There's been little recent word on Scalini Fedeli, the old-school Italian house in Tribeca, so Dan Boston's recent update counts as news. "It was fantastic," he declares.
Sautéed ricotta gnocchi, in arugula and sun-dried tomato sauce finished with grated goat cheese, was heavenly: slightly firm on the outside, soft, creamy, and luscious on the inside. The sauce, Dan adds, had rich tomato flavor and velvety texture. Duck two ways (leg confit and breast), served over truffle corn risotto, was a satisfying, well-executed daily special. The confit had nice crisp skin, Dan reports, and the meat was delicate, succulent, and flavorful; the breast was well seasoned and perfectly cooked. Red snapper with a Sicilian-style olive-tomato jus was superb: moist, perfectly cooked fish, topped with a seasoned crust that lent flavor and a pleasing crunch. It came with a fantastic caponata of tender eggplant with a rich tomato base and welcome sweetness from currant. Others recommend spicy, peppery short ribs and raviolo with egg and truffle.
"I’ve been to Babbo a few times," Dan writes, "and while Babbo is a more modern restaurant the food at Scalini Fedeli was every bit as good."
What do you get when you pay $800 for dinner in Toronto at its priciest restaurant? If you answered "about 150 pounds of poutine," you're incorrect. Toronto Star restaurant critic Amy Pataki took her big ol' expense account over to Hashimoto East and got nine courses of high-end Japanese food fit for an empress.
What's not to love about wood? It's warm, sturdy, and looks great on the table if you're into the rustic look. Here are a few neato wooden items for your kitchen, made from sustainably-harvested, reclaimed, and/or scrap bits of trees. READ MORE
Bushido, a new izakaya serving ramen in Mountain View, has a little something extra up its sleeve: house-smoked meats. This gives a distinctive flavor to the shoyu ramen, the best of the noodle offerings, with a lightly smoky broth and shaved smoked pork, says eatzalot. But make sure to ask for the noodles "hard," as they have a tendency to arrive overcooked and mushy otherwise.
Get an order of smoked chicken wings, says Melanie Wong. Expertly done, they have a pungent aroma but a refined, smoky flavor and juicy, succulent flesh. "I only had one wing and that piece might have been the best smoked chicken I've had in the last year (and I've tasted at least 30 examples in this interval)."
The delicious kimchee gyoza is another must, says eatzalot, and don't skip dessert—Bushido has a dedicated dessert chef whose offerings, like a light and refreshing lemon curd parfait, are "neither the pro-forma local Japanese-restaurant mochi balls and green-tea ice cream, nor the common gringo-restaurant Dense Chocolate This and Heavy-Cake That."
Heads-up from BernalKC on a new truck serving supertasty Argentinean barbecue in Emeryville. Primo's Parrilla gets an Argentine's seal of approval for tri-tip and chicken "grilled to perfection," BernalKC says. A plate of either comes with a salad of mixed organic greens, slices of baguette, mashed sweet potatoes with spinach, and chimichurri sauce.
Primo's Parrilla [East Bay]
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