It's not often I wander to Manhattan's Upper East Side, but the day
after Thanksgiving we were staying in the area and decided to try
SPIGOLO, which came on the recommendation of the Manager at
Mas(farmhouse) in NY where I had eaten several weeks before.
Spigolo (www.spigolonyc.com) is at 1561 Second Ave (at 81st St) and is
a teeny spot with about 10 tables holding no more than two dozen or so
folks. We arrived at 645pm and it was pretty empty, but by 730pm there
was not an empty seat. The room is simple with exposed brick and floor
to ceiling glass walls on the avenue and 81st St.
Sitting by the door, hence, can be a bit drafty!
Tasty olives, oil and bread arrived, but it was the whole wheat herb
encrusted bread sticks that had us hooked.
A bottle of Montepulicano Barba Vignafranca 2007 from Abruzzo which
was a medium red and oh so perfect for a chilly evening.
Samuel enjoyed the requisite Shirley Temple and ordered the GARGANELLI
with sweet Fennel Sausage Ragu and Parmigiano that he raved about and
Will started with Grilled Octopus, Preserved Lemons, Frisee and Giant
Corona Beans and it was just right, but I adored my Homemade VENISON
SAUSAGE with Wild Black Trumpet Mushrooms, Parsnips, Hazelnuts and Vin
Cotto that was tasty and warm - just what Jack Frost ordered.
We split a PAPPARDELLE with Duck Confit, Lemon, Fennel & Parmesan that
was some of the ebst pasta I have had in NY in a while, and moved on
to a NEBBIOLO Langhe "Perbacco" 2009 from Vietti in Piemonte which was
youngish, but superb with the food.
Will moved to Roasted VENISON LOIN with Butternut Squash Spaetzle,
Baby Brussels Sprouts in a Dried Cherry Port Sauce that was divine as
was my Fazio Farm DUCK BREAST with Butternut Squash Puree, Broccoli
Rabe in a Natural Sauce.
I do have to say that while everything was cooked to our liking, our
sever never asked how we wanted it done.
Dessert--well, it was the day after Thanksgiving, so we all indulged.
Samuel gobbled up and raved over the Warm CHOCOLATE TORTE with Dark
Chocolate Ganache, Amaretto Cream & Praline. Will said the STICKY
TOFFEE PUDDING was delish, but not Yorkshire style. It came with
Fernet Branca Butterscotch sauce, Brandied Spiked Raisins and Vanilla
Gelato, which I think was a clue to its Italian version.
My RICOTTA CHEESECAKE was mercifully light with Mascarpone, Honey
Gastrique and Citrus Compote.
There is so much to discover on the UES (Upper East Side), I may have