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New York City
Wine Director at La Sirena
If you have a craving for pasta, Lupa is essentially the only logical place to go. In my opinion they still have one of the best Cacio e Pepe in town, and the Roman Pasta Tasting includes this pasta, along with 4 others for just $49/ person. You could certainly order a la carte if you wanted to mix it up a bit, but I think the pasta tasting is a ridiculous value for total carb overload indulgence. The wine list also has some awesome value wines from lesser-explored Italian regions that pay great homage to their respective homes. It's a West Village classic for good reason. The pasta tasting will remind you why.
I love the sound of that $49 pasta tasting!
over 1 year ago
Flushing, Queens resident, gastronome and wine aficianado
I haven't been to Lupa in forever but this just reminded me of how much I love it. The 49 dollar tasting sounds great...even if I need three straight days at the gym after ;)
Not to be biased, but Italian food is the best
Very cool. Any regions in particular you might recommend as far as the lesser-explored area? I've been planning to go here for a little while so might be nice to try it out.
over 1 year ago
New York City
Their Lazio selection has some cool stuff, like Andrea Occhipinti's Alter Ego, which is a direct press of the red grape Aleatico which results in a fruity-scented, white-cherry flavored but slightly tart-finished white wine with great texture. Ciro Biondi's Outis Etna Bianco from Sicily is also delicious and great with food. Hofstatter Yngram 01 from Trentino drinks like classic Bordeaux with some age for $145, and for something in the springtime, the Chateau Feuillet Torette Superiore from the Valle d'Aosta is really fun with a slight chill. High mountain fruit flavored with wild, slightly earthy herbal flavors. For Barolo with a little splurge, but the best drinking-now-ratio, the Massolino Vigna Rionda 2000 is probably the best bet. San Fereolo also makes a serious Barbera with some age to it, and the 2007 is only $70. This wine is pretty intensely meaty and savory though, so best to be enjoyed with entrees or meaty pasta. Praesidium Montepulciano Riserva 2001 is also a pretty serious wine. Demonstrates how well the grape can age. And, finally I would say probably the wine on the list that totally over delivers in its price category is the Gulfi Rossojbleo. One of the most historic houses in southern Sicily making great Nero d'Avola.
Sorry for the late response but I hope this helps!
about 1 year ago
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Culinary Manager at The Brooklyn Kitchen
When I am craving some simple but perfectly made pasta, I head to the bar at L'Artusi to sit over a bowl of spaghetti and a glass of wine. The entire menu is filled with full-flavored, heartily made dishes, but I am rarely able to order anything other than a pasta dish (or two!) since I know how divine they always are. The atmosphere is fun and casual; it is a great place to sit alone. The bar itself reminds me more of a home kitchen than a swanky restaurant, so it is a comforting place to relax, especially with the neighborly and welcoming service.
NYC bartender & specialty cocktail creationist
One of my absolute faves in the city. You said it well!
about 1 year ago
When life gives you limes, just add tequila
I am dying to go here. Have read about it a bunch on RoundTable it seems to be highly recommended!
Culinary Creative, El Bulli Foundation
Missy Robbins' Lilia is a beautifully built space, open and alive, and filled with industry folks looking to taste the Michelin level food she is on fire to put down at her first spot as chef/owner. I went in their opening week earlier this spring, and sat next to my buddy Jonah, chef/owner of Huertas, and looked down the bar to see the Director of Operations from USHG, and heard that the table was mised for Tom Collichio who would be there any minute. This place hit the stove cooking! The staff was friendly and knowledgeable, and the food is on point. But more to the question, the pasta is fantastic. And I love pasta. Hers is an articulate balance of subtlety and punch. In her sure to become classic sheep's milk agnolotti, the ricotta is rich and savory, the saffron sings and the honey just kisses it into somewhere more interesting. The malfadini is a riff on cacio e pepe and I loved the ridges of the housemade al dente noodles. Both pastas are made in house, and as far as I know, she's one of a very few people in the city that are extruding their own dried pastas in house. Taste the difference.
Any time's a good time for a margarita
This place looks like its already impossible to get a res at. They were booked all the way through end of April (except for the 10:30-10:45 slots) ! It sounds so good though!
Cheap eats to fine dining and everything in between
Digging this answer....really nicely written. Thanks for sharing!
Culinary Director of Fleishers Craft Butchery
This is not an unknown, and honestly not as good as lupa for pasta in general, BUT the tortellini en brodo is the best in the city. Seriously life changing.
General Manager at Delaney Chicken
Nestled among the many, many amazing Greek restaurants in the Ditmars section of Astoria is my favorite pasta in the city - the Mezza Luna ravioli at Trattoria L'incontro. If you are willing to make the trip, the restaurant boasts lovingly homemade pasta of all shapes and sizes, but the top of the list is the ravioli, which is a pasta vessel unlike anything I've ever experienced. Al dente and yet impossibly silky in texture, the signature ravioli has a rich and buttery brandy and walnut sauce, and is stuffed with mascarpone cheese and pesto, which all makes for an incredibly decadent, nutty, and creamy flavor bomb.
They also have seasonal raviolis with fresh vegetable and meat stuffings which are all delicious, but I always find myself returning to the Mezza Luna as an incomparable taste. No judgement against the other items on the menu - It's hard to beat their fresh-made pasta in any of it's forms.
The full menu shows attention to detail and a deep love of Italian cooking - I particularly love the fried calamari, which carries none of the soggy or greasiness of other red-sauce Italian places. The place tastes like a love letter from an Italian boy to his mother, which makes sense, because it was started by an Italian boy and his mother. A little pricey, but worth it.
Wish I could work as an ice cream tester for Ben & Jerry's
Love love love this! I'm trying to explore more cuisine in Queens and this sounds like a fantastic option
I spend a disproportionate amount of my income of food
Man, you should be writing the NYTimes or Eater or something. Great stuff!
about 1 year ago
haha I wish! thanks for the compliment
I went for dinner with my lady last night, and was really impressed. I came back on Friday from a trip that included truly great pastas in Rome and Milan, and I scarfed down Chef Kevin Adey's offerings with equal enthusiasm. We sat at the chef's counter, and it turns out one of the head pasta production people at my old restaurant had been moonlighting there and the sous was a buddy of the guy who worked the station before me on weekdays at the same spot. Small world.
I've been eating with this chef for a decade since the early Northeast Kingdom days (his old spot just down the road.) Now he's milling his own flour in house and producing his own fresh and extruded pastas. Non-pasta dishes were a tart and light beet, spring strawberry&radish salad with yogurt, and a tartare of mackerel with mustard, sorrel&cornichons that was absolutely delicious. Second plate was a beautifully seared mid-rare duck breast with coriander, cumin and pepper crust; it was outta sight, savory, and the cumin took me somewhere a little unfamiliar and wonderful. I saw octopus and other dishes coming out of the wood burning oven and will go back to look more into that side of the menu.
Pasta! Ricotta filled caramelle with ramps was an off menu offering celebrating this short ramp season (and the insane price increases that this product has gone through ove the last five years). Rich and sharp cheese wrapped the classic wrapped candy shape, cut and complimented by the onion garlic, grassy herbal ramps. The squid ink chitarra with uni and pekoe crab had a marine richness that requires fresh ingredients to achieve and technique in the pan to emulsify. My favorite chitarra in Italy had slightly more structure than this squid ink version, but this was perfectly cooked, delicious, and well composed and there were so many more beautiful pastas I can't wait to go back and try. They have a great wine list to compliment whatever you decide to order, and, as I said, I'll go back to check out the wood fired side of things, and, hopefully, one day soon, to do the six course pasta tasting.
Coffee addict and world traveler
This sounds awesome! Harder to find BK stuff on RoundTable so I always appreciate finding new spots on here :)
Carmine Di Giovanni
Chef | Partner - Project Group
all fresh made in house, in the dining room right there in front of you! traditional sauces and style with a touch of italian - american home style cooking
Lupa Osteria Romana
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