March 29, 2010
[Del Posto -- seared lamb tenderloin with sea cucumber]
in less than a month--that's a record! This one is inevitable. I'm breaking my rule and posting about a meal I ate and not a meal I made.
My meal at Del Posto was undeniably the best lunch deal I've had in Manhattan. You could really spend a small fortune at Del Posto for dinner, but a $29 3-course lunch prix fixe during the week will give you a pretty awesome taste of the restaurant's full menu. Trekking to Del Posto in Chelsea was quite a huff, but really, a plate of amuse bouche, the tastiest bread basket with whipped lardo and sweet butter, 2-courses, beautifully plated dessert, and a box full of sweet goodies? Why the **** not?!!
Kathy and I have talked about getting together for this meal forever and thank goodness we finally did. Here's the photo low down...
Amuse bouche: Stracciatella (Italian egg drop soup), Saffron veal-cheek suppli, Mortadella in pastella
I like the gold dust touch on the suppli or mini risotto croquettes with stringy cheese.
Mortadella in pastella tasted like a whipped mortadella mousse in puff pastry.
A basket of warm breads: Focaccia, Olive Bread, Baguettes, and Salted Grissini
First course: roasted autumn vegetables with robiola sformato and truffled hazelnuts
Secound course: Garganelli al Ragu Bolognese
Second course: Orecchiette with Lamb Neck Sausage, Cherry Peppers and Broccoli Rapini
Dessert: Chestnut Cake Warm Plum Macedonia, Crushed Chestnuts, Yogurt Gelato
Dessert: Chocolate Ricotta Tortino, Toasted Sicilian Pistachios, Extra Virgin Olive Oil Gelato
The Freebie (Thanks!): Fennel Ricotta Cheesecake, Rhubarb in Orange-Vanilla Syrup
Box of mignardises: Dark Chocolate Olive Oil Gelato with Toasted Breadcrumbs, Warm Bomboloni with Lemon-Vanilla Crema, Candied Pineapples, Roasted Dates with Blue Cheese, Rice Paper Wrapped Caramels, Dehydrated Grapefruit with Caramel and Amaretti Crumbs, Chocolate Dipped Honeycomb with Pistachio, Lemon-Polenta Crostata with Dried Cherries
Dark Chocolate Olive Oil Gelato with Toasted Breadcrumbs, Warm Bomboloni with Lemon-Vanilla Crema
Mignardises: Rice Paper Wrapped Caramels, Dehydrated Grapefruit with Caramel and Amaretti Crumbs, Chocolate Dipped Honeycomb with Pistachio, Lemon-Polenta Crostata with Dried Cherries
So yes, if that made you hungry, call for reservations now! For more photos, please click here.