Misi is an Italian joint in Williamsburg that serves up some great pasta and an even better porterhouse steak.
Cocktails are really nice, like this negroni sour:
For starters, we did the whipped ricotta with roasted peppers, and the baby artichokes. Both were light and refreshing, but if I had to choose a favorite it would be the artichokes.
Next up was the pasta. We did a lamb ragu citarra as well as a brown butter tortelli stuffed with spinach and ricotta. Normally, I would gravitate toward that lamb ragu, but the tortelli were the winner between the two excellent pastas.
The dry aged porterhouse was awesome.
It was cooked to a nice medium rare and dusted with fennel pollen and rosemary.
The seasoning on it was definitely in the cumin/curry wheelhouse, which was a really nice change of pace.
It came with a side of giganto beans that were really bright and flavorful. Perfectly cooked.
But this steak was an easy 8/10, and I would definitely come back again to try more of the menu.
My wife and I came here with another couple to try out the amazing food that Il Corso is known for. This place definitely lived up to its reputation!
We started with some stuffed, fried olives, fried zucchini, and beef carpaccio. All of these were excellent, but I think if I had to choose a favorite, I’d go with the zucchini. Crazy! Next time I will try the Fritto Misto, which also has squid and shrimp.
My wife had the paccheri with pistachio cream sauce and crumbled sausage. Amazing! Easily a top five pasta dish for me.
I had the veal cutlet Milanese.
Added some nice fresh shaved parm on top:
It was perfect. Super crisp outside, tender and juicy inside. Ate every last bit of it!
And for dessert, Nutella pie, lemon bomb cake, and flan. All delicious, but I think the flan “took the cake.”
I can’t wait to go back here and the the lamb ragu pappardelle, and so many other dishes.
This old school Italian joint is known for having some great parms, whether it’s chicken, veal, eggplant or whatever. Of the three I tried, the veal with vodka sauce, peas and prosciutto took home the win and beat out both the standard chicken and veal varieties.
The meal began with an awesome platter of antipasto (probably the best I’ve had) meatballs, and baked clams oreganata.
We tried three different pasta dishes: cacio e pepe, carbonara, and linguine with clams. Of these, I will throw down with the carbonara every time.
The star of the mains, however, was not the veal parm, but, rather, a special double cut pork chop that was prepared with vinegar cherry peppers. Awesome, and cooked perfectly. The photo doesn’t do it justice.
This is definitely a place you’ll want to go to repeatedly to take advantage of both the great regular menu items as well as the daily specials.
55 E. Houston St
New York, NY 10012
Sandro’s is a small Italian joint on the upper east side that serves up some really delicious and authentic dishes.
For example, I haven’t had a fried artichoke this good since I was in Rome.
And seeing things like porchetta and culatello in the sliced meats department took me right back to Trastevere.
Back in my wheelhouse, however, was this delicious carpaccio dish that came with white truffles.
We went a little nuts with the truffle:
It was awesome. But even this salad had me excited.
The simplicity of something like chicory and anchovy dressed perfectly with citrus is not really seen to often here, stateside. This was a totally unique salad for me, and I’m glad I listened carefully to the massive list of specials before ordering. I’m not kidding when I tell you they could open a second restaurant with just the menu items that the waiters and waitresses memorized as specials. There were about three or four salad specials, five or six fish specials, three or four meats, four pasta dishes, and a bunch of appetizers too. Oh and dessert as well. Absolutely insane.
But back to the meal. Pasta time:
This first pasta was my favorite – goat cheese stuffed cappelletti with a lemon cream sauce. This was insanely delicious.
Next up was sea urchin ravioli with a scallop tomato sauce.
And finally some rigatoni with meatballs and sausage in a nice tomato ragu.
But we didn’t stop there, because I had to try some veal dishes. First up – and my favorite of the entrees – was this stuffed veal chop.
Inside was thin sliced ham.
After that, a nice classic veal parm.
And then some giant broiled prawns.
I really didn’t think we’d have room for dessert, but I’m glad we tried this delicious pistachio cake with ricotta. This was probably one of the best desserts I’ve ever had.
And the finishing move of bringing lemon cookies with the check really took me back to being a kid and eating these at my grandparents’ house.
This place is a gem! I’ll definitely be back here to try more stuff. There is a LOT of menu to work through here.
The moment you step inside Carbone you are instantly transported.
The dimly lit but lively dining room is both an homage to your Italian grandmother’s house as well as the restaurant where Michael shoots Sollozzo and McCluskey in The Godfather.
The place is immediately familiar and cozy. You may even recognize furniture and light fixtures if you grew up around Italian-Americans.
The music is all the great crooner hits from your favorite mob movies like Goodfellas, with some doo-wop classics from Bronx Tale mixed in. Not too loud, not too soft. And the food is some of the best red sauce Italian-American cuisine I’ve ever had.
The sharply dressed, deep burgundy tuxedo-clad servers will first bring to the table a basket of tomato focaccia, garlic bread and sliced Italian bread.
There’s also a plate of pickled cauliflower to snack on, some locally made finocchiona salami, and of course a nice hunk of parmigiano reggiano cheese.
We started with the truffle emulsion Piedmontese beef carpaccio, which is served with some peppery arugula, walnuts, chives, coarse salt, sliced mushrooms and a generous drizzle of some killer olive oil. This was hands down the best carpaccio dish I’ve ever had.
Their baked clams are pretty great as well. My favorite of the three styles is that center one, topped with pesto and uni. Absolutely awesome.
We tried three pasta dishes, because we are savage animals. The first was the spicy rigatoni vodka, which they describe as being “part of the DNA” of Carbone.
This was perfect. Perfectly spicy sauce, perfectly cooked pasta. Easily one of the best pasta dishes I’ve had this year. This is a must order pasta dish when you dine here. Even if you split it as an appetizer or something. Get that Carbone DNA in your mouth!
Next was the orecchiette with beans and cabbage.
This seasonal pasta was mildly reminiscent of the “pasta e fagiole” that I ate growing up, only with the escarole swapped out for cabbage, and with a less porridge-like texture. This you can eat with a fork on a plate, unlike what I grew up eating, which required a bowl and a spoon. Either way, delicious.
Finally, the tortellini with meaty ragu.
I’m generally not a huge fan of tortellini, but that’s probably because I’m used to the frozen or vac-sealed grocery store products that I usually eat cold (and dense) in a salad with olives, peppers and cheese. These bundles of joy were stellar. The stuffing inside was almost creamy, without any grainy or lumpy ricotta texture. And the sauce was going down my throat by the spoonful. Loved these. Absolutely beautiful plating as well.
We had a short break after the pasta and took down a trio of beautiful meatballs.
These off-menu delights are nice and tender, and packed with flavor. Rustically formed, you can sometimes get a chunk of melty cheese or a piece of soft, roasted garlic in the occasional lucky bite. These were great. Don’t be alarmed, either; they will be served pink in the middle.
For the entrees, we had both the veal parm and the pork chop with peppers. The veal was pounded out flat, and fried to a golden crisp with seasoned breadcrumbs. The bright sauce and melted cheese (both mozz and ricotta, with some grated parm on top) were topped with crispy basil leaves to bring home that nice herbaceous pop.
What a dish! They even serve it with the breaded and fried rib bone alongside the cutlet. And if you take some to go in a doggy bag, they’ll send you home with a sesame seed bun to make a sandwich out of the leftovers.
The pork with peppers reminded me of when my mom used to cook pork chops with cherry peppers and sliced potatoes as a kid. Nothing beats the taste of nostalgia, but this was a pretty close runner up. Those red peppers and onions on the side were delicious.
We were so stuffed that we had to skip dessert, despite the selections looking fantastic. I really wanted a slice of the lemon cheesecake.
But the captain, Jared, brought over some snacks for us after he saw how infatuated we were with all the little details in the restaurant that reminded us of growing up with Italian grandparents.
The rainbow cookies with espresso (and a splash of Sambuca!)…
The Jordanian candy-coated almonds (just like those old Italian wedding favors in the mesh bag)…
The simplicity of cotton candy grapes and walnuts (reminded me of Christmas Eve)…
And, of course, the Italian cookies and pastries from an old tin box…
It’s no wonder this place has a Michelin star and has become a tough reservation to score. I generally don’t like hyped up joints, but here it is well-deserved. We even saw Adam Sandler there. This place is worth your time and money. Go, as soon as you can! And if you’ve already been, then go back.