Terrific Takeout: Corvo Bianco Our Coverage Sponsored by Fresh Origins
The fantastic Branzino of Corvo Bianco
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Is there anything as exciting as uncovering a new Italian restaurant in Manhattan of excellence? We thought we'd found them all but we thought wrong and now Peachy Deegan is eating crow, but at least it's WHITE CROW. If you speak Italian you know that is what Corvo Bianco translates into! Corvo Bianco opened in July 2013 on the Upper West Side. Please meet the Polpette on their plate runway.
Here, they have their hand on their hip and are pivoting at the end of the runway. Mostly we are writing on fashion today...and the flavor of these meatballs reveling in pecorino profiterole and tomato was simply astoundingly out of this world. We loved them and would absolutely order them again. We wish they were here right now modeling for us in Peachy's stomach.
As a pasta course, owner Luis suggested we try the Pappardelle highlighted by short rib ragu and pecorino and it was a splendid, hearty selection. We see even more convincing pasta choices on the menu that have caught our eye; Peachy's stomach has more ambitious plans for Corvo Bianco.
Bloomberg, the angel of nutritional ordering that sits on Peachy's shoulder, thought for our green salad option we should try the Cavolo: Kale, anchovy vinaigrette, egg and pecorino. It's a genius combination that is sure to delight you all and you won't even know you're eating a salad it's that delicious.
Without a doubt the piece de resistance was the Branzino. Brilliantly wrapped and grilled in swiss chard, the Branzino was just magnificent. Lemon and herbs appropriately accentuated the incomparable flavor that was fresh and the fish in size was generous and top quality.
Corvo Bianco is Terrific Takeout!
