SPECIAL
LUPA 170 Thompson Street New York www.luparestaurant. com Average Price: $ 60 A corner of Trastevere in New York, with
Roman
food
and a family atmosphere (and servings). This may be what has made it a very crowded – and thus sometimes noisy – restaurant for over seventeen years, of which owners Mario Batali and Joe Bastianich are rightly proud. There are all the stars of Roman cuisine, with dishes of the day and a handy extra menu for the evening. The classic starters are very popular: pasta all’amatriciana,
carbonara
and cacio e pepe; charcuterie products; saltimbocca, devilled chicken; and anchovies with raisins and pine nuts. The wine list features several bottles for less than $50, which is no easy feat!.
THE LEOPARD AT DES ARTISTES
Kesté Pizza & Vino
KESTÈ WALL STREET
1 W 67th St New York theleopardnyc.com
271 Bleecker Street New York kestepizzeria.com
77 Fulton St, New York kestepizzeria.com
Average Price: $ 45 The Hotel des Artistes is one of New York’s most famous buildings, its history is permeated with art and allure. It was one of the biggest studio buildings in the city and attracted the greatest artists of the 20th century, as can be seen from the many paintings which still decorate it today. This is the location of Leopard, Gianfranco and Paola Bolla Sorrentino’s luxury Trattoria (Il Gattopardo is also theirs). The cooking proudly declares its origins in the Kingdom of the Two Sicilies, embracing the whole of southern Italy: Sardinian fregola (semolina dough rolled into tiny balls); couscous with a shellfish ragout; bucatini pasta with sardines, onions, pine nuts, sultanas and wild fennel fronds; meatloaf; fennel, orange and Nocellara olive salad; Sicilian cannoli.
Average Price: $ 30 Te r ra c i n a - n a t i v e Roberto Caporuscio Giorgia Caporuscio is in fact the chair of is the youngest and most talAPN (Associazione Pizzaiuoli ented pizzaiola chef in New York. Twenty-seven years old Napoletani/Neapolitan Pizzaand daughter of a pizza icon, makers Assoc.) in the United after garnering several pizza States, proof that at Kestè pizmaking accolades, Giorgia zas are made exactly as they has opened her own space, should be. From the dough to Kestè on Wall Street. The rehand-tossing, from the crust fined restaurant boasts eight ovens and constitutes a New edge to a wood-burning York state-recognized interoven, everything is precisely national Neapolitan-style as Naples says it should be. pizza school. Giorgia’s pizzas The selection follows the are well-leavened, perfectly same rules: pizzas with or stretched and topped with fine quality ingredients. Our without tomato (gluten-free favourites were the fried pizalso available) with the claszas and the pizza Kestè sic toppings, albeit with a few topped with tomato sauce, creative options; calzones, mozzarella di bufala, arugula, salads, caprese (sliced mozParma ham and pecorino zarella and tomatoes) and a flakes. Flavours are generous and perfectly mixed, baking few delectable sfizi nibbles. is sublime and slices support Panini are also available at the topping to a T. The wine lunchtime. list is very good and spans labels form all over Italy. Average Price: $ 30
GAMBERO ROSSO
40
FEBRUARY 2018