Villagio On the Park … Bravo

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Villagio On the Park

40 Central Park South
New York, NY 10019
Tel: (212) 369-4000 Fax: (212) 369-4005

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Hours of Operation: Monday-Friday: 11:30am – 11:30pm

Saturday: 11:30am – 11:30pm

Sunday: 11:30am – 11:30pm

Capacity: Bar

Main Dining Room

Lower Level

Private Room

Credit Cards: Visa/MasterCard and Amex

Original Restaurant Established: 1995

Email: Villagioonthepark@att.net

Facebook: https://www.facebook.com/villagiosawgrassmall

Twitter: @VillagioRisto

Owner: Alex Kalas and Thomas Billante

General Manager: David Fuentes

Executive Chef: Paul Johnston

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Lobster Ravioli

Cuisine: Al Fresco Italian

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Click Here For The Website


Alex Kalas and Thomas Billante, owners of a profusion of restaurants in Miami and one in Chicago, have transformed the space that was once home to Mickey Mantle’s Restaurant & Bar (40 Central Park South) and opened the new Villagio On the Park, a  refined Italian restaurant that allows al fresco dining with views of Central Park. Villagio On the Park boasts a modern aesthetic built on marble and wood.

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The design by Jeffrey Beers international includes Rustic pizza paddles that line the walls, and hundreds of illuminated crystals that hang from the ceiling and reflect off one another to cast a ubiquitous glow . While the first of a series of rooms is the most overtly attractive, the back areas are quieter and offer a respite from the roar of the crowd that has made Villagio On the Park one of the hottest and most coveted restaurant reservations in Manhattan.

Under the helm of Executive Chef Paul Johnston, Villagio On the Park makes its own pastas and imports many of the essential ingredients from overseas, such as Portuguese octopus and calamari from Europe. The food is generally excellent and while purists may be surprised by some bows to Florida, which included the most delicious lobster, stuffed with crabmeat I’ve ever tasted, the quality is superb and the preparations exhibit a deft hand.

Signature dishes include a “gondoletta,” stuffed with spinach and ricotta in a truffle mushroom cream sauce that is to die for, and zucchini flowers, (pictured below),have been harvested in Palm Beach, filled with smoked mozzarella and prosciutto, lightly battered and sautéed.  (Heaven on a plate). Burrata a fresh Italian cheese, made from mozzarella and cream (the outer shell is solid mozzarella while the inside contains both mozzarella and cream), sided by gorgeous tomatoes and prosciutto, was as good as it gets.

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Specialty Dishes offer Mozzarella Caprese, Slices of fresh homemade mozzarella, with tomatoes and basil; Pollo Milanese, Chicken breast lightly breaded topped with tricolore salad with fresh diced tomatoes, lemon juice, olive oil and balsamic vinegar., Pizza Pazza Mozzarella, fresh arugula, Parma prosciutto and virgin olive oil, Salmone A Letto, Fresh Atlantic salmon pan sautéed in virgin olive oil topped with roasted garlic over a bed of spinach, Nodino, Veal chop simply done on the grill, Scaloppini Portobello, Veal scaloppini sautéed with sliced Portobello mushrooms in a marsala wine sauce,  Risotto Frutti di Mare,Carnaroli rice in safran sauce with an array of fresh fish, shrimp,mussels, clams and calamari.

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Pizzas are baked in the wood-burning oven, and gluten-free options are on the menu. Even the ubiquitous Lasagna is out of the ordinary, with its homemade pasta, layered with a light bechamel and a delicate meat sauce (all the tomato based sauces are excellent as well).

The gratis focaccia  is terrific, and oh the fresh chopped cherry tomatoes that accompany it. The wine list has sufficient wines by the glass at easy prices and some top bottles for the big spenders. And check out some Italian beer that are a welcome respite from the pleasant Peroni and complement  the food.

By all means don’t skip the perfect desserts. I especially like the light-as-air semifreddo (half cold) dessert, with the texture of frozen mousse because it is produced by uniting equal parts of ice cream and whipped cream. The Chocolate Soufflé ….  was served with a rich vanilla ice cream and Tiramisu (Layers of ladyfingers dipped in espresso and amaretto,
topped with mascarpone cheese and dusted with cocoa powder) was everything it should be.

The dashing G.M,, David Fuentes, oversees the operation with precision and the service staff is young, energetic, highly efficient and helpful. Villagio On the Park ,  40 Central Park South, is the new restaurant kid in town. If you wonder why New York needs another Italian restaurant, check it out. You’re in for a pleasant surprise.

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Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

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Tira Misu

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Chef’s Table

Sample Dinner Menu & Prices, Subject to Change (Some Are Higher Than Below)

Dinner

Antipasti

Appetizers.

Polenta Bolognese ground yellow cornmeal topped with meat sauce and smoked mozzarella
12.00

Polpetta Di Manzo homemade meatball topped with ricotta and pecorino cheeses in a tomato sauce.
11.00

Melanzana Alla Parmigiana eggplant topped with mozzarella and baked with a touch of tomato sauce.
12.00

Carciofi Ripieni (when in season – please allow time) whole artichoke stuffed with seasoned bread crumbs, garlic and oil.
16.00

Cozze Tarantino fresh steamed mussels and scallops cooked in a delicate tomato-basil sauce with a touch of wine and garlic
15.00

Calamari Fritti Con Zucchini deep fried rings of calamari and fried zucchini in a delicate marinara sauce.
13.00

Mozzarella Burrata buffalo mozzarella sliced tomato in balsamic vinaigrette, with parma prosciutto.
19.00

Grilled Calamari fresh grilled calamari with lemon, olive oil.
13.00

Fiore Di Zuccha zucchini flowers stuffed with smoked mozzarella and prosciutto. when available
18.00

Zuppe

Soups.

Lenticchie fresh lentil soup with bucatini pasta and spinach
8.00

Broccoli And Zucchini fresh chopped broccoli and zucchini, in a delicate broth with a touch of garlic and tomato sauce with angel hair pasta and with parmesan cheese
8.00

Pasta Fagioli Tuscan white bean soup with pasta, spinach and a touch of tomato
8.00

Crema Di Carciofi creamy fresh artichoke soup topped with homemade croutons
9.00

Zuppa Mare E Monti mixed fish, risotto, calamari, shrimp, clam broth and a touch of tomato with zucchini
12.00

Insalate

Salads.

Mista chopped radicchio, arugula, endive, mushrooms in a balsamic vinegar, lemon juice, diced tomato, extra virgin olive oil
8.00

Di Cesare Caesar traditional Caesar salad, topped with croutons and parmigiano cheese
8.00

Portofino portobello mushrooms marinated in a citrus olive oil. served with arugula salad and shaved parmesan
13.00

Mozzarella Caprese slices of fresh homemade mozzarella, fresh sliced tomatoes and basil
13.00

Il Carpaccio Di Carne *

Thin Slices Of Raw Cured Filet Mignon. Served With The Following:

Arugula And Parmigiano
15.00

Portobello arugula & parmigiano
15.00

Carciofi arugula & parmigiano
15.00

Il Carpaccio Di Pesce *

Salmon arugula and parmigiano
15.00

Tuna slices of avocado, baby shrimp, arugula, lemon and olive oil
16.00

La Pasta

Whole Wheat Linguini Or Gluten Free Pasta Available Upon Request For An Additional $4.

Capellini Pomodoro angel hair pasta with fresh tomatoes in our classic tomato sauce
15.00

Fettuccini Alfredo fettuccini in a classic alfredo cream sauce.
18.00

Add Chicken
3.95

Add Shrimp
4.95

Fusilli Al Telefono spring shaped pasta with tomato sauce, basil and pieces of fresh mozzarella topped with pecorino cheese.
17.00

Manicotti homemade pasta stuffed with ricotta cheese and spinach in a parmesan cream sauce. baked to perfection
17.00

Farfala bowtie pasta with smoked salmon and green peas in a tomato sauce with a touch of cream.
19.00

Capellini Primavera angel hair pasta with fresh vegetables and marinara sauce
17.00

Spaghetti Meatballs spaghetti in our homemade tomato sauce with our traditional meatballs
17.00

Tortellini Aurora rounded pasta filled with veal served with pink cream sauce
17.00

Lasagna homemade pasta layered with bechamel in our delicate meat sauce
20.00

Agnolotti Del Magnifico homemade rounded pasta filled with ricotta cheese and spinach, served in a pink cream sauce
17.00

Linguine Del Selvaggio flat thin pasta with 3 types of mushrooms, spinach, sundried tomatoes, and fresh mozzeralla in olive oil and garlic topped with pecorino cheese.
17.00

Pennette Harry’s Bar penne pasta with fresh spinach, sundried tomatoes and pinenuts in olive oil and garlic with a touch of tomato sauce and sprinkled parmigiano cheese.
17.00

Fettuccine Dolce Vita homemade fettuccine in a cream sauce with mushroom and peas
19.00

Linguine Vongole flat thin pasta, fresh clams in tomato sauce or white clam sauce.
19.00

Linguine Nettuno flat thin pasta served in an array of fresh seafood, fish, and tomato.
20.00

Spaghetti Bolognese spaghetti pasta with our signature meat sauce
17.00

Gondoletta homemade 4 cheese filled pasta in a light truffle cream sauce
19.00

Risotto

Risotto Ai Porcini carnaroli rice with porcini mushroom and truffle oil
22.00

Risotto Primavera carnaroli rice with fresh vegetables of the day.
22.00

Risotto Dolce Vita carnaroli rice, diced shrimp, spinach and goat cheese.
23.00

Risotto Frutti Di Mare carnaroli rice in safran sauce with an array of fresh seafood
24.00

La Pizza

Margherita tomato sauce, mozzarella and basil.
14.00

Piccante spicy tomato sauce, Italian sausage and mozzarella.
15.00

Capricciosa tomato sauce, fresh artichokes and mozzarella.
16.00

Pepperoni mozzarella, tomato sauce and pepperoni.
15.00

Ortolana tomato sauce, mozzarella, spinach, zucchini, mushrooms, garlic and olive oil
16.00

Quattro Formaggi tomato sauce, mozzarella, goat cheese, fontina and svizzero
16.00

Pizza Pazza tomato sauce, mozzarella, fresh arugula, parma prosciutto and virgin olive oil.
17.00

Inglese smoked salmon and goat cheese.
16.00

Margherita Di Bufala tomato sauce, fresh buffalo mozzarella and basil
16.00

Carni

Meats. All Dishes Are Served With Fresh Vegetable Of The Day And Sliced Potatoes Gratinee.

Lamb Shank slow cooked in a red wine sauce served with sautéed vegetables of the day
25.00

Scaloppini Portobello veal scaloppini sautéed with a touch of marsala wine, topped with sliced portobello mushrooms.
23.00

Scaloppini Piccata veal scaloppini sautéed with roasted peppers and capers in a lemon butter white wine sauce
23.00

Lombata Milanese flattened veal chop lightly breaded and sautéed topped with fresh house salad
27.00

Lombata Passana flattened veal chop with artichokes and roasted potatoes in olive oil and garlic
27.00

Lombata Portobello flattened veal chop sautéed in marsala wine topped with sliced portobello mushrooms.
27.00

Lombata Parmigiana flattened veal chop lightly breaded topped with marinara sauce and melted mozzarella
29.00

Bistecca Tricolore sirloin steak grilled, topped with tricolore salad
(14oz) 33.00

Bistecca Montepulciano sirloin steak sautéed with roasted peppers and mushrooms in a light tomato sauce. served with vegetable of the day and potato
(14oz) 33.00

Bistecca Cypriani sirloin steak sautéed with green and pink peppercorn with brandy and a touch of cream. served with vegetable of the day and potato
(14oz) 34.00

Filet Mignon filet with mushrooms in dijon-mustard brandy sauce with a touch of cream.
(10oz) 36.00

Nodino veal chop simply done on the grill.
38.00

Pollo

Chicken.

Pollo Ai Carboni flattened marinated breast of chicken simply done on the grill. served with vegetable of the day and potato
19.00

Pollo Milanese chicken breast lightly breaded topped with tricolore salad with fresh diced tomatoes, lemon juice, olive oil and balsamic vinegar
19.00

Pollo Parmigiana breast of chicken lightly breaded, marinara sauce and melted mozzarella. served with vegetable of the day and potato
20.00

Pollo Piccata breast of chicken sautéed with roasted peppers and capers in a lemon butter white wine sauce
19.00

Pollo Marsala breast of chicken sautéed in marsala wine, topped with sliced portabello mushroom. served with vegetable of the day
20.00

Pesce

Fish. All Dishes Are Served With Fresh Vegetables Of The Day And Sliced Potatoes Gratinee.

Tilapia Francese fresh tilapia fillet pan sautéed in a light egg batter with a lemon butter white wine sauce with diced shrimp.
19.00

Salmone A Letto fresh Atlantic salmon pan sautéed in virgin olive oil topped with roasted garlic over a bed of spinach.
26.00

Tonno Ammiraglio grilled fresh tuna, asparagus, shiitaki mushroom in a white wine lemon-sauce
28.00

Pescespada Acapulco swordfish with artichokes, lemon butter, white wine and diced shrimp.
28.00

Dentice Pescatore fillet of fresh red snapper, shrimp and a touch of tomato
29.00

Scampi jumbo shrimp sautéed in olive oil and garlic with a touch of lemon and fresh herbs
30.00

Branzino fillet of branzino grilled with lemon and olive oil.
29.00

Home-Made
Desserts
Apple Pie alla Mode …. 8.95
Puff pastry baked to order with caramelized apple
and vanilla ice cream
Chocolate Soufflé …. 7.95
Hot served with vanilla ice cream
Tiramisu …. 6.95
Layers of ladyfingers dipped in espresso and amaretto,
topped with mascarpone cheese and dusted
with cocoa powder
Crème Brulee …. 7
Served with brown sugar crust
garnished with fresh strawberry
Sorbet (Fruit) …. 6.95
Refreshing sorbet served in natural fruit shell.
Choice of Coconut, Lemon, Mango,
Tangerine, Orange, or Pineapple
Tartufo Gelato …. 6.95
Chocolate, Vanilla, Pistachio or Coffee in a
hard chocolate shell
Ricotta Cheesecake …. 6.50
Made with creamy ricotta cheese
Chocolate Fudge Cake …. 6.50
Chocolate sponge cake with layers of chocolate
cream, topped with chocolate ganache
Panna Cotta …. 6.50
Home-made cream custard topped
NY Cheesecake …. 6.50
Delicate with a hint of citrus
Profiteroles …. 6.50
Soft pastry puffs filed with vanilla cream,
topped with chocolate sauce
Lemon Tart …. 6.50
Lemon Butter Cream Pie
Bigné …. 8
Bigné filled with Italian gelato
topped with hot chocolate ganache

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Sample Wine List

White Wines of Italy
Pinot Grigio, Santa Margherita, Alto Adige . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49
Pinot Grigio, BertaniVelante . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45
Pinot Grigio, Antinori Santa Cristina, Sicily . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
Pinot Grigio, Ruffino Lumina, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Gavi di Gavi, Ca Bianca, Piedmont . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40
Chardonnay, AntinoriBramito, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Chardonnay, RuffinoLibaio, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Bianca, Villa Antinori, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Sauvignon Blanc/Pinot Grigio, Bertani DueUve, Veneto . . . . . . . . . . . . . . . . . . . . . . . 35
Sauvignon Blanc, BorgoConventi
Supper Tuscan, Terre di Tufi, Teruzzi&Puthod . . . . . . . . . . . . . . . . . . . . . . . . . 9.50 / 30
Red Wines of Italy
Amarone, Righetti, Veneto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
Amarone, Villa Arvedi, Bertani, Veneto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Valpolicella, BertaniRipasso, Veneto (Baby Amarone) . . . . . . . . . . . . . . . . . . . . . . . . .49
Brunello di Montalcino, Coldisole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
Rosso di Montalcino, Col D’Orcia, Tuscany . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50
Super Tuscan, Monte Antico, Tuscany . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
Super Tuscan, Villa Antinori . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Barolo, Fontafredda, Piedmont . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Barolo, Damiliano, Piedmont . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .88
Chianti ClassicoRiserva, Ruffino Tan Label, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . 63
Chianti ClassicoRiserva, Monsanto, Tuscany 50
Chianti Classico, Monastero, Tuscany . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42
Chianti, Ruffino, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
SangioveseCapezzana, Conte Contini, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Sangiovese, Antinori Santa Cristina, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Pinot Noir, Alta Luna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Merlot, Lagaria, Sicily. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Merlot, Villa Pozzi, Sicily. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Super Tuscan, Tignanello, Antinori . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150
Blush
White Zinfandel, Beringer, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Rose, Planeta, Sicily. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
White Half Bottles
Pinot Grigio, Santa Margherita, Italy 33
Chardonnay, Chateau Ste. Michelle, Washingon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
Sauvginon Blanc, Kim Crawford, New Zealand. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Red Half Bottles
Chianti Classico, RoccadelleMacie, Tuscany . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Merlot, Francis Ford Coppola, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
White Wines of America
Pinot Grigio, Clos du Bois, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
Sauvignon Blanc, Girard, Napa Valley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Sauvignon Blanc, Wente, Livermore Valley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Sauvignon Blanc, Montevina, Amador . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Fume Blanc, Chateau, St. Jean, Sonoma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
Chardonnay, Mondavi Private Selection, Napa Valley . . . . . . . . . . . . . . . . . . . . . . . . . .46
Chardonnay, Chateau St. Jean, Sonoma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
Chardonnay, Beringer Founders, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Chardonnay, Meange a Trois, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Chardonnay, Jordan, Russian River . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Chardonnay, Riva Ranch, Wente Vineyards, Livermore Valley . . . . . . . . . . . . . . . . . . .48
Conundrum, Napa Valley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Riesling, Chateau St. Michelle, Washington State . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Moscato, Seven Daughters, California
Red Wines of America
Opus One, Napa Valley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 278
Cabernet Sauvignon, Charles Wetmore, Wente Vineyards, Livermore Valley . . . . . .50
Cabernet Sauvignon, Jordan, Alexander Valley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
Cabernet Sauvignon, Stag’s Leap Winery, Napa Valley and Artemis . . . . . . . . . . . . . 108
Cabernet Sauvignon, Franciscan Estate, Oakville . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Cabernet sauvignon, Sterling, Napa Valley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60
Cabernet Sauvignon, Rodney Strong, Sonoma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Cabernet Sauvignon, Columbia Crest Grand Estate, Washington State . . . . . . . . . . .33
Merlot, Stag’s Leap Winery, Napa Valley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .110
Merlot, Main Street, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Merlot, Rodney Strong, Sonoma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Merlot, Ravenswood, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Zinfandel, Rosenblum, Vintner Cuvee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
Pinot Noir, Erath, Oregon 4. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Pinot Noir, Estancia, Monterey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Pinot Noir, Mondavi Private Selection, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
World Wines
Cabernet Sauvignon, Dona Paulo, Argentina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
Merlot, Casa Lapostolle, Chile . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Malbec, Antigal Uno, Argentina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Malbec, Navarro Correas, Argentina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
Rioja, Marques de RiscalReservam Spain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Shiraz, Koonunga Hills, Penfods, Australia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Sauvignon Blanc, Esk, New Zealand. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Albarino, Abadia San Campio, Spain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45
PouillyFuisse, Louis Lator, Burgu


According to Alex, he and Thomas decided to open a restaurant in New York City because, “the many New Yorkers who have been to our restaurants in Miami have had wonderful dining experiences. Now they can be on their home turf and enjoy our authentic, fresh taste of Italy in one of New York City’s finest neighborhoods. ”

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