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Posts Tagged ‘eggplant rollatini’

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The wood-burning oven at Rafele.

You might say I made the most of my press pass.

Last Wednesday my sister and I, together with a handful of Australians, Brits, Canadians, and a pair from Sacramento, ate up most of New York City’s West Village. Sorry about that.

To be fair, it was the old Italian section of the Village, which at face value sounds as if we were among scuffling men in overcoats worn at the elbows, mourning loudly of Kids These Days, but it actually meant the district in which some of the oldest Italian specialty shops can be found. Which means good eating. But while Italian they may be, our tour guide Naheem pointed out, ‘Today we’re eating like Americans….We’re going to taste our way through it. Now for realsies, let’s go.’

My sister Amanda is the PR rep for Foods of New York Tours. She totally twisted my arm to bring me along on this odyssey*, which started with pizza.

There are 800 pizza places in New York City. We ate at one with a loyal following since 1975: Joe’s. One-ingredient sauce.** Dripless. Firm cheese. Pliant crust. Only four pizzas are baked at once. These are pizza requisites to those of us in the New York tri-state area, but to out-of-area/out-of-country/out-of-bloody continent patrons, what we call requisites can be sadly lacking. Amanda and I wept a little tear thinking of the crap that passes for pizza in other places, because we’ve eaten it, too.

I asked one of the Aussie ladies if the pizza at Joe’s was different from the pizza she gets at home, and her eyes widened and said, ‘Oh, yes–this is amaaaazing!’ I asked how it differed, and she said, ‘It’s not greasy.’

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Peripheral customers.

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The inside-outside counter at Joe’s.

Next we hit O & Co., the olive oil and vinegar purveyor. They do right by olive trees by harvesting their fruit without shaking the trees, and do not use heat to extract the oil from the olives (which destroys nutritional value, to say nothing of flavor). From little spoons we tasted a buttery, thick, late-harvest oil from Provence, then an early-harvest oil that tasted like crushed arugula. Fascinating.

Bread rounds smeared with Pecorino-Romano truffle cream came next, and as I stood munching on my little slice of fungi heaven I remembered that my sister is not a mushroom person. The hushed conversation went like this.

‘You’re grossed out. ”I’m grossed out.’

Cheap balsamic vinegar was next, and tasted like the kind of wedding wine you get in mini bottles with the happy couple’s name in Lucida Calligraphy on the label. It made my eyes water and got me on a coughing fit. The good-quality balsamic vinegar from Modena tasted almost warm, and was sweet, smooth and thick as honey.

We made an impromptu pop-in at Royce’ Chocolate, where we ate chocolate-covered popcorn, green-tea candy-covered almonds, and tiny squares of…I don’t know, but they tasted as if the pastry chefs made butter cream out of powerful milk chocolate, semi-froze it, dusted it with cocoa, and balanced it on a toothpick. A mouth-melter.

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The next sample, from Faicco’s, might have been my favorite, one, because it was the very first rice ball I’d ever had that didn’t taste like hot spackle; and two, because it was so wonderfully crunchy. No bigger than a plum, it was peppery, cheesy, and I need to stop thinking about it. Moving on.

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There. Now it can haunt on. You’re it!

Palma is the romantic little spot we visited next, and is inside a renovated old carriage house. The restaurant is in front, and the owners live in the back. It’s genteel; you can smell the genteel. Naheem joked, but nailed it: ‘You go in, you eat, you say you’re sorry.’

And the details—milk-glass and fat fragrant roses and paint that’s been loved off century-old cabinets. One whole room was sky-lit, and earthy elements of wood and stone and tile were everywhere. I loved all of it before we even ate. The owners make a point to offer dishes from small Italian cities, dishes people don’t usually get to try unless they travel there. When we ate it was from a platter of chopped cauliflower that was vinegary and delicious. And that’s true, I mean it; but that’s all I remember, because the notes I took were about the setting. It’s really that lovely. Go.

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I mean, look at this. A wooden farmhouse table with roses in little glass cups. We met the woman who cuts and arranges all of the flowers. And tiny, colored ceramic cups.

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Right?

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This was the door, heavy and marred and made more glorious with a wooden latch. I was ready to move in and sleep on the floor.

Rafele came next, where the chef/owner keeps the food pure and the setting comfortably homey. I’ve never been an eggplant fan; it’s usually over-breaded and as light as an insulated leather utility boot. But this rollatini was filled with buffalo ricotta and mozzarella that was like liquid velvet, and was delicate as a pappardelle noodle. The sauce was made from tomatoes grown on the restaurant’s Catskills farm.

Oh, may the industry’s current fancy with farm-to-fork cooking continue. There are a lot of things we can rightfully complain about in today’s world. This is not one of them.

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Rosemary, squash and painted piggies at Rafele.

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Plein-air artist. Came across a few of them. Natural habitat and all.

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This was wild—the entire facade of a teensy, triangular shaped locksmith’s place. All in keys.

If ever there’s something to leave room for. Milk & Cookies, a little storefront with a wallop of sweet smells, you are my friend. I’d been before. This time, we all got cookies right out of the oven: oat-based chocolate chip. Translation: hearty and fat.

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And butter-staining. Look, it’s smirking.

While we ate cookies, I asked another vacationing Aussie, a young redhead, if she liked the food she’s had in New York so far. She told me that she had a good slice of pizza outside Yankee Stadium (bit of a head scratcher, that), but didn’t like McDonald’s. I politely made a face and said, ‘You didn’t really expect it to be good, did you?’ Her boyfriend said that when they told their friends they were coming to the U.S., they all said they just had to go to McDonald’s. ‘Why?’ I asked. ‘It’s all over the world. You’ve had it before.’ They said they’d heard the price was better here. And so it was. But they learned the difference between price and value, I suppose.

Cool little non-food side trips on the tour: This is one of the two alleyways leading out from 86 Bedford, also known as Chumley’s, the notorious speakeasy from Prohibition days (Naheem: ‘Where my Canadians at? That’s when you saved us from ourselves.’). When the place got raided, the cops came through the front door, the owners would yell ’86!’*** and the patrons would tear out the side entrances, into the alleyways, and scatter.

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This is one of the boot scrapers (for mud) on the front steps of many residences, and is a reminder that this area used to be very much the country.

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And this is a slice of spicy, firm-edged soppressata made in house back at Fiacco’s, a five-generation business. We were warmed to hear how this shop fed New York City’s bravest, exhausted and famished in the weeks after 9/11, and how those firemen come back every single day to support the shop. Community goes both ways, and it always will.

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Murray’s Cheese is an institution. I had never been. Place is massive. Cheese caves right there, cured meats drying behind panes of glass.

We were treated to several kinds of cheese (the white variety was very young and unpasteurized, and was so wonderfully, sweetly fresh tasting. It tasted like spring, if that’s possible), with a dried apricot chaser.

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Not a cannoli girl so much, but Rocco’s—43 years in business—did a pretty nice job of it. Everything in this sweet shop is made on site and by hand except for the sfogliatelle, for which we can give them a break. The cannoli shells were fresh and crispy, and the filling was not insipid pudding or icing but proper sweetened ricotta with citron.

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And baby chippies.

Happy exhale.

*Oh, like you just met me.

**Guess.

***This historic remnant is still in use today, when we say to ’86’ something. This needed to be explained to our out-of-town guests. They dug it.

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