Finally, this week, I made it. The reservations had to be made a month or so in advance, but I made it.
I went with G, my pasta-partner-in-crime. We ordered a bottle of wine and proceeded to gorge ourselves on delicious carbs.
We started off with the cacio e pepe fritelle. This was insanely good. It was cheesy, peppery, and crunchy. It was savory, and a great start to an amazing meal.
One of the specials of the night was fettuccine, tossed in a simple butter sauce…topped with truffles. It’s decadent, but we just couldn’t resist. We shared an order.
They brought out the fettuccine and shaved the truffles at the table. And it was a veritable mountain of truffle. Needless to say, this dish was delicious.
And then we got to our individual mains (because we’re gluttons who order three pastas for two people, okay!?). I got the sheep’s milk agnolotti, with saffron, dried tomato, and honey. I am not someone who raves about sheep’s milk, and I also am not big on honey. But I heard enough good reviews of this dish that I just had to try it.
It did not disappoint. The sheep’s milk was rich. The honey added just the right touch to cut through the richness. The saffron and tomato added a nice kick that complemented the honey. The result was a harmony of flavors that was intense and satisfying.
By this point, we were stuffed, but we decided to power through with dessert. I got the double chocolate torta, which came with a foamy espresso cream.
This was good, but the rest of the meal was so mind-blowing that dessert was the weakest link — and I mean that as a compliment. A delicious dessert was the weakest link because everything else was just beyond delicious.
Lilia was so hyped, be it on social media or blogs or reviews. And this place was well-worth the hype. All I can say about this place is just to go. Go, eat as much as you can, and you won’t regret a thing. This self-admitted Manhattan snob would gladly go to Brooklyn again for this pasta.