|
At the westernmost end of Central Park South, where you find the towering Time Warner Center and Columbus Circle you also find an elegant avenue of luxury condominiums and world-class hotels. Steps from Columbus’ statue, you will find San Domenico Restaurant. There you will experience dining in the most elegant Italian tradition. The ingredient-driven food is at once simple, flavorful, light, and always very Italian. San Domenico consistently earns its reputation for the top-quality materials supplied by its purveyors and the refinement of chef Odette Fada’s cooking. (Fada, a native of Brescia, is one of the most respected chefs in the United States and has received numerous prizes and honors, including winning the White Truffle Competition in New York in 1999.) Tony May established his internationally renowned restaurant with authentic cuisine and its impeccable service in 1988 and his daughter Marisa has since joined him in the enterprise as Director, General Manager, and Co-owner.
Dispel any association of San Domenico with heaping portions of pasta thickly covered with red sauce, bowls of olive oil and baskets of bread on the table, or intrusive noise from encroaching tables.
Raffinatezza describes San Domenico: refinement. When you step through the door the vigilant Javiera will take your coat, omnipresent Stefano the Maitre d’ will escort you to your table, or a black leather covered banquette. Behind you the entire glass-plated wall overlooks the park—and tranquility.
At the ready to nibble while you consider your choices is a porcelain basket with crisp crudités. Another porcelain saucer with slivers of fresh Parmigiano Reggiano is placed on your table. While we were contemplating the menu a waiter offered warm, moist focaccia. [Editor's note—San Domenico prides itself on the quality of its ingredients. Imported items like cheese and the Siciliano olive oil, Barbera, which is served at the tables, come from Buon Italia, an Italian specialty shop in Chelsea Market owned by Tony's brother Mimmo.]
Drinks orders were taken, and shortly an amuse bouche arrived. It was an exquisite paper-thin slice of saddle of rabbit is a light cream sauce with a frisée garniture. One appetizer selected were plump, quickly seared sea scallops served with a light veal glace and lightly grilled endive, a slightly bitter counterpoint to the sweetness of the seafood.
Ravioli Caprese tenderly filled with ricotta was anointed with a light tomato sauce. Slices of Medaillon of Venison were served with roasted Brussels sprouts, chestnuts and fingerling potatoes. A tender veal in cream sauce melted on the tongue. Cipollini and endive in a light cream sauce was the accompaniment.
Our fine, not robust, Aglianico Campania proved a splendid wine. [Editor's note—San Domenico's wine list offers this wine from over a dozen different vineyards.]
Imagine polenta for a light dessert. “Impossible!” you may add. Try the Polenta Nera—warm polenta steamed to an airy substance with hazelnuts and dark chocolate soufflé over while chocolate sauce. The Tartelletta de Cioccolato Dolce Amaro con Mousse al Cioccolato e Triangoli may not sound light, but, trust me, legerissimo! A triumph in a triumvirate of chocolate allures. With just bites of these two rich desserts, we made some room for a taste of the panna cotta (cooked cream with gelatin) with slivers of ripe strawberries.
While the service is vigilant and unobtrusive the waiters are smiling and professional. The room, burgundy, and off white with black accents has lighting that is just bright enough to read your menu by and dim enough to evoke a relaxing atmosphere. The sound-level is happily muted—you don’t hear others—and tables are well-spaced so you can peacefully savor this exquisite meal.
Leave ample time to SAVOR your meal and your wine, the ambiance, the view, and to imagine yourself tranported to some top establishment in Milan or Rome.
Buon Appetito, Amici!
| San Domenico's Homemade spaghettoni alla chitarra con pomodoro e basilico |
 |
|
