Dopo East is located at 345 East 62nd Street, (Betw. 1st & 2nd Aves.) Click Here For Website & To Reserve, 646-484-6548, and is open for dinner Tues-Thurs from 5-10pm, Fri-Sat from 5-11pm, closed Sun and Mon.
From the creators of the popular theater district Trattoria Dopo Teatro comes a modern Italian restaurant created and designed to suit its home—a gracious, contemporary townhouse on the Upper East Side—with a creative new Italian menu from the young and talented Executive Chef Patrizio D’Andrea.
Owner Emilio Barletta, an architect and restaurateur, also known for Zanzibar and Cascina, and partner Pino Manica, together with Director of Operations Gianni Onofri head the rest of the team at this elegant and intimate space. For the dining room, they have selected soothing, warm neutrals with detailed crown moldings and crystal Venetian sconce. Through a partnership with gallery Artioli Findlay (www.artiolifindlay.com/events), the walls are adorned with carefully curated paintings and lithographs.There is a cunning bar in the front room and guests will also be delighted by the outdoor space, enclosed and heated in winter, an open garden in warm weather; as well as live piano music and a private dining room downstairs.
Chef Patrizio D’Andrea, in turn, designed the menu to reflect the space and the owners’ vision. He traces his passion for cooking first to his mother’s farm kitchen in Italy. The family business was agro-tourism, catering to guests who were fed direct from the land; chickens, pigs, produce, all sourced just steps away. But he formalized his training with a degree from the highly respected Aurelio Saffi Culinary School, Firenze Italy, graduating with honors. After a stint as Chef de Partie at Excelsior in his hometown, D’Andrea spent a year each cooking in Spain and Switzerland, before signing on with Cipriani’s, a tour of duty that took him from Harry’s Bar in Venice as chef de cuisine, to Hong Kong, and then to New York to Cipriani’s Rainbow Room and Cipriani Downtown. Now at Dopo East, he combines the best of his experiences, creating a healthy, Italian menu that is locally inspired with produce from the Union Square market, and a selection of organically grown vegetables (frequently baby vegetables because they are more tender and have more flavor), hormone-free meats, and fresh seafood.
The difference is apparent on the plate from the first course, not only because everything is fresh and light, but also because of the way the food is presented. His caprese is prepared with peeled, organic tomatoes, basil sprouts, with fresh Buffalo mozzarella, that is kept warm to bring out the complex flavors and then re-shaped; piovra all griglia is an artistic presentation of tender grilled octopus, baby artichokes, cherry tomatoes, new potatoes, and a lemon-garlic emulsion. A beautiful selection of farm vegetables with roasted garlic and an infusion of basil and olive oil, verdure alla griglia, is always a bit different everyday, as is the chef’s crudo del giorno, inspired by the season and the market. We adored impeccable raw and thinly sliced scallops, kissed by extra virgin olive oil and garnished with pomegranates and fresh beet sprouts. Truly a standout. Grilled octopus, baby artichokes, cherry tomatoes, new potatoes, in a lemon garlic vinaigrette is also delectable.
Primi include house made fresh pastas, whole wheat and gluten-free options, and a daily risotto. It’s hard to choose among them, but some favorites include an unusual gnocchi al sugo di agnello, homemade ricotta gnocchi with baby lamb ragout, is the best I’ve ever tasted and the kitchen turns out a terrific version of tagliatelle paglia e fieno, with spinach and egg hand-mixed into the dough by the chef), and served with a black trumpet and chanterelle mushroom ragout that tastes rich, yet feels light; and the very simple, yet elegant spaghetti alla Checca, with fresh tomatoes, roasted garlic, basil and shaved Parmigiano. Best of all, a special of thin housemade noodles, sauced in an intense truffle reduction and served with a raw egg that the waiter whisks in at the table. The memory still makes my mouth water. It should become the house signature.
For the secondi, there’s poletto al forno, roasted Cornish hen with black mission figs, colorful bell peppers and Port wine reduction is sweet, savory and inventive, and gamberoni alla primavera, jumbo head-on grilled shrimp, infused with the surprising flavor of smoked butter and served with perfectly diced vegetables. Both are delectable. Meat lovers will adore 28 days dry aged rib-eye steak, green scallion puree, porcini mushrooms, rosemary potatoes, aged balsamic vinegar and a special of rack of lamb that is first class in every way.
Like the rest of the menu, dolci are light, fresh and hard to stop eating. Tiramisu is shot through with dark chocolate powder, just the right amount of bitter to offset the sweet and semifreddo contrasts the semi-frozen cream with the crunch of almonds.
Wine, of course, is a very important part of the dining experience at Dopo East. Under the direction of Gianni Onofri, the list is expected to grow to a selection of 600 bottles, predominantly Italian, but with a strong selection of wines from around the world. By the glass, Dopo East offers 6 whites including Prosecco Abati Regali and Domodimonti Deja V Passerina and 9 reds including a Super Tuscan Integolo and Cicarello’s Nero D’Avola. Stay tuned for more information about a wine bar to come and special wine dinners.There is also a full bar and excellent cocktails. We enjoyed 2 excellent wines by the glass: Kuddia Gialla – Sicily 201: Zibibbo or Muscat d’Alexandria takes on a unique persona in this Sicilian wine. Fermented in barrels and casks and aged longer than most young whites. I loved the delightful spritz. Also an intriguing, Saola Intelogo 2011, was rather like a baby Supper Tuscan. Deep and complex.Both fine values and served in lovely glasses.
A welcome addition to the neighborhood, Dopo East brings fine dining, fun and great food to the upper east side, coupled with attentive service and elegant atmosphere and is a worthy destination. Let’s hope Chef D’Andrea gains the audience he truly deserves. This could become one of the best Italian restaurants on the east side.
Copyright 2013 By Punchin International. All Rights Reserved.
Dinner Menu, Prices & Content Subject To Change
Buffalo mozzarella, organic tomatoes,
basil sprouts, balsamic
Variety of daily market tomatoes,
celery, Vidalia onions
TARTARE DI RAPE 12
Yellow and red diced beets, orange segments,
ginger sour cream dressing, baby arugula
INSALATA DI CRESCIONE 14
Watercress, hearts of palm, Belgian endive,
avocado, roasted pine nuts, citrus dressing
PIOVRA ALLA GRIGLIA 18
Grilled octopus, baby artichokes, cherry
tomatoes, new potatoes, lemon garlic vinaigrette
TOMINO AI FERRI 19
Grilled Tomico cheese, rustic bread crumbs,
CARPACCIO DI BOSCO 18
Portobello carpaccio, wild arugula,
BRODETTO DI PESCE 19
Authentic Italian fish stew with fresh daily
selection of shellfish and fish with spicy tomato
broth, toasted rustic bread
VERDURE ALLA GRIGLIA 17
Selection of farm vegetables, grilled, roasted garlic
CRUDO DEL GIORNO M/P
Chef inspired seasonal preparation of daily seafood
ZUPPA DEL GIORNO M/P
Seasonal soup of the day
I Primi Piatti
GNOCCHI AL SUGO DI AGNELLO 21
Home made ricotta gnocchi, baby lamb ragout,
TAGLIATELLE PAGLIA E FIENO 22
Spinach and egg noodles with wild mushroom ragout
LINGUINE DEL MOZZO 21
Linguine with Portuguese octopus, jumbo shrimp,
artichoke hearts, cherry tomatoes
RAVIOLI DI MAIS 24
Sheep milk ricotta cheese and corn ravioli,
black truffle sauce
PACCHERI AL TONNO PINNA GIALLA 23
Large artisanal tube pasta, yellow fin tuna,
saffron, green asparagus, bread crumbs
RIGATONI INTEGRALI 19
Whole wheat rigatoni, roasted eggplant, cherry
tomatoes, fresh ricotta, basil
SPAGHETTI ALLA CHECCA 18
Thin spaghetti with tomato filet, roasted garlic,
FARFALLE DOPO EAST 20
Gluten-free bow tie shape, red beet ragout,
sweet Gorgonzola, arugula sprouts
RISOTTO DEL GIORNO M/P
Carnaroli risotto of the day
I Second Piatti
FILETTO DI AGNELLO ALLA GRIGLIA 33
Grilled lamb tenderloin, Chanterelle mushrooms, artichoke hearts, new potatoes, horseradish yogurt
POLLETTO AL FORNO 27
Roasted cornish-hen, black mission figs, sautéed sweet rainbow bell peppers, Porto wine reduction
BISTECCA ALLA GRIGLIA 30
28 days dry aged rib-eye steak, green scallion puree, porcini mushrooms, rosemary potatoes, aged balsamic vinegar
GAMBERONI ALLA PRIMAVERA 34
Grilled Maya shrimp, sautéed daily vegetables, smoked butter
BRANZINO IN PADELLA 29
Pan-seared sea bass filet, green asparagus, fresh corn, turnips, almonds gremolada
PESCE DEL GIORNO M/P
Fresh catch of the day
VERDURE ALLA GRIGLIA 10
Selection of farm vegetables, grilled, roasted garlic
PATATE AL FORNO 8
Roasted new potatoes, rosemary
CARCIOFI AL SALTO 9
Sautéed artichokes, preserved lemon
PEPERONI IN PADELLA 9
Sautéed sweet bell peppers, smoked butter