Peachy Picks Da Nico Encore Review Our Coverage Sponsored by Fresh Origins
Sixteen-year veteran Elvis Dutan with the welcoming bruschetta
The incredible Zuppa Di Cozze
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The moment we entered Da Nico on our second visit, we were confident we'd have another great experience from the clearcut enthusiasm of veteran waiter Elvis Dutan, who greeted us immediately with a warm smile on his face. Elvis has been there for sixteen years so far; Da Nico has been a staple of Manhattan's Little Italy for 21 years always at 164 Mulberry Street. Manager Tony Dakaj greeted us later, and we believe Nicky himself was at his new Staten Island location the day we visited, so we hope to see Nicky next time. Fresh Italian water was brought to us straightaway (and they listened-no ice!) and we were also greeted before we opened the menu with piping hot wonderful bruschetta.
The fresh basil, tomato and finely chopped red onion we highlighted with a proper drizzle of olive oil, and it was delicious. On Sundays, Da Nico offers an inviting special:
Grandma's Gravy
Choice of: Nico Salad or Caesar Salad
Meatballs, Sausage and Braciole (Pork Braised for Three Hours)
Served with Rigatoni
Zeppole and Coffee
Though this sounds terrific, we followed our regular restaurant review procedure.
"Since we opened Da Nico, our food has been known for its freshness and flavor. We hope you enjoy our new and exciting menu. If you have a favorite dish that is not on the menu, please ask the waiter for assistance. We would like to say thank you and extend our great appreciation to our wonderful and distinguished clientele."
-Annette (Nicky's Mom) and Nicky
Not every restaurant is willing to deviate from their menu to create anything your little heart desires, and not every restaurant makes a statement at the top of their menu like this one. We like it!
For our appetizers, our panelist began with the Pomodoro Sirculo: Vine Tomatoes tossed with red onion, basil, and extra virgin olive oil, topped with shaved ricotta salad.
It was attractively arranged and all components were fresh and crisp. A nice blend of both nutrition and flavor awaits you in this colorful and cheerful starter.
If you have been reading, you know someone is a garlic monster. To that end, Peachy Deegan opted for the tremendous Zuppa Di Cozze: Mussels sauteed in garlic and white wine!
They were gigantic and flavorful and had all the garlic flavor highlighted by Pinot Grigio and clam juice we dreamed of. Though their size was big, they were just as tender as smaller ones we've had and were the utmost in quality. You will not want to leave one drop of that broth behind because it's to-die-for. Though this is simple, it is excellent. It was Peachy's favorite part of dinner.
The Godzilla of Mussels
During our meal, we sipped a nice young 2013 Chianti which was medium-bodied and versatile.
Deciding your pasta course is going to be a challenge as everything at Da Nico looks so inviting. Our panelist selected the succulent Linguine Vongole. Linguine with clams in their fresh white sauce (red is also available, we prefer white) is further highlighted by olive oil and garlic, and again, less is more and total quality is employed. If you are an avid reader of Whom You Know, you know we review more Italian restaurants than any other cuisine, and Peachy Deegan has been trying Fettuccine Alfredo everywhere to see who does it best. Da Nico has a quite convincing candidate:
Fettuccine in white cream sauce with pecorino cheese was perfectly al dente and the rich quality of the creamy sauce was laudable! It was equally as excellent as the last time and we can't say every place to go to is as consistent in quality at this level. Executive Chef Luis Rivera has been at Da Nico since it opened; he started as a Sous Chef and for the last sixteen years, he's been the Executive Chef.
Our panelist chose the Gamberi Scampi for an Entree: Pan Seared Jumbo Shrimps finished with a garlic lemon sauce. The crisp edge on the tender shrimp was ideal and these babies were seared to perfection. The buttery delectable sauce heightened the pleasure of the taste.
Peachy Deegan is a fan of Chicken Parm, ever since the days in Lower Dining Hall of Boston College, where the food was amazing (how many schools can say that!). At Da Nico, the Pollo Parmigiana is the ultimate in comfort food, particularly as we head towards the colder months. It has a nice thickness and you can tell it was properly pounded. The breaded chicken cutlet topped with mozzarella and tomato sauce was a dream. You also should know that if a dish at Da Nico comes "served with pasta" you can change that to vegetables, which we did and the escarole and potato sauteed in garlic was a superb side.
Finally, a lovely creamy cappuccino:
Some Zeppole and a fruit plate completed another fantastic Da Nico experience!
Certainly, if you read our review on Novella earlier this year, you should know it is no longer open and instead, you should go to Da Nico-both are/were by Nicky.
Peachy Picks Da Nico!
Da Nico continues to be recommended by Whom You Know.
