Bice Goes Back to Its Roots with New Chef Jose Liriano

Bice interior

Bice

7 E 54 St. on Manhattan’s Upper East Side,

Open Monday through Saturday from 11:30 AM to midnight and on Sundays from 11:30AM to 11:00PM. F

or more information on private parties, catering options, and reservations, call 212-688-1999 or visit http:// www.bicenewyork.com/.

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The experience of dining at Bice starts the moment you walk in the door, with the first look at Adam Tihany’s classically designed dining room. Tihany’s aesthetic sensibility—the same that characterizes the dining rooms at Per Se and Daniel—is, at Bice, natural and relaxing with punches of chic sophistication, from the cool architectural moldings and rafters to the vibrant walnut wood finishes on the banquettes and chairs. The design seamlessly combines the fashionable rustic charm of Italian trattoria style with New York’s modern energy, forming a great reflection of the food—and even the crowd—to be found within.

The dining experience begins with a well-crafted bread basket to open the appetite: some rolled in sesame, some laced with cheese or olives, all paired with an irresistible sweet cream butter. The wise will nibble with restraint, saving space for antipasti like the house tuna tartare, piled high with avocado, cucumber, ginger, and a soy-mango vinaigrette. The perfectly balanced combination of sweetness and acidity jumps around on the palate, encouraging you to come back for more and more tastes. But before you know it, the whopping portion has disappeared.bice-Salmon%20-%20RR-2

Like so many great Italian restaurants, Bice’s story starts with a culinarily empowered matriarch. It was back in 1926, after years of impressing loved ones, that Beatrice Ruggeri (Bice, for short) took her talents to the road with her namesake restaurant, a quick-to-rise Milanese magnet for Italian celebrities and designers. Fast forward to 2010, and Bice’s classic Italian cookery has won over the world with over 50 locations from Dubai to Singapore to Montecarlo. With time, many things have changed, but the potent draw of quality Northern Italian fare has remained timeless and irresistible. And luckily for New Yorkers, the American flagship location of Bice is bringing it all back to the classics with their introduction of new Executive Chef Jose Liriano, who started his career in the very kitchen that he’s running today.

bice-chef-rr It was in 1996 that Liriano made his Bice debut as a humble line cook with plenty of talent and ambition. In the intervening years, he worked his way up through Bice’s worldwide locations, eventually launching the kitchens of Bices Sao Paolo, Mexico City, and Miami, among others. With his entire career dedicated to meeting and exceeding the Ruggeri family’s exacting standards, there is no better man to helm the kitchen at the flagship location—one that caters to the likes of Hillary and Bill Clinton, Saudi Prince Abdullah, Anne Hathaway, and even the Jonas Brothers. With his in-depth knowledge and respect for Bice’s age-old traditions, Liriano holds the key to reigniting the charm that has swept New Yorkers for nearly 30 years.

In its place, perhaps, you’ll find an expertly crafted beef carpaccio topped with a bed of ultra-fresh arugula, hearts of palm, and a hemisphere of thinly sculpted parmesan cheese—an art in itself. The beef melts on contact, with pure, simple flavors and a welcome dash of citrus. bice-Pappardelle%20-%20RR-3

With rare exception, all pastas are made in-house, and like the appetizers that precede them, they’re executed with a sense of simplicity and perfection. Spaghetti alle Vongole Veraci, a classic Italian dish, shines with the briny flavors of the ocean and the pronounced sparkle of white wine, just as it should. Ricotta Ravioli with spinach are topped with truffle butter and pine nuts for a decadent earthy crunch that’s met with a vibrantly green, smooth filling. A house signature and pictured above, the Pappardelle al Telefono, feature large homemade ribbons of pasta lightly dressed with a basil and tomato cream sauce and tossed with hints of mozzarella—the flavors of Italy, masterfully executed in harmony with one another, none stealing the spotlight from the others.bice osso bucco 

Lighter appetites might finish their meal with a lovely Branzino, lightly seared and plated atop a bed of green lentils cooked with finely chopped vegetables. It’s natural sweetness and fresh flavor make it a real must-try. On the other end of the spectrum, an equally large and ultra-tender Osso Bucco con Salsa Ai Funghi (Pictured above)warms patrons to the core with the distinct flavors of porcini mushrooms, truffles, and rosemary, all alongside an accompaniment of sweet and savory saffron risotto.

Desserts, finally, are showstoppers in their own rights—beautifully plated with sugar sculpted domes and garnishes that may have come straight from the nearby MoMA. Though the choices are straightforward, the flavors are anything but. Choices like Cioccolatissimo Fondente (warm soft-centered chocolate cake) and Napoleone Della Bice are all made fresh in house—watch one pass by and it’s easy to see why they shouldn’t be missed. 

Though all the dishes respectfully hold their own, each is also good enough to understand why regulars might order the same thing time after time. And regulars come in droves, from high-ranking execs at nearby Sony to Giorgio Armani to Petra Nemcova. Service is expertly overseen by general manager Doug Alexander, formerly of Tavern on the Green and the Bastianich Restaurant Group, and is accordingly prompt and attentive, despite the need to balance power tables while impressing newcomers alike. It’s under his supervision that the nuanced dymanics of such powerful diners go off without a hitch, from the warm greetings at the door through the meal’s duration and even beyond.

Since coming on board, Alexander has used his experience to work with Chef Liriano to return Bice to the culinary strength, flavors and textures that it began with. He has restructured the wine list, restoring prices to be more gentle and introducing a wider variety of wines from around the world, making the list more user friendly. Together with the culinary team, he has introduced Brunch Weekends and built a growing off premises delivery and catering entity.

Indeed, Bice has kept evolving in its years as a New York mainstay, and continues to impress at the highest standard over 80 years after its inception.

Chilean Sea Bas in a puddle green heaven (Pictured Below) proves our point.

Bice is better than ever and a New York restaurant success story.

Copyright 2010 By Punch In International. All Rights Reserved.

Disclosure

bice-Chilean%20Seabass%20-%20RR

Sample Dinner Menu, Subject to Change

Carpaccio Di Manzo Con Parmigiano, Rucola E Cuore Di Palma beef carpaccio with parmesan cheese, arugula, hearts of palm and lemon dressing
17.00

Prosciutto Di Parma Con Melone Nel Cestino Di Parmigiano parma prosciutto ham with melon in a parmesan cheese basket
19.00

Tartara Di Tonno Con Capperi, Cipolla, Avocado, Olio E Limone tuna tartar with capers, red onion, avocado, assorted greens and lemon dressing
23.00

Bocconcini Di Bufala Mozzarella Con Pomodoro E Basilico fresh buffalo mozzarella cheese with fresh basil, sliced tomatoes and extra virgin olive oil.
19.00

Insalata Gloriosa, Cuore Di Palma, Avocado, Romana, Asparagi, Mais, Pomodoro E Olive Nere salad hearts of palm, avocado, romaine lettuce, asparagus, corn, tomatoes and olives tossed with a tangy dressing.
17.00

Misticanza Con Olio Affiorato organic mesculin salad with carrots and balsamic dressing
10.00

Insalata Alla Cesare Con Crostini Di Pane E Parmigiano caesar salads, chopped hearts of romaine lettuce, tossed with anchovy dressing, croutons and parmesan cheese.
15.00

Insalata Di Spinach Con Olive, Capperoni, Pomodoro Secchi, Aglio, Arrostito E Caprino spinach salad with caper berries, olives, sun dried tomatoes, garlic confit tossed with creamy dressing and topped with warm goat cheese.
19.00

Tricolore Con Scaglie Di Pecorino Romano E Salsa Di Mostarda radicchio, endive and arugula, tossed with dijon mustard dressing and pecorino cheese
15.00

Antipasti Caldi

Calamari Fritti Con Zucchine E Salsa Di Pomodoro Piccante crispy fried calamari and zucchini served with spicy tomato sauce
19.00

Parmigiana Di Melanzane Condita Al Pesto Leggero baked eggplant parmesan with tomato sauce, basil pesto and mozzarella cheese
19.00

Polpettine Di Granchio Con Salsa Tartara E Insalatina Verde crab cakes with tartar sauce and baby green salad
21.00

Asparagi Gratinati Alla Parmigiana gratinated fresh asparagus with butter and parmesan cheese
19.00

Zuppa

Minestrone Di Verdure Alla Milanese classic fresh vegetable soup with rice, milanese style
10.00

Primi Piatti

Penne Arrabbiata penne pasta with spicy tomato sauce
23.00

Spaghetti Alle Vongole Veraci spaghetti pasta with baby manila clams
29.00

Rigatoni Con Melanzane, Pomodoro E Ricotta Salata rigatoni with eggplant, tomatoes and salted ricotta cheese
27.00

Farfalle Con Salmone, Vodka, Asparagi E Salsa Rosa bowtie pasta with salmon, asparagus, cream and vodka tomato sauce
27.00

Ravioli Di Ricotta E Spinaci Con Salsa Di Pomodoro, Erbe, Limone E Mandorle * ricotta cheese and spinach ravioli with tomato sauce, lemon peel, fresh herbs and toasted almonds
27.00

Pappardelle Al Telefono * large ribbon pasta with mozzarella cheese in basil and tomato cream sauce
27.00

Chitarrucci Freschi Alla Bolognese * fresh spaghetti pasta with meat sauce
27.00

Ravioli Della Massaia Con Salsa Di Funghi * veal and spinach ravioli with mushroom sauce
27.00

Tagliolini Con Aragosta, Pomodoro Fresco, Reduzione Di Aragosta E Funghi Misti * tagliolini pasta with lobster, wild mushrooms, cherry tomatoes and lobster reduction
36.00

Gnocchi Di Patate Con Salsa Ai Quattro Formaggio E Julienne Di Spinaci * potato gnocchi with four cheese sauce and julienned spinach
27.00

Risotto Ai Frutti Di Mare Con Pomodoro Leggero risotto with shrimp, squid, scallops and light tomato sauce
29.00

Fettucine Mare & Monti Con Gamberi, Funghi Porcini E Pomodorini fettuccini pasta sautéed with shrimp, porcini, mushroom, garlic and cherry tomatoes.
31.00

Piatti Del Giorno – Carne

Costoletta Di Vitello Alla Milanese Con Pomodoro Marinato Al Basilico classic veal chop, milanese style, thinly pounded and breaded, served with marinated tomatoes, basil and oregano
43.00

Paillard Di Pollo Alla Griglia Con Burro Alle Erbe E Vegetali De Giorno thinly pounded chicken breast with herb butter, potatoes and vegetables of the day.
30.00

Ossobuco Con Salsa Ai Funghi Porcini E Risotto Alla Parmigiana braised natural veal shank served with parmesan risotto & porcini mushroom truffle sauce
44.00

Nodino Di Vitello Alla Griglia Con Patate Al Forno, E Cima Di Rape grilled veal chop served with roasted bell peppers, potatoes & fresh herbs olive oil
43.00

Costoletta D Agnello Con Zucca, Broccoli E Salsa Alla Mostarda pan seared lamb chops served with butternut squash, broccoli and grain mustard sauce
41.00

Filetto Di Manzo In Padella Con Tortino Di Patate, Asparagi E Salsa Al Pepe Misto pan seared filet mignon served with potato truffle terrine, asparagus and assorted peppercorn sauce
41.00

Entrecote Alla Griglia Con Rucola E Patate Al Forno Alla Toscana grilled prime aged new york steak served with arugula salad & roasted potatoes.
44.00

Costoletta Di Vitello Alla Parmigiana Con Purea Di Patate E Verdure classic veal chop, thinly pounded and breaded, layered with tomato sauce and topped with mozzarella cheese, served with potato puree and vegetables.
43.00

Piatti Del Giorno – Pesce

Salmone Dell Atlantico Con Broccoli, Pomodori Secchi, E Salsa Alla Mostarda grilled atlantic salmon with broccoli, oven dried tomatoes and dijon mustard sauce
32.00

Tagliata Di Tonno Orientale Con Verdure Al Wok E Salsa Di Soya grilled sliced yellow fin tuna crusted with herbs and black pepper, served with sautéed seasonal vegetables and light soy sauce
35.00

Pesce Spada Con Verdure Alla Griglia E Salsa Siciliana grilled swordfish loin served with grilled vegetables and sicilian sauce.
34.00

Side Dishes $9

Cima Di Rapa Alla Provenzale sautéed broccoli rabe with garlic and plum tomatoes.

Spinaci a Piacere sautéed or steamed spinach

Patate Al Forno roasted idaho potatoes sautéed with herbs.

Barbabietola Brasate E Caprino sautéed red beet served with goat cheese

Fagiolini E Funghi Misti sautéed string beans with assorted wild mushrooms

Polenta Alla Griglia Con Funghi grilled polenta with sautéed mushrooms

Dolci

Combinazione Di Frutta Fresca Con Sorbetto Al Frutto Della Passione seasonal fresh fruit plate served with passion fruit sorbet
12.00

Crema Catalana vanilla creme Brule
10.00

Tiramisu Della Bice our classic bice style tiramisu with anglaise sauce
10.00

Cantuccini Toscani Con Vin Santo homemade italian cookies with tuscan dessert wine
10.00

Cioccolatissimo Fondente Con Gelato Alla Vaniglia warm soft centered chocolate cake with vanilla ice cream
10.00

Napoleone Della Bice Con Crema Pasticciera, Panna E Fragole bice’s napoleon with pastry cream, whipped cream and strawberries
10.00

Torta Di Mele Con Gelato Alla Vaniglia E Salsa Inglese apple pie with vanilla ice cream and anglaise sauce
10.00

Panna Cotta Alla Vaniglia Con Banana Caramelatti italian vanilla custard with caramelized banana
10.00

Torta Di Formaggio Con Gelato Alla Vaniglia Salsa Di Lamponi cheesecake with vanilla ice cream and raspberry sauce
10.00

Misto Al Frutti Bosco Con Sorbeto Al Limone mixed seasonal berries with lemon sorbet
13.00

Selezione Di Gelato O Sorbetto Fatto Fresco selection of homemade ice creams or sorbets

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