Del Posto

A few weeks ago, we were dining with our good friends Eric Brown and Kali Bracey at the exquisite 2941 Restaurant when we started bantying about the idea of going to NY together to try Mario Batali's latest creation, Del Posto. I was already going to be in NY for the art fairs this past weekend so I made dinner reservations for us and a plan emerged. Batali is a culinary genius! Some say it's "more glitz than gastronomy" but I say it was delicious and the experience of haute cuisine in an Italian restaurant was fun and unique in a really good way.

The five waiters hovering around our table all night made performance art of the food service. Del Posto's physical space is enormous (4000 square feet!) and gorgeously sumptuous. And to say the food was divine is an understatement. It was an unforgettable meal enhanced by the posse of artists and art lovers who joined us. (Thanks Mendi, Iona, Lisa Marie, Anne, Greg, Doug, and Becky!!)

Friuli Tasting Menu

• Beet and potato TERRINA - sliced cucumber, horseradish, raisins, orange zest, and rye
• Warm sliced SPECK - golden polenta, grated ginger, sweet paprika, and chopped chervil

Paired with Tocai Friulano, Bastianich 2004

• Lidia's classic JOTA - white kidney beans, creamy potato, cabbage, and smoked pork (this was the best dish of the night!!)
• Venetian GNOCCHI - radicchio, mustard and poppy seed frico

Paired with Vespa Bianco, Bastianich 2003

• Carmelized SCALLOP - sweet Maine Diver scallop, young watercrress, and salsa di caffe

Paired with Schiopettino, Dorigo 2005

• Braised and roasted veal STINCO - sliced veal shank, sauteed cabbage, herbed spatzle, marrow crostino, and squazeto

Paried with Pignolo El Doro, Livon 2003

• SEMIFREDDO di Torrone - frozen nougat, blood orange gelee, and moscato d'asti meringue
• Meyer Lemon PALATSCHINKEN - Meyer lemon crepes, chiboust, and sorbet

Paired with Verduzzo Cratis, Scubla 2001

Del Posto

85 Tenth Avenue

212.497.8090

www.delposto.com