Tag Archives: pasta

Millesime for Restaurant Week Winter 2013

28 Jan

The Carlton Hotel in Flatiron has been home to many restaurants, including Town and Country. I know I have been there in the past, but it was before the blog. You enter into the lovely hotel lobby and then go through the bar/entertainment space and up the stairs. The restaurant there is now called Millesime.

DSCF0741

There is a really beautiful glass ceiling in the dining room.

DSCF0739

Millesime is participating in Restaurant Week and we were there for lunch. I ordered off the Restaurant Week Menu and my dining companions ordered off the regular menu. The restaurant week menu had 2 choices in each category. Butternut Squash Soup with crispy prosciutto or Butter Lettuce Salad with mustard and hazelnuts for the appetizers. Tuna Salad Roule’ with lavash, radish sprouts, marinated vegetables, tomato confit & potato chips or Linguine Gratinee with sauteed chicken, tomato, kale & parmesan for the entree. Orange Creme Brule with almond tuile or Cherry Chocolate Croissant Pudding with chocolate ice cream for dessert.

My dining companions both tried the crab and onion soup with gruyere crouton. They both seemed to like it, but neither finished it to save room for the entree.

DSCF0743

I went with the squash soup. It was pretty good, but could have used some more flavor. It was very one note. Even the crispy prosciutto didn’t really scream flavor.

DSCF0744

 

For entrees, one person ordered the veal piccata with ricotta gnocchi, roasted cauliflower, pine nuts, and lemon. She said it was pretty good but there were a lot of flavors going on.

DSCF0746

 

The other person ordered the steak sandwich and seemed to really enjoy it.

DSCF0748

 

I went with the linguine gratinee. Hmmmm… This pasta was most certainly round, not flat like linguine. And it was just… plain. Totally lacking in flavor. I salted it to death and it was still pretty flat. I have no idea what they were going for here, but this dish was really bland. Even a bit of basil or some wine in the sauce would have made it better. Even the chicken just tasted like boiled chicken in there.

DSCF0752

 

Thankfully, dessert was delicious. It was like bread pudding and the cherry and chocolate together were great flavors.

DSCF0754

 

 

Millesime was getting some press as being underrated and there were a number of great reviews. I just didn’t get it. Perhaps they just really screwed up their Restaurant Week selections, but I will not be running back here. Food needs flavor. Salt is cheap. It’s no excuse to have bland food at such a nice restaurant. It was all barely average, but the rating gets a little bump for the delicious cherry and chocolate dessert.

Total Nom Points: 5.5 out of 10

Total Nom Points: 5.5 out of 10

Casa Nonna: Pasta

25 Oct

 

We have gone back to Casa Nonna a few times in the months it has been open.  Afterall, it is right in our building.

This time we decided to try the pastas, and boy am I glad we did!  It is here that Nonna really shines.

First, we tried the Bucatini alla Matriciana, which is spaghetti “with a hole,” sweet onion, pancetta, and tomato.  I keep forgetting how much I enjoy bucatini.  Somehow adding that hole into the spaghetti really makes it that much better.

 

DSCF5570

 

This was delicious.  Filled with flavor, great pancetta, and sauce that just sang.

DSCF5570b

 

We also tried the Stracci di Manzo, which is “Rags” tossed with braised beef short rib and tomato.  The pasta was perfectly cooked and the braised short ribs were just perfect and delicious. Really impressive.

 

DSCF5572

 

And after such a healthy meal (ha!) we decided we had to have dessert.   We tried the Torrone Semi Freddo, which was Italian nougat, almond sponge, and chocolate crackle sauce.  I think when I heard “chocolate crackle sauce,” I figured something along the lines of magic shell.  It didn’t harden, but it did taste good.  I haven’t been overwhelmed by the desserts here.  Not to say that they aren’t good, but they aren’t GREAT either.

 

DSCF5576

 

 

Stick with the pasta

 

DSCF5577

 

Artichokes and Truffles Sauce: Gilt Taste

1 Aug

 

 

I have been shopping with Gilt for a while.  They have some great (and some not so great) deals on fashion and home goods.  They used to be a bit too pricey all the time, however, they have lowered prices and now have designers making (sometimes less quality) goods right for them.  You need to be smart in what you buy and do your research to make sure you’re really getting a good deal, but I have found some EXCELLENT items.

I was excited when they announced a new division: Gilt Taste.  It’s goal was to focus on foodie type items.  It reminds me of an upscale food market.  I love browsing through it, but I can’t say that many things have caught my eye to say “I need to buy this now!”  Impulse shopping for food items is not something I do in the same way that I do for, say, shoes.  (I will definitely be shopping there for my next dinner party, however!) But right in the beginning, one thing caught my eye.  I didn’t say anything, so imagine my surprise when Mike said he had a surprise for me and placed in my hand, this…

DSCF4619

 

Artichokes and Truffles sauce!  Two of my very favorite things, in one can.

We decided to make a scampi type dish with is with fresh pasta, scallops, and shrimp.

DSCF4620

 

It was delicious!   I was hoping for a bit more pop of truffle flavor, but it was delicious and such an easy way to make a gourmet style  meal.

DSCF4622

YUM!

If you want to sign up for Gilt Taste, check out this link.  I’m currently eyeing a cured meats sampler and a gourmet sea salt!