1/2/3) 11 Madison Park....I find the food fantastic, almost every dish.....clean, flavorful, and just rich enough.....love the room
1/2/3) wd~50.....this years awesome gaspacho almost beet out the first version and is of course tied for "dishs of the year", lots of other amazing new treats came out from the lab in 06, sadly I do have to say I miss Sam Mason in the dessert department (his new place will be on this top 10 in 07 for sure)
1/2/3) Locanda Vini Olii, Clinton Hill Brooklyn.....the best Italian food in NYC IMHO, I allways eat way too much but its impossible to not want to pig out here, spring menu here is grand cru....
1/2/3) 11 Madison Park....I find the food fantastic, almost every dish.....clean, flavorful, and just rich enough.....love the room
1/2/3) wd~50.....this years awesome gaspacho almost beet out the first version and is of course tied for "dishs of the year", lots of other amazing new treats came out from the lab in 06, sadly I do have to say I miss Sam Mason in the dessert department (his new place will be on this top 10 in 07 for sure)
Globe All
Passadis Del Pep (Barcelona) 4*
Varoulko (Athens) 4*
Slanted Door (SF) 3*
Carballeira (Lleida, Spain) 3*
Uglesich's (New Orleans) 3*
#9 Park (Boston) 3*
El Torreone (Torrisellas, Spain) 2*
Asados Nazareno (Roa, Spain) 2*
Frankie & Johnny's (New Orleans) 2*
O Loutros Fish Taverna (Thessaloniki, Greece) 2*
Botafumeiro (Barcelona) 2*
Loc All Top 12
wd50 4*
Kai 4*
Wallse 4*
Jean George 4*
Al Di La 3*
Locanda Vini Olii 3*
Fleur de Sel 3*
66 3*
Grand Sichuan Int Midtown 3*
Gramercy Tavern 3*
Bao Noodles 3*
Tasting Room 2*
Passadis Del Pep (Barcelona) 4*
Varoulko (Athens) 4*
Slanted Door (SF) 3*
Carballeira (Lleida, Spain) 3*
Uglesich's (New Orleans) 3*
#9 Park (Boston) 3*
El Torreone (Torrisellas, Spain) 2*
Asados Nazareno (Roa, Spain) 2*
Frankie & Johnny's (New Orleans) 2*
O Loutros Fish Taverna (Thessaloniki, Greece) 2*
Botafumeiro (Barcelona) 2*
Loc All Top 12
wd50 4*
Kai 4*
Wallse 4*
Jean George 4*
Al Di La 3*
Locanda Vini Olii 3*
Fleur de Sel 3*
66 3*
Grand Sichuan Int Midtown 3*
Gramercy Tavern 3*
Bao Noodles 3*
Tasting Room 2*
2003 Top Eats
Globe All
Passadis Del Pep (Barcelona) 4*
Varoulko (Athens) 4*
Slanted Door (SF) 3*
Carballeira (Lleida, Spain) 3*
Uglesich's (New Orleans) 3*
#9 Park (Boston) 3*
El Torreone (Torrisellas, Spain) 2*
Asados Nazareno (Roa, Spain) 2*
Frankie & Johnny's (New Orleans) 2*
O Loutros Fish Taverna (Thessaloniki, Greece) 2*
Botafumeiro (Barcelona) 2*
Loc All
wd50 4*
Kai 4*
Wallse 4*
Jean George 4*
Al Di La 3*
Locanda Vini Olii 3*
Fleur de Sel 3*
66 3*
Grand Sichuan Int Midtown 3*
Gramercy Tavern 3*
Bao Noodles 3*
Globe All
Passadis Del Pep (Barcelona) 4*
Varoulko (Athens) 4*
Slanted Door (SF) 3*
Carballeira (Lleida, Spain) 3*
Uglesich's (New Orleans) 3*
#9 Park (Boston) 3*
El Torreone (Torrisellas, Spain) 2*
Asados Nazareno (Roa, Spain) 2*
Frankie & Johnny's (New Orleans) 2*
O Loutros Fish Taverna (Thessaloniki, Greece) 2*
Botafumeiro (Barcelona) 2*
Loc All
wd50 4*
Kai 4*
Wallse 4*
Jean George 4*
Al Di La 3*
Locanda Vini Olii 3*
Fleur de Sel 3*
66 3*
Grand Sichuan Int Midtown 3*
Gramercy Tavern 3*
Bao Noodles 3*
2003 Top Eats
The Countdown to Ten Best
Globe All
Passadis Del Pep (Barcelona) 4*
Varoulko (Athens) 4*
Slanted Door (SF) 3*
Carballeira (Lleida, Spain) 3*
Uglesich's (New Orleans) 3*
#9 Park (Boston) 3*
El Torreone (Torrisellas, Spain) 2*
Asados Nazareno (Roa, Spain) 2*
Frankie & Johnny's (New Orleans) 2*
O Loutros Fish Taverna (Thessaloniki, Greece) 2*
Botafumeiro (Barcelona) 2*
Loc All
wd50 4*
Kai 4*
Al Di La 3*
Wallse 3*
Locanda Vini Olii 3*
Fleur de Sel 3*
66 3*
Cafe Boulud 2*
Annisa 2*
Grand Sichuan Int Midtown 2*
Tasting Room 2*
Hangawi 2*
Kebab Cafe 2*
Itzocan Cafe 2*
Il Gattopardo 2*
The Minnow 2*
Lupa 2*
The Countdown to Ten Best
Globe All
Passadis Del Pep (Barcelona) 4*
Varoulko (Athens) 4*
Slanted Door (SF) 3*
Carballeira (Lleida, Spain) 3*
Uglesich's (New Orleans) 3*
#9 Park (Boston) 3*
El Torreone (Torrisellas, Spain) 2*
Asados Nazareno (Roa, Spain) 2*
Frankie & Johnny's (New Orleans) 2*
O Loutros Fish Taverna (Thessaloniki, Greece) 2*
Botafumeiro (Barcelona) 2*
Loc All
wd50 4*
Kai 4*
Al Di La 3*
Wallse 3*
Locanda Vini Olii 3*
Fleur de Sel 3*
66 3*
Cafe Boulud 2*
Annisa 2*
Grand Sichuan Int Midtown 2*
Tasting Room 2*
Hangawi 2*
Kebab Cafe 2*
Itzocan Cafe 2*
Il Gattopardo 2*
The Minnow 2*
Lupa 2*
We went to Locanda after a long time, we were completely blown away again, I still stand by my belief that between Al Di La and Locanda there is no better Italian food in all of NY metro...3*
Well meal #9 at WD50 with a fun group, love that food....July brings phase one of my diet, I am only doing one bizz meal a week, my doctor said my blood is great, prostate great, liver i dont know how great, but the cholesteral needs some work.....i think i will go to Locanda forst time in a while, need another Kai meal bad, shit the list of the places to try is insane long, need to retaste Atalier (sp?), Tasting Room again with wife-e etc.....October is major diet time, but i need many meals at French Laundry NY also too....hum
TOP TEN MEALS OF 2002
#1 Da Guido (Piedmonte, Italy)
#2 Taubenkobel (Burgenland, Austria)
#3 Kai (NYC, NY)
#4 Zur Rose (Sud Tyrol, Italy)
#5 L'Astrance (Paris)
#6 Temple Club (Saigon)
#7 Jewel Bako (NYC, NY)
#8 Altwienerhof (Vienna)
#9 Locanda Dell Arco (Piedmonte, Italy)
#10 Lupa (NYC, NY)
#1 Da Guido (Piedmonte, Italy)
#2 Taubenkobel (Burgenland, Austria)
#3 Kai (NYC, NY)
#4 Zur Rose (Sud Tyrol, Italy)
#5 L'Astrance (Paris)
#6 Temple Club (Saigon)
#7 Jewel Bako (NYC, NY)
#8 Altwienerhof (Vienna)
#9 Locanda Dell Arco (Piedmonte, Italy)
#10 Lupa (NYC, NY)
Top Restaurants 2002
NYCity
#1 Kai
#2 Jewel Bako
#3 Lupa
#4 Jean Georges
#5 Grand Sichuan Int'l Midtown
#6 Felidia
#7 Union Pacific
#8 Honmura An
El Mundo
#1 Da Guido (Piedmonte, Italy)
#2 Taubenkobel (Burgenland, Austria)
#3 Zur Rose (Sud Tyrol, Italy)
#4 L'Astrance (Paris)
#5 Temple Club (Siagon)
#6 Altwienerhof (Vienna)
#7 Locanda Dell Arco (Piedmonte, Italy)
#8 Les Tonnelles (Loire, France)
#9 Indochine (Siagon)
#10 Walter Bauer (Vienna)
Special Merit/No Particular Order
The Minnow, Veritas, Sistina,
Fresh, Holy Basil, Al Di La
Manducati's, Willi's Wine Bar (Paris)
Tomasso's, Gramercy Tavern, Picholine
Locanda Vini Olii, Al Ponte (Verona, Italy)
L'osteria del Vignaiolo (Piedmonte, Italy)
L'Oste Scuro (Verona, Italy)
Il Gattopardo, Jaglhof (Styria, Austria)
Weininger (Vienna), Loibnerhof (Wachau, Austria)
Zur Blauen Gans (Burgenland, Austria)
Lumiere (West Newton, MA)
NYCity
#1 Kai
#2 Jewel Bako
#3 Lupa
#4 Jean Georges
#5 Grand Sichuan Int'l Midtown
#6 Felidia
#7 Union Pacific
#8 Honmura An
El Mundo
#1 Da Guido (Piedmonte, Italy)
#2 Taubenkobel (Burgenland, Austria)
#3 Zur Rose (Sud Tyrol, Italy)
#4 L'Astrance (Paris)
#5 Temple Club (Siagon)
#6 Altwienerhof (Vienna)
#7 Locanda Dell Arco (Piedmonte, Italy)
#8 Les Tonnelles (Loire, France)
#9 Indochine (Siagon)
#10 Walter Bauer (Vienna)
Special Merit/No Particular Order
The Minnow, Veritas, Sistina,
Fresh, Holy Basil, Al Di La
Manducati's, Willi's Wine Bar (Paris)
Tomasso's, Gramercy Tavern, Picholine
Locanda Vini Olii, Al Ponte (Verona, Italy)
L'osteria del Vignaiolo (Piedmonte, Italy)
L'Oste Scuro (Verona, Italy)
Il Gattopardo, Jaglhof (Styria, Austria)
Weininger (Vienna), Loibnerhof (Wachau, Austria)
Zur Blauen Gans (Burgenland, Austria)
Lumiere (West Newton, MA)
With just a few weeks left in 2002 I have after a 3rd stunning meal at Jewel Bako, decided to give it my #1. Each year we dine at three spots on the last few days of December. This years picks are a return to Fresh, Kai for the first time, and a long awaited meal at Honmura An (I have wanted to go for years but have sadly never made it, my food guru gives it one of the top 5 overall restaurants in NY over the last 20 years).
Top Restaurants 2002
NYCity
#1 Jewel Bako
#2 Lupa
#3 Jean Georges
#4 Grand Sichuan Int'l Midtown
#5 Felidia
#6 Union Pacific
El Mundo
#1 Da Guido (Piedmonte, Italy)
#2 Taubenkobel (Burgenland, Austria)
#3 Zur Rose (Sud Tyrol, Italy)
#4 L'Astrance (Paris)
#5 Temple Club (Siagon)
#6 Altwienerhof (Vienna)
#7 Locanda Dell Arco (Piedmonte, Italy)
#8 Les Tonnelles (Loire, France)
#9 Indochine (Siagon)
#10 Walter Bauer (Vienna)
Special Merit/No Particular Order
The Minnow, Veritas, Sistina,
Fresh, Holy Basil, Al Di La
Manducati's, Willi's Wine Bar (Paris)
Tomasso's, Gramercy Tavern, Picholine
Locanda Vini Olii, Al Ponte (Verona, Italy)
L'osteria del Vignaiolo (Piedmonte, Italy)
L'Oste Scuro (Verona, Italy)
Il Gattopardo, Jaglhof (Styria, Austria)
Weininger (Vienna), Loibnerhof (Wachau, Austria)
Zur Blauen Gans (Burgenland, Austria)
Top Restaurants 2002
NYCity
#1 Jewel Bako
#2 Lupa
#3 Jean Georges
#4 Grand Sichuan Int'l Midtown
#5 Felidia
#6 Union Pacific
El Mundo
#1 Da Guido (Piedmonte, Italy)
#2 Taubenkobel (Burgenland, Austria)
#3 Zur Rose (Sud Tyrol, Italy)
#4 L'Astrance (Paris)
#5 Temple Club (Siagon)
#6 Altwienerhof (Vienna)
#7 Locanda Dell Arco (Piedmonte, Italy)
#8 Les Tonnelles (Loire, France)
#9 Indochine (Siagon)
#10 Walter Bauer (Vienna)
Special Merit/No Particular Order
The Minnow, Veritas, Sistina,
Fresh, Holy Basil, Al Di La
Manducati's, Willi's Wine Bar (Paris)
Tomasso's, Gramercy Tavern, Picholine
Locanda Vini Olii, Al Ponte (Verona, Italy)
L'osteria del Vignaiolo (Piedmonte, Italy)
L'Oste Scuro (Verona, Italy)
Il Gattopardo, Jaglhof (Styria, Austria)
Weininger (Vienna), Loibnerhof (Wachau, Austria)
Zur Blauen Gans (Burgenland, Austria)
Top Restaurants 2002 (NYC unless noted)
NYCity
#1 Lupa
#2 Jean Georges
#3 Jewel Bako
#4 Grand Sichuan Int'l Midtown
#5 Felidia
#6 Union Pacific
El Mundo
#1 Da Guido (Piedmonte, Italy)
#2 Taubenkobel (Burgenland, Austria)
#3 Zur Rose (Sud Tyrol, Italy)
#4 L'Astrance (Paris)
#5 Temple Club (Siagon)
#6 Altwienerhof (Vienna)
#7 Locanda Dell Arco (Piedmonte, Italy)
#8 Les Tonnelles (Loire, France)
#9 Indochine (Siagon)
#10 Walter Bauer (Vienna)
Special Merit/No Particular Order
The Minnow, Veritas, Sistina,
Fresh, Holy Basil, Al Di La
Manducati's, Willi's Wine Bar (Paris)
Tomasso's, Gramercy Tavern, Picholine
Locanda Vini Olii, Al Ponte (Verona, Italy)
L'osteria del Vignaiolo (Piedmonte, Italy)
L'Oste Scuro (Verona, Italy)
Il Gattopardo, Jaglhof (Styria, Austria)
Weininger (Vienna), Loibnerhof (Wachau, Austria)
Zur Blauen Gans (Burgenland, Austria)
NYCity
#1 Lupa
#2 Jean Georges
#3 Jewel Bako
#4 Grand Sichuan Int'l Midtown
#5 Felidia
#6 Union Pacific
El Mundo
#1 Da Guido (Piedmonte, Italy)
#2 Taubenkobel (Burgenland, Austria)
#3 Zur Rose (Sud Tyrol, Italy)
#4 L'Astrance (Paris)
#5 Temple Club (Siagon)
#6 Altwienerhof (Vienna)
#7 Locanda Dell Arco (Piedmonte, Italy)
#8 Les Tonnelles (Loire, France)
#9 Indochine (Siagon)
#10 Walter Bauer (Vienna)
Special Merit/No Particular Order
The Minnow, Veritas, Sistina,
Fresh, Holy Basil, Al Di La
Manducati's, Willi's Wine Bar (Paris)
Tomasso's, Gramercy Tavern, Picholine
Locanda Vini Olii, Al Ponte (Verona, Italy)
L'osteria del Vignaiolo (Piedmonte, Italy)
L'Oste Scuro (Verona, Italy)
Il Gattopardo, Jaglhof (Styria, Austria)
Weininger (Vienna), Loibnerhof (Wachau, Austria)
Zur Blauen Gans (Burgenland, Austria)
Top Restaurants 2002 (NYC unless noted)
NYCity
#1 Lupa
#2 Jean Georges
#3 Jewel Bako
#4 Grand Sichuan Int'l Midtown
#5 Felidia
#6 Union Pacific
El Mundo
#1 Da Guido (Piedmonte, Italy)
#2 Zur Rose (Sud Tyrol, Italy)
#3 L'Astrance (Paris)
#4 Temple Club (Siagon)
#5 Locanda Dell Arco (Piedmonte, Italy)
#6 Les Tonnelles (Loire, France)
#7 Indochine (Siagon)
Special Merit/No Particular Order
The Minnow, Veritas, Sistina,
Fresh, Holy Basil, Al Di La
Manducati's, Willi's Wine Bar (Paris)
Tomasso's, Gramercy Tavern, Picholine
Locanda Vini Olii, Al Ponte (Verona, Italy)
L'osteria del Vignaiolo (Piedmonte, Italy)
L'Oste Scuro (Verona, Italy)
Il Gattopardo
Nice to see all this press on Brooklyn eats due to the release of a Brooklyn Zagat, as with all Zagats take the reviews with a grain of salt. This restaurant i have walked by for 10 years is one of the top rated, its been open since 1958. The wine list blows, the food is good, but rated the same as Lupa and more than Al Di La and Locanda--NO WAY--anyone wanting to taste 15-20 Brooklyn restuarants and all the fresh beer you can drink join us at the Brooklyn Brewery this Saturday.
Happy New Year to All
In 2001 some of the best meals I have eaten were in Brooklyn at Al Di La and Locanda Vini e Olii, one of my favorite 2001 meals was a tasting menu at 71 Clinton FF with a table of 3 tasting 17 different dishes in all, Grand Sichuan International, Lupa & Felidia, also eating in Italy at the homes of winemakers, small village trattoria's and the wild meal at the two star Da Vittorio in Bergamo were all highlights....
I feel lucky that my work includes tons of meals all over the world but in general I feel let down by the dining experience, having had so many just ok meals this year. Yes one great dish here and one there but the expence invovled is ridicuolous if its not a bizz write-off.
My tastes are for more simple dishes and Italian food. Luckly I can finally cook ok for myself but this makes paying alot for just ok food a bummer . I tried this year to eat more raw foods (one of my phobia's), and eat more meats to add variety in 2001.
The search goes on and Q1 2002 will bring me to Loire, Paris, Italy, maybe Barcelona, lots of NYC restaurants in search of a great meal. Maybe a summer trip to SouthEast Asia as Asian food to me rocks. All the best to you and lets eat together soon!! The big question is where??
In 2001 some of the best meals I have eaten were in Brooklyn at Al Di La and Locanda Vini e Olii, one of my favorite 2001 meals was a tasting menu at 71 Clinton FF with a table of 3 tasting 17 different dishes in all, Grand Sichuan International, Lupa & Felidia, also eating in Italy at the homes of winemakers, small village trattoria's and the wild meal at the two star Da Vittorio in Bergamo were all highlights....
I feel lucky that my work includes tons of meals all over the world but in general I feel let down by the dining experience, having had so many just ok meals this year. Yes one great dish here and one there but the expence invovled is ridicuolous if its not a bizz write-off.
My tastes are for more simple dishes and Italian food. Luckly I can finally cook ok for myself but this makes paying alot for just ok food a bummer . I tried this year to eat more raw foods (one of my phobia's), and eat more meats to add variety in 2001.
The search goes on and Q1 2002 will bring me to Loire, Paris, Italy, maybe Barcelona, lots of NYC restaurants in search of a great meal. Maybe a summer trip to SouthEast Asia as Asian food to me rocks. All the best to you and lets eat together soon!! The big question is where??
all i will post from dinner tonight [and we would have joined you yatters at aka but we were only available late tonight] is that, aside from yet another extremely yummy meal at locanda vini et olli, en route home, wheel and the cabbie were ROCKING out to a highly caffeinated merengue band, which i am listenting to as i write b/c we somehow got the cd from rubin the driver in exchange for a slight increase in fare, sounding like a cross between salsa and polka, BLASTING from the car driving down atlantic avenue, from which there was quite a lot of hooping and hollering from rubin and wheel. needless to say we will only be taking rubin's car from now on and he has an even better cd for us next time.
ate again last night at Locanda Vini & Alii--it rocked and was far superior to my fist visit--salad's, soup, app's and pasta's were all we ate--all but one were right on--room had some wine industry rockers and good mix of local's--jim is right the 1997 Pico Vini is very good in an old school way, but the wine star is the 2000 Petite Arvine IMnotsoHO.....
last night we ate at Locanda Vini & Olii--and i loved it--we had to make a trek to an old part of Brooklyn that was beautiful--wide streets--i got a great vibe from the locals!!! the wines were interesting and well priced--the apps were all excellents--good pasta--yummy not over sweet desserts--fantastic cheese plate--the place was also well designed, hope to go back soon
February 28, 2001
- $25 AND UNDER
Locanda Vini & Olii: In an Old Apothecary, a Cure for the Common Trattoria
By ERIC ASIMOV
WHEN I visit a restaurant for the first time, I almost always enter believing I'm going to enjoy my meal. But once in a while I sense that a place is going to be special, and that's how I felt about Locanda Vini & Olii, a mom- and-pop trattoria that opened a month ago in Clinton Hill, Brooklyn.
The beautiful space, which had been a pharmacy for 130 years, certainly contributed to this feeling. The woodwork has been lovingly restored, and many old features have been left intact, like small wooden apothecary drawers, set sideways into the wall for holding supplies, and rolling wood ladders and old counters used for a small bar and to display desserts.
Care seems to have been given to every detail, including the overhead lights, dim enough to create a moody ambience yet illuminating each table perfectly. The wine lists are glued to bottles, one for white, one for red, as if they were labels.
Even so, if it were one more trattoria with the same old food, no matter how attractive, it would provoke yawns. But Locanda's menu is full of dishes perhaps unsettling to those expecting the standard issue. Clearly, it is the personal expression of the owners, François Louy, from Milan, who was a manager for the Cipriani restaurants, and his wife, Catherine de Zagon Louy, from Florence, who was a manager at Balthazar.
Starting with the fragrant Tuscan bread, made without salt, the Louys do things their own way. Instead of a dish of olive oil, they set out arugula blended with pine nuts and oil like a pesto, nicely bitter and just right with the bread.
Appetizers may be as unexpected as tongue marinated in white wine and herbs, boiled, thinly sliced and sautéed until mellow and nutty and served with a parsley sauce ($7). Or bresaola with pears ($7.75), a play on prosciutto with melon using fine air- dried beef and an unsweetened pear sauce. Shrimp are served with wonderful chickpeas flavored with rosemary ($8).
Some appetizers are meant to be shared, like the seafood charcuterie ($12), which includes thick rounds of soft tuna sausage and tender, paper- thin slices of octopus, or slices of venison cacciatorino ($10), an intense hard salami served with earthy chicken liver crostini.
Superb choices abound among the pastas, which are almost all made by Luigi Ghidetti, who shares chef duties with Michele Baldacci. I love the maltagliati ($8), fat strands of carrot-colored pasta in a light ricotta sauce with soft fava beans, diced prosciutto and plenty of sage. Little lasagna noodles made with chestnut flour go beautifully with a chickpea and sausage sauce ($9), as does penne with a creamy walnut sauce ($8.50) and guitar-string pasta with a Sicilian sauce of mashed sardine, dill and raisins ($9.50).
Not quite as exciting but still delicious are fat ropes of pici, an eggless pasta, with porcini mushroom sauce ($8), and pappardelle with a robust duck ragù ($9).
Beyond pasta, Locanda offers a small, changing selection of main courses like tender braised pork ribs ($14), with roasted potatoes, or excellent braised lamb ($16), baked in a small round bread.
The small list of wines includes some excellent choices from little- known producers, including Barbera del Monferrato from Accornero ($22) and a light but flavorful red from Ercole Velenosi ($26) in the Marches. Mr. Louy eagerly makes recommendations.
Desserts ($5) may be the weak link, yet they too are enticing. A dense chocolate tart was too dry, but I loved ricotta-and-almond cheesecake flavored with rose water, and the best dessert may have been the simplest: small circular biscotti, flavored with anise and barely sweet.
It's a thrill to find a restaurant like Locanda Vini & Olii, where decisions are not made according to formula and marketing concerns. Passion rules here, and it is evident in almost every bite.
Locanda Vini & Olii
129 Gates Avenue at Cambridge Place, Clinton Hill, Brooklyn; (718) 622-9202.
BEST DISHES: Tongue with parsley sauce, bresaola with pears, shrimp with chickpeas, seafood charcuterie, venison cacciatorino, carrot maltagliata, chestnut lasagnette, penne with walnut sauce, pasta con le sarde, pappardelle with duck ragù, pici with porcinis, braised pork ribs, braised lamb, ricotta cheesecake with rose water, biscotti.
PRICE RANGE: Appetizers, $5 to $8; main courses, $6 to $16.
CREDIT CARDS: Cash only.
HOURS: Tuesday through Thursday, 6 to 10:30 p.m.; Friday and Saturday, to 11:30; Sunday, to 10. Closed Monday.
WHEELCHAIR ACCESS: Two steps at entrance; restroom is narrow.
Locanda Vini & Olii: In an Old Apothecary, a Cure for the Common Trattoria
By ERIC ASIMOV
WHEN I visit a restaurant for the first time, I almost always enter believing I'm going to enjoy my meal. But once in a while I sense that a place is going to be special, and that's how I felt about Locanda Vini & Olii, a mom- and-pop trattoria that opened a month ago in Clinton Hill, Brooklyn.
The beautiful space, which had been a pharmacy for 130 years, certainly contributed to this feeling. The woodwork has been lovingly restored, and many old features have been left intact, like small wooden apothecary drawers, set sideways into the wall for holding supplies, and rolling wood ladders and old counters used for a small bar and to display desserts.
Care seems to have been given to every detail, including the overhead lights, dim enough to create a moody ambience yet illuminating each table perfectly. The wine lists are glued to bottles, one for white, one for red, as if they were labels.
Even so, if it were one more trattoria with the same old food, no matter how attractive, it would provoke yawns. But Locanda's menu is full of dishes perhaps unsettling to those expecting the standard issue. Clearly, it is the personal expression of the owners, François Louy, from Milan, who was a manager for the Cipriani restaurants, and his wife, Catherine de Zagon Louy, from Florence, who was a manager at Balthazar.
Starting with the fragrant Tuscan bread, made without salt, the Louys do things their own way. Instead of a dish of olive oil, they set out arugula blended with pine nuts and oil like a pesto, nicely bitter and just right with the bread.
Appetizers may be as unexpected as tongue marinated in white wine and herbs, boiled, thinly sliced and sautéed until mellow and nutty and served with a parsley sauce ($7). Or bresaola with pears ($7.75), a play on prosciutto with melon using fine air- dried beef and an unsweetened pear sauce. Shrimp are served with wonderful chickpeas flavored with rosemary ($8).
Some appetizers are meant to be shared, like the seafood charcuterie ($12), which includes thick rounds of soft tuna sausage and tender, paper- thin slices of octopus, or slices of venison cacciatorino ($10), an intense hard salami served with earthy chicken liver crostini.
Superb choices abound among the pastas, which are almost all made by Luigi Ghidetti, who shares chef duties with Michele Baldacci. I love the maltagliati ($8), fat strands of carrot-colored pasta in a light ricotta sauce with soft fava beans, diced prosciutto and plenty of sage. Little lasagna noodles made with chestnut flour go beautifully with a chickpea and sausage sauce ($9), as does penne with a creamy walnut sauce ($8.50) and guitar-string pasta with a Sicilian sauce of mashed sardine, dill and raisins ($9.50).
Not quite as exciting but still delicious are fat ropes of pici, an eggless pasta, with porcini mushroom sauce ($8), and pappardelle with a robust duck ragù ($9).
Beyond pasta, Locanda offers a small, changing selection of main courses like tender braised pork ribs ($14), with roasted potatoes, or excellent braised lamb ($16), baked in a small round bread.
The small list of wines includes some excellent choices from little- known producers, including Barbera del Monferrato from Accornero ($22) and a light but flavorful red from Ercole Velenosi ($26) in the Marches. Mr. Louy eagerly makes recommendations.
Desserts ($5) may be the weak link, yet they too are enticing. A dense chocolate tart was too dry, but I loved ricotta-and-almond cheesecake flavored with rose water, and the best dessert may have been the simplest: small circular biscotti, flavored with anise and barely sweet.
It's a thrill to find a restaurant like Locanda Vini & Olii, where decisions are not made according to formula and marketing concerns. Passion rules here, and it is evident in almost every bite.
Locanda Vini & Olii
129 Gates Avenue at Cambridge Place, Clinton Hill, Brooklyn; (718) 622-9202.
BEST DISHES: Tongue with parsley sauce, bresaola with pears, shrimp with chickpeas, seafood charcuterie, venison cacciatorino, carrot maltagliata, chestnut lasagnette, penne with walnut sauce, pasta con le sarde, pappardelle with duck ragù, pici with porcinis, braised pork ribs, braised lamb, ricotta cheesecake with rose water, biscotti.
PRICE RANGE: Appetizers, $5 to $8; main courses, $6 to $16.
CREDIT CARDS: Cash only.
HOURS: Tuesday through Thursday, 6 to 10:30 p.m.; Friday and Saturday, to 11:30; Sunday, to 10. Closed Monday.
WHEELCHAIR ACCESS: Two steps at entrance; restroom is narrow.
Catherine and Francois Louy are friends of mine who just opened a trattoria called Locanda Vini & Olii in Clinton Place, Bklyn. Any body know what train gets you there ?
