The Best of Arthur Avenue Continues in Restaurant Form...ie... Zero Otto Nove...Wow!

In general...how does one pick a restaurant? It's a process for sure. All critics are not equal since they have their own tastes and expectations which may not be the same as yours or mine. Over time you can pick a restaurant critic who tastes are similar to yours and voilà!. 
Picking a restaurant, however, in the Arthur Avenue domain came a lot easier for us since we were referred by some of the folks who were included in my previous April 7th entry " The Best of Arthur Avenue, Bronx's Little Italy, According to Me...Sans The Candlestick Maker".

To be sure, there are many truly wonderful Italian restaurants here, The "Zero Otto Nove" name came up more than once and we chose this to be, as strange as this may sound, our first ever restaurant destination in the world of Arthur Avenue.
Upon entry, there is a small and comfortable bar area where you can sip on a glass of wine or beer while waiting for your table. On this particular evening, we arrived with our friends Helen and Noel around 6:30 on a Friday after spending the afternoon with Chihuly at The Botanical Gardens (here's a few pics).

Human Chihuly Art & Me

A quick aside: Arthur Avenue is literally 2 minutes by car from the Botanical Gardens and for sure timing was on our side this particular Friday evening. From what I ultimately learned, a 15 minute wait was really quite modest.

Walking past the bar we were ushered thru a Tuscan style pathway into the main dining room and transported right smack dab into Italy. This was really something to behold and set the scene for a dining experience like we have not had in years!!

We were greeted by our smiling waiter Geno who quite masterfully described the special dishes for the evening. I think we were all taken aback by the presentation and creativity of what was served.

                                                         Geno makes it happen...sincerely!

A wonderful bottle of EVOO is yours for the tasting

I will reiterate...
Successful restaurants need to offer delicious and simple fare. Waiter and waitresses with some level of personality are key...along with extra napkins.
Most importantly, however, there needs to be a certain level of creativity in the kitchen to stimulate and surprise patrons with recipes that manipulate and finesse ingredients to reach a level of individuality that sets them apart.
This was accomplished flawlessly with flying flavors at At Zero Otto Nove and with pleasure I rate this restaurant in the top ten of any restaurant in which we have ever dined...and put this in the 4th guarantee category.
What are the first 3 you ask? Life, death, taxes and you are guaranteed  to love what goes on here.

Here are our choices for dinner:

                                                   Chicken Scarpariello (off the bone)

                                                           Rigatoni with Steak Strips

Short Ribs alla Zero Otto Nove

Grilled Seafood Platter

BTW...So you have a basis of comparison as to what is in our top ten. How about Massimo Bottura's Osteria Francescana, Modena, Italy...most recently voted the best restaurant in the world.
A queek peek...

Now...back to culinary creativity in the Bronx, New York,USA

To general manager, Mr.Gentjan Doci, a job well done...and as we discussed...a short rib recipe with a pasta would be a winner!
Thanks much to you and Geno for your fine reception. We will be back!!



                                                   Dessert @ 089 = Chocolate covered cream puffs

In closing, 089 is well regarded for their pizza. Although we haven't had the opportunity to try some...for sure we will be back to enjoy.
Simply look at the pictures on their website and you can tell. Just look at the crust!



Get this...
There's a local outpost for this phab phood phind right here in NYC @ 15 West 21st Street!
B there soon?
Yes!
Did I say Enjoy?
Mangia Baby!

 www.roberto089.com

The Best of Arthur Avenue, Bronx's Little Italy, According to Me...Sans The Candlestick Maker

There is something very special...No! Let me re-phrase that. There are so many things very special about the tradition that surrounds Arthur Avenue in The Beautiful Bronx and to me it all starts...and ends... at Teitel's Brothers Grocery on the corner of  Arthur Avenue and E. 186th St.
There is not another grocer specializing in Italian products anywhere else like this...and I'd like to think I've seen them all, even in Manhattan! It's not big in size, however it's huge in selection with unsurpassed quality and it's fair prices. Not to mention personality!
Parmigiano Reggiano @ $11.99 lb. Proscuitto de Parma @ 14.99 lb. A fair barometer...right?



What really makes Teitel's a truly fun shopping experience is the staff. They know exactly what they are doing and know how to treat their customers. Want a taste? No worries...you've got it and with a smile!
This all comes from the top. Meet Gil, proprietor extraordinaire and his sons Eddie and Mike. (I'll have to get the name of that photo bomber I just noticed in the background) You see? Personality!
Their way filters down to the entire staff and they make it fun to spend your hard earned bucks at Teitel Brothers since 1915.

Gil and son Michael 

Eddy, Bert and Michael

Michael Teitel. Now that's a smile!

Eddie with friends Kathleen and Larry

How about a little history? The Teitel's are a Jewish family originally from Austria and have operated their store selling Italian groceries on Arthur Avenue since their inception in 1915.

"Although the store seems to follow primarily in Italian footsteps, the Teitel's still keep some of their Jewish traditions". According to Gilbert, they were raised in a kosher tradition and they close on Rosh Hashanah and Yom Kippur"

Star of David greets you on the entryway floor

How about olive oils named after family members. My personal favorite is Edda EVOO, named after Michael's brother Eddie. Don Luigi Sicilian EVOO, my friend Freddy's favorite, was named after their uncle.

Out in front of Teitel's I stand with pastas, large cans of extra virgin olive oil and tomatoes. A pretty effective visual merchandising tool...ya think?  Hey fellas, my 3 lb. piece of Parmigiano Reggiano is almost gone. Needed it to make a Caesar Salad for 28 this week. B back soon.

Next up...Peter's Meat Market...Arthur Avenue's Favorite "Meating" Place in the huge Arthur Avenue Retail Market. Inside you will find a fresh fruit and vegetable market, tableware, more Italian deli's with tables to sit and enjoy, fresh coffees, Liberatore's Garden with a professional flower and non-GMO seed grower with seeds from many places including Italy and a fresh rolled cigar stand. 

For me, this is the best meat market I have ever experienced. This is my prefered choice for any meat product from veal chop osso bucco to chopped beef, veal or pork. Nine types of sausages are made fresh daily, hamburger meat is ground on the spot. Their veal cutlets, our favorite anywhere, comes from the hind shank and not the shoulder. This is important as the shoulder can contain too much sinew and connective tissue. I simply won't buy sliced veal anywhere else. Kudos to Peter and Michael!

Peter, Bert & Michael

BetsaPasta Veal Francese' 

                                         

                    Rich @ Liberatore's Garden

Smack dab in the middle of the Arthur Avenue Retail Market is none other than our favorite beer expert pouring craft beer at the Bronx Beer Hall ...and.. .already famous graffiti artist who travels the world showing off his art.

Folks...Meet Branden Rodriquez!

The Bronx Beer Hall 

Did I say speaking of coffee?

Coffee at The Arthur Avenue Market

Meet barista Josephine at our pick for Arthur Avenue's best bakery. It's really sooo hard to pick a favorite pastry shoppe, however at Delillo's there happens to be dessert in particular that simply "wow's" me.

Artuso's Pastry Shop is another winner!

 This is a vanilla coated lady finger with a custard middle...my favorite pastry in the Arthur Avenue domain

These are all delicious

Wow!

Italian Babka

This entry wouldn't be complete without mentioning our favorite bread bakery.

Sure, there is biscotti and cookies...however from a standpoint of BREAD, it's a tie between

Madonia and Addeo. I'm still wondering if they are related. More to come! 

Some of my favorites!

Let me sum up.

There are pizzerias, restaurants, cafes and bars, seafood shops, cheese shops and restaurants galore. 

In my blog over the years I have written about pizzerias (Full Moon and Egidio Pastry Shop on 12-14-13 and Ivana's on 9-30-13 in the blog archive). What I like may not be what everyone likes, however you can trust my taste for the most part and use this as a guide for your first day trip to Bronx's Little Italy. You may want to combine your visit with a stop to the Botanical Gardens as we do or The Bronx Zoo, both of which are within walking distance just a few blocks away from each other.

Last...but not least...as I will be filling in going forward...

Borgatti's Ravioli & Egg Noodles!

Do not miss this stop.

Borgatti's is to Ravioli and fresh made pasta in the Arthur Avenue domain as Teitel's is to the world of Italian markets!

T.H.E. BEST!!

Oh yes...Many thanks to all who wanted to be a part of this entry and letting me write about you. See you again!

A Bravo Encore at Luigi's in Manhattan. Sincerely...My Favorite Chicken Salad Anywhere!

                                                                      Bravo Luis...2017!

Hi folks!
It's with great pleasure that I bring to you an update for my favorite chicken salad anywhere.
To refresh your memory from my original entry in April, 2012, it's not that kind of chopped chunky chicken with mayo we are talking about here.
Simply put, it's a salad of baby lettuce mixed greens, olives, tomatoes, cucumbers, and grilled vegetables with the biggest and best tasting pieces of  grilled chicken (or fried chicken cutlets) in town...and we're talkin' NYC here.
Top that off with an in-house proprietary vinaigrette with exact ingredients I cannot divulge and you've got a recipe that can possibly be imitated, but NEVER duplicated.
I ask the fellas to make mine with a blend of fried and grilled cutlets. Some even cover their's with mozzarella. Yum City!

                                                                             Mine

Short and sweet...I'm back again to validate the consistency and taste that greets me every time
at Luigi's at Luigi's on 8th Avenue between 55th Street and 56th street in NYC!


Like most Italian restaurants, Luigi's has a full menu with pizza, main dishes and hero's. When I go, a casual conversation can easily take place with other diners as tables are sometimes shared. Everyone loves what they've ordered...no exceptions. For me, however, I've never gotten past the variations of the chicken salad. Not such a bad place to be stuck, huh?

A quick aside...
There is something to be said for the consistency here. The same fellas are standing proud behind the counter since I first visited back in 2012.
Again...You know what they say about happy people...Yes?

***Check out the original Luigi's discovery entry right here!
Either Google "phoodographsandfinds luigi's nyc starring the chicken salad" OR go to April 7, 2012 in the archive to the right. Hit 'Older Posts' until you get to Luigi's NYC Starring The "Chicken Salad"

As usual...please feel free to comment below....and remember...it's more fun NOT to be shy!
Enjoy...
Mangia Baby!

South Seas Plantation Harbourside Restaurant on Captiva Island, Florida...Yes!

Our favorite vacation destination in the USA is Captiva Island, Florida. We stay with the friendly folks at the South Seas Plantation and always look forward to the ambience set for dinner at their premier restaurant...the Harbourside.

Of course good weather always plays a part in assessing most any destination or a nice table outdoors. On our most recent visit, we lucked out with a nice breeze, no humidity and a phabulous Italian waiter by the name of Christian.
After just a minute or two, we knew we were in good hands (he passed the test with a firm grip on the definition of al dente') and we went along with his suggestions for dinner starting with a Champagne sangria. Wow! Sooooo good.

Christian started us off with  their Florida Citrus Caprese salad with a really nice EVOO, a balsamic reduction that tasted quite similar to my fave Massimo Buttura "Manodori" balsamico and some phabulous heirloom tomatoes. The addition of a nice slice of orange and/or grapefruit is something I will be contemplating as an addition to my menu. 

After a few questions regarding the preparation of some of the main dishes, Christian suggested for me the barrel cut filet mignon prepared with a mushroom ragout (not ragu') and a California cabernet. 

The difference between ragu' and ragout: A ragu is a class of Italian pasta sauce made with ground meat, vegetables and sometimes tomatoes...and... a ragout is a slow-cooked French style stew in this case made with mushrooms.

Additionally for Sandy, the "Finally a Maryland Crab Cake in Florida" served with a semi-sweet Riesling.

The filet was phabulous and Sandy and I both agreed the crab cake(s) were among the best we've ever tasted. As they say nowadays..."seriously"!

For dessert, what else by Florida key lime pie. Another social success!

We were so impressed by the service and the meal, we asked to see the manager.

Thus...let me introduce Sasha...a sincere fellow doing the best he can to make the Harbourside a special place on your trip to South Seas Plantation.

You know what they say about happy people...Yes?

And it filters down to the servers and the phood.

Fellas, we'll be back!

Bert...Sasha...Christian

Oh yes...one more thing. I have a menu suggestion. A super deluxe burger made with a blend of beef and short ribs or brisket...or...hmmmmm...both!

As always, please feel free to comment below. Always love hearing from you.

Until the next entry...

Mangia Baby!

Chef Bert