Mia Dona: GREAT MEATBALLS OUTSIDE, TERRIFIC FOOD INSIDE

 

 Mia Dona

• Cuisine Regional Italian
• 206 E 58th St, New York NY10022 40.760596 -73.966524
• (Btwn 2nd & 3rd Ave)
• 212-750-8170

http://www.miadona.com/

DONATELLA’S MEATBALL WAGON ON E. 58TH STREET OUTSIDE MIA DONA

Donatella Arpaia re-opened Mia Dona in late 2009 as a tribute to the “cucina povera” of her mother's native Puglia. She is also the owner of Anthos in New York, the co-owner of Kefi in New York and EOS in Miami. Her first cookbook Donatella Cooks: Simple Food Made Glamorous was released on April 13, 2010.

Mamma Maria’s Meatballs, one of the most popular items on the menu at Mia Dona, are available al fresco on Donatella’s Meatball Wagon on the patio of this popular Pugliese trattoria. The first take-out outpost for the restaurateur, The hours of the wagon are 12pm to 2pm or when the freshly made meatballs run out.   

Donatella’s Meatball Wagon offers Mamma Maria’s Meatballs in two variations –

as both a sandwich and in a dish. The meatballs - based on Donatella’s mother Maria’s handed down family recipe – are slow braised in ragu, smothered in Caviocavallo cheese with a burst of arugula and sandwiched between two squares of homemade potato-ricotta foccacia. A take-away dish of four meatballs is available. They are offered in regular or spicy version. The wagon will also offers sparkling Italian sodas.

“Our meatballs have become an obsession at Mia Dona,” says Arpaia. “But we realize not everyone has time to sit and eat – hence the Meatball Wagon idea was born. We think it’s a great way to cater to the lunch crowd on the run and a fun use of our outdoor space.”

We delighted in both versions of the meatballs, but Mia Dona ain’t just meatballs.Stroll inside and you find a real charmer.

 

               Mia Dona, The Restaurant

On many counts, Mia Dona is the perfect neighborhood restaurant. A series of three long rooms creates the comfortable feel of a downtown hideaway with white washed walls, hung with eye-catching memorabilia and attractive framed prints, wainscoting, wood beamed ceilings, and chairs cloaked in white linen slip covers. Friendly service (overseen by Jesse McTiernan, previously of Union Square Cafe) by waiters wearing black T-shirts with the logo “You Need Balls To Be In This Business” and an inexpensive cocktail list (all mixed drinks are $11), but unfortunately omits the price. The wine list may offers plenty bottles under $50 and sufficient glasses from $9 to $13. We enjoyed a bottle of Feudi Rubrato Aglianico 2006 from Campania ($45). It was soft, with balanced fruit and a coca finish. At about a reasonable markup over retail price, the value was there.

Terrific bread and “Taralli,” a sort of pretzel and an Italian snack food, common all over the southern half of the Italian Peninsula,  are set on each table with a small pot of a zesty spreadable cheese concoction. Lovely! In the antipasti department, look no further than those meatballs, but go easy. There is is very good food here and dining Italian fashion, meaning a pasta course, followed by entrees and dessert is our suggestion.

While most food critics used to say that main courses were the weakest area in Italian restaurants in America, we now find pasta most disappointing. At Mia Dona, they are fabulous. We sampled two and both were noteworthy. Fettuccia Con Sugo Di Arrosto Pomodoro E Stracciatella  or fresh fettuccia with roasted tomato sauce & stracciatella was home-style cooking at its best: simple and bursting with flavor.For me, Zia Rosa’s Orecchiette Con Ragu Domenica, Brasciole E Ricotta Salata orecchiette with slow cooked Sunday ragu, brasciole & ricotta salata was even more spectacular. I love brasciole and rarely see it on a restaurant menu these days. Executive chef, Brenden Nevelle, knows the meaning of al dente and its is neither just a bit toothy, nor crude, meaning almost raw. Perfect pasta!

Entrees were no less well executed. We loved a special (actually an appetizer we asked to be re-directed), of seared scallops in cauliflower and cream puree. A classy dish, without pretention, it should become a standard. The signature Roasted Free Range Chicken with Farro, Pancetta, corn and Pecorino may read a bit busy, but the flavors were beautifully balanced and the chicken was delicate, moist and delicious. Not to be missed is Eggplant Parmigiana with Buffalo Mozzarella. Normally this Italian-American hodgepodge is thrown together, sloppy and the consummate example of  what’s not to love about Italian food in America. But we’ve come a long way baby and Mia Donna’s rendition is a light, soufflé-like takeoff that separates each layer and coats the whole in a  delicate tomato sauce, gently kissed by the cheese.  Fava Bean Puree with Escarole and Crispy Potatoes with Lemon Zest, Garlic and Toasted Sea Salt are prima.

Pineapple Carpaccio was not only refreshing, but a positively elegant conclusion and the perfect foil to wonderful Zeppole di Nonna (Fried Dough with Lemon Cream filling and Sugar coating).

Mia Dona is the ideal neighborhood restaurant for today’s life style. If these prices hold, it’s also an outstanding best buy. We think you’ll like it.
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DONATELLA ARPAIA RELEASES FIRST COOKBOOK

 

Copyright 2010 by Punch In International. All Rights Reserved.

Disclosure

Petrossian . . . The Ultimate (Affordable) Indulgence

 

182 West 58th Street at 7th Ave., New York, NY 10019 Phone : 212-245-2214 Fax : 212-245-2812 Email : restaurant@petrossian.com

Website: www.petrossian.com

Click here to make yourreservationonline:http://www.opentable.com/single.aspx?rid=13693&restref=13693

Hours of operation: Lunch: Mon-Fri 11:30 am – 3:00 pm

Brunch: Sat-Sun 11:30 am – 3:00 pm

Dinner: Mon-Sat 5:30 pm – 11:30 pm

Dinner: Sun 5:30 pm – 10:30 pm

Looking for a one-of-a-kind gift? Petrossian New York offers caviar tastings on the last Sunday of every month in 2010. For more information, Click Here

Petrossian New York’s Exquisite Bar (Below)

It was in the 1920's that two Armenian brothers--Melkoum and Mouchegh Petrossian--first introduced Paris to the magic of caviar and, in doing so, founded the company that today is the premier buyer and importer of Russian caviar worldwide.

During the "années folles", known as the “Roaring 20s” in the United States, Paris welcomed exiled Russian princes, intellectuals and aristocrats with open arms, and Parisians quickly embraced all things Russian, especially the arts, ballet, the choreography of Diaghilev, and the music of Igor Stravinsky. Nonetheless, there was one thing missing from the Russian expatriates' lives: caviar. The French had yet to be introduced to this rare delicacy, a situation that the Petrossian brothers immediately set out to remedy.

 

The Spacious Main Dining Room  (Above)

Founded in 1984, New York's Petrossian restaurant is housed in the historic Alwyn Court Building on Manhattan's West Side, one block from Carnegie Hall and four blocks from Lincoln Center. Owned by the Petrossians, it serves a French-influenced contemporary menu that features the caviar, smoked fish, and foie gras delicacies for which Petrossian is known throughout the world. Lunch, dinner, and brunch can be enjoyed at either the art deco style mirrored bar or in the dining room. Designed by Ion Oroveanu, the restaurant features Lalique crystal wall sconces, bronze sculptures from the 1930's, etched Erté mirrors, Limoges china, Lanvin chandelier and pink Finnish granite, all harmonizing to create a visual ambiance that can be savored equally with the unsurpassed gourmet experience.

  Elegant Flowers Grace the Bar

Always New York’s most Parisian restaurant, Petrossian is forever youthful with a tempered balance of its past and a clear knowledge of its future. Soft sounds of Billie Holiday and Ella play in the background and caress the senses as subtle service, beautifully orchestrated by maître d'hôtel Rene, pampers without intrusion.

Top of the line in the legendary caviar department, is the Classic Three Caviar Presentation which includes 20g each of Royal Ossetra, which is delectably fresh and fruity, Ossetra ranges in color from light brown to dark brown, its firm grain is pleasing and juicy, with a distinctive nutty taste that inspires fierce loyalties. This Ossetra captures the eggs at their absolute peak of size, flavor, color and texture, when the sturgeon are at their most mature. Truly sublime; Royal Transmontanus Caviar, sustainable white sturgeon, native to California, produces this elegant caviar that evokes the taste of the finest Ossetra, with a nutty flavor that’s at once smooth and robust and Special Reserve Alverta President: Sustainable from mature, white sturgeon in the clear, cold waters of northern California, its smallish size bead has a nutty, buttery flavor. Purists insist on buttered toast only, but don’t miss the beautiful presentation of featherweight blini (Russian pancakes), crème fraiche, chopped egg whites, yolk and onion .

Petrossian Teaser of Beautiful Appetizers (Above)

But  Petrossian has a serious kitchen and Chef: German Calle has a deft hand. Recommended appetizers include a remarkable  Cold Lobster and Artichoke Salad with Fava Beans, Caviar Royal Transmontanus and a delicate Lobster Vinaigrette. Seared Hudson Valley Foie Gras with Apricot - Green Apple Tatin, and Spiced Hazelnuts is not only elegant but as good as it reads. Petrossian’s “Premiere” smoked salmon is buttery and outstanding.

For entrée stars, look no further than, sumptuous Seared Diver Scallops with Potato-Chive Mousseline, Creamy Spinach, and Black Truffles in a Squash Juice reduction With Caviar Transmontanus.Pan Roasted Chilean Sea Bass with Braised Carrots, Black Olives, Sautéed Broccoli Rabe is also lovely and the signature Seared West Coast Sturgeon with White Asparagus and Herb Gnocchi in a subtle Caviar Beurre Blanc sauce is still a standout.

If seafood is not your thing, you’ll love Honey and Orange Glazed Long Island Duck Breast on Wild and Basmati Pilaf, garnished with Diced Foie Gras and Wild Cherries in Apple Cider Espresso Bean Sauce and Seared Rosemary New Zealand Lamb Chops, Eggplant Caponata, Truffled Goat Cheese, and Cherry-Vidalia Onion Relish in
Curried Lamb Sauce. There is also a fine Roasted Filet of Black Angus with Seared Foie Gras, Squash Puree,  and Broccoli Rabe in Madeira Date Sauce.

All desserts, by pastry chef Antoine Luchene, are stylish and delicious. Our favorite was The best crème brulée imaginable with a velvety custard and parchment crust. The vanilla  flavor was intense, yet not intrusive. Granny Smith Apple Tart was light and delicious. The vodka and Champagne by the glass selection is terrific and comprehensive; the wine list has loads of good bottles priced under $40. The Prix fixe dinner (currently $35) is Manhattan’s best buy in any luxury restaurant. Petrossian, 182 West 58th Street, is one of NY’s five best restaurants

 

 

Caviar Steak Tartare (left) Seared Diver Sea Scallops (Right)

Seared White Sturgeon

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Caviar Tasting For Two - or More!

Looking for a unique gift idea this year? Maybe a once-in-a-lifetime event for an anniversary or wedding? Savor the pleasures of Petrossian with this Caviar Tasting For Two (or more!). Available at both our New York and West Hollywood locations, the Caviar Tasting For Two offers a tasting of Petrossian's finest caviar, hosted by one of Petrossian's caviar experts. Learn the story behind Petrossian Caviar with your exquisite tasting, then enjoy a prix fixe dinner.

Making Reservations:You must call the restaurants to set up your reservations.

New York Tastings: New York Tastings are on the last Sunday of every month and cost $150. Please call 212-245-2214 or e-mail restaurant@petrossian.com for reservations. (Appointment Only).

 

Copyright 2010 by Punch In International. All Rights Reserved.

Disclosure

OAK ROOM’S NEW SEASON OPENS AUGUST 31-SEPTEMBER 11

OAK ROOM’S NEW SEASON OPENS AUGUST 31-SEPTEMBER 11

WITH 10^TH ANNIVERSARY ORIGINAL CAST

PRODUCTION OF “OUR SINATRA”

It began in the Oak Room little more than a decade ago and has been performed

nearly 2,000 times coast to coast to universal acclaim.  Now, with its original cast of

co-creators Eric Comstock, Hilary Kole and Christopher Gines, OUR SINATRA returns to its first home for a limited two-week run from August 31^st through September 11--a singing complement to Broadway’s current dancing tribute to Ol’ Blue Eyes.  Kurt Stamm is director, and Richard Maltby, Jr., production supervisor.  Producer is Jack Lewin.

OUR SINATRA is a celebration of the magic and music of the legendary Frank Sinatra, and features over 50 Sinatra classics from his early years (“All or Nothing at All” --his first recording), from his movie career  (“My Kind of Town,” “All the Way”), saloon songs (“One For My Baby,” “In the Wee Small Hours of the Morning”) and the hits of the 50s and 60s (“Night and Day,” “Fly Me to the Moon,” “The Lady is a Tramp”), among countless others.  

This stylish revue is not only a tribute to Ol’ Blue Eyes, but to the illustrious Oak Room, which remains the Grande Dame of New York’s classic cabaret rooms, managing to be classy without being trendy, elegant sans snob and ever improving its food, which now rivals some of the best to be found in Manhattan supper clubs.

This season, new oversized china has been added and preparations are more carefully executed and seasoned with authority. (Best new dish are Pan Seared Scallops on Acorn Squash Risotto). Service is warm and considerate.

But the show’s the thing and thanks to Barbara McGurn, you can depend on the most consistent lineup of talent in the city season after season.

OUR SINATRA  is bursting with terrific ensemble performances from Eric Comstock, Hilary Kole and Christopher Gines, The act is beautifully timed, staged and executed. And this is one of the few times in recent memory that 90 minutes whizzed by and left a full house of happy customers clamoring for more.

The complete song list, below, gives just a hint of the professional pacing, striking arrangements of range of emotions (and vocal talent) of this tantalizing trio. Memorable moments worth the price of admission include: the best version of “Everything  Happens to Me” - (Eric) I’ve every heard; a stunning “Old Man River” – (Chris) and a laid back and poignant rendition of “It Never Entered My Mind” - (Hillary).  An ideal introduction to the Fall, 2010 season. Long live The Oak Room.

OUR SINATRA plays Tuesday through Thursday at 8:30 and Friday and Saturday at 8:30 and 11, with a $50 cover charge per person plus either $30 food and beverage minimum or $60 prix fixe dinner.   Reservations: bmcgurn@algonquin hotel.

com or 212 419-9331 (after 8/23) or 212 840 6800, Ext. 122.

Following this engagement, OUR SINATRA will perform in the Oak Room Monday evenings at 8:30, with new casts.   The cover charge will be $40 per person plus $30 minimum or $60 prix fixe dinner

The Program List