Peachy Picks Paola's
Paola and her namesake restaurant have been staples of the Upper East side for the last 28 years.
They were first featured in Terrific Takeout and advanced to Tasty Tidbits:
They were first featured in Terrific Takeout and advanced to Tasty Tidbits:
http://www.whomyouknow.com/2011/11/tasty-tidbits-paolas.html
Their phenomenal cuisine and warm atmosphere have catapulted them into the ranks of Peachy's Picks. There is Paola herself, above with their signature Carciofi Alla Giudea (twice crisped baby artichokes in the style of the Roman Jews).
Their phenomenal cuisine and warm atmosphere have catapulted them into the ranks of Peachy's Picks. There is Paola herself, above with their signature Carciofi Alla Giudea (twice crisped baby artichokes in the style of the Roman Jews).
She arrived in America at age 16 hailing from Rome, and Italy's loss is clearly New York's gain.
That is the Baby Artichoke's headshot.
A lovely dish, we can see why it is a neighborhood favorite with its delicate crispiness and attractive flavor.
A lovely dish, we can see why it is a neighborhood favorite with its delicate crispiness and attractive flavor.
As you can see from every angle, it is also just gorgeous.
You know Peachy fell in love with the mozzarella in takeout, and just had to have it again.
One of the best mozzarellas in recent memory, Paola's Mozzarella is house made and balanced perfectly with roasted peppers, fresh basil, tomatoes and black olives vinaigrette.
The ultimate in comfort food, this appetizer will exceed your expectations.
The fabulous consistency and tremendous taste will have you at first bite.
The wine list at Paola's is impressive-of course a must at all beautiful restaurants- and Peachy was in the mood for a full Italian red to begin with.
Paola herself suggested the Rosso di Montalcino Casanova di Neri 2008 from Montalcino, Italy and its robust, splendid flavor was an ideal companion for the mozzarella.
Later, Peachy sipped on a refreshing Sancerre- Florian Mollet France 2009 which was equally gorgeous. Post-Thanksgiving they tell us they will be updating their wines-by-the-glass list to include Brunello and Barolo-we love how totally on the ball they are with the seasons.
The wine list at Paola's is impressive-of course a must at all beautiful restaurants- and Peachy was in the mood for a full Italian red to begin with.
Paola herself suggested the Rosso di Montalcino Casanova di Neri 2008 from Montalcino, Italy and its robust, splendid flavor was an ideal companion for the mozzarella.
Later, Peachy sipped on a refreshing Sancerre- Florian Mollet France 2009 which was equally gorgeous. Post-Thanksgiving they tell us they will be updating their wines-by-the-glass list to include Brunello and Barolo-we love how totally on the ball they are with the seasons.
The seared sea scallops with zucchini and spinach pesto was terrific-cooked perfectly,
Ravioli di Aragosta-lobster filled ravioli, shellfish reduction, cherry tomatoes are a top entree choice. The lobster inside was bursting with flavor and freshness and was in a generous ratio to the pasta surrounding it. The sauce was simply intoxicating and not only the taste but also the smell was overwhelmingly enticing.
We also sampled the Taglierini Con Funghi and again, it was tops. Taglierini, Trumpet Royale mushrooms, and Shaved Black Truffles were a symphony of decadence that will delight your senses. Waiter Gino and Manager Romalo were perfectly pleasant.
The grand finale?
Torta Di Mele!
Torta Di Mele!
Perfectly crisp on the outside and warm and delicious on the inside, the apple turnover was pure bliss with vanilla gelato!
Our esteemed panelist adds:
The setting for Paola's seems perfect for the upscale Upper East Side neighborhood of Carnegie Hill. The energy from the restaurant feels like a place where powerful people might conduct business but with food that offers so much more than the generic power lunch New York steakhouse. Paola's is decisively traditional Italian, and does not conform to the stereotypical less adventurous american palate. Don't look for chicken parmesan here! We started off with a crisp 2008 Rosso Di Montalcino red wine and were treated to Paola's signature baked artichoke, which was nice entree to my Fagatini Alla Toscana (seared Bell and Evans chicken livers with onions and Polenta).
I'm not a "liver guy" by nature, but the entire ensemble was delicious, hearty, and "very traditional", according to Paola, herself. I would have been fully satisfied with my experience if it stopped there but we continued with a sample of the lobster ravioli and seared scallop, both perfectly cooked.
They definitely did not skimp on the lobster filling. Our second course was paired with a slightly sweet 2009 Florian Mollet Sancerre. Of course, Peachy and I had to try one of Paola's homemade pastas, and we chose the Taglierini Con Funghi, a dish that epitomizes why every dish we tried was successful; fresh and good ingredients. We should note too that Paola's offers glutten free and whole wheat pastas and all its meats are certified hormone and antibiotic free. I finished off the night with a rich chocolate mousse that was very neatly presented. The very traditional Italian menu at Paola's ironically makes it more interesting than most Italian eateries in New York City, but without the heir of being exotic or foreign. I am anxious to come back and try more of the menu on my next visit.
I'm not a "liver guy" by nature, but the entire ensemble was delicious, hearty, and "very traditional", according to Paola, herself. I would have been fully satisfied with my experience if it stopped there but we continued with a sample of the lobster ravioli and seared scallop, both perfectly cooked.
They definitely did not skimp on the lobster filling. Our second course was paired with a slightly sweet 2009 Florian Mollet Sancerre. Of course, Peachy and I had to try one of Paola's homemade pastas, and we chose the Taglierini Con Funghi, a dish that epitomizes why every dish we tried was successful; fresh and good ingredients. We should note too that Paola's offers glutten free and whole wheat pastas and all its meats are certified hormone and antibiotic free. I finished off the night with a rich chocolate mousse that was very neatly presented. The very traditional Italian menu at Paola's ironically makes it more interesting than most Italian eateries in New York City, but without the heir of being exotic or foreign. I am anxious to come back and try more of the menu on my next visit.
Peachy Picks Paola's!
Paola's is highly recommended by Whom You Know.
