Peachy Picks Barolo
Paolo Secondo and Barolo are so astoundingly impressive, Peachy Deegan made a rare pilgrimage downtown. Yes, you heard that correctly.
This is our 83rd review, and fewer than five restaurants have been downtown. Barolo is so exemplary, Peachy is making a repeat visit very soon to return!
From the excellence of the cuisine to the extravaganza of outdoor seating, one of the best settings in the city complete with a waterfall and trees, to the genuine care of the owner, Paolo Secondo, Barolo is tops all around and makes even uptown Peachy love downtown. Downtown is hot because of Barolo and Paolo of course, because anything excellent only reflects the excellence of the person behind the brand. And even during a surprise thunderstorm, which we did experience, the transition inside is seamless which only reflects the professionalism that is exuded there. Another great factor? Absolutely no smoking in their outdoor area. Although it is legal to have a small percentage of smoking we understand, Barolo does not feel it is worth it both for the majority that does not smoke and also for their overall commitment to the health of everyone.
Barolo was first featured in Tasty Tidbits:
And we are pleased to say it has graduated to Peachy's Picks with resounding approval all around! We began with a lovely Vermentino from the Liguria Region, seen above, which is white with stunning fruity notes that are just perfect for this time of year, and also great to begin your Barolo experience with. Paolo's cousin makes this and we were thrilled that we drank this with Paolo himself, who took the time and interest to sit down with our panel and talk about Barolo and his experiences as a restaurateur very seriously. This really adds to our review experience. Quite a lot at Barolo is a family affair, as Paolo's brother Marco is an architect who has done quite a lot in Paolo's restaurants. In total, Paolo Secondo has eight of them. There are four in New York and four in Genoa, Italy. Barolo was so fabulous we think we might have to take a trip to Italy to see those four and now that Peachy is learning Italian on Rosetta Stone maybe it is a distinct possibility. Their sites are included at the bottom of this review. It all began in Genoa in 1980...
Of course we appreciate great wine lists, but we appreciate them even more when we know the people behind the vineyards. You avid readers know Peachy has a B.A. in history from BC and always wants to know the history behind all things fabulous. When Paolo made his entry into the American market, he had a unique concept from Italy being a pioneer in the combination of the club/restaurant/bar, and began with this: http://www.itremerli.com/ in 1985 in New York. Not only does he have the restaurant, but he has connection to the actual vineyard as his cousin makes this wine and you know we are not kidding one bit because we saw his name on the bottle:
You absolutely should say hello to Paolo when you are there; he is one of the warmest restaurateurs we've encountered. Peachy Deegan began with the Vitello Tonnato Con Capperi Croccanti: roasted veal loin carpaccio with classic Italian tuna sauce. It was beautifully decorated with tomatoes, olives and greens, and best of all was the distinct care that went into slicing the perfect thinness that was simply divine on a hot summer night. The sauce was a great compliment and was not overdone, leaving Peachy feeling that this was a great combination.
The menu is standout and immediately catches your attention with the amazing creativity that is exuded: with all of the Italian cuisine Peachy has had and loved uptown she is amazed that there are dishes she's never had before that she falls in love with. It is more difficult to be restaurant review #83 than #38...and next up was Primi Piatti.
The color of the Farfalle Nere Al Salmone was refreshingly impressive and the flavor was equally spectacular. Handmade squid ink bow-tie pasta joined the party with asparagus and every bite was just extraordinary. The pasta was al dente to the perfect degree and everything was in the proper ratio to the other ingredients.
The color of the Farfalle Nere Al Salmone was refreshingly impressive and the flavor was equally spectacular. Handmade squid ink bow-tie pasta joined the party with asparagus and every bite was just extraordinary. The pasta was al dente to the perfect degree and everything was in the proper ratio to the other ingredients.
Then we tried the Barbera D'Alba which was one of the best red wines we've had on this panel. Peachy absolutely loved the complex berry notes and again, remember we are drinking the wine that is unique to Paolo's restaurant empire that his cousin makes in Italy, which makes it even more special.
Then came Secondi Piatti. Paolo made excellent suggestions all night and was right on target...he is the owner of course! His selections left everyone on the panel dying to return.
They were:
Filetti Di Branzino Con Le Olive:
Mediterranean Sea Bass sauteed with Garlic, Olives and Fingerling Potatoes
Attractively presented, the sea bass melted in our mouths and was one of the most succulent sea bass dishes we've had. This is a popular dish with our panel and this was of a superior variety.
Orecchia D'Elefante:
Attractively presented, the sea bass melted in our mouths and was one of the most succulent sea bass dishes we've had. This is a popular dish with our panel and this was of a superior variety.
Orecchia D'Elefante:
Pounded veal chop Milanese style with mizuna and avocado puree
THIS WAS EVERYONE'S FAVORITE PART OF THE ENTIRE BAROLO EXPERIENCE IN TERMS OF CUISINE. Peachy Deegan then went on to dream about this and when she woke up she hoped it would be next to her pillow....that is how you are going to feel about this dish. It is simply the best one we've had. The pounding was just right. The breading was perfect. The overall impression was spectacular. You must order this when you go to Barolo.
Pesce Spada Alla Siciliana:
THIS WAS EVERYONE'S FAVORITE PART OF THE ENTIRE BAROLO EXPERIENCE IN TERMS OF CUISINE. Peachy Deegan then went on to dream about this and when she woke up she hoped it would be next to her pillow....that is how you are going to feel about this dish. It is simply the best one we've had. The pounding was just right. The breading was perfect. The overall impression was spectacular. You must order this when you go to Barolo.
Pesce Spada Alla Siciliana:
Grilled Swordfish served with orange, fennel and roasted peppers
This was a combination with color, kick, and flavor that is perfect for this time of year!
Next came time for the Barolo! It is an exquisite Manhattan experience that everyone must partake in to have Paolo's Barolo AT Barolo.
Peachy could go on and on, but she wants you to listen to the esteemed panelists as well. Recommended for all chocoholics like Peachy is the Torta di Cioccolato Fondente: flourless chocolate cake served with fresh berries. The cappuccino was lovely too!
Our esteemed panel adds:
Forget the other trendy restaurants downtown, the classic Italian fare and splendid garden space of Barolo make it a top notch spot to enjoy a meal with friends. The wide open indoor dining room and serene tree lined outdoor garden dining space make Barolo unique in it's own right, but that's not the only highlight it boasts. Barolo, established in 1990, shows off the warm hospitality and flavors of owner Paolo Secondo's native Genoa. We were also delighted to taste the fine wines that are served in Barolo which are produced and imported from Italy by Mr. Secondo.
We started with the exquisite Barrata con Prosciutto, a creamy heap of fresh buffalo mozzarella with fresh prosciutto and roasted peppers. For our primitive piatti, we indulged in the flavorful Ravioli di Mele Verdi con Salsa di Agnello, a sweet blend of granny smith apple stuffed ravioli, which was topped by a perfect compliment of lamb ragu sauce.
From there we sampled many of Barolo's wondeful secondi piatti, which included the fresh and delicious pesce spada alla Siciliana, grilled swordfish served with orange, fennel and roasted peppers, filetti di branzino con le olive, fresh flakey sea bass with olives and potatoes, and the hands-down table favorite, orecchia d'elefante, pounded veal chop Milanese style with mizuna and avocado purée. There are so many different options for pastas and entrees at Barolo that all tastes are sure to find something they will enjoy. After indulging in such splendid cuisine and spectacular wine we found little room for dessert, but do not worry we found some! We sampled the torta di ricotta, a sweet creamy buffalo ricotta cheese
cake drizzled by mango sauce and accompanied by an excellent cappuccino, and it was so good that we swear could have closed our eyes and been in Genoa, Italy.
cake drizzled by mango sauce and accompanied by an excellent cappuccino, and it was so good that we swear could have closed our eyes and been in Genoa, Italy.
So when you are craving an authentic Italian meal where you can enjoy the experience of a meal out with friends, the way it is suppose to be enjoyed, well then look no further than Barolo!
The reason why I think BAROLO is one the best Italian places in NYC is because they have the best combination of great food and a fabulous wine list.
The ambience is expansive and elegant but at the same time understated and classy.
A large and leafy outdoor patio is perfect for a hot summer day or night and you almost forget you’re in the busy big apple.
We started with a selection of Antipasti which included:
Torino Di Seppie, Carciofi e Zucchini that was an absolute standout.
The calamari was very crisp served over a bed of artichoke and zucchini pancake with tomato concasse, which boasted an exquisite unique flavor.
I also tried the Burrata con Prosciutto that was extra creamy and just melted in my mouth.
All that paired with a Vermentino Lvnae - Colli Di Luni. Fantastic white Wine!
For Primi Piatti I had The Spaghetti alla Chitarra con Pomodoro e Basilico, fresh homemade spaghettini with tomato sauce and basil…. Very simple and tasty!
I also tried Ravioli di Mele Verdi con Salsa di Agnello that was really a knockout!
This time we where served with a Barbera D’Alba 2008 equally amazing!
As Secondi Piatti the Filetti di Branzino con le Olive was cooked to perfection and served with a delicious sauce of garlic and olives plus roasted fingerling potatoes. All very fresh and rich with flavor!
I also had the Veal Milanese Style with misuna and avocado puree, pounded veal chop very tender and done to perfection.
This time the wine was an incredible Barolo 2005.
For Deserts The Pana Cota al Basilico con Salsa di Aceto Rosso,” to die for” Pana Cota with reduction of red wine and vinegar syrup marinated strawberries.
A perfect combination!
But ….The Torta di Ricota, a rich and delicious Cheese Cake was something out of this world, something I never tasted before.
Absolutely Marvelous!
From the moment I set foot in 'Barolo', I knew I was in for a superior dining experience.The comfortable woven stools at the bar were a clue to the wonderful designer environment that unfolded when we wen around the corner to where I thought we would be seated. Instead we were taken through the front dining room, up a few steps past a rear dining area and out to a sunken garden at the back that was set apart by summery trees and a sculpture of urns spouting water. It was easy to forget that we were in New York City, and if someone had told me we were in the Mediterranean I would have believed them.
Our waiter Kosta was very attentive, as was Selin Caglar, one of the managers who had been working there for many years and exuded charm and warm hospitality. It was overall a brilliant evening: I will certainly come back to this wonderful restaurant, and will pray to St. Catherine of Genoa for a rain-free evening!
Peachy Picks Barolo!
Barolo is Highly Recommended by Whom You Know.
Also by Paolo Secondo:Www.caposantachiara.it
Www.itremerli.com
Www.itremerli.it
Www.genovavirtuale.com
Www.revelnyc.com
Www.itremerli.com
Www.itremerli.it
Www.genovavirtuale.com
Www.revelnyc.com
