Capesante allo Zafferano
ian style pizza is prepared on display in front of the fiery showpiece brick oven at the nexus of the two main din- ing rooms. The Carni are divided into “Bianche” (white), a half-dozen luscious chicken offerings and “Rosse” (red), which includes several veal dishes and succulent Rack of Lamb. The pesce section is a lineup of shellfish concoc- tions, plus halibut and salmon. Daily specials are printed on a menu insert and take advantage of the wide array of seasonal and limited-supply ingredients available in the marketplace. Each and every item is so enticing that it can be difficult to choose one. So the best thing to do is get a group together and enjoy a meal in the true Italian tradition—family style—with everyone getting to taste everything. But if you simply must settle for just one dish, you can’t
go wrong with pizza or pasta. The assortment of shapes and sizes of pasta includes “Capellini” (angel hair), “Farfalle” (bowties) and “Orecchiette” (little ears), as well as the more ubiquitous penne, fettuccine and linguini, among others. Check the day’s specials for Gnocchi, Lasagna, Ravioli and Risotto. Each is flawlessly cooked to just “al dente,” that marvelous texture with just a hint of bounce back when you chew. Lobster Ravioli are served in a light red sauce, and have real chunks of lobster, not just a flavored mousse as served elsewhere. When it’s available, don’t miss the black fettuccine, made so with squid ink. On the night of our visit it was tossed with sautéed shellfish and the delicate, but richly flavored pan juices. True to form, each pasta is lightly sauced with just enough to drape the noodles. So, too with pizzas. Hand-worked dough is topped
Brick Oven Baked Pizza Shortly after you are seated, a basket of warm, freshly
baked Italian bread arrives at your table, along with a ramekin of the house’s signature zesty tomato sauce for dipping. Tempting and tasty though it is, don’t eat it all. You’ll want the room for what is to come—and the bread for later. Gli Antipasti (the appetizers), almost all priced below $10, can easily be combined to make a great meal and include the familiar, such as Bruschetta—toasts of bread topped with olive oil, garlic, basil and tomatoes, although here including diced fresh mozzarella cheese.
Black Linguine Mediterraneo
Creativity is evident throughout the menu. Capesante allo Zafferano is jumbo sea scallops sautéed to perfec- tion, resting in a shallow bath of earthy, saffron-scented garlic cream sauce (now is a good time to use some of that bread you saved to soak up the extra sauce). Thin sheets of Prosciutto (Parma-style dry-aged ham) draped over sweet melon and other assorted fresh fruit is a refreshing summertime starter. Hearty main courses from the kitchen include fresh pasta, carni (meats) and pesce (fish); while genuine Ital-
with just enough sauce and ingredients of choice (there are 20 different combinations) to flavor the delicious bread foundation. It’s next to impossible to duplicate the texture achieved when pizza is baked in a brick oven. No commercial oven can match the radiant super heat that rapidly crisps the exterior while retaining the freshness of the pizza toppings. A spectacular wine list is carefully selected to match
the food served. Many are available by the glass, as well as a full selection of cocktails. The stylish lounge is a great place to meet for drinks and appetizers too. If you can’t decide what to drink, count on the knowledgeable staff to guide you. Finally, if you’ve saved room for dessert, Il Postino serves the signature Tiramisu that has wowed Arrivederci’s customers for years. Fresh strawberry Napolean is another sweet option. Of course great cof- fees are required at any fine Italian eatery, and you’ll find them here.
AUGUST 2010 | RAGE monthly 69
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