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From the city of the melting pot and beyond, this is my bird's eye view on food. As a foodie, my choice for discussion will always be food related; either through my own preparation; or restaurants that strike me for its: 1) taste, 2) presentation, 3) value or creativity. Food is beautiful. And sharing its beauty delights me. I hope that you enjoy and learn something new each time you view! Join me!
Last week, we celebrated a good old friend's special birthday at Maialino's. I have always wanted to try this restaurant since I popped in two years ago while waiting for my customer to arrive. The restaurant just opened at the Gramercy Park Hotel where major upgrades and renovation had just been finished. I checked out the menu and the decor and immediately wrote this restaurant in my list to try.
Fortunately, our friend had invited us for his birthday celebration. Danny Meyer is a New York City Restaurateur and Maialino's is his restaurant; among others such as Union Square Cafe, Gramercy Tavern and Shake Shack; all of which I like! Maialino is a Roman Italian restaurant. He chose Nick Anderer as his executive Chef who worked as a sous chef at Gramercy Tavern.
For the birthday celebration, we were given a private room with a long table for 20 people.
While waiting for the guests, came some appetizers:
This was ramps on Italian bread from Sullivan Bread (my favorite bread purveyor in the City)
On the left were mushrooms with a delicious puree.
On the right was tuna belly with carrots on top.
On the left is the grilled asparagus wrapped in prosciutto on a bed of finely grated parmigiana cheese
OUR MENU FOR THE EVENING
After 4 Appetizers while we waited for everyone to arrive; we were now ready to sit and enjoy the dishes of the menu above.
(1) CARCIOFINI FRITTI - Fried Artichokes with Anchovy Sauce on the side
(I highly recommend! The anchovy was so mild and smooth that I could not even taste the hint of anchovy)
PRIMI: MALFATTI AL MAIALINO - Suckling Pig Ragu & Arugula
(This was very good. )
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