Peachy Picks Da Tommaso Encore Review Our Coverage Sponsored by Fresh Origins
The phenomenal Tortellini Gratinata baked in Cream and Parmesan Cheese
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If you see a restaurant mentioned once in passing, you ought to wonder. What you should not wonder about is the absolutely delicious Italian cuisine that our friend Paul (the owner, of course) delivers consistently at the popular Da Tommaso! This is our third trip so far to this midtown hotspot on eighth avenue. We were welcomed promptly upon our arrival and seated during a busy time for them-a lot of people that go see shows come here before or after, and note we find their service to be super efficient if you are on your way to a show. This third time was supercrowded and there was not a single empty seat so make your reservations! Peachy Deegan began by sipping a lovely Italian red.
We first visited Da Tommaso in 2012:
and it earned another review in early 2014:
We believe their guest return rate is between 60-70% and once you eat the Tortellini Gratinata you will see why.
If we return to a place often Peachy Deegan orders the same thing to see that you are consistent (or not!) however she was feeling somewhat adventurous. She does not remember trying Spiedino Alla Romana before anywhere...
If you are an avid reader you know Peachy has a ridiculous addiction to fresh (and we do mean fresh-if she buys it it has to be warm) mozzarella and burrata and the word mozzarella jumps out and screams her name when she sees it printed on a menu. This dish is skewered bread and mozzarella with anchovy sauce and it was superb though we will warn you it is a bit salty! A terrific beginning and a joyful start. Note this does not photograph well but the taste is amazing! And speaking of addiction...
To Peachy, the crowning glory of this menu is the Tortellini Gratinata. This pasta dish is the stuff dreams are made of and notice who did not order Fettuccine Alfredo this time. You need to try this dish it is one of our favorites across the board! Every creamy dreamy bite is pure ecstasy and your palate will be truly elated at your choice, not to mention your stomach which has now entered culinary paradise. We are truly sad when our plate is empty!
For her entree, Peachy Deegan chose the Pollo Romana which you can see above is a symphony of flavor! Sometimes we don't like dishes with too much activity, however Da Tommaso has paired every component with thought of how they will taste together (some newer overly creative places we think need to spend more time thinking about how flavors marry, or not!) and the chicken with mushrooms, peas, baby artichokes and ham is enchanting. We also adore the broccoli on the side and our invisible angel of nutrition still named Bloomberg despite the administration change approved. (we don't listen to him during the pasta courses)
Finally, when you encounter the decadent course called dessert, the reason why Da Tommaso has been in business for 27 years and counting will be confirmed once again. Paul Da Tommaso himself has been in the restaurant business for 37 years, and the chocolate souffle was all that we'd want it to be: fresh, flavorful, dotted with cream and oozing with euphoric chocolate! Victory.
Our esteemed panelist adds:
DaTommaso is a Broadway tradtion for many, with its location and snappy service. In a comfortable room on Eighth Avenue, Paul the affable owner holds forth with his delectable Italian cuisine. Crowded even on a week night, DaTommaso should be on your list of musts when visiting New York City.
Start with a serving of mussels (I like the red sauce) Cozze Posillipo with a crisp chilled glass of Orvieto.
The portion of mussels is just enough to satisfy, and you'll find the spoon handy for finishing every drop of the light tomato sauce. For pasta, the angel hair, again in a red sauce, but this time, laced with vongole. That's clams, in case Capellini Alle Vongole isn't part of your everyday vocabulary. The red clam sauce was fragrant, and redolent.
Made with just tomato, garlic and herbs, and an enormous amount of little neck clams, this pasta choice brings home what DaTomasso is known for. Choice ingredients, fresh preparation, and perfect balance of flavors. The little neck clams are local, from Long Island, and opened with each order., not served in the shell, as many restaurants do. With a solid choice of chicken, veal, beef and seafood as a main course, andyone you bring with you will have no problem finding something they love on this menu.
We chose the Salmone Alla Mostarda, a treatment never savored before. And a delight it is, with whole mustard seeds ground into a lovely cream sauce, over a perfectly cooked piece of salmon. The Orvieto continues to be a wonderful choice throughout the meal, lending its note of Italian fresh to every course. After tasting this salmon, I'll never be able to eat this popular fish any other way I fear.
Onto dessert, with a "Stop" sign: the portions are huge. Be ready for dessert at DaTommaso. Save room, or come back after the show, because they are wonderful, fresh and extemely generous in size. The tiramisu was served in a salad bowl, if that gives you any idea of proportion. As a lover of tiramisu, I try to sample it everywhere, just to know where to have the best example of this creamy Italian concoction. Not always fabulous, it sometimes gets tricky. Not to worry here, though, because the way they have combined the gently soaked cake with the lightly scented and flavored cream is a dream made in heaven. It's enough for two, if you're in a compatible mood. The perfect finish, with a rewarding expresso,a nd your evening is just begun. For the theatre crowd, DaTommaso is the beginning of a scintillating New York night on the town. The waiters and chef understand what timing is , and make sure you get to your show of choice on time. That is a specific and important point, and is a great part of the draw here. It's a crowded restaurant for a reason: they know what they're doing and you'll love them for it.
Peachy continues to pick Da Tomasso!
