Del Posto

The dress code is business casual, with most men wearing dress shirts and dress pants. Jackets are not required, though you would not feel out of place if you chose to wear one,

During a recent lunch, I enjoyed the tasting menu though it didn't seem to include any dishes from the prix fixe. For what it's worth, here's what I had (*** means truly memorable, for me):

Assaggi:
Capon broth...+READ The dress code is business casual, with most men wearing dress shirts and dress pants. Jackets are not required, though you would not feel out of place if you chose to wear one,

During a recent lunch, I enjoyed the tasting menu though it didn't seem to include any dishes from the prix fixe. For what it's worth, here's what I had (*** means truly memorable, for me):

Assaggi:
Capon broth with spinach
Risi bisi with codfish
Mini crispy prosciutto sandwich
Tuna wrapped in daikon
Chickpea fritter with black truffle ***
Crispy mozzarella ball with tomato powder

Bread service:
Unsalted butter from Emiglia Romagna
Whipped lardo

Cauliflower budino: polenta, lobster, caviar, citrus ***

Pork terrine with parsnip and chicories (pork chunks braised in red wine and gelled) ***

Tortelli di zucca with black truffle - squash, mascarpone, brown butter, amaretto cookie crumble - a bit sweet but very good

Veal braciole, roasted porcini, Barolo glaze ***

Aged pecorino, warm honey and saffron, toasted sourdough (very nice table presentation)

La Dolce Mela - baked apple, honey, basil gelato, grilled lemon cake (sounds homey but actually quite refined) ***

Petit fours:
Olive oil gelato and chocolate lollipop
Bomboloni
Chocolate truffle
Dehydrated raspberry filled with jam (I think)

The service was exceptional and I even a receved a kitchen tour. I hope you enjoy your experience.-COLLAPSE / REPLY (by Riverman500, created February 9, 2012)

in true chowhound fashion, we wanted to focus on serving and eating really good food. like most new yorkers, we often live far outside of our means, which made wedding planning a challenge. we wanted to do things in "our style", but without breaking the bank. using Del Posto's candelabras and house music, we were able to dedicate the majority of our budget how we had hoped, towards the meal. our...+READ in true chowhound fashion, we wanted to focus on serving and eating really good food. like most new yorkers, we often live far outside of our means, which made wedding planning a challenge. we wanted to do things in "our style", but without breaking the bank. using Del Posto's candelabras and house music, we were able to dedicate the majority of our budget how we had hoped, towards the meal. our flower cost was just $500 and we didn't spend a dime on music.

there's little reason to carry on about the food. it was fantastic and everybody commented saying as much. when the first course is a choice between lobster and a black truffle salad, you know you're in for a great meal. the full menu is pasted below, not listing the silent vegetarian options. for me, the passed assaggio were the most memorable.

what is worth carrying on about was the service. from the start, the event planner seemed to understand our needs and worked with us to keep the event within our budget without sacrificing anything of real value. the waitstaff during the event made sure that no one went without a thing, and made it a point to cater to some very difficult guests. after the dinner, my grandmother thanked my wife and i for arranging a dedicated server for her, alone. we hadn't arranged anything.

we ended the night with a cake from Momofuku Milk Bar, pictured here:

http://i.imgur.com/BkanX.jpg

ANTIPASTO
Lobster Fra Diavola, Garlic Bread Panna Cotta & Seaweeds
Friulano, Bastianich 2009 Friuli

PRIMO
Pumpkin Cappellacci with Brown Butter & Sage
Morrelino di Scansano “I Perazzi,” La Mozza 2009 Toscana

SECONDI
Braised Black Bass & Seppia, Broccoli in Potacchio & Rosemary Powder
Or
NY Chicken alla Scarpariello, Porcini Trifolati & Sorana Beans
Morrelino di Scansano “I Perazzi,” La Mozza 2009 Toscana

DOLCI
Barra di Gianduja
Chocolate Hazelnut Mousse Bar with Spicy Hazelnuts & Citrus Syrup
Alternated With Tartufo al Caffe
Dark Chocolate, Sant’Eustachio Coffee & Cinnamon Croutons

BISCOTTI ASSORTITI
Your dessert will be accompanied by a selection of cookies and drip coffee-COLLAPSE / REPLY (7 Replies) (by coasts, created February 4, 2012)

»Del Posto Disappoints

At some level, I'm not sure the disappointment doesn't have to do with us rather than the restaurant. We're "ex pat" Ny'ers and come to the city to visit both it and friends at least 3 times a year. Once a year we do the "big splash" dinner: somewhere grand that sounds like we really will encounter new experiences in self-indulgence. The rest of our meals are either at old favorites or at ethnic...+READ At some level, I'm not sure the disappointment doesn't have to do with us rather than the restaurant. We're "ex pat" Ny'ers and come to the city to visit both it and friends at least 3 times a year. Once a year we do the "big splash" dinner: somewhere grand that sounds like we really will encounter new experiences in self-indulgence. The rest of our meals are either at old favorites or at ethnic restaurants that are different than the ones we have at home. On the "indulgence" level, we've loved Per Se, Daniels, Babbo's and Le Bernardin. Each felt unique and personal. Last year, we did not have our socks knocked off by Eleven Madison, though we enjoyed it and of course loved the architecture and the room. We certainly felt we got our money's worth, just weren't convinced that the food was "memorable" as opposed to just good. We've recently loved the Modern and enjoyed it enough to put it on our "regular" rotation, even though it really is outside the normal budget for us.

Del Posto is the first of our splurges that frankly felt like a corporate concept and not a personal chef's pleasure palace. Nothing at all wrong but nothing spontaneous, vibrant, or "you never will forgot this dish." Everything was competent. Two dishes were very good: the octopus appetizer and the scungilli pasta. But there just wasn't a "wow" moment.

I'm wondering if we've just reached the "we've had that experience" place and we may have to swear off looking for the "next best thing". It seems, for us, the next best thing is some wonderful chef from Korea or Northern India showing us what he or she can do with the tastes of his or her home country. If anyone really has a new "pleasure palace" that knocks their sox off, let me know. Otherwise, we'll troll the board for your favorite new or old ethnic places that reflect the passion for food of a hands-on chef.-COLLAPSE / REPLY (4 Replies) (by teezeetoo, created January 9, 2012)

I disagree With Kathryn about Del Posto. Yes it I a big space but I think it is beautiful, warm and very cozy. It's quiet and service is impeccable. I have had a few romantic dinners there with my guy.

The 100 layer lasagna is a signature dish and it is part of the menu tradizionale, which is a 7 course prix fixe. REPLY (10 Replies) (by ttoommyy, created January 1, 2012)

»Dinner at Del Posto 9/24/11 - a review

Finally, after four glorious days of fine dining in Manhattan (Tocqueville, EMP, Public and Degustation), my parents, DH and I arrived at the fifth and final stop on our foodie tour, Del Posto. My father is obsessed with Mario Batali and they have enjoyed trips to Lupa, Babbo, Esca and Casa Mono on previous visits. However, those places are much more casual, and we were all eager to see how Mario...+READ Finally, after four glorious days of fine dining in Manhattan (Tocqueville, EMP, Public and Degustation), my parents, DH and I arrived at the fifth and final stop on our foodie tour, Del Posto. My father is obsessed with Mario Batali and they have enjoyed trips to Lupa, Babbo, Esca and Casa Mono on previous visits. However, those places are much more casual, and we were all eager to see how Mario would put his unique personal touch on “fine” dining.

First impressions: Del Posto is a breathtakingly beautiful restaurant. I read a post here from someone who is having their wedding there, and I cannot think of a nicer spot for it - the grand staircase, etc. Just lovely. Live pianist was a very nice touch. We were promptly seated and given menus and the enormous wine list, plus a choice of water (they make their own sparkling water with the Natura process, which I prefer to their other option, Pellegrino).

After a few minutes, we were presented with a set of amuses along with a suggestion as to the order in which we should eat them (which I found slightly pretentious, but no big deal). First was the tiny cup of chunky tomato bread soup, which everyone other than I enjoyed. It was a bit too much like drinking pasta sauce for me. Next was a cube of robiola cheese coated in crisp saffron rice and dusted with edible gold. I don’t think I’ve ever been served an amuse so delicious and addictive - I could have eaten a whole plate of these. The cheese was warm and melty and just pungent enough, the rice a perfect crunchy counterpoint. Also, I was actually able to taste the saffron, which I don’t think I’ve ever been able to do in any of the many saffron-broth based dishes I’ve tried. Finally, a thin slice of speck wrapped around sauerkraut as a nod to northern Italy - again, delicious (and I got two, since I traded my tomato soup for DH’s speck!). The sauerkraut was just tart enough and the speck nicely salty.

A sommelier dropped by to see if we had any questions about the wine list, so I gave him our preferences and budget and had him choose something for us. The wine list at Del Posto is long, and expensive bottles dominate - I just don’t know enough about Italian wine to make an informed decision. I also generally feel that a good sommelier will do a much better job of choosing something I’ll like than I will myself if I give them a good description of what I want, and that definitely proved true at Del Posto. He suggested a lovely Nero d’Avola that was plummy and lush, fruit-forward, with a hint of spice - just what I was looking for.

As we perused the menu and watched the sommelier decant and pour the wine (quite a ritual here!), we were served a basketful of breads that would make Dr. Atkins turn over in his grave. Ficelle, thyme focaccia, whole grain with pine nuts and olive rolls, with butter from Emilia-Romagna and whipped lardo with rosemary, which is quite possibly the greatest thing ever invented.

Once we ordered, the food started coming in at a leisurely but reasonable pace - it left us plenty of time to savor and discuss each course before moving on, and to enjoy more bread and wine as we chatted. Our first courses were calamari, insalata primavera, abalone and carne cruda. A home run for everyone, IMO. The calamari (which I don’t necessarily think of when I think fine dining) were supremely crispy and accented beautifully by salty, vinegary capers and a hit of something spicy. My abalone had a hint of spice too, which I greatly enjoyed - spiciness in general is something that many upscale restaurants shy away from and I really wish they’d find ways to incorporate it more frequently. Anyway, the abalone was fresh, tender and a surprisingly nice combination with the vegetal flavor of the asparagus. DH’s carne cruda was probably the best iteration of tartare I’ve ever had, with perfectly seasoned, incredibly beefy beef, with a sublimely silky texture on the tongue. The insalata primavera was one of the most exquisitely beautiful preparations I’ve ever seen, with each tiny vegetable a burst of perfectly ripened flavor - and a delicious sheep’s milk ricotta dressing to boot. This was easily my favorite vegetable presentation of the trip (miles better than either the artichokes or cucumbers at EMP!).

We had more or less cleaned out the bread basket by this time, and to my surprise they brought us another without asking, along with more butter and lardo. Extra points for Del Posto here. My husband is constantly embarrassed at the amount of butter I can eat and asking for more can feel a little gluttonous - big thanks to Del Posto for just bringing it to me! We had also finished our first bottle of wine, and were visited by a different sommelier to see if we wanted to choose another. My parents wanted something a little drier and my father suggested Chianti, but the sommelier wisely steered us to something else based on the bottle we had just finished and our budget, basically saying that the Chiantis he had in our price range were a little less full bodied and that they wouldn’t drink well after the Nero d’Avola. Instead he suggested a very nice Lagrein from Alto Adige (which was indeed drier, but full bodied and with a nice acidity that went perfectly with the rest of our meal).

We had a little trouble deciding on the pasta tastes for the table, as my mother doesn’t eat fish and the rest of us weren’t interested in her preferred choices (i.e., things involving vegetables. I secretly think she just chooses vegetable options in these restaurants to set a good example for me, as if she still thinks I need to be told to eat my vegetables like I did when I was five.). Anyway, we eventually settled on the pumpkin cappellacci and the garganelli verdi al Ragu. The cappellacci came first - WOW. I’ve eaten a version of these in restaurants from here to Bologna, and I’ve never had any as good as Del Posto’s. Large enough to have the optimal ratio of filling to pasta, they just melted in your mouth in a sweet, savory, sagey, buttery explosion of flavor. The garganelli were equally good - perfectly silky pasta tubes that somehow stayed open to catch the rich sauce and chunky meat. I use Mario’s recipe to make my own ragu Bolognese at home, so I wasn’t surprised at how good the sauce was, but the pasta itself was really exceptional as well. Outstanding examples of two very classic pastas (that are often not done so well). I would have loved to eat four more bowls of each of these!

As we were digesting our pasta courses, my husband went poking in the bread basket, only to discover that all the olive rolls were gone (I take no responsibility for the disappearance of said olive rolls). He said to me “hm, someone ate all the olive rolls,” and then selected something else. A couple of minutes later, a runner appeared as if by magic with a tray of olive rolls just for him, saying that she had heard him mention we were out and wanted to make sure he had everything he wanted. Talk about service!

Our mains were presented in a flurry of activity - several of them required finishing at the table, which they managed quite nicely. I chose the veal chop (which had a $20 supplement), despite the presence of broccoli rabe, which I usually abhor. The waiter said that the bitterness was kept well in check by the fontina and other ingredients in the stuffing, and he was quite right. This was probably the best piece of veal I’ve ever had. It melted like butter in my mouth but was exceptionally flavorful - more delicate yet somehow more intense than beef. It was also well worth the $20 supplement, as it was quite large enough to feed two. A good thing, too, since my mother made a HUGE mistake with her dish. She decided on a random whim to order the SALMON, of all things, even though she doesn’t eat fish. When I questioned her about it, she claimed that she liked salmon and that the preparation (with Le Virtu all’Abruzzese, a vegetable and meat stew) sounded interesting to her. Whatever Mom. The waiter even checked back with her to make sure she was sure about it, since she had told him at the beginning of the meal that she doesn’t eat fish, but she persisted that it would be fine.

Anyway, the salmon came and it was rare to the point of almost not being cooked (which is typical of fine dining salmon). Mom was not at all prepared for this and I could tell by the look on her face after one bite that she wasn’t going to be able to eat it. I suggested that she send it back to have them cook it further, but she refused, so I gave her half my veal chop and my dad and I ate the salmon, which was a super fatty, richly delicious and tender filet that tasted as if it had been oil poached (although the menu said charred). She did eat the Virtu, which was indeed a vegetable stew - I didn’t care for it, though (I’m not a fan of soft vegetables in general), and I thought it was an extremely odd pairing with the salmon. Dad added his portion to his Cacciucco, where it paired nicely with the other fish and scallops in a savory tomato broth. Excellent dish. DH’s duck was also quite wonderful, with crispy skin and tender meat. The beer-braised endives echoed some of the sauerkraut-type flavors of northern Italy and complemented the duck perfectly, although the little melon balls, though delicious on their own, seemed to have nothing whatsoever to do with the rest of the dish.

As they cleared our plates, a runner stopped by to ask if we’d like to keep our bread or have it boxed up to take home. Um, home please! Another nice touch. Onto dessert, which I felt was by far the weakest course. Dad and DH chose the pineapple crostata, which I found very average. The pineapple itself was good (cooked down into almost a jam-like consistency), but it was inside a little volcano of rather dense, dry pastry. The champagne vinegar caramel and vanilla gelato were excellent, though. My dessert was also very disappointing - an extremely dry, crumbly chestnut cake with more chestnuts, plums and yogurt gelato (which was delicious). The menu description sounded wonderful but the chestnut cake was just awful and the chopped chestnuts were just too pasty to combine well with the other elements. I should have gotten the butterscotch or the carrot cake! Anyway, Mom had the tartufo, which was tasty if simplistic. I will say the presentation was cool though - instead of the traditional round ball of ice cream, they had a very irregularly shaped lump that, when dipped in chocolate and cocoa, really did look like a truffle.

We were stuffed to the gills at this point but managed to enjoy our mignardises immensely. I am not really into mignardises but I LOVED the selections at Del Posto. A tiny ice cream pop, an incredible crescent-shaped chocolate truffle (made with my nemesis, Valrhona chocolate, but they somehow managed to make it taste GOOD, a feat that no other restaurant has accomplished to my knowledge!!!!), a bite of what tasted like partially dehydrated grapefruit, a champagne vinegar caramel (these are amazing - I would kill for a recipe), vanilla cream filled bomboloni (like a donut hole from heaven), and a little cream filled tartlet with raisins on top. A wonderful way to end the meal. We picked up our bread from the coat check and were ushered out by a doorman, who offered to help us find a cab. Great service beginning to end!

Overall impressions: loved Del Posto and can’t wait to go back, especially for their bargain lunch deal. Having eaten so recently at Eleven Madison, I couldn’t help but draw comparisons between the two. I preferred the food at Del Posto, but that is a personal palate thing - I just love Italian, and that flavor palette interests me more than that of EMP. From a purely technical standpoint, I might say EMP’s food was superior. Service was excellent at both restaurants, but a totally different style - at EMP they seemed to be constantly questioning and engaging with us to make sure that we were enjoying our experience, while at Del Posto they tried to anticipate our needs without asking. As with EMP, I am extremely surprised that Del Posto has only one Michelin star (I know they had two at one point). I will be very curious to see what next year’s Michelin ratings announcement (which should be happening soon) will bring for both of these wonderful restaurants!-COLLAPSE / REPLY (4 Replies) (by biondanonima, created September 28, 2011)

All good advice. we split a fourth course, the garganelli Verdi al Ragu Bolognese, which was good. The real standouts were the desserts: tartufo al Caffè Dark Chocolate, Sant’Eustachio Coffee & Candied Lemon and spezzata di Piselli, Macerated Strawberries & Strawberry Gelato. Both had varied and intense flavors, and beautiful, innovative presentations. The bread and the lardo were both wonderful,...+READ All good advice. we split a fourth course, the garganelli Verdi al Ragu Bolognese, which was good. The real standouts were the desserts: tartufo al Caffè Dark Chocolate, Sant’Eustachio Coffee & Candied Lemon and spezzata di Piselli, Macerated Strawberries & Strawberry Gelato. Both had varied and intense flavors, and beautiful, innovative presentations. The bread and the lardo were both wonderful, the lardo made from cured pork fat, it almost tasted like rillettes. The only real disappointment was the duck secondi, it which just wasn't very tasty. I brought most of it home, and they threw in some of their delicious housemade rolls, which made a much better late night sandwich than its original presentation. The Warm cotechino with Lentil Vinaigrette & Dried Fruit Mostarda was a fancy presentation of a humble dish, very delicious. I enjoyed the Grilled pork with Smoked Whey, White Asparagus, Fava Beans & Pickled Cherries, my boyfriend pronounced it bland (so I ate it and boxed up my much blander duck...) The amuses were fun, especially for desert, where they brought out that lovely presentation of goodies in a cheese grater. Service was great, friendly and attentive, but it was far more formal than what I'm used to. A couple of drinks could have helped (obvious afterthought). The wide open spaces are a great luxury in NYC. Now that I know the ropes I'm dying to go back, but I won't order the duck! There's been a lot of discussion here about dress code. I wore a dress, my BF Jeans, doc Martens and an untucked shirt. We were treated very well, no problem there.-COLLAPSE / REPLY (16 Replies) (by hungrycomposer, created September 13, 2011)