Terrific Takeout: Fino Wall Street Ristorante Italiano by Pietro Vuli Our Coverage Sponsored by Fresh Origins
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In Manhattan, dining mecca of the world (although we are establishing great wait lists in other major cities), there are many, many restaurants. However, there are few fine restaurateurs of the caliber of our new friend Pietro Vuli, who arrived in New York from Lucca, Italy (near Florence) on September 7, 1972 and has been excelling in the industry ever since.
"The golden era of the restaurant industry in New York was from 1977-1990," Pietro tells us. "And then, we sold out. The era was magnificent because of the tableside service of sixteen different pastas, six coffee choices, ten desserts, five main course and custom everything."
Well, we are so sorry that we missed it.
What you need to know, however, is you can enjoy someone who knows how to create this kind of experience at Fino!
We visited the Fino on Beaver Street in the financial district, and it opened on August 8, 2001 and then, Pietro owned six restaurants. From 1972-75 Pietro worked in Brooklyn, however since 1975 he's been in Manhattan. The first Fino opened in 1985 and was on 5th avenue and 36th street. Today, in addition to this downtown location, Pietro owns another in Westchester: Cortland, New York.
This is no ordinary green salad, as you can see.
Please meet the Insalata Regionale!
All organic we are told, this bevy of nutrition boasts romaine lettuce perfectly chopped, tomato wedges, mushrooms, peppers, and string beans in a lovely vinaigrette that they will put on the side in a silver boat if your little heart desires. Ours of course, did. And we hope this is not the last boat we're talking about that has to do with Pietro Vuli, so stay tuned.
It is by far one of the best green salads we've had recently.
We've dined at more Italian venues than any other, but cannot remember a Carciofi Donati more splendid than Pietro's incarnation!
They are lightly breaded just right and have a history in the Roman Jewish quarter in Rome. They are not overcooked at all and are just ideal! The crunchy, crisp perfection achieved in this dish is sublime and you'll be so pleased with the great depth of flavor.
You would be deprived to miss the Eggplant Rollatini!
It is simply divine.
With burrata from Italy, Campo Basso, that is to die for that is 40% with its companion 60% ricotta, the rollatini will absolutely melt in your mouth and you will almost cry when it is gone. But then you won't because you know the pasta course is next!
We cannot wait to meet the Eggplant Rolatini again!
Not to be outdone, next in the batting order was the Ravioli Astaco: ravioli stuffed with lobster in a tomato and herb sauce. The lobster was delicious and the chunky, warm tomatoes were an incredible asset to this standout pasta dish.
Perhaps because of her "towering height," Peachy Deegan feels a special relationship to shrimp. As you know Solera, one of her favorite places, closed. She always had garlic shrimp there and on this inaugural trip to Fino, she was impressed with the Gamberi Italiana which were so beautifully butterflied. The outstanding flavor of wine, lemon and garlic was simplicity done well and the shrimp was further highlighted by zucchini and carrots, which were accented by lovely ridge cuts.
Carnivores, rejoice!
You know this is not Peachy Vegan despite the silly people that answer the phone sometimes with potatoes in their ears. We found the New York Prime Sirloin Steak at Fino to be competitive with the best steakhouses we've written up, and it arrived medium (see below) just as we asked. Pietro has had a relationship with this vendor for 38 years; once he worked with Louis Spagnoli the dad, and now he works with Carl Spagnoli the son in Hunts Point.
Fino Wall Street is Terrific Takeout!
We look forward to seeing what they do next.
Tableside!
Come on Pietro we know you want to join Twitter...
