Peachy Picks Stuzzi
One of the quickest Italian meals we've ever had, and they use no butter! Ever!
That is Stuzzi, a sweet up and coming spot in the Flatiron district led by dedicated Chef Pasquale Frola, above, who demonstrates sincere passion for his art. A lot of thought went into the design of the menu by him, and it is well-balanced between meat, fish and pasta alike. Did we mention they use absolutely no butter! This is a tremendous source of pride for Stuzzi... We were warmly greeted by partner Aaron in the beginning of our Stuzzi experience. Stuzzi is a place that you go to when you want quick service and cuisine that hits the spot in the Flatiron district from a Chef who cares.
Stuzzi was first mentioned in Tasty Tidbits:
And we are pleased to announce it has graduated to Peachy's Picks. Peachy Deegan began with the Polpette al Pomodoro, which if you are not as dedicated to Rosetta Stone in Italian as Peachy is becoming, means Beef Meatballs in Marinara Sauce. They were flavorful and lovely, and a warm treat for a breeze of a late spring night as we've been having.
Lyes Samir was pleasant and a delight to meet, and was attentive to notice when our first glass of wine was empty. Peachy sipped on an upbeat Rose. For her main course, Peachy selected a special of the night: swordfish. It was expertly grilled and of commendable quality. A side of spinach joined the party and it was served with sauteed mushrooms. We suggest you ask after the specials...this was definitely worth ordering. For dessert, Tiramisu rocked Peachy's world:
...and it was one of the best she's had! Of the meal, the Tiramisu was the shining star. They layers were extraordinary and the complete decadence was naughtily delightful! And you know that the chocolate had to have been superb...but don't listen to Peachy alone! Our esteemed panelist adds:
Tucked away in Manhattan’s Flatiron district Stuzzi Ristorante is a great little gem to know about for anyone looking for quality Italian food, efficient service, a not-too-touristy clientele, and a chef who is passionate about his menu! The menu boasts an extensive selection of “stuzzichini,” or small plates, which can be ordered individually or in groups of three or five to split among larger parties, which is a nice option. For main courses, there are the obligatory pasta dishes, of course, but Chef Pasquale Frola, a native of Naples, puts his own distinctive touch on them. For example, his ravioli is made with buffalo ricotta and swiss chard, and served in a butter sauce. Orecchiette is served with cauliflower and breadcrumbs, another twist on a classic Italian pasta dish (I’ve seen orecchiette served with broccoli and broccoli rabe, but never cauliflower!). Meats, too, are given a new twist by Chef Frola. There is no chicken parmigiana on this menu, but there is a very interesting-sounding “Pollo Alla Piastra,” which is described as crispy, free range chicken, chilies, and lemon. Straccetti Al Balsamico is sliced & sautéed NY strip steak with balsamic vinegar, fresh greens, and parmigiano.
There were many interesting choices on the menu, but I ultimately decided on Burrata (one of the appetizer specials) to start, and Pappardelle Pachino E Ricotta for my main course. The burrata was delicious – soft, creamy, and fresh – and it was served with grilled veggies, which provided a lovely accompaniment. The presentation was also quite nice, with just the lightest touch of balsamic drizzled over the cheese and vegetables.
The pappardelle was also delicious. The pasta, homemade by Chef Frola, was cooked perfectly, and was served with grape tomatoes, bufala ricotta, basil, and crispy pancetta. The combination of flavors was outstanding, and the bufala ricotta was excellent – if I could have made a meal of that alone, I would have been very tempted! For dessert, Chef Frola sent out a trio of delectable sweets: bufala ricotta cheesecake, tiramisu, and a semifreddo. They were all fabulous in their own right and I found it hard to pick a favorite! The bufala ricotta cheesecake was flavored with vanilla, which gave it a light, sweet taste, and the texture was remarkably silky. It was topped fresh raspberry sauce, which was the perfect complement! The tiramisu was one of the best I’ve had – not too sweet and with a rich espresso flavor – delicious! And the semifreddo with crushed almonds was absolutely scrumptious – especially as it began to melt and the flavors came out more.
Peachy Picks Stuzzi!
