#InauguralReview #WaterandWheat by #KostasMoschos and #TelyMitsakis Opened September 7, 2023 #1379ThirdAve #UpperEastSide #Manhattan
Owners Kostas Moschos and Tely Mitsakis
Peachy's favorite item here so far: Truffle Theory should be a priority in your life right now
It's not who you know, it's WHOM YOU KNOW and believe it or not, we still have not been to every Italian place around, but obviously we aspire to go to each and every one that excels.
The latest and greatest in the best part of town is Water and Wheat by Kostas Moschos and Tely Mitsakis on 3rd and 79th. It's simple: the name is based on the water and flour combination, yet it is extraordinary in being one-of-a-kind, delicious and absolutely fresh. It should be at the top of your list for brand new spots to visit! It exceeded our expectations.
Hail Kale Caesar!
Tuscan Kale, sourdough croutons, parmesan and Caesar dressing that they put on the side per Ms. Pretty Picky's request are an essential component to a successful meal. We absolutely advocate green salads and when they are as fresh and spectacular as this plus with the perfect parm to boot, you cannot go wrong.
We have a theory that from any angle, the Truffle Theory Flatbread is a total winner. It had the shortest life within close proximity to Peachy Deegan and it has lived happily ever after in her stomach ever since. It is freezing cold out already and this spells decadent deliciousness in terms of luxury comfort food. Yes, welcome to New York. You can call it flatbread. You can call it pizza. But you better call it dinner.
....oooh do you spy the newest candidate for Burrata Peachy?
We'd say you do and it insisted on a close-up.
Creamy, decadent Burrata is obviously the star of the show and of course our favorite vegetable. It goes by the synonym Buffalo Mozzarella on the menu and is joined by baby arugula, asparagus, golden raisins, toasted pumpkin seeds, evoo and fig balsamic reduction. We applaud the creativity of ingredients together that meld well without becoming too trendy or ridiculous while remaining exciting!
Befriend the Burrata.
You in no way can pass go and collect $200 without trying the Fresh Pasta where you choose your craft sauce and the pasta shape. We love to choose.
Old School Carbonara with Rigatoni is a total classic with Guanciale, Free Range Eggs and Parmesan that hits the spot and warms you in premium comfort.
Shrimp Garlic Pasta with Mafalde was EVEN BETTER. Tiger shrimp roar with flavor while Italian parsley sings backup with chili flakes and garlic wine sauce, culminating in fantastic flavor.
Note we never edit pictures.
You win like Kostas and Tely or we do not publish.
Another successful flatbread is the talented taste of Sausage and Peppers! San Marzano tomatoes, local mozzarella, sopressata, bell peppers and caramelized onion are in perfect proportion to each other and baked just right to wow your senses. Don't miss the Wood Fired Chef's Specialty Section - we would have liked to have given this spot more attention - but we did have one item there: Salmone.
Extraordinary white truffled Polenta, among the best Polenta we have had, asparagus and crispy leeks, and samoriglio shine with the Salmon, a healthy well-wood fired option at Water and Wheat. We applaud the Salmon's crispy crust.
Finally, Philadelphia Creamy Chicken is an inventive pasta that we haven't had before that struck a noteworthy chord! Broccolini (Mr. Basketball, our most avid Broccolini-enthused reader, take note!), portobello, pecorino, and Philadelphia creamy sauce brighten your day!
We look forward to their next talented hits!
