Peachy Picks Sistina Encore Review Our Coverage Sponsored by Fresh Origins
Giuseppe Bruno, Owner and Executive Chef of Sistina setting the standard for Dining Excellence in Manhattan, and below with his son, Cosimo Bruno
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Sistina was first featured in Peachy's Picks in 2011:
They were the 30th restaurant ever featured in Peachy's Picks, and we had a top-notch experience. Back then, Peachy probably didn't have 1,000 followers on Twitter yet and Sistina might not have had a website...how things have changed! We have a few more people following us, Sistina is reveling in this digital age, and we've been to a few hundred restaurants, many of them Italian. We look for the best in everyone and publish on our positive experiences, but if you are interested in the creme de la creme of Italian restaurants, you go to Sistina. There is no business and no restaurant that is excellent without someone intelligent devoted to quality behind it, and no one knows detail and freshness like Giuseppe Bruno.
Not to mention the fact that his inventive, creative culinary combinations have been wowing the regulars for 31 years and counting!
We know much more now than we did four years ago, and our appreciation for the quality of Sistina is therefore much greater. Giuseppe suggested this Chianti Classico, which was the ideal companion to our edible extravaganza of the evening. Its robust, ripe qualities were exactly what Peachy was looking for: you know she loves a strong Italian red. Our panel tasted notes of raspberry, cranberry and plum and a full body. It was not overly tannic but had a bit of a bite and a lovely lingering taste.
The bright ruby hue was so inviting! It was like drinking a jewel, and we'd order this again, it was so phenomenal.
We were greeted with two amuse-bouches, a smooth, spicy comforting butternut squash soup, which was perfect for the chilly rainy day that we visited, and this roasted pepper with mozzarella. Each attractively ignited our appetite and highlighted Sistina's dedication to quality hospitality in welcoming us.
If you love oysters, the world is yours at Sistina! Ostriche in Armonia was the last word in sophistication as the assortment of fresh oysters arrived from Misty Point, Puffers, Wellfleet, Beach Point, and Chatham. They could not have been fresher! Our panelist delighted in their delicacy and they were absolutely delicious. Both a horseradish/tomato cocktail sauce and a lighter sauce enhanced their flavor.
We also selected under Antipasti Fiori di Zucca Ripieni di Ricotta Con Salsa Pomodoro: Pan fried zucchini flowers stuffed with ricotta cheese and tomato sauce. Not only was the presentation beautiful, as is the arrangement of everything you encounter at Sistina, but also this dish was a unique creation of edible wonder. Zucchini flowers grow in the garden of this panelist, but she had never thought to eat them! Delicate and crisp was the zucchini while the warm and soft ricotta contrasted nicely. Both luxuriated in a light, bright tomato sauce. For the food picked out at the market by Giuseppe, arriving on a plate at Sistina must feel like a beauty treatment! (Until Peachy and company eat it, and it lives a short life.)
Peachy Deegan, the seafood lover, chose the Gamberi e Capesante Con Salsa Di Tartufo Nero. It was the best appetizer we've had this spring, and the grilled shrimps and scallops set the standard in freshness, and the asparagus and microgreens gave it nice color and nutrition. But the star of the show here was without a doubt the angelic winter truffle sauce. If her skin could eat she would want to bathe in this extraordinary sauce, it was that amazing.
It would be quite remiss of us not to point out how addictive even the breadsticks are! They are so skinny that we think they can't have too many calories.
Giuseppe tells us that about 80% of the clients are returning locals-so all tourists reading us-put on your best dress and heels and treat yourself to an experience you probably would never have in the place where you are from. It's interesting to note that the two panelists Peachy brought with her spent five of the seven previous days at restaurants in another city competitive with New York and found Sistina to be far better.
For her pasta course, Peachy chose the sublime Tortelloni Ripieni di Carne con Tartufo di Norcia: stuffed with veal and winter vegetables in a winter truffle and veal juice. We loved its fragrant and delicate qualities. The carnivorous endeavors of Sistina are not outdone by the fish: the veal was just as succulent and fabulous and deciding which pasta course to choose at Sistina is one of life's greatest problems!
A panelist selected the Risotto con Asparagi, Morchelle e Piselli: Risotto with asparagus, morels and fresh peas. With crisp vegetables, it was creamy, warm ecstasy with a wonderful depth and medley of flavor.
Another panelist chose the Fettuccine al Nero di Seppia Con Vongole e Broccoletti: Squid Ink Fettuccine with clams, calamari and broccoli with olive oil and garlic. Pure heaven, this dish highlighted Sistina's masterful execution of balance between components that battle for which is the most excellent on the plate. Our panelist said every part from vegetable to seafood to perfectly al dente pasta won that duel. And, squid ink pasta is so much fun!
The Branzino Al Sale of Sistina is definitely King of the Fish in Manhattan.
Whole salt encrusted branzino arrives in style!
An example of the detail that Sistina is committed to is the flat spoon you are given for this Branzino. See it compared to a regular spoon.
When the branzino emerges from the salt like a Leviathan you want to eat, it brings beautifully roasted eggplant alternated with tomatoes on its plate to balance its majesty. Every succulent bite of the branzino will make you feel closer to God, it is that divine.
For an entree, Peachy Deegan chose the Dentice con Rucola, Patate e Grenzeola: Florida Red Snapper with arugula, fingerling potatoes, crabemeat and fresh lemon. Adding the crabmeat to this already show-stopping fish is another example of how Sistina outdoes its competition. The crisp exterior revealed how expertly prepared this poisson was because when your fork sliced through it, you discovered a tender, moist delicious interior. Oh how we love crabmeat and how underused a component it is on many menus!
To balance our seafood selections, our other panelist chose the Bistecca alla Griglia Con Tubero: Grilled prime aged New York Strip Steak with root vegetables and a red wine reduction to die for. The sauce was so supreme you would be happy eating it alone with the vegetables, but that 28-day aged steak was further testament to the fine quality of the meat served at Sistina.
We do not ever edit the pictures.
It really does look this fantastic.
We have never seen a finer selection of cheese than the collection assembled at Sistina.
We found ourselves in the odd moment of being overwhelmed, which is rarer these days! We trust the opinion of Sistina on everything, so we asked them to choose. Peachy might have added that she likes chocolate...and you must try the champagne at Sistina. We love their glasses just as much as what is in them:
The division line of pears and wild honey shows Italian cheeses to the left and local American cheese to the right, all top quality. We suggest you also allow Sistina to pick your cheeses because it is a pleasure to try them!
One dessert was a moist rum cake with creme fraiche: Savarin!
Another was Bomboloni: Ricotta doughnuts with cinnamon and sugar served with chocolate and honey dipping sauces.
Of course our favorite was the gooey chocolate Polenta al Chiccolato: a souffle of chocolate polenta with Valrhona chocolate sauce and vanilla ice cream. Triumphant!
A sip of coffee, and a plate of cookies, and your life will be a celebration!
Going from about 10 o'clock around the plate please meet almond biscotte, oatmeal cookie, chocolate chip and chocolate pistachio biscotti, all just superb. And, the brownie in the middle.
Life is too short to not eat at Sistina.
Celebrate your life!
Peachy continues to pick Sistina!
Sistina has earned our Highest Recommendation.
1555 Second Avenue
212 861 7660
On Peachy Deegan:
Tights by Emilio Cavallini, made in Florence, Italy
