Peachy Picks Grace's Trattoria Our Coverage Sponsored by Fresh Origins
Chef Brian Snider
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. For more information about Fresh Origins, visit their website at www.freshorigins.com
Listen up all visitors to Manhattan-one of the BEST KEPT SECRETS in the city is Grace's Trattoria, and though we believe many local upper eastsiders would like to keep it the way it is (prim, proper and locals!)-because it is practically perfect-we would like to educate the rest of the world - those Downton and Downtown-by telling you if you are in New York, this is where you should go for one of the best non-tourist dining experiences ever, and we're not sure why you'd ever want to have a tourist experience. Located just around the corner from Grace's Marketplace (you can find our pal Frank Dell'Amore's sauces there), the companion restaurant, Grace's Trattoria, is a surprisingly spacious and gracious venue to dine at and it is unlike any other side business of any kind of market we've ever seen, except for maybe Harrod's on the other side of the pond, where there is absolutely nothing to criticize. Unlike other venues attached to markets in Manhattan, Grace's Trattoria is completely separate with a separate door and none of the pedestrian traffic from the market-in fact, you might not even realize they are related except for the name and the consistency of quality among the culinary ventures. We had heard that the chef here was originally at Apricots by Ann Howard which Peachy has always known of, but since he has left so unfortunately we did not get to meet him as he is at their other venture in Westchester now (not an area we review). We were thrilled to meet Sous Chef Brian Snider who was a total peach all evening and we thoroughly enjoyed every moment with him - he is a talented chef, a genuinely warm person, and this family-and note this is a family place (though we did not meet Grace or her son Joe yet! They were not at the review...we had hoped to meet them)-is well-represented by Brian, who seems to have been adopted in a sense! Grace's Trattoria was started 15 years ago by Grace Balducci Doria and now her son Joe runs it. Here's Brian:
Grace's Trattoria was first featured in Tasty Tidbits:
It has passed with flying colors to Peachy's Picks because of the high quality of the cuisine, the genuine hospitality and talent of Brian Snider and its ideal Upper East Side location. Peachy Deegan began her experience by sipping a terrific Montepulciano, pictured above, and with so many top Italian wines to choose from, she was pleased to be put in such a conundrum! Brian suggested we begin with their signature salad: Trattoria Salad. This is composed of tender greens, bosc pears, empire apples, craisins, gorgonzola cheese from Italy and pecans lightly dressed in a splendid Chianti vinaigrette (same Chianti that panelist drank...) A refreshing start!
Though the Montepulciano was up to par, you know as far as Peachy's tastes go, the stronger the better so she graduated to the Sangiovese, which was absolutely tops. Both were by the glass but if you are looking for a bottle, you should know the choices are many and the quality is high caliber.
The minute Peachy sat down - and we absolutely loved our corner back table- her menu radar radiated on one item and after tasting it and dreaming about it for many consecutive nights since we can verify that if you are a seafood connoisseur there is one way to go at Grace's Trattoria and that is the way of the Fresh Lobster Tagliatelle!!!!
This dish was the ultimate in pasta perfection in a seafood variety. Fresh -and we do mean fresh! - lobster with mushrooms and herbs in a white wine butter sauce was purely masterful by Brian Snider and he is right to say he would have suggested it if Peachy wasn't jumping up and down in her seat saying "Lobster Tagliatelle please!" Every bite is succulent and tender and nothing we say can do this justice. Just look:
Look and make your dinner reservation, that is!
Brian suggested we try the grilled eggplant flatbread and the cheese on this was simply outstanding and we loved the thinness of the eggplant. Slow roasted plum tomatoes also joined the party. Surely it is equally fantastic in Italy, but maybe better at Grace's Trattoria!
The service is also tops at Grace's Trattoria and every question you have will be answered, your food will be piping hot, and it is one big happy place. Mohammed Haque on the left started on the day it opened 15 years ago. Our server Amanda Marino was a delight to work with and did everything right.
Peachy ordered one of the specials as her entree and continued along the fishy theme with the Seabass, which was terrifically moist and gorgeously presented with prosciutto, artichoke butter, orzo and asparagus. This defined what a fish dish should be in fine dining and every bite was equally impressive to the eye and the stomach. The flavor combination was victorious as well and if this was a special when you go, absolutely order it.
A cappuccino and a fresh berries were the perfect ending to a stellar night:
And, they even serve Peach Cobbler, not to be overlooked at all!
Just the right touch!
Our esteemed panelist adds:
I have lived in New York a long time and know that it is rare to find the combination of comfortable setting, genuine hospitality and truly delicious cuisine that exists at Grace’s Trattoria. We visited Grace’s on a Saturday night, and our waitress Amanda noted that most of the tables were occupied by “regulars”, and to me that says the most about this restaurant, that it is frequently revisited by loyal patrons. Grace’s occupies a spacious setting with high ceilings, brick archways and family photos on the walls. The open space made me feel as if I were somewhere outside of the city, almost as if I were in someone’s home.
We had the chance to taste several different dishes from the menu. The Trattoria Salad was excellent, a blend of savory and sweet with crisp apples and pears, a wonderful gorgonzola cheese and a house vinaigrette made with the same Chianti that graced my glass.
I also tried the Rigatoni served with tiny meatballs and ricotta fresco, served in a fresh San Marzano tomato sauce.
The meatballs were seasoned perfectly and this is a nice, comforting dish to have as cooler weather approaches. Grace’s serves a variety of Pizza and I highly recommend the Grilled Eggplant Flatbread. The very thin, crispy crust was topped with smoky grilled eggplant, tomatoes and once again the delicious fresh ricotta.
When I have been in Italy what I loved most about the food was that with the best ingredients and produce the flavors stand out on their own simply and don’t lead a lot of extra adornment- I felt that the salad, pasta and the eggplant flatbread all exemplified this concept. In conjunction with the market next door Grace’s is able to procure fresh, high quality produce that make the dishes really shine.
For my second course I had an amazing dish I have been thinking about since, the Grilled breast of Duck. The kitchen really prepared this perfectly. The duck breast was thinly sliced and marinated and covered with a balsamic glaze and every bite was the perfect combination of texture and flavor. The creamy corn polenta and garlic spinach were also wonderful. In fact, after having sampled all the other dishes I listed I couldn’t help but finish every bite on the plate!
The Malbec, smooth and a bit spicy complemented the duck very well.
Brian told us that Grace’s makes its own Panna Cotta but that the other desserts are ordered from different dessert artisans. I have to say they have chosen very well!
First I tried the Banana Bread Pudding which was warm, moist and so delicious, and served with fabulous Cinnamon Gelato.
A woman named Hallie makes their cheesecakes, and I also tried an Oreo cheesecake which was heavenly, although not currently featured on the regular menu.
I couldn’t say enough good things about Grace’s trattoria: There is the staff that truly cares, the dishes which combine top-notch ingredients with Brian’s talents, and finally an atmosphere that is so welcoming!
Peachy Picks Grace's Trattoria!
Grace's Trattoria is Highly Recommended by Whom You Know.
