Peachy Picks Caravaggio by Giuseppe Bruno Encore Review Winter 2016 Our Coverage Sponsored by Fresh Origins
Owner of Caravaggio, Giuseppe Bruno, tells our audience about the entrees
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One of the most beautiful, delicious dining experiences you can have in Manhattan is at Caravaggio, which reaffirmed recently that it's one of our favorites. Whom You Know has been proud to work with owner and executive chef Giuseppe Bruno since 2011, and ever since, Caravaggio has been a shining star in Peachy's Picks, setting the standard for excellence right from the opening cocktail. Peachy Deegan began with the Punch 23 E 74th (Street, just like the restaurant address). It's a refreshing combination of pernod, mint, orange juice, celery bitters, ginger syrup, cognac and ginger beer that kicks off your evening well. The current menu at Caravaggio began January 1, 2016 and is changed seasonally by Culinary Artist Giuseppe Bruno. Let him paint the colors of your dinner!
Opening the menu at Caravaggio is like sitting on Santa's lap when you were a child telling Santa what your little heart desires; only this time, you are telling Caravaggio what your stomach desires and your wish is their command. The attention to detail at Caravaggio is impeccable, and the absolute envy of most other venues, even in Manhattan. For everyone else that took Perspectives at Boston College which fulfilled the Theology and Philosophy credit, you will enjoy Giuseppe's wonderful, positive Machiavellian business style which yields and ensures excellence.
Caravaggio was last featured in the summer of 2015:
http://www.whomyouknow.com/2015/07/peachy-picks-caravaggio-encore-review.html#.VsN15PkrLIU
and was first featured in 2011:
http://www.whomyouknow.com/2011/03/peachy-picks-caravaggio.html#.VsN1-PkrLIU
Caravaggio was last featured in the summer of 2015:
http://www.whomyouknow.com/2015/07/peachy-picks-caravaggio-encore-review.html#.VsN15PkrLIU
and was first featured in 2011:
http://www.whomyouknow.com/2011/03/peachy-picks-caravaggio.html#.VsN1-PkrLIU
Our appetites were introduced to this season's hits with the amuse-bouche of crispy parmesan polenta mozzarella on the left and a cauliflower soup on the right.
Peachy Deegan began with the antipasti of Delizia di Mare, a laudable culinary creation from the sea. Scallops, lobster, crabmeat, octopus and shrimp with gorgeous sauteed endive and shaved fennel waltzes in a oven-dried tomato vinaigrette. The lobster is from Maine, the crab is from Maryland, and the result is spectacular seafood. Giuseppe personally goes to Hunts Point five times a week to pick out everything himself. He only serves the best, post-Giuseppe inspection!
A fresh, crisp Vermentino: Tenuta Guado Al Tasso from Tuscany, 2011 was the ideal pairing for this poisson and Peachy. It's light, bright and has the right flavor for seafood pairing on Peachy's palate.
The pasta selections are to-die-for at Caravaggio, and that might even be an understatement. Unfortunately, the internet is not scratch and sniff (yet?) but you should know that if it were, the aroma of this dish alone would have you smiling and dialing to make your dinner reservation with Giuseppe. We would like to introduce you to the Fettuccine con Ragu di Vitello, Pioppini e Tartufo Estivo, homemade on premises of course. If you don't speak Italian either (except for saying your name and that you love Italian shoes) you should know that this amazingly al dente fettuccine is joined by succulent veal ragu, wild mushrooms, and summer truffles that are absolutely orgasmic, and the amount of truffle is generous on the plate.
As you remember from the video above, these little beauties were sleeping in the ocean the night before they began their ultimate rest in Peachy's stomach, where of course they lived happily ever after. If the Nantucket Bay Scallops are on the menu, you must try them. Pan seared and now swimming in a chestnut puree, the cute little scallops are garnished with the magic words BLACK TRUFFLES and cauliflower florets. Everyone that watched the Grammys last night knows that Best New Artist (as we predicted! Read the album review here!) and Nantucket native Meghan Trainor put her island on the map, however, when you go to Caravaggio, this seafood wins the grammy of your culinary dreams when you eat it.
Peachy is an advocate of scotch whisky and was entirely pleased with the finishing touch of 18-year Macallan to accompany her stunning dessert of Key-Lime Pie with Tarrone Meringue, Coffee Glaze and Pistachio Lime Ice Cream (and yes, it does taste better because it is green, Peachy's favorite color.) The 18 year strength is ideal for after dinner and the fragrant Florida-esque dessert took us to our favorite state in winter, on a plate!
We have told you for five years that you should be going to Caravaggio.
Listen to Giuseppe color that in, please.
Our esteemed panelists add:
My first impression when walking into the restaurant from a cold and windy evening was that it was warm and inviting. The barmaid made me feel welcome which immediately made me feel at ease at my first Caravaggio visit. I explained that I was waiting for friends, so she served me with water, breadsticks and olives to keep me going till my colleagues arrived.
When seated at the table with my two colleagues, I decided to try a cocktail “Bourbon Blackberry Collins” which contains bourbon, blackberries, fresh lemon juice, and club soda. It brought a bit of springtime into my winter and it was a strong, welcome start. I liked the balance of citrus and berries.
For the appetizer, I tried the “Duetto Di Tonno Con Cipollotti” which is a smashing duo of yellow fin tuna (carpaccio and tartare) with pickled onions and micro greens salad. The presentation was wonderful and the pickled onions blended well with the tuna. It is a moderate portion but I always appreciate smaller dishes for an appetizer as it leaves plenty of room for the main course.
Like Peachy, I selected a glass of “Tenuta Guado Al Tasso” which is a Tuscany Vermentino. Fruity and crisp with a sweet aftertaste, it complimented the appetizer perfectly.
For the pasta course, I chose “Tortelli Al Funghi Con Battuto Al Prezzemolo” which translates to Mushroom Tortelli with parsley sauce. This, again I am pleased to say was a light course as I still had an entrée and dessert to negotiate. This was a delightful dish, the Tortelli melted in my mouth and the shaved mushrooms and parsley sauce was a beautiful fusion of taste.
The wine I chose for this course was a “Monthelie, Pierre Matrot” which is a Burgundy Pinot Noir which was bold, succulent and smooth: a perfect companion for the Mushroom Tortelli.
My entrée was “Sella D’Agnello in Crosta Di Prezzemolo Con Ceci e Bietole” which is Parsley encrusted rack of lamb with lemon garlic puree, braised swiss chard and chickpeas. When my food arrived, the lamb was perfect, tender and juicy. The beautiful taste of the lamb was superior in its own right.
With this course I continued with the Pinot Noir which was also complimented the lamb.
For dessert, I went for one of the specials, “Giunduia” which is Mint Chocolate mousse with hazelnut crumbs on top. A nice light way to end the evening, this dessert sealed in the perfect evening on my palate. I don’t particularly enjoy sickly sweet desserts so this was perfect as it was quite light in texture and not too sweet, and superlative with Hennessy
.
Owner Giuseppe Bruno joined us at this stage and was open to our questions. I had never met him before and he came across as a very proud man who works extremely hard to obtain the best cuts of meat, fish and produce for his restaurant; quality is obviously his main priority. He is very engaging and it is his obvious attention to detail and maintaining the highest standards that ensures his restaurant is a success.
I believe this restaurant is a reflection of its owner, a warm and inviting establishment, attentive staff and wonderfully presented and succulent food. My family will be visiting me from England soon and one of my first treats for them will be taking them to Carravaggio, a gem in Manhattan!
***
My signature start to a wonderful Italian meal is Campari and soda, and this venue was off to the races from the opening cocktail, evidencing the signature attention to detail that is Caravaggio. A simple turn of a waiter's wrist, the discreet attentions of the maitre d'...small things that smooth the way to a delightful and simpatico experience. A meal to share with someone important in your life is what you can expect once you walk through the doors of Caravaggio. Well-placed on the Upper East Side of Manhattan, Caravaggio welcomes you with lush floral arrangements. In a world full of sound bites, people with ADD and worse yet, people that don't put away their electronic devices at dinner, Caravaggio is an ambiance to be savoured and a bastion of gentility, so says Peachy Deegan. Their menu changes every few months, and the specials vary according to the treasures found that morning at the market. Giuseppe, the famous proprietor, spends each early morning at that market choosing, selecting, discovering the best of the proffered goods. It must be quite an experience, because the results are spectacular.
Begin with the amuse-bouche brought as an appetizer: ours was a sip of cauliflower cream soup and a cube of crispy parmesan polenta on a tomato coulis. Just the beginning, while I sipped my Campari and soda. Onto the menu choices.
For a winter meal, oysters, in a selection chosen by the chef: West Coast Hamahamas from Washington State, Canadian briney and meaty, so superb with the raspberry vinaigrette served with the plate, and some delectable Island Creek oysters. Just fabulous, and by definition, celebration on a plate.
The oysters were each luminous with a 2014 Pinot Grigio that was complex and dry, from a one family production. A crisp pink Venica from DOC Collio, it is a wine to be remembered.
Gnocchi as the pasta dish is served in a fresh tomato sauce, with smoked mozzarella, fresh basil and oregano. Can you smell that aroma?
Try the Listroc-Medoc 2010 Caravelle, a wine named for the famed New York restaurant. And yes, it's made by the same owner of that well-remembered place. She went to France and now makes wines.
While you are enjoying this most civilized meal, the team of able table minders clean, remove, replace, refill and generally take care of your every need in a seamless, invisible fashion. Caravaggio prides itself on its food, its wines, and its service. It must be noted with respectful accord that this Old World type of restaurant is what supports romance in the food world. Caravaggio is a restaurant for the celebrities and the appreciative.
The fish, a tender filet of bass served on a bed of mushrooms, was accompanied by the Caravelle, and melded beautifully.
We ended our meal with an artful presentation of dessert, namely Profitteroles Con Gelato, and an edgy Amaro from Fratelli Ramazzotti. Giuseppe Bruno loves to see people eat. His ambiance is effusive and redolent, and his menu delightful.
Peachy continues to Pick Caravaggio.
Caravaggio continues to receive our Highest Recommendation.
On Peachy Deegan:
Dress by Julia Jordan
