Dopo East Ristorante Italian Provides Charm, Music and Delicious Italian Dining

Dopo East-85 garden

Dopo East is located at 345 East 62nd Street, www.dopoeast.com, 646-­‐484-­‐6548, and  is open  for dinner Tues-­‐Thurs from 5-­‐10pm, Fri-­‐Sat from 5-­‐11pm, Sun from 5-­‐10pm, and for lunch from Tues-­‐Sun, noon-­‐4:00pm, and for brunch Sat-­‐Sun from noon-­‐4pm. Closed Monday.

Dopo East,  the elegant  Italian  restaurant  located  in  a gracious contemporary  townhouse on  the Upper East Side, prepares for fall with a new wine room, new chef, new brunch menu, price-­‐ fixed lunch menu, and a beautiful all-­‐weather enclosed outdoor garden. The dining room is ready for leisurely fall dining, too, with new seating including plush toffee-­‐colored banquets with violet piping and deeply comfortable cushioned chairs.

Dopo East-30int main

Owner-­‐architect Emilio Barletta and partner Pino Manica, the creators of the popular theater district Trattoria Dopo Teatro, together with Director of Operations Gianni Onofri, have brought this intimate restaurant featuring traditional, regional cuisine from Italy and an award-­‐ winning wine list to the Upper East Side.

Gianni  Onofri, a certified sommelier  (who has been with  the  team since 2001 and has managed restaurants in New York and Italy since the mid-­‐1980s), has spearheaded the creation of the new private wine room with its own separate entrance and a wine cellar. With the new temperature-­‐controlled space, the list has grown to a selection of 700 unique labels, predominantly Italian, but with an impressive collection from around the world. The cellar— complete with special spot lighting and wine-­‐themed décor—is used  for wine  tastings, presentations of new wines by producers, wine pairings and special wine dinners. Because of their state-­‐of-­‐the-­‐art Enomatic wine system  that preserves the quality of opened bottles of wine, Dopo East is able offer premium and super premium wines by the glass.

clip_image001Dopo East-27 piano

Onofri has consistently won accolades for his wine lists including the Wine Spectator Award of Excellence and the Wine Enthusiast Award of Unique Distinction. Drawn from small, independent growers and worldwide distributors,  the wines are distinctive and  individual.

For example, on a recent trip to Italy, he discovered the wines of Societa Agricola Marabino, and was impressed by their focus on the care of the land and their use of biodynamic agricultural methods. In particular, he recommends their Chardonnay Eureka, straw yellow  in color, fresh and soft with fruit and flower notes, paired with branzino in sea salt crust. He also recommends  their Nero DAvola Archimede. With its intense ruby red color and notes of ripe red fruits, full body and velvety  tannins, it is perfect  for pairing with  roasted meats such as  the grilled aged rib eye.

Dopo East-204 mussels

Working in concert with the recently appointed Executive Chef Giuseppe Moschiano, Onofri and his team can recommend wine pairings for any meal. Moschiano, who is originally from Naples and cooked since 2009 at Palazzo Mastroddi in LAquila, Italy carries on  the  restaurant’s mission of offering a healthy, Italian menu that is locally inspired with produce from the Union Square market, and a selection of organically grown vegetables, hormone-­‐free meats, and fresh seafood, with an emphasis on traditional, regional fare. He also creates his own house-­‐baked breads—a staple on every table—including  focaccia and ciabbata and fresh pastas from scratch.

Dopo East-242 multi dishes

His new menu for fall includes appetizers such as salsiccia e rapini, spicy  Italian sausages, roasted to perfection and served over sautéed broccoli  rabe; polentina valtellinese con fonduta di formaggio e tartufo,  rich and creamy  soft polenta melting with cheese and  infused with black truffles; zuppetta del golfo e velette di pane tostato,  a  light  stew of mussels, shrimp and Manila clams in a piquant tomato broth with thinly sliced garlic toast.

Dopo East-216 fish

For the pasta course this season, there’s pappardelle al sugo di manzo, wide  ribbons of pasta presented with a generous portion of fork-­‐tender braised beef short ribs in a red wine demiglace; ravioli di zucca e ricotta, pumpkin and  ricotta cheese-­‐filled ravioli with butter and sage; and fettuccine ai funghi,  fresh  fettuccine with an abundance of wild mushrooms with garlic and extra virgin olive oil.

Dopo-East-pasta jpg

Entrees include meat dishes  that will warm you  from  the  inside out such as an outstanding ossobuco alla Milanese, succulent braised veal  shank with aromatic saffron  risotto; and involtini  di pollo  in salsa di noci e verdure grigliate, thin breast of chicken rolled with speck and fontina cheese in a special walnut sauce with grilled vegetables. On the lighter, but still deeply satisfying side, seafood dishes include rana pescatrice alle erbe e caponatine di verdure,  tender, pan-­‐seared monkfish medallions in a delicate sauce of white wine and fresh herbs; and spiedino di gamberoni e capesante,  large,  juicy  shrimp grilled on  a  skewer and baked  scallops with  lemon and olive oil dressing, accompanied by grilled polenta and baked tomato.

Desserts include such classics as tiramisu,  traditional  ricotta cheesecake and a selection of assorted Italian cheeses. As a way of introducing guests to one of his favorite dessert wine, Onofri offers complementary moscato,  a  sweet, crisp wine, also  from Marabino, with  the dessert course.

Dopo-East-dessert

Brunch is a perfect occasion to enjoy dining in the glass-­‐enclosed plant-­‐filled backyard garden, temperature controlled for year-­‐round enjoyment with  a  retractable glass  roof. Offered weekend from noon-­‐4pm, the menu features decidedly Italian egg dishes including frittata di cipolle,  a  traditional onion  frittata, and uova al tegamino, oven baked eggs in tomato sauce, and uovo strapazzate e pancetta, scrambled eggs with pancetta, house-­‐baked breads, home fries and salads. Guests can also choose pastas (lasagna, penne al pomodoro  e basilica, spaghetti all carbonara) and main dishes such as grilled chicken with arugula and tomato. Brunch is also a great time to try some refreshing cocktails including the Bellini, Rossini, or the Aperol spritz  (a refreshing blend of the bittersweet aperitif and sparkling wine with a compelling flurescent tangerine colored tint) and the signature mimosas (fruit juice and Prosecco) in blood orange, passion  fruit, mango and kiwi.

Dopo East is also now open for lunch. Guests can select  from with  the new price-­‐fixed menu (choice of soup or salad, choice of main course, and a glass of house wine) for a gentle price, or order from the regular menu.

Through a partnership with gallery Artioli Findlay (www.artiolifindlay.com/events),  the walls of the soothing, Venetian-­‐sconce lit dining room are adorned with paintings and lithographs from the gallery. There is also live piano music Friday and Saturday evenings. The space is available for private parties and business meetings and is equipped with video screen and audio capabilities.

DopoEast-37 wine cellar

A great addition to the neighborhood, Dopo East is one of the most charming Italian restaurants on the East Side and worthy of a destination.

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

 

SAMPLE MENU

  • DELIZIA

    Arugula, sliced pears, walnuts, shaved Parmigiano, olive oil and lemon

    $15

  • ITALIANA

    Green salad, champignons, carrots, olives, cherry tomatoes, extra virgin olive oil

    $14

  • NIZZARDA

    Lettuce, tomatoes, imported Italian tuna, string beans, hard boiled eggs, Steamed potatoes

    $18

  • SPINACI

    Baby spinach, sweet gorgonzola, pears and walnuts in a balsamic dressing

    $15

  • INSALATA DI CESARE

    Classic Caesar salad , focaccia croutons, Caesar dressing

 

  • GRIGLIATA MISTA DI MARE

    Grilled calamari, smelts and shrimp

    $19

  • PROSCIUTTO DI PARMA, PARMIGIANO E GONFIETTI DI PANE

    Prosciutto di Parma, chunks of Parmigiano and golden fried bread

    $18

  • FRITTO DI CALAMARI E VERDURE DI STAGIONE

    Deep fried calamari and seasonal vegetables, little spicy tomato sauce

    $17

  • POLENTINA VALTELLINESE CON FONDUTA DI FORMAGGIO E TARTUFO

    Soft polenta, cheese foudue, black truffles

    $16

  • POLPO E PATATE

    Sautéed octopus with boiled fingerling potatoes, baby spinach, lemon oil dressing

    $18

  • BURRATA E PORTOBELLO

    Imported burrata cheese in Grana basket over Portobello carpaccio, tomato coulis

    $18

  • ZUPPETTA DEL GOLFO E VELETTE DI PANE TOSTATO

    Stew of mussels, clams, shrimp, in a light spicy tomato broth served with thin sliced toasted garlic bread

    $19

  • BUFALA ALLA CAPRESE

    Layers of imported buffalo mozzarella, ripe tomatoes, basil and extra virgin olive oil

    $16

    • CARTOCCIO AI SAPORI DI MARE

      Spaghetti with shrimp, calamari, mussels, clams, octopus, baked in parchment paper

      $24

    • PAPPARDELLE AL SUGO DI MANZO

      Large ribbons pasta with braised beef short ribs and porcini mushrooms, in a Red wine-demiglace sauce

      $21

      GNOCCHI DI PATATE ALLA PASTORALE

      Home made potato gnocchi, lamb ragout, shaved aged ricotta

      $20

      CANNELLONI DI GRANCHIO E SPINACI

      Baked cannelloni with spinach, crab meat in lobster-cherry tomato bisque sauce

      $22

      RAVIOLI DI ZUCCA E RICOTTA

      Ravioli filled with pumpkin and ricotta cheese, butter and sage

      $19

      PACCHERI AL POMODORO

      Artisanal large tube pasta, fresh cherry tomato and basil sauce

      $18

      LASAGNA TRADIZIONALE

      Traditional baked lasagna with veal ragout and béchamel

      $19

      FETTUCCINE AI FUNGHI

      Home made fettuccine, wild mushrooms, garlic, extra virgin olive oil

      $21

      • OSSOBUCO ALLA MILANESE

        Braised veal shank served with saffron risotto

        $36

      • BISTECCA ALLA GRIGLIA

        Grilled aged rib-eye on the bone with herbs, and served with spinach sautéed and roasted rosemary potatoes

        $38

      • COSTOLETTE D’AGNELLO SCOTTADITO

        Grilled lamb chops, rosemary, served with broccoli rabe and roasted potatoes

        $36

      • BATTUTINE DI VITELLO AL LIMONE

        Veal scaloppine in white wine and lemon sauce, served with roasted potatoes and Brussels sprouts

        $32

      • INVOLTINI DI POLLO IN SALSA DI NOCI E VERDURE GRIGLIATE

        Chicken rollatini with speck and fontina cheese, walnuts sauce, grilled vegetables

        $28

      • BRANZINO AL VINO BIANCO

        Mediterranean Branzino filet, white wine, sauted cauliflowers and broccoli

        $38

      • RANA PESCATRICE ALLE ERBE E CAPONATINA DI VERDURE

        Pan-seard monk fish medallion, white wine, fresh herbs, served with caponatina

        $32

      • SPIEDINO DI GAMBERONI E CAPESANTE

        Grilled shrimp skewered and scallops, lemon oil dressing, plenta, baked tomatoes

        $38

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