There’s real joy in sitting at a carefully set table amid fellow excited Bloggers, with the music pitched at just the right volume, watching eager foodies snap endless amounts of photos before anyone even takes a bite. These are not Buonanotte’s only charms. Pizzas with just enough char from the Italian wood burning oven are fabulously decorated with a delicious selection of gourmet toppings. Servers are on the ball, most of the time. I find this spot works best when the focus is kept on the kitchen, not the late night crowd.
Tonight our focus is on chef Davide Ianaccito’s new menu, some dishes impressed while others fell flat. “Polipo Grigliato” grilled octopus with fried chick peas, cherry tomato, celery and black olive pesto is chewy, and “Polpettine” homemade meatballs with Parmigiano reggiano in tomato sauce lack seasoning. I’m also not a fan of “Gnocchi Di Spinaci” housemade spinach gnocchi with gorgonzola and Parmesan cream sauce tasting more like dense Polish Paluski then pillowy Italian pasta – sided with black truffle N’Duja risotto.
However, all is not lost. “Prosciutto D’Oca Affumicato” is delicate, lightly smoked duck prosciutto with horseradish cream and pickled green apple. “Costine Di Manzo” 24-hour sous vide beef short rib with truffled polenta and red onion jam is dripping with so much juicy, tender red meat moisture, I found the cooking technique hard to believe…
“Rustin Negaa alla Milanese” The veal T-bone is another standout, floating on a potato mash bathed in a pancetta sage, white wine sauce. “Branzino Al Limone E Capperi” Seared branzino is a lovely Italian peasant dish with its rich but tart lemon-caper sauce and a medley of roasted sunchoke, sautéed kale and garlic chips. And, oh yes, a side of nicely sauteed seasonal vegetables.
“Crudi E Mascapone Pizza” can be enjoyed with or without protein: crushed San Mazano tomatoes, Fior Di Latte, Mascarpone Cheese, Basil and extra virgin olive oil, 24 Month Aged Prosciutto Di Parma.