Terrific Takeout: Alfredo 100 Our Coverage Sponsored by Fresh Origins
The impressive Tonno Scottato: Yellow Fin Tuna, Saffron Risotto, Mussels, Clams and Lobster Sauce
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. Read our first Culinary Queen interview with Kelly Sasuga:
For more information about Fresh Origins, visit their website at
Once upon a time in 2009, a website began and the 9th restaurant ever featured was Bice. We liked it and returned in 2011, and when we interviewed Mover and Shaker Howard Baldwin, he mentioned his approval. Bice has joined the ranks of restaurants we liked that closed sadly, however, happily, Alfredo 100 has occupied its former space and we had a positive experience on our first trip.
Owner Ilaria Coletto, who has a business partner Russell Bellanca, has a convincing menu and we were delighted to meet with John Djombalic. Incidentally, John remembered us from the Bice review so it really is a small world, even in Manhattan. We'd like to meet Russell and Ilaria together, but they were unable to be there at our previously scheduled time. This venue has an illustrious history and we'd encourage you to read the story at the top of the menu: Alfredo di Lelio opened Alfredo di Roma Restaurant in 1914...Mary Pickford and Douglas Fairbanks visited this Rome location while on their honeymoon in 1927: Alfredo 100 is the New York location today. The number after the name references the century-old age of course.
Peachy Deegan dreams of Burrata, and the incarnation we tried at Alfredo 100 was top quality.
Joined by fresh Prosciutto di Parma, this appetizer set the tone for a great start.
Befriend the Burrata!
A green salad is a must at every meal we believe, and you'll enjoy the Misticanza: spring mixed leaves, heirloom tomatoes, carrots and balsamic, which they put on the side at our request. Everything was fresh and exactly as you'd want it; the microgreens were a rainbow mix.
The pasta at Alfredo 100 is made fresh every day, and can be found under I Primi Piatti. Deciding which one to try is not easy! Executive Chef James Henderson has an impressive lineup. We tried the Tortelloni Spinaci E Ricotta Al Burro e Salvia: ricotta spinach ravioli, highlighted by butter and sage sauce. We adored its pure simplicity and superlative taste, and would order it again.
Naturally, it was even better with shredded cheese.
As we are enthusiastic fans of seafood and understand the Executive Chef came from Oceana, we were motivated to try something from the Mare section of the menu for an entree. The Tonno Scottago was of knockout quality, especially the yellow fin tuna itself. The saffron risotto was the perfect complement to it and it brightened up the visual color as well. The fresh mussels and clams drove home the fact that this venue can do fish well and the lobster sauce was only further convincing of that idea. This dish was perfect.
Peachy Deegan loves apple pie, and now she also is a proponent of the apple tart at Alfredo 100!
Finally, we did see Fettuccine Alfredo pass by to another table, and if you've been reading our culinary section long enough you know we often order it, and along with the burrata, is a frequent participant in Peachy's dreams. John insisted we try it as well, and it is phenomenal. We reveled in every bite!
Alfredo 100 is Terrific Takeout!
