Terrific Takeout: Doppio Artisan Bistro Our Coverage Sponsored by Fresh Origins
Executive Chef and Partner Mike Vigliotti with his phenomenal pizza creation!
The Superlative Scottish Salmon
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If you're reading us, you must be in agreement that the best of Manhattan oftentimes is actually from Connecticut, and Doppio is the latest and greatest from two brothers from Connecticut: Pete and Lou Barresi, Fordam guys too for all of the Jesuits that are reading (Up with the Jesuits, GO Eagles! And if you are a Hoya go see our friend Billy Martin). We learned Doppio means double, as in two brothers. Along with their Partner Tom Pescuma and Executive Chef Mike Vigliotti, the Barresi brothers truly impressed us with our inaugural visit to Doppio. For our appetizer, we fed our Burrata addiction. There it is smiling at you above.
The Burrata is a Chef's Seasonal Preparation and we understand they get theirs from Murray's Cheese and it's made in Queens. The rich creaminess of this premium burrata was further enhanced by pickled red grapes, candied spiced walnuts, rainbow microgreens and a drizzle of honey. We found the consistency to be superior and we were happy with the appetizer.
For our green salad component, we opted for the Brussels Sprouts selection.
This salad was well cut up and boasted a satisfying crunch and a nice texture. The symphony of crispy bacon, bing cherries, walnuts, and pecorino comes with a dressing that sounded like something we could not resist: bacon vinaigrette! We've never had bacon vinaigrette before and normally you know who always wants dressing on the side. This is a dressing you should indulge in.
Deciding what we like best of this review between this and the following two components is actually impossible for our super picky Eater-in-Chief, and that's really saying something at an Italian restaurant new to us because we've been to more Italian places than any other cuisine. Peachy is decisive 99.9% of the time...
For our pasta, we tried the Pappardelle, which will wow you in a big way.
Can you believe she didn't order Fettuccine Alfredo, and now she has another favorite.
You will cry when your plate becomes magically empty.
Wild mushrooms, fontina and truffle cream dance in their decadence over the super fresh pappardelle. The flavor of this combination is simple done so well especially with the ideal cut of the mushrooms. By the way, Chef Mike's dad is from Italy, and he is also a chef.
The entree we chose was Scottish Salmon, and Peachy has actually eaten Salmon in Scotland. This was a colorful, fresh choice that does a jig in parsnip puree, roasted mushrooms, sauteed spinach and roasted tomato, and the only thing it was missing was tartan and bagpipes. It was just as good as eating Salmon in Scotland. So far, this is what we ordered.
However, Doppio went beyond the requirements and suggested we try two more courses that also highlighted their fresh, artisinal menu.
Doppio originally was pizza and gelato, which also sounds great to us, but you can see how much they've expanded. The wood oven pizza Mike created for Peachy to try was the Diavola:
Mozzarella, cacciatorini and calabrian chili oil combined for a winning pizza team! To us this was definitely more of an Italian pizza than a New York pizza, and we love both. If you think you only like one kind of pizza, you need to try the right version of other kinds. Different pizza styles are like different shoe styles: you're going to like many!
And the Tiramisu is a dream. It's Mike's Dad's recipe!
Doppio is Terrific Takeout!
