Peachy Picks Doppio in Downtown Manhattan Our Coverage Sponsored by Fresh Origins
Founder and Owner Lou Barresi, holding their succulent Wood Fired Octopus
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It's not who you know, it's Whom You Know, and now we are pleased to know Lou Barresi, part of the brilliant Doppio team. Doppio means double in Italian, and his older brother Joseph is his co-owner. Doppio was first featured on Whom You Know in 2014 in Terrific Takeout:
We were tremendously impressed with Mike's work initially, and this return visit for the formal review confirmed our opinion that Doppio is the best new Italian restaurant in Manhattan. And we'd say that even if it was started by someone not from Connecticut that didn't go to a Jesuit college (we were tough critics and put him to the test by ordering octopus immediately). The simplicity in their cuisine devoted to excellence (Lou believes in Ever to Excel we think even if he did graduate from Fordham!), the unique passion they exhibit and their authentic background immersed in pure Italian culture make the Doppio team the best new kids on the block. Lou and Joseph's parents have a catering business in Greenwich, Connecticut that Lou began working at at age 12, Paesanos. The first Doppio began in 2011 in Greenwich, after Lou had considered other careers. He was Pre-Med at Fordham, then Prelaw, studied for the LSAT and was a political science major. Clearly, from an intellectual standpoint, Lou is more than qualified to run a business, and he chose the career direction that led to the most happiness. Good idea! Open since February 21, 2013, t
he Doppio Manhattan location welcomes guests with its warm, neural decor ensuring your happiness while you dine. Classy shabby chic in taupe, brown and white take a backseat to the phenomenal cuisine. This 581 Hudson location seats 30 and is the smallest of all of them. Lou does all of the menu design, and there is no corporate chef. The menu changes four times annually, so you have to visit at least quarterly to maximize this fabulous culinary joy. Peachy Deegan began with the Wood Fired Octopus, which was just right. As you know, having rubbery octopus is a risk you take on when you order this dish somewhere new, however have no fear, the Doppio octopus is grilled precisely right. It's joined by potatoes, black olive, cherry tomato, cacciatorini and paprika aioli. It's fresh and is the furthest thing from your Goodyears you can imagine.
Picky Peachy likes a proper robust Italian red, and the first suggestion by Lou was right on the money. The Super Tuscan Blend, Volare, Tenuta Vitanza 2012 from Tuscany was ripe and bursting with flavor for each course. Its flavor, versatility and overall body make us wish we were drinking it right now!
Doppio excels in their pizzas especially, and we count 15 choices. If only our stomach was that big...the Diavola we had tried previously we were still dreaming about when we went into the formal review. The one we tried this time was the Monticello, which is highly creative: Provolone, Brussels Sprouts, guanciale, garlic and hot honey combine for a unique taste you should try. 2 down, 13 to go...
Peachy Deegan's favorite dish at Doppio is without a doubt the Pappardelle with wild mushrooms, fontina and truffle cream. If you are anywhere near Doppio right now, you should order many takeout orders of this and only eat this during the blizzard. We would! It is the ultimate in comfort food! Every bite is divine ecstasy and you will love it. The pasta is cooked perfectly and the sauce must be special order from heaven. The mushrooms are sliced not too thick and not too thin and punctuate the dish properly. And, to us there is no such thing as too much truffle cream - but if you are picky about that, know this dish is nicely balanced.
As far as the entrees go, there are only three choices right now however, they are expertly executed. It is better to do a few things exactly right than be mediocre across many. Again, Peachy chose the Scottish Salmon and we can attest to its amazing consistency. Parsnip puree, spinach, roasted tomato and artichoke lemon jus team up with flavors that compliment each other and the salmon which is fresh. Lesser venues, especially newer trendy ones, can often be overly creative and leave us with a turned stomach. Not Doppio. They are new and different yet achieve culinary perfection.
Our esteemed panelist adds:
I was delighted to try the Short Rib "Agro Dolce" for my appetizer. There are a bevy of inviting choices in this section, and deciding is not easy.
The succulent short ribs boasted tender qualities, just as good short ribs should. The flavor they possessed was perfect: correctly not too overpowering, as it had advertised, and the stewed peppers, calabrian chili spices and the sweet and sour sauce all blended well.
I liked the Monticello pizza that we shared; it had an interesting, unique combination and was very good. For the p
asta course, I tried the Bucatini "All-Amatriciana".
This is highlighted by guanciale, calabrian chili and pecorino.
My entree was my favorite!!! The wood roasted organic Chicken Piccante exhibited perfect pr
esentation and f
lavor, with
crispy skin yet a juicy and tender interior. Rosemary potatoes were lightly browned just like I like them and the salsa verde was a nice touch.
I wished I had saved my appetite to finish my plate!
The wine I chose was the
Sauvignon Blanc, Domaine Saint Roch. This french wine was a g
reat accompaniment as it was light, crisp and properly chilled: n
ot too dry or fruity, it achieved the perfect balance! And dessert was lovely.
It is not surprising to know that sometimes the Best of Manhattan comes from the Best of Connecticut!
Peachy Picks Doppio!
Doppio is Highly Recommended by Whom You Know.
