Del Decadence

As a “last hurrah” pasta dinner for law school, G and I decided to head over to Del Posto. We could not have chosen a better place.

The attention to detail at Del Posto was evident from the start. When we were led to our table, the waiter pulled the table out to allow for us to more easily get to the chairs, before pushing it back. Another arrived with a stool for my purse. Another host led me to the restroom when I asked where it was located. The sommelier selected three wines for us, after asking what we preferred. Our server explained the menu choices with great detail. Each course came on its own beautifully decorated plate (I got some major future-kitchen inspiration from this night).

We opted for the Captain’s Menu, with 8 courses tailored to the table. Our server asked us some questions about our food preferences (how did we like our meat prepared? how do we feel about blue cheese? how about shellfish?) Each course was nothing short of divine. 

First, we were given warm hand towels scented with tomato and basil. The result? Our hands smelled like tomato and basil.

We started with  “welcoming bites”: a bite sized rendition of eggplant parm, as a tribute to New York’s Little Italy.

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After the amuse-bouche, we had an asparagus “salad,” with three different methods of preparation. It was a very modern salad, and it tasted good.

Then onto the thinly sliced veal — it had an incredible flavor and texture. 

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For the pastas, we had a black truffle pasta, which was $20 extra per head. It was $20 amazingly spent. The black truffle butter was rich without being sickening; the truffle flavor was so vibrant; the pasta just melted in your mouth.

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Then we had the orecchiette with rabbit sausage. The orecchiette had a great bite, and the rabbit was gamey in the best way.

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For secondi, we had branzino (simply fantastic) and prime rib (cooked to perfection and great flavor). My only complaint was that the outside of the prime rib was a bit too charred for me. At any other place, this prime rib would have likely been the highlight of our meal, but Del Posto was THAT good that it was the weak link. That is a testament to the quality of the food here. 

In between, we had a bread course, with incredible “bague-ssini,” a cross between a baguette and grissini, paired with a whipped crème fraîche concoction that was splendid. We also had a cheese course right before dessert, with soft fluffy bread and aged provolone. (This also came with its own warm hand towels, this time scented with lemon and herbs.)

The desserts were plentiful and fantastic. Here, they gave me and my friend different selections to allow sharing. Both were very, very good.

I had an espresso ice cream encased in a white chocolate shell; I usually am not a fan of white chocolate, but this was stellar. My friend had a semifreddo with chocolate crunches, which was like an Oreo ice cream cake but infinitely elevated. 

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We were also given some amaro gumdrops (the orange circles on the mini plate), cookies (in the giant ceramic eggshell), and truffle bites. By this point, we were so stuffed that I could not bring myself to eat anything more (which is saying a lot, as I absolutely love desserts).

Del Posto made dinner into an art, and I enjoyed every step of the process. 


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