![]() What made this really special was the corn pudding and toasted corn on the plate. Every aspect of it popped, and the robustness was there, while still preserving the delicate flavors of the crab meat. I just didn’t get a lot of robust flavors. Of course I would prefer this over the tomato salad from the appetizer courses. It was just not as stellar as the other entrees. This sounded amazing but it fell a little short. This had stracciatella, pesto and watermelon. The radish, white bean and salsa verde made the perfectly tender and grilled octopus shine with a bright pop of acidity. The zucchini puree underneath was a great Italian play for the sauce element, and the whipped ricotta just made it soar. Not as beautiful as Vaucluse, but it had a different flavor profile (Italian) that worked just as well as the classic French style. My steak-eating crew and I came in here and tried 16 different items, so there’s no time for bullshitting. Ask for the bone in tenderloin and get some of those tasty pasta dishes. This is a good restaurant, especially for LI. These bison medallions were tenderloin cut, and came out as an app. A bit salty in parts, but over all really nicely cooked. My buddy ordered his medium, so that’s why there’s less pink in this shot: The bone in tenderloin was the better steak, at 8/10. This was nicely grilled but came in at a 6/10 for me, which isn’t terrible for Long Island. Now for the meats: first, the porterhouse. But the pasta was awesome, as was the sauce. Meatballs are always a tough sell on me, and these veal balls did not meet my standards. Then there was pappardelle with meatballs. This came with a pork rags that was really robust. And the polenta was creamy, cheesy and delicious. I’ve had better, but this definitely did the job, and overall is great for Long Island.Ī nice head-on fucker. Here’s a rundown of what we had.Ī nice large single tentacle. My wife and I met some friends for dinner at Da Noi in Islip. So much talent! I highly recommend all four of his restaurants. He’s one of the city’s most under the radar chefs. ![]() Everything he puts out is delicious and innovative. I’ve said it before with Nai, Emilia and Amigo: Ruben deserves a Michelin star at his restaurants. The radicchio salad was also really nice, with poached pears and walnuts. Even the veg here is off the charts good. We had the broccolini with Romesco sauce. These Spanish style garlic and spicy oil shrimp were absolutely perfect. Save some sourdough bread to drag through the deeply flavorful sauce that comes with the perfectly cooked mussels. Perfectly deboned and beautifully presented. This could benefit from a slightly flatter pounding, but there was a sweetness to this from either apricot or honey that was incredible. Ruben does a similar dish at his other restaurants and all of them are great. This works as a shared starter too, but I could eat this every day. The squid was perfectly cooked, and the pasta was so tasty. This squid ink “pasta paella” was my favorite dish of the night. If you like cumin lamb szechuan noodles, you will love this Italian take on it. This is a game changer! Make sure you get this. Probably one of the top three dishes of the night. I really dig this spicy beef version of my favorite pasta style, cavatelli. This was some seriously high quality stuff. With some creamy ricotta on the bottom, this really took the starters over the top. The outer shell is thin and crispy, and inside is a delicious explosion of high end Spanish ham and cheese. The best way to get a feel for this restaurant is to watch my Ride & Review video on YouTube:īut for the traditionalists out there, here’s a breakdown of everything we had:
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