i-ItalyNY - 2014-06 - page 40

Emilia-Romagna is a region in
Italy best-known for its excellent
food, from prosciutto and Parmi-
giano-Reggiano to a vast variety of
freshly made pasta (from tagliatelle
to tortelli). The menu at Via Emilia
features local specialties made with
great care according to family reci-
pes by chef and owner William Mat-
tiello. The salad menu features a
delicious
insalata di anatra con mele
verdi
, smoked duck breast on a bed
of baby spinach served with sliced
green apples and walnuts. Apples
are packed with rich phytonutrients
that are indispensable for optimal
health. The antioxidants in apples
have many health and disease pre-
vention properties. Don’t forget: “An
apple a day keeps the doctor away.”
Chelsea
Bottino
246 10th Avenue
%
(212) 206-6766
cuisine
tuscan
atmosphere
contemporary
price
$$$
At Bottino, upscale Tuscan fare is
paired with refined wines amid strik-
ing, midcentury modern décor. The
place is right in the middle of Chel-
sea’s art scene, just a few steps away
from buzzing galleries.There’s pasta,
there’s fish, there’s chicken, there’s
beef... there’s pretty much everything
you want on the menu. Among the
standout salads are baby spinach
served with applewood smoked ba-
Greenwich
Village
LupaOsteriaRomana
170 Thompson Street
%
(212) 982-5089
cuisine
roman
atmosphere
casual
price
$$$
This casual and fun West Village
trattoria, conceived by Mario Batali,
Joseph Bastianich, Mark Ladner and
Jason Denton, serves up Roman fare
with a NewYork twist.The high qual-
ity food is pretty moderately priced.
Here you can enjoy classic dishes
such as
spaghetti alla carbonara
,
bu-
catini alla amatriciana
and
saltimbocca
alla romana
. So it is no surprise to find
puntarelle alla romana
among the res-
taurant’s salads. Puntarelle, or “little
tips”, are a Roman variety of chicory.
They are served in a dressing made
with raw garlic, anchovies, and vin-
egar.Ideally,they shouldmarinate for
about 30minutes before being served
with a drizzle of olive oil and a pinch
of salt.
Flatiron
ViaEmilia
47 East 21 Street
%
(212) 505-3072
cuisine
emilian
atmosphere
chic
price
$$$
con and goat cheese in a shallot vin-
aigrette; and golden and red beets
served with sheep’s-milk feta and
greens in a citrus vinaigrette.The ben-
efits of spinach aremany: they are low
in calories yet very high in vitamins,
minerals and other phytonutrients.
DelPosto
85 10th Avenue
%
(212) 497-8090
cuisine
classic
atmosphere
sophisticated
price
$$$$
At Del Posto, food, service and at-
mosphere are second to none. The
restaurant has been hailed “the
richest and most refined creation” of
Mario Batali, Joe and Lidia Bastian-
ich and partner/Executive Chef Mark
Ladner. A temple to Italian cooking,
Del Posto serves food that simply
thrills, like pumpkin saladwith foglie
di noce cheese (pecorino wrapped in
leaves), bee pollen citronette and to-
mato marmellata; and cool lobster
saladwith burrata cheese, fermented
broccolini and lemon pane grattato
(bread crumbs). These are not your
usual salads. They’re works of art
that will make your palate run wild.
Speaking of health, bee pollen is con-
sidered one of nature’s most nour-
ishing foods. It contains nearly every
nutrient humans need.
Hell’s
Kitchen
ViceVersa
325 W 51st Street
%
(212) 399-9291
cuisine
traditional
atmosphere
classy
price
$$$
Vice Versa has been nominated
one of the best and most gratifying
restaurants in the theater district.
Apparently theatergoers buy tickets
for a show as an excuse to go to this
neighborhood favorite and eat some
of its most popular dishes (such as
casoncelli alla bergamasca—a sauce
of veal, raisins, and amaretti over
casoncelli pasta seasoned with sage,
Grana Padano, butter and pancetta).
The all-time favorite salads are the
insalata di astice, steamed, chilled
Maine lobster served with cherry
tomatoes and string beans in a bal-
samic vinaigrette; and the tortino di
calamari e carciofi, sauteed calamari
and artichokes served over fresh ra-
dicchio and marinated tomatoes.
East
Village
Paprika
110 St Marks Place
%
(212) 677-6563
cuisine
northern italian
atmosphere
cozy
price
$$
Small and incredibly cozy, Pa-
prika features the perfect fusion of
Northern Italian and Swiss cuisine
that fetches an affordable price.The
owner, Savr Zaraev, serves only the
highest quality food, from organic
ingredients to traditional recipes,
and makes each dining experi-
ence unique. Salads include black
kale with pickled red onions and
almonds and shrimp salad with
endive, arugula and kale. Kale is
considered one of the healthiest
foods on the planet. It is an excel-
lent source of fiber, vitamin K, vita-
min A, vitamin C, vitamin B6 and
beta-carotene. It is a cruciferous
vegetable, meaning it has anti-
cancer properties.
West
Village
Organika
89 7th Ave South
%
(212) 414-1900
cuisine
organic
atmosphere
buzzing
price
$$
Organika is a cozy organic res-
taurant specializing in dishes made
with locally grown organic food and
Italian products from domestic and
international artisan producers.
Customers are particularly fond
of the super healthy quinoa salad,
made with tricolor quinoa, eda-
mame, red radish and micro greens
served on bed of sesame-encrusted
seared tofu. Quinoa is a healthy,
gluten-free, low-fat grain great for
vegetarians and anyone looking to
lower their cholesterol or add fiber to
their diet. Edamame is a good source
of protein, fiber, essential omega 3
fat. It is rich in calcium, iron, zinc
and vitamin B.
DiningOut
Restaurants
+
Pizzerias
+
WineBars
40
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i-
Italyny
|
June-July 2014
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