Il Punto

punto-logo

507 9th Ave (at W. 38th Street)

212-244-0088

http://www.ilpuntoristorante.com/

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By Nancy Walman

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RED SNAPPER FILET IN PARCHMENT PAPER As Presented at Il Punto

Il Punto is a very high-end Italian restaurant on a very “happening” strip of  Ninth Avenue at West 38th Street. Owned by Tony Pecora  who has many businesses in the city, the executive chef is Michaela Orsini. Orsini  is one of the most versatile Italian chefs in New York. He makes everything in-house from the puffy focaccia  to his glorious desserts for which he is known.  

punto-apt2

Tuna Crudo with Ginger-Mustard Sauce

The name means “destination” and a destination it should be. You might walk by the unassuming facade, but  in good weather, the restaurant’s French doors open to sidewalk dining. Inside await three cozy, attractive rooms with terracotta floors, a burgundy color scheme and walls flanked with wine racks and hung with colorful pictures. The rooms are cleverly separated by silk-strands of curtains and the lighting is warm and inviting.

Start with an excellent  house cocktail or cool glass of wine at the welcoming bar with its large urn of flowers guarding one end and a Sicilian wine cart guarding the other. Food is authentically Italian. Many of the ingredients are imported from Italy. But what’s unique about this amazing ristorante is the chef’s range of culinary execution .

Orsini may have a strong presence in the restaurant, but you’ll know his heart is in the kitchen when he dazzles you with three versions of the incredibly delicious Crudo  (the Italian version of Sashimi}: Tuna with Ginger-Mustard Sauce, Raw Baby Squid with Frisse and Lemon Dressing and the star, Sliced Baby Octopus with Roasted Peppers and Marinated Eggplant.

Setting the tone with such a trendy beginning, chef Orsini then bows to a staple of Italian home cooking: SPONGY AND TENDER STRIPS OF HONEY COMB TRIPE, simmered in CARROTS, CELERY, ROSEMARY, SAGE, ONION, DICED TOMATO AND FRESH GREEN PEAS, a dish so pure that only a gentle sprinkling of Peperoncini (Italian peppers) is needed to bring you as close to Italian-heaven as you’ll get in a Manhattan Italian restaurant. DSC_0064

Pasta Perfect

Of course, what’s an Italian restaurant without pasta. You won’t be disappointed with TIMBALLO,  LAYERS OF WIDE RIBBONS PASTA, BECHAMEL SAUCE, MEAT RAGU, AND PARMIGIANO REGGIANO. A sort of fancy Lasagna, our table couldn’t get enough. Also marvelous, with one caveat (request it to the right of al dente, ours was a tad undercooked), PACCHERI AL SUGO DI GUANCIALE or LARGE RIGATONI WITH BEEF CHEEKS, FRESH GROUND TOMATOE AND SPICES was better than any pasta we sampled at  many venues that received accolades from the media.

There are other unusual pasta options including two we didn’t sample: CONCHIGLIE CON CAVOLFIORI, GAMBERI E BROCCOLI, TINY PASTA SHELLS, CAULIFLOWER, RED ONION, GARLIC, CAPERS, ANCHOVIES, OLIVES, SHRIMP AND BROCCOLI and SPAGHETTI AL PEPERONCINO E PESTO DI CARCIOFI, RED SPAGHETTI WITH ARTICHOKE OLIVE PESTO .

Italian restaurants to us mean antipasti, pasta or risotto, entree and cheese and/or dessert, so you can’t miss such main courses as the much abused  POLLO ASSUT ASSUT: CHICKEN PIECES ON THE BONE SAUTEED WITH GARLIC, ROSEMARY, LEMON JUICE AND A SPLASH OF WHITE WINE. Normally dubbed Chicken Scarpiello (perhaps he was the brother-in-law of Sr. Rossini), and prepared incorrectly (off the bone and bludgeoned with sauce),  chef Orsini gets it right. His LOMBATINA AL VINCOTTO or GILLED TENDER RIB VEAL CHOP, RED WINE REDUCTION, DRIZZELED WITH VINCOTTO, SPINKLED BLACK TRUFFLES, MASHED POTATOES AND SPINACH is elegant, while ORGANIC FED TURKEY OSSOBUCO, BRAISED IN FRESH TOMATOES, WHITE WINE AND HERBS SERVED WITH OLIVE LEAF SHAPED PASTA  is a deliciously healthy alternative.

Seafood lovers will enjoy both DENTICE AL CARTOCCIO, RED SNAPPER FILET IN PARCHMENT PAPER WITH FRESH HERBS, SNOW PEAS, ZUCCHINI, ROSEMARY, MUSHROOMS AND CHERRY TOMATOES and DSC_0139 CIOPPINO, a creation whose roots lie closer to San Francisco than Italy, but is fresh and delicious just the same with its mélange of RED SNAPPER, STRIPED BASS, MONK FISH,SHRIMPS, MUSSELS, CLAMS, SCALLOPS AND CALAMARI IN AN AROMATIC FISH BROTH.

Finish with the best Tiramisu in town, each layer distinct and light, an outstanding Tartufo Gelato, Italian Cheese cake with strawberries culis, the luscious Miniature Cannolis  or the fabulous home-made ice creams.

Service is guiding and solicitous and the wine list is user-friendly and well priced.with inexpensive carafes countered by such winners as Cerreto’s sprightly Albarino (priced in the mid-$40s). Don’t expect an empty restaurant.  Il Punto, has a loyal local clientele peppered with knowledgeable out-of-towners,in search of a good deal near the theater and Madison Square Garden.(There is a “$30+”  Pre and Post Theater Dinner Menu.) Il Punto also happens to be one of Manhattan’s most gratifying Italian restaurants! 

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The Succulent Veal Chop

Copyright 2010 By Punch In International. All Rights Reserved.

Disclosure

 

 DSC_0145 CIOPPINO

 

STUZZICHINO  13

COLD TIMBALLO SHAVED PARMIGIANO, ARTICHOKE HARTS, ARUGULA, SUNDREIED TOMATOES ROASTED PEPPERS, MUSHROOMS

SFIZI ALL’ ITALIANA 15  

PROSCIUTTO, MOZZARELLA CHEESE, GRANA PADANO, MORTADELLA, SOPRESSATA, ROASTED PEPPERS AND OLIVES

MELANZANE SOTT’OLIO 10

EGGPLANT CARPACCIO, BALSAMIC VINEGAR AND EXTRA VIRGIN OLIVE OIL

CALAMARI FRITTI  12

FRIED CALAMARI TOMATO SAUCE WITH A HINT OF HEAT

CARPACCIO DI MANZO 14

PAPER THIN SLICES OF PEPPERS CRUSTED FILET MIGNON, ARUGULA, SHAVED PARMIGIANO AND LEMON DRESSING

TORTINE DI GRANCHIO 14

MINATURE CRAB CAKES, FRISSE, CORN, FRIED CAPERS, FENNEL, ROASTED PEPPERS AND SPICY SAUSE

POLIPO SU BRUSCHETTA 13

PANZANELLA OF GRILLED OCTOPUS, DICED TOMATO, CAPERBERRIES, OLIVES, RED ONIONS AND CRUTONS

SEPPIOLINE AL FORNO 14

BABY SEPPIA (TENDER SQUID) HERB CRUSTED AND BAKED

CRUDO DI TONNO  14

SLICED PEPPERCRUSTED TUNA WITH FRISSE, FENNEL, ROASTED RED PEPPERS, FRIED CAPERS, GARLIC CRUTONS AND GINGER MUSTARD SAUCE

CARCIOFINI RIPIENI 12

STUFFED ARTICHOKE HARTS, BAKED IN FRESH TOMATO SAUCE

AFFETTATO DI CINGHIALE  12

PAPER THIN SLICES OF WILD BOAR, MESCULIN, MARINATED EGGPLANT, CHERRY TOMATO AND DRIZZELED WITH PEAR WINE REDUCTION

CRUDO DI POLIPO   13

SLICED RAW BABY OCTOPUS, ROASTED PEPPERS, SUNDRIED TOMATOE AND MARINATED EGGPLANT

CRUDO DI SEPPIA  13

SLICED RAW BABY SEPPIA, FRISSE AND LEMON DRESSING

MINESTRE

MINESTRONE 10

THE ORIGINAL VEGETABLE SOUP

PASTA E FAGIOLI  10

PASTA AND BEANS

PISELLI CON SEPPIE 11

FRESH GREEN PEA SOUP WITH SQUID

CONTORNI

BIETOLE STUFATE 6

STEWED SWISS CHARDS IN VEGETABLE BROTH, CHERRY TOMATOES AND PARMIGIANO CHEESE

RAPETTE E FAGIOLI 8

BABY BROCCOLI RABE WITH BAKED WHITE BEANS

CICORIE E FAVE 6

BITTER GREENS WITH FAVA BEANS PUREE

PATATE E ZUCCA 6

BRAISED SQUASH WITH POTATOES, GARLIC AND EXTRA VIRGIN OLIVE OIL

PATATINE FRITTE E INSALATA 7

FRIED POTATOES AND BABY GREENS

INSALATE

 

CETRIOLI E POMODORI 9

CUCUMBERS, TOMATOES AND BALSAMIC DRESSING

MORE DI GELSI  10

BABY GREENS, CHERRY TOMATOES, BERRIES AND HONEY, TOASTED WALNUTS AND BALSAMIC DRESSING

PERA 9

PEAR POACHED IN RED WINE, WITH CINNAMON STICKS, SERVED WITH ARUGULA, GORGONZOLA CHEESE, BACON, WALNUTS AND LEMON DRESSING

INSALATA DI FINOCCHI, ARANCE E FRUTTI DI BOSCO 10

ORANGE, FENNEL, MIXED WILD BERRIES AND BALSAMIC DRESSING

INSALATA GRECA IL PUNTO 11

GRILLED CHICKEN, SHRIMP, CUCUMBERS, PEPPERS, TOMATOES, OLIVES, FETA CHEESE LEMON DRESSING

 

 

PRIMI

FUSILLI LUCANI CON SEPPIOLINE RIPIENE 15

WITH STUFFED BABY SQUID (SEPPIA) IN TOMAOTE SAUCE

TORTELLONI NERI CON CODA DI ROSPO 16

LARGE TORTELLINI STUFFED WITH MONK FISH AND FLAVORED WITH CRAB MEAT IN A GINGER LEMON CREAM SAUCE

PIZZOCCHERI AI FRUTTI DI BOSCO 15

SHORT RIBBONS OF HOMEMADE WHOLE WHEAT PASTA, RASPBERRY VODKA, PORCINI MUSHROOMS, SPLASH OF TOMATO SALSA , SHALLOTS AND SAGE

SPAGHETTI AL PEPERONCINO E PESTO DI CARCIOFI 15

RED SPAGHETTI WITH ARTICHOKE OLIVE PESTO

PACCHERI AL SUGO DI GUANCIALE 15

LARGE RIGATONI WITH BEEF CHEEKS, FRESH GROUND TOMATOE AND SPICES

PAPPARDELLE DELLA SELVA NERA 16

WIDE RIBBONS OF PASTA, MORE DI GELSI, PINOLI NUTS, AMARENA, RASPBERRY VODKA, BLUEBERRY GRAPPA, ASIAGO CHEESE, AND FRESH MINT LEAF

TIMBALLO 18

LAYERS OF WIDE RIBBONS PASTA, BECHAMEL, MEAT RAGU, AND PARMIGIANO REGGIANO

CONCHIGLIE CON CAVOLFIORI, GAMBERI E BROCCOLI 15

TINY PASTA SHELLS, CAULIFLOWER, RED ONION, GARLIC, CAPERS, ANCHOVIES, OLIVES, SHRIMP AND BROCCOLI

STRASCINATE AL SUGO 15

EARLOBE SHAPED PASTA WITH TRADITIONAL MEDITERRANEAN RAGU

RISOTTO AI FRUTTI DI MARE 18

RISOTTO WITH MIXED SEAFOOD (CLAMS, MUSSELS, CALAMARI, SEA SCALLOPS AND SHRIMPS)

LUNE D’ARAGOSTA 16

LOBSTER RAVIOLI IN A PINK COGNAC SAUCE

STROZZAPRETI AL SUGO DI CINGHIALE 15

PRIEST STRANGLER PASTA WITH CHERRY VODKA AND WILD BOAR RAGU

ZITI MELANZANE AL FORNO 15

PASTA WITH EGGPLANT, TOMATO SAUCE, AND FRESH MOZZARELLA CHEESE GRATINE

 

SECONDI

ORATA ALLA BOSCAIOLA 25

ROASTED FILLET OF SEA BREAM, RED MEDIERRANEAN SHRIMP, PORCINI MUSHROOMS AND GRILLED POTATOES

CONIGLIO ALLA CACCIATORA 24

STEWED RABBIT WITH MUSHROOMS IN A WHITE WINE SAUCE

CIOPPINO 27

RED SNAPPER, STRIPED BASS, MONK FISH, SHRIMPS, MUSSELS, CLAMS, SCALLOPS AND CALAMARI IN A FISH BROTH

BISTECCA DI MANZO ARROSTITA 32

CHAR GRILLED SIRLOIN STEAK WITH ROASTED POTATOES AND VEGETABLES

POLLO ASSUT ASSUT 20

CHICKEN PIECES ON THE BONE SAUTEED WITH GARLIC, ROSEMARY, LEMON JUICE AND A SPLASH OF WHITE WINE

SPIGOLA IN TEGAMINO 24

FILLET OF STRIPPED BASS WITH SCALLIONS, OLIVES, CHERRY TOMATOES, FRESH HERBS IN A WHITE WINE SAUCE

SARAGO OREGANATO 24

OVEN ROASTED PORGIE, CRUSTED WITH HERB BREAD CRUMBS, ROASTED POTATOES AND VEGETABLES

LOMBATINA AL VINCOTTO 35

GRILLED TENDER RIB VEAL CHOP, RED WINE REDUCTION, DRIZZELED WITH VINCOTTO, SPINKLED BLACK TRUFFLES, MASHED POTATOES AND SPINACH

CODA DI ROSPO 21

ROASTED MONK FISH, CAPER BERRIES IN A WHITE WINE AND LEMON SAUCE

BRACIOLETTINE AL SUGO 20

BEEF ROLLATINI, FLAVORED GARLIC, PARMIGIANO, PARSLEY, COOKED IN A TOMATOE SAUCE, SERVED WITH HOMEMADE GARGANELLI PASTA

COSTOLETTE DI AGNELLO AI FERRI ( RACK) 35

GRILLED TENDER RIB LAMB CHOPS, GRILLED SCALLIONS AND POTATOES

OSSOBUCO DI TACCHINO 24

ORGANIC FED TURKEY OSSOBUCO, BRAISED IN FRESH TOMATOES, WHITE WINE AND HERBS SERVED WITH OLIVE LEAF SHAPED PASTA

TRIPPA DELL’ OSTE 18

SPONGY AND TENDER STRIPS OF HONEY COMB TRIPE, CARROTS, CELERY, ROSEMARY, SAGE, ONION, DICED TOMATO AND FRESH GREEN PEAS

SALMONE ALLA BRACE 24

GRILLED ATLANTIC SALMON SERVED IN A NEST OF JULIENNE VEGETABLES AND ROASTED POTATO

DENTICE AL CARTOCCIO 25

RED SNAPPER FILET IN PARCHMENT PAPER WITH FRESH HERBS, SNOW PEAS, ZUCCHINI, ROSEMARY, MUSHROOMS AND CHERRY TOMATOES

WE SERVE LUNCH & DINER MONDAY THROUGH FRIDAY

11:30AM TO 3:30PM. SATURDAY BRUNCH 12:00 TO 4:00PM

SUNDAY BRUNCH 1:00 TO 4:00PM. INQUIRE ABOUT OUR Private and semi private ROOMs FOR banquets, special events & CORPORATE EVENTS

507 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com

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Pre Theatre Menu

 

Choice of one

 

 

Pasta e Fagioli

pasta and beans

Calamari Fritti

fried calamari tomato sauce with a hint of heat

 

Cetrioli e Pomodori

cucumbers, tomatoes and balsamic dressing

 

More di Gelsi

baby greens, cherry tomatoes, berries and honey, toasted

walnuts and balsamic dressing

 

 

Choice of one

 

Sarago Oreganato

oven roasted porgie, crusted with herb bread crumbs,

roasted potatoes and vegetables

 

Pollo Assut Assut

chicken pieces on the bone sautéed with garlic, rosemary,

lemon juice and a splash of white wine

 

Paccheri al Sugo di Guanciale

large rigatoni with beef cheeks, fresh ground

tomato and spices

 

Coniglio alla Cacciatora

stewed rabbit with mushrooms in a white wine sauce

 

 

Dolce e Café

 

$30.00 ++

 

 

WE SERVE LUNCH

MONDAY THROUGH FRIDAY 11:30AM TO 3:00PM

SATURDAY & SUNDAY BRUNCH 11:30 TO 4:00PM

INQUIRE ABOUT OUR ROOM FOR CORPORATE AND PRIVATE EVENTS

507 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * www.ilpuntoristorante.com

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Post Theatre Menu

Choice of one

 

Minestrone

the original vegetable soup

Pera

pear poached in red wine, with cinnamon sticks, served with arugula,

gorgonzola cheese, bacon and walnuts, lemon dressing

 

Choice of one

 

Spigola in Tegamino

fillet of striped bass with scallions, olives, cherry tomatoes, fresh herbs

in a white wine sauce

Salmone alla Brace

grilled atlantic served in a nest of julienne vegetables and roasted potato

Strascinate al Sugo

earlobe shaped pasta with a traditional mediterranean ragu

 

Dolce e Café

 

 

$30.00 ++

One of The Terrific Pastas, Pictured Below

  

DSC_0073  

 

 

 

507 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * www.ilpuntoristorante.com

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DESSERTS:

  

1. Pera Al Barolo

Pear w Barolo red wine, cinnamon and ponna cotta

2. Crostata Di Frutta di Bosco

Tart w/ Mixed Berries

3. Tiramisu

The classic pick me UP

4. Arance il Punto

Marinated Orange w/ Caramelized orange zest w/ Grand Marnier sauce

5. Napoleone Al Cioccolato

Chocoloate Napoleon w/ wild cherries

6. Torta Al Formaggio

Italian Cheese cake w/ strawberries culis

7. Tortino di Cioccolato con lamponi grattinate

Chocolate cake w/ raspberries, gratine

8. Crema Bruciata

Crème Brule

9. Crostata di Mela

Apple tart w/ caramelized mixed berries and vanilla ice cream

10. Tartufo Gelato

Ice cream truffles

 

11. Gelato Vinilia

Vanila Ice cream

 

12. Gelato al cioccolato

Chocolate Ice cream

 

13. Sorbetto Al limone

Lemon Sorbet

14. Sorbetto Al Mango

Mango sorbet

507 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com

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