Bigoi Venezia Inaugural Review Our Coverage Sponsored by Fresh Origins
Sebastian and Sabrina Marzaro,
Father and Daughter and Executive Chef and Owners of Bigoi Venezia
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And they even have a Chandelier...
It's not who you know, it's WHOM YOU KNOW and drumroll please, believe it or not we found another phenomenal Italian venue! It is quite a feat to be Italian and new and be featured when you consider the competition that has been Italian and featured continuously over the years, but Sebastian and Sabrina have something special with their new incarnation, Bigoi Venezia. They are father and daughter, and Sebastian hails from the Venice Region of Italy and Sabrina is first generation American. Sebastian Marzaro has a professional background in the Italian luxury fashion industry, so many of our readers may already know him. He came to the United States three decades ago, and on August 7, 2017 he opened Bigoi Venezia. What on earth is that you ask? Incredibly, we met a pasta we didn't know before. Bigoi is pronounced Bee-go-eee and its history dates back to the 1600s in Venice, Sebastian told us. This pasta is specifically intrinsic to the Venice region, and at Bigoi Venezia, they have their own Bigolaro: a pasta machine that makes Bigoi, and that is defined as being between three and three and a half millimeters thick. The diameter places it inbetween spaghetti (2.5 mm) and bucatini (3.5 mm). It is delicious, and you can have it any one of eight ways. Or if you are like Peachy, all eight ways. This is no run of the mill venue: it is a ONE AND ONLY and every order is made fresh. Literally. The Bigolaro makes your specific Bigoi after you order it. We have not seen this anywhere else. We understand in time their menu will change and evolve with the seasons.
We began with the Broccoletti E Pomodori Essicati: Broccoli Florets, Sun Dried Tomatoes and Onions. Not only is the Bigoi at its freshest, but also Bigoi Venezia sources the freshest quality ingredients to enhance it well. It was presented piping hot and California tomatoes shine brightly both visually and flavor-wise. Generous chunks of tomato, broccoli and a light touch of onion make this a hearty and spectacular meal.
Its glamour shot:
Everyone knows Peachy is a Deegan, not a Vegan, and the Bolognese Classica was a total winner that hit the spot. Again, California tomatoes come to the party on a plate and the carnivorous composition is 80% beef and 20% pork. The ratio of pasta to sauce and accompanying ingredients was perfection and this characteristic held true for each dish we tried.
Mmmmmmmmm meaty!
The third time was a charm, and a Lilly Pulitzer-esque one at that.
Note the pink and green.
It would be hard to say one of these was definitively our favorite, but this one is up there because of its unique flavor combination compared to what we see on other menus and its visual beauty. Piselli E Prosciutto pays homage to peas and ham, which is sourced from Canada. The producer has pigs raised with no hormones and no antibiotics and it is delivered every three days. We luxuriated in its intrinsic creaminess and this was simply divine. Grana Padano cheese is wonderful as well.
Olive lovers, rejoice!
Next in the batting order was the Puttanesca: Olives, Onions, Tomatoes from California and Capers waltzed in the Bigoi making this a winner among vegetable enthusiasts. Three olive varieties are in play: Gaeta, Nicoise (from Nice, France) and Kalamata (Greece).
Another favorite of Peachy's was absolutely the Frutti di Mare and this dish will delight all Pescatarians, including today's birthday girl, a devout Pescatarian. Seafood, tomatoes and parsley elegantly combine to make you feel like summer is not too far away. Shrimp, baby clams, calamari and scallops all gloriously fete the Bigoi and as all of these are made to order, if there is a component you would like left out, just ask. They will make you a custom creation.
We love to revel in simplicity done well, and the Al Pomodoro is exactly this.
Tomatoes and Grana Padano Cheese bring delicious flavor and comfort on a cold winters day and you know you get tired from Christmas shopping, and will be way too tired to make your own dinner. Even shopping on our Amazon page should tire you out and make you hungry!
The chunkiness is extremely satisfying and the freshness makes all the difference. Note our pictures are never edited and we do not lie. We only tell the truth.
We knew our life was missing something. Where can you eat pizza when it is not pizza? Here! Meet Pizzaiola: Beef, tomatoes, oregano and garlic are simply incredible! The wow factor is the fabulous bites of bigoi that surprisingly are not too far away from a pizza. Yum yum yum especially because sliced prime beef is used. This is exactly what you want for dinner that you didn't know about yet.
This last dish is the one that surprised us the most. The Bigoi In Salsa is our kind of Salsa. In Sicily, salsa is onion and anchovies and this combination is completely stellar if you have not had it before. Additionally, there are three cheeses that celebrate along with the onion and anchovies: Pecorino Romano, milder from Sardinia; Grana Padano, and Parmigiana Reggiano. A final note: the people that answer this phone and greet you when you arrive are lovely and among the most polite we have ever seen in all of our years in New York; a lot of other restaurants could learn from this.
We were highly impressed with Bigoi Venezia and we can't wait to see what Sabrina and Sebastian cook up next.
