Terrific Takeout: Spiga Our Coverage Sponsored by Fresh Origins
Peachy Deegan and Co-Owners Executive Chef Stefano Bosetti and Luigi Corea
The tremendously flavorful and succulent Filetto di orata con asparagi e porcini
A must-have summer dessert: Semifreddo al Mango Confrutti di Bosco!!!
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It's not who you know, it's Whom You Know and we are pleased to know Luigi and Stefano! Tucked away on West 84th Street, Spiga was first featured in 2012 in Peachy's Picks:
It took us far too long to return, and our second trip there was an absolute delight.
Luigi was ready to see us with a glass of bubbly and a big smile on his face. Luigi is super-enthused about his vocation and he is the right kind of personality to be in the front of the house at a restaurant. In 2005 Luigi's brother opened Spiga and in 2007, Luigi and Stefano took over. Of course, they are Italian and Luigi hails from Rome while Stefano is from the Trentino region. They change their menu twice a year.
We love their cork wreath. We don't have that many corks yet, but if we review you please save us the cork. One day we will make one of these, and we think we have drank this much wine however have not been dedicated cork collectors.
Our culinary extravaganza began with an amazing appetizer: Polpettini di vitello con pomodoro e basilico. Some places believe meatballs are uber-trendy at the moment but we say: they never went out of style, silly! The meatballs at Spiga are the best meatballs we've had this spring, and we rejoiced in their veal superiority. Porcini, tomato sauce and basil added terrific highlights to a carnivore's petite dream in a bowl. These meatballs are baked and healthy.
As you avid readers know, we are always interested in a green salad. Spiga offers healthy choices across the board, including salad. Their salads are so impressive, we chose to feature two of them. Still trying to remember when we featured two salads in one review? We can't remember either but these are spectacular, and with the warmer weather coming up everyone finds salads refreshing. First, please meet the Insalata di arugola con pere, noci tostite e pecorino tartufato; in other words: baby wild arugula with pears, toasted walnuts and truffle pecorino cheese. Truffle is the magic word! Every component was fresh and exactly how you'd want to eat it. We feel pears are highly underutilized in salads and we liked how they joined the party here.
Just as fabulous is the Carciofini con pistacchio, valeriana e scaglie di parmigiano, which we could go for right this minute! Let us translate: Sauteed baby artichokes with pistachio over mache salad and parmesean cheese, and accentuated with pinenuts. That parmesean is absolutely extraordinary, and this fresh winner should be on your must-visit list this summer.
Next, we tried some of the best pasta we've had in 2015. Spiga is committed to authentic Italian right down to the Italian staff. The mozzarella, olive oil, cold cuts and more are all imported directly from Italy. All of their wine is Italian. And the pasta? To-die-for. We could not stop the carb-monster-in-chief at just one. The first one had us just at the laudable scent of basil combined with its attractive presentation. Garganelli pasta with bay scallops, potatoes, French string beans and basil pesto is a unique dish you ought to give a shot. Boasting a hint of garlic and pine nuts, the real stars of the show here are the scallops which are delicate and seared masterfully. Diced tomato adds nice color here.
Not to be outdone is the Homemade duck and black truffle ravioli, which you also must meet. Ravioli di anatra e tartufo nero con finferli zucchine e riduzzione di vitello is just tantalizing from the truffles to the chantarelle mushrooms to the green zucchini and flavorful veal reduction sauce. You will be left quacking in awe. These are made on premises, and this pasta screams quality to your stomach.
And how did we find room for the entree? Filetto di orata con asparagi e porcini is just sublime. The quality of the fish is tops- from Down East where Spiga acquires its seafood - and it is a total winner teamed up with spinach and roasted rosemary potatoes (we got something Irish in!).
Though we were really stuffed, Luigi told us they make something really special for dessert. He's right. Just go to Spiga and listen to Luigi. What we tried is just ideal for summer and it's homemade and refreshing! Meet the mango parfait, with warm mixed berries and limoncello served with a pistachio wafer and semi freddo that is mango!!! It's semicold between a mousse and frozen ice cream. It is just right for Goldilocks Peachy. And, she really is golden now that she visited Joel and Edward recently!
P.S. They open their terrifically large windows during the summer! It will be like eating outside.
Spiga is absolutely Terrific Takeout!
We look forward to Spiga joining Twitter and Facebook!
And Luigi remembered-we love a sip of fine grappa!
