If you’re looking for an Italian restaurant in New York with an opulent ambiance that takes you back to the royal days of kings and queens, Resette fits the bill. This hot spot was inspired by the historical influence of Oriental merchants that introduced new ideas and materials to the Western World. And in keeping with the majestic nature of the décor, this restaurant’s menu reflects Italian traditional dishes with unique spices.
To experience the culinary excellence of a fine Italian restaurant in New York City, try creating your own masterpiece at home. Nothing says “comfort food” quite like pasta, and there are few dishes more decadent than lobster. These two combine in Lobster Ravioli, an easy to make meal that will have your guests raving while they scoop up a second serving.
While you can go to the trouble of making your own pasta dough with eggs, flour and water, the process is quite laborious. You’ll create a mess in the kitchen, and will likely end up in irregularly shaped raviolis. Save yourself the hassle and purchase wonton wrappers, which are the exact same recipe, come pre-rolled and in the perfect size. Invest your efforts in making the lobster filling, which is based on a recipe developed by a top chef at an Italian restaurant in New York.
You’ll need one pound worth of lobster meat, whether live or frozen. Only the brave should attempt to cook a live lobster, as it will make its protest known as you lower it into boiling water. Plus, cleaning the lobster meat can be tough and time consuming. Consider purchasing frozen lobster tails instead, which can be cooked by steaming for 12 minutes. For a fire-roasted flavor, use a tip from an Italian restaurant in NY: grill the tails over medium high heat for a few minutes until almost done.
Once your lobster meat is prepared, chop it into small pieces and place in a bowl. In a hot skillet, heat some olive oil for two minutes, then add one minced shallot with some salt and pepper. Saute for 3-5 minutes, and then switch to low heat. Add the lobster meat and cook for about five minutes until warm. Transfer the mixture to a bowl and allow it to cool.
After the lobster mixture has cooled to the touch, add 16 oz. of fresh ricotta cheese and a cup of chopped parsley. Then, refrigerate for 30 minutes. To create the raviolis, lay out 20 wonton skins on a large baking sheet. Place about a tablespoon of the filling on top of 10 skins, then moisten all of the edges with water. Then, set 10 wontons on top of the filled skins and press down to eliminate all air from the pocket. Press the edges together. For the decorative touch that a fine Italian restaurant in New York would add, use a fork to create decorative lined edges.
Resette, the best Italian Restaurant NYC has to offer, makes it no secret the heart of a good Italian meal is in the sauce. The word sauce is derived from the the Latin word “salsa,” and it was the Italians who took the idea and ran with it. Now almost any dish you see on the menu of an Italian restaurant in midtown NYC or anywhere across the country is going to boast about some signature sauce.
There are plenty of traditional sauces to choose from, you’ve probably sampled a lot of these already. The following is a list of must try sauces when dining at an Italian restaurant in Manhattan:
Marinera – Perfected in Southern Italy, this tomato sauce is popular in Italian/American cuisine. The main ingredients are tomatoes, onions, garlic, and herbs, and the mark of a good chef is how well he or she can take this basic sauce and transform it into something special. There is a lot of folklore surrounding this sauce, maritime in origin (marinera = mainer’s), but the first published recipe is from Antonio Latini in 1692.
Alfredo- The alfredo sauce that you find on your grocery store’s shelves is not a great representation of a true alfredo sauce. In those store bought brands, starches are added to act as a thickening agent whereas fresh alfredo needs no such thing. All you need to make an alfredo sauce is butter and cheese, parmigiano-reggiano if you want to be traditional about it. As the butter melts it blends with the melting cheese to form a sauce. Some choose to add cream, eggs, or flour, others choose to use an assortment of cheeses to produce different flavors.
Carbonara- Another sauce that is made with the pasta and not separately is carbonara. After the pasta is prepared, it is removed from the heat source and the chef will add raw eggs, a fat like butter, cream or oil, and cheese. The eggs remain raw so stay away from this dish if that is an issue for you – or if you are pregnant.
Bolognese- If you consider yourself more of a carnivore, do not worry – there is a sauce for you. Bolognese is a meat sauce from, you guessed it, Bologna, Italy. The true variation of this sauce is made by using various slow cooking methods like braising or sweating. The meat is added to onions, carrots, wine, and tomato paste. When you have “spaghetti and meat sauce” one of the most popular dishes in the United State, you are actually eating a variation of bolognese dish, although it is a variation actually rarely seen in Italy.
Hopefully this gives you a better understanding of some of the most popular sauces. Their popularity comes with a price though. If you eat at a lesser quality restaurant or buy versions of these sauces from your local supermarket, you may be getting a highly processed, watered down version of the original. If you don’t have access to a little old grandma from Italy, the next best way to experience these sauces is to visit an authentic Italian restuarant like Resette.
As we round the bend into the 2013 New Year, you can be sure that the usual gaggle of dieters and New Year’s resolutioners will be hitting the grocery stores and the best italian restaurant new york provides, armed with a list of the foods and ingredients that will keep them on track with their latest diet trend do’s and don’ts. With the myriad of diet options and restrictions out there, the good news is that there is a diet for anyone who wants to keep their weight in check and their heart healthy. The tricky part, is making sure that the options for dining out are great, and that the best italian restaurant new york city has can give them what they’re looking for. So with all the diets, health gurus, and advice for a new you in 2013, what are the best diet trends out there now?
The Abs Diet – This diets has gained increasing popularity, due to the nature of the eating schedule. If you follow the plan of this diet, you’ll find yourself eating square meals every day, with snacks scheduled two hours after every meal. This means that people are literally eating all day long–not a bad concept for those of us who have tried dieting the restrictive way. Since this diet implements only power rich foods that are low in fat, but high in vitamins and minerals, like beans, spinach, and nuts, the good news is that you can pick your best italian restaurant ny style, and be sure that there is an inventive dish with your name on it!
Miracle Food Diets – The premise behind this diet, is that you can power up with six main foods that are delicious, and surprisingly heart-healthy when integrated practically into your diet. You can visit your best italian restaurant ny anytime and enjoy a rich glass of red wine, dark chocolate, and plenty of raw fruits and veggies. As anyone knows, one of the hardest parts of sticking to a diet happens when we leave the house. Sure, cooking your own meals all the time is an option, but when we prefer to dine out in that cozy tavern or elegant restaurant overlooking the ocean, it can be overwhelming to pick and choose through an extensive menu in search of healthy options that stick to our diets without skimping on taste.
Gluten Free – Gluten is a protein found in wheat that more and more people are discovering they have either an outright allergy, or a sensitivity to. People often undergo Gluten Free diets to offset the discomforts of this allergy, but many people in today’s society are optioning to go gluten free for other reasons as well. Since the best italian restaurant ny has is ready and willing to cater to the gluten free crowd, it’s easy to find delicious and inventive options to satisfy your every craving, from appetizers to dessert!
With a restaurant willing and able to provide you with delicious entrees, cocktails, and desserts of every shape and size, don’t be timid about taking your newest diet and hitting the hottest tables in New York! 2013 has never looked so delicious!
A great dining experience comes to it’s climax with the presentation of that little contrast at the end of the diner’s stay. The well done course evokes memories of so many heartwarming occasions spent with family and friends enjoying great company while the palate is stimulated in so many different ways. The best Italian restaurant in NY will wow it’s diners with both flavors, textures, and temperatures. This is accomplished when the ever so important respect for few but simple and quality ingredients is manifest.
Having savored a hearty presentation of an entré that is served hot with the oils of garlic and olive coating the tongue and allowing the richness to set in, the perfect contrast of sweet and cold brings the experience full circle. That is why the best Italian restaurant in NYC makes it’s own sorbet in house. The light and rich contrast of well laboured sorbet gracefully cuts through tones of the main course. What artfulness!
The ever so traditional and iconic dessert of the best Italian restaurant in New York City ‘tiramisu’ also lightly and elegantly provides a gentle downswing from a richer, heavier entré. The slight hint of the alcohol in its elaboration accentuates the sweetness of the light and fluffy selection. As the diner revels in the cloud on their tongue, the flavor seems to extend to every hidden reach of the palate while expanding over the moist space of the mouth so eager to savor every succulent morsel.
Thankfully ReSette- Italian Restaurant has the generosity of offering with an entré a free dessert through prior request on it’s website. Taking advantage of this provision can make the next visit that much more pleasurable as the diner can guiltlessly enjoy the aforementioned dessert finale.
If you’re having friends over for dinner, the first thing you’ll need to consider is what will be on the menu. You might be motivated by the time of year and seasonal dishes, such as fresh veggies and light options in the summer. Winter suppers are cozier, with richer dishes and comfort foods. Once you decide on a menu, your next order of business is to pick the proper wines to accommodate your dishes. Choosing the right food and wine pairings can be a complex process that can make or break the meal. With a few tips, you can make the appropriate choices, no matter what cuisine ends up on your menu.
For dinner parties, pasta is a sure crowd pleaser that is perfect any time of the year. As the host, it’s easy to put together while you’re guests are arriving, since much of the prep work can be done the evening and day before. When you dine at a fancy NYC Italian restaurant, you’ll have pasta sauces ranging from tomato based to creamy to pesto. There are a few wines that are suitable for each of these options.
Whether you go with a marinara, Bolognese or spicy arrabiatta sauce for your pasta, your wine selections should be geared toward tomato based foods. There are both white and red options for these types of dishes. Since marinara is the lightest of these sauces and typically does not contain meat, you might choose a lighter red wine. A pinot noir is a perfect pairing, and Chianti works well with an Italian theme. Bolognese sauces with meat call for a heartier wine, such as a Cabernet Sauvignon or a super Tuscan varietal. Sauces with a kick, including arrabiatta, work well with crisp white wine. Sauvignon Blanc or Chenin Blanc will cool the fire of this spicy sauce.
Pasta with pesto is a great choice if you want to impress your friends with basil you have grown yourself. Luckily, this is the most versatile dish when it comes to a wine pairing. Typically, a NYC Italian restaurant would serve this fresh, fragrant sauce with a dry white wine, such as Pinot Grigio. However, because there are no hard and fast rules with pesto, you can try something fun like a bubbly Prosecco.
With creamy sauces like Alfredo and Carbonara, you will need a crisp and fresh white wine to cut the richness of the dish. A Chardonnay works well with creamy pasta, as does a Chenin Blanc or Pinot Gris. Also, some of the world’s best wineries have been producing rose wines in the last few years. It’s important to choose a very dry wine if you want to go with a rose, as the sweet varieties are more suited for dessert and after dinner wines.
NYC Best Italian Restaurant – Great Linguine pasta may be found at a variety of Italian markets or even a natural market to attain optimum quality. Garlic, olive oil, white wine, butter, fresh oregano leaves, basil, and sea salt round out the rest of the ingredients. Mincing the garlic and adding it to a large saute pan with the olive oil, saute the garlic just until it starts to brown. Then, add water, clams, and white wine and adjust the heat to boil the clams until they open.
After the clams have cooked some ten minutes, remove them and allow the liquid to reduce; remove the clams from their shell. Put aside the liquid upon reducing along with the clams. Boil a pot of water and then add the linguine cooking until it is ‘al dente’ which usually takes no more than 10 minutes.
While the pasta is cooking saute more garlic in olive oil then add the reduced clam liquid after having been careful to remove any sand. Add some butter and then mix in the cooked clams, pasta, and oregano cooking on medium heat until the sauce and the pasta bind but stopping the cooking process before the pasta becomes mushy. Garnish the dish with basil and crack fresh sea salt on the whole as a finale.
Certainly, trying your hand at this dish will build your appreciation for the type of cooking that Italian cuisine has now allowed so many Americans to enjoy. The recipe includes no exact measures because trying it out a few times will help the best chef inside of you to discover those portions. A NYC best Italian restaurant in ReSette in the theatre district will gladly do the work of discovery for you and present a more eloquent, perfected version of the very same dish and many other classics in a setting that reflects the centuries old roots that created them.
What is it about Italian food that makes it so universally loved? It could be the rich, creamy sauces, the soft, tender pastas, or the succulent meats. But it goes far beyond just the flavors and sustenance. There’s something about it that touches our hearts and makes us feel comfortable, happy, and grateful to be in the company of family or friends. Whether you’re dining at a chain NY Italian restaurant or a small family-owned establishment, at a world-renowned restaurant or at a brand new Italian restaurant NYC, the food and service can always conjure up the image of a boisterous Italian dinner table and all the love that’s shared along with the dishes.
The Big Apple has a great deal of Italian heritage, so it’s no surprise that just about every New York Italian restaurant knows how to do it right and make its patrons feel like part of la famiglia. But it’s not hard– just a few bites of garlic bread dipped in a zesty carbonara sauce often have us feeling happy and loved, and you can’t blame it all on the glasses of red wine that often accompany such dishes. The dinner table is a hugely integral part of Italian culture, and it’s no surprise that even non-Italians connect the cuisine with its cultural relevance as a means of bringing people together and celebrating familial bonds.
The Italian phrase “gioie della tavola,” or “the joys of the table” really sums it all up. From an early age, Italians grow up with the understanding that mealtime is when the house is filled with joy, warmth, and boisterous conversation. Any NY Italian restaurant worth its salt can recreate this special feeling. Often, restaurants are passed down through generations, and the regular customers become like family. But even at a new Italian restaurant NYC, chefs and waitstaff make the extra effort to ensure that customers are treated like honored guests. Every NY Italian restaurant knows that simply dishing out the salad, breadsticks and lasagna is not enough. The atmosphere is an essential part of a great meal, and the best New York Italian restaurant is one that can supply the cheerful strummings of traditional music and the lively attitude of a real family meal.
It can be easy to give into the temptations of microwavable meals eaten on the go, but we should never be too busy to miss out on this important opportunity to bond with loved ones. If you need time to reconnect over a steaming plate redolent with the aromas of basil and fresh mozzarella, seek out a New York Italian restaurant that can make you really feel the amore. Don’t be afraid to try out a new Italian restaurant NYC, because even if it’s not yet established, its quintessential comfort cuisine is sure to start building connections.
When you head out on the town for a fine dining experience, you can expect a meal that will involve several courses and span several hours. You may start off with an appetizer, then soup or salad before the main entrée. At an Italian restaurant in New York City, a pasta course may also be included. Then, your meal typically winds down with dessert and coffee or after dinner cocktail. This last course may be followed or accompanied by a cheese plate. Enjoying a variety of cheeses as a meal in itself is also becoming popular, especially when paired with wines.
Whether your cheese plate is one of several courses in your meal, or a meal on its own, the variety and styles are endless. Practically every country in the world has a traditional cheese, and each is sourced from a different animal. There are also numerous processes and aging methods to make each cheese unique. With the multitude of choices, it may be difficult to make one selection, let alone a handful. Plus, you will likely need to pick accompaniments. Many times, the cheese plate will include the chef’s choice of options intended to complement each other. If making your own selections, there are a few tips to keep in mind.
To start off, a good rule of thumb is to pick three different cheeses. Of course, you don’t need to limit yourself to three, but it should be a minimum. One should be a blue veined variety, such as Maytag, Roquefort or Gorgonzola. It is true that blue cheeses are pungent and strong, and they may not appeal to everyone. But a well chosen cheese plate would not be complete without one selection of this style.
There is a little more flexibility with your second and third choices. One should be a firm or semi-firm cheese, and it should relate to the cuisine which is the specialty of the restaurant. At a British pub, you might opt for cheddar. If dining at an Italian restaurant in New York City, try the Parmesan Reggiano or Pecorino. For the third cheese, look at the opposite extreme: soft and spreadable. A goat’s milk cheese is very mild and a perfect complement for many palates. Triple cream Brie is also an ideal choice, though it is slightly bolder in flavor as compared to the Chevre style goat cheese.
Of course, you will want to include some crusty bread, such as a baguette. Water crackers are another excellent choice for the spreadable cheeses. Grapes and nuts are typically included to accompany your selections, and these are not just for garnish. Try each of them with the different cheese, and you will note that these additions really change the flavor of the cheese. Other inclusions may be apple slices or honey, both of which go well with any blue veined cheeses. With these tips, you should have no problem putting together an excellent cheese board that your whole group will enjoy.
Thanksgiving is right around the corner, both exciting and terrifying the cooks of many families across America. Fort some that have Italian roots, Thanksgiving meals may not be warmly familiar, as staples of a lot of italian meals are missing from the traditional Thanksgiving feast. But there’s no need to worry….Resette, the best Italian restaurant in midtown NYC has a few tricks up their sleeve!
Even an Italian restaurant in Manhattan knows the importance of Thanksgiving, so if you’re looking to add a little Italian flair to your Thanksgiving feast this year, here are some great ideas.
Turkey Meatballs: What better way to bring the centerpiece of all Thanksgiving meals together with Italian cuisine than turkey meatballs? These have the ability to become the real star of the meal as they are great with stuffing and all sorts of gravy.
Crostini Toscani: These are a nice addition to any bread basket. Crostini are simply slices of thin bread that many will cover in pate. For a real Thanksgiving twist, try the popular chicken livers and sage pate. Again, this is yet another Italian twist that goes great with more traditional Thanksgiving gravies.
Lasagna: This one may be quite controversial in some households because it essentially replaces the turkey. Still, like turkey, lasagna is something that most everyone can agree one (and it has no tryptophan, that chemical in turkey that makes you so sleep afterwards). Lasagnas can be crafted to use meats such as ground beef or turkey, linking it at least minimally to a traditional Thanksgiving. While most Italian restaurants would strongly stand by any cook that decided to make third switch at the Thanksgiving table. it is something you would want to discuss with your family beforehand.
Pumpkin Fettuccine Alfredo: This one is a real twist and something you can create as a signature dish for your meal or just a fresh side item. It is made the same way as any other fettuccine alfredo dish, only with a can or so of pureed pumpkin and some nutmeg. Also, you can add in turkey or chicken to give it that extra Thanksgiving quality.
As you can see, there are quite a few ways to introduce Italian food into your Thanksgiving holiday. The important thing, of course, is that your family gets together and enjoys a great meal. Resette, the best Italian restaurant NYC, welcomes you to try any of these dishes or even your own unique Italian ideas to make this Thanksgiving extra special!
When you sit down dine at the best Italian restaurant New York City has to offer, you’re likely to scan the menu for your favorite pasta dishes, antipasto and flatbread pizzas. Sometimes the soup course is overlooked because we’re so excited about the main event. However, if you have ever tried stracciatella, the Italian version of egg drop soup, you won’t discount this tasty starter ever again. Luckily, stracciatella is as easy to make as it is delicious.
The recipe for Italian stracciatella is simple and utilizes ingredients you probably already have in your kitchen. You will need three cups of chicken broth, but vegetable broth can be substituted if you are a vegetarian. Then, grab one egg and two cups of fresh baby spinach. Frozen spinach can be used, but the texture is less appealing. The finishing touches will be freshly grated parmesan cheese, as well as salt and pepper. The required equipment is a medium sized sauce pan, an egg whisk and a large spoon. For serving, have a soup ladle, bowl and soup spoon handy.
Now that you have your ingredients and equipment together, you can begin making the stracciatella. You don’t need to be a chef in the best Italian restaurant New York City claims fame to in order to cook up this simple stew. Start by heating up the chicken broth until it is barely simmering. While you wait for the broth, crack the egg into a ramekin and lightly whisk it. When the broth has reached a light simmer, add the spinach in handfuls. Some people prefer whole baby spinach, but having the leaves chopped into smaller pieces makes for less mess when you slurp the soup.
The spinach will begin to wilt and shrink down within 30 seconds. Now, you want to stir the mixture in smooth motion. It doesn’t matter which direction you stir, but it is important that you only go one direction. Now you are ready to add the egg. Continue stirring as you pour in the egg, as you want to create ribbon like strands that mingle with the spinach leaves. The egg will cook in a matter of seconds, and the soup will be ready to serve.
After you ladle the stracciatella into bowls, taste it to determine how much parmesan and seasonings you want to add. Salt and freshly grated pepper are common additions, but some like a little crushed red pepper for a kick. The cheese should go in last.
Now you have a steaming hot bowl of stracciatella that rivals even the very best Italian restaurant New York City has around town!
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