| The New York Optimist |
 |  |  |  |  |  |  |  |  |  |  |  |
| © MMIX, The New York Optimist. All Rights Reserved. The New York Optimist & www.thenewyorkoptimist.com is a registered trademark of The New York Optimist. The New York Optimist is a registered service mark of Thenewyorkoptimist.com. The New York Optimist logo and original photos are a registered trademark of The New York Optimist . All other photos are property of the advertiser. And are rightfully protected under their copyright protections. |
SHARE
I dined with a friend at Brio in the Flatiron District the other night, and had to ask myself a question.
My salad of small spinach leaves with beats and shredded carrots was satisfying. A subtle touch with the dressing allowed the salty bits
of bacon and small squares of creamy Asiago cheese do the talking. John stuck with seafood even in the salad course. His Tropicale salad
featured shrimp with Romaine lettuce, avocado, hearts of palm, tomato and Gaeta olives.
I was still hungry when Villy brought the special I’d ordered, a hill of squid ink tagliatelle noodles – similar to linguine, but thinner –
with shrimp and bay scallops.
The briny flavor of my companion’s rich seafood stew, the Brodetto, evoked the sea itself. Shrimp, calamari, mussels and tiny clams
abounded in the light tomato broth with white wine and clam juice.
Our two desserts looked similar – each an off-white puck on a plate topped with a berry. But each was unique, mine a tasty mascarpone
cheesecake and John’s a custard, panna cotta, that was light and creamy, and well-matched with its balsamic reduction dressing.
By the end, we had ordered a second bottle of wine, this an Italian Reisling that we chose again with Villy’s help. Of course we wrapped
it up with espresso with a glass of Sambuca, with a couple of the dark beans floating in the sweet, thick liquor.
Two hours had passed before we were done, and that’s when I appreciated the chairs. Custom made Georgetti chairs from Italy, in a
neutral greyish tone, they were not merely comfortable. They were ideal for hosting a conversation, not so plush as to make me sleepy, but
accommodating enough that I sat through the entire meal without fidgeting. (No small feat for me.)
By that time our espresso cups were empty, though, it was time to wrap up the night. I left for home feeling sated and happy, wanting
nothing more.
of bacon and small squares of creamy Asiago cheese do the talking. John stuck with seafood even in the salad course. His Tropicale salad
featured shrimp with Romaine lettuce, avocado, hearts of palm, tomato and Gaeta olives.
I was still hungry when Villy brought the special I’d ordered, a hill of squid ink tagliatelle noodles – similar to linguine, but thinner –
with shrimp and bay scallops.
The briny flavor of my companion’s rich seafood stew, the Brodetto, evoked the sea itself. Shrimp, calamari, mussels and tiny clams
abounded in the light tomato broth with white wine and clam juice.
Our two desserts looked similar – each an off-white puck on a plate topped with a berry. But each was unique, mine a tasty mascarpone
cheesecake and John’s a custard, panna cotta, that was light and creamy, and well-matched with its balsamic reduction dressing.
By the end, we had ordered a second bottle of wine, this an Italian Reisling that we chose again with Villy’s help. Of course we wrapped
it up with espresso with a glass of Sambuca, with a couple of the dark beans floating in the sweet, thick liquor.
Two hours had passed before we were done, and that’s when I appreciated the chairs. Custom made Georgetti chairs from Italy, in a
neutral greyish tone, they were not merely comfortable. They were ideal for hosting a conversation, not so plush as to make me sleepy, but
accommodating enough that I sat through the entire meal without fidgeting. (No small feat for me.)
By that time our espresso cups were empty, though, it was time to wrap up the night. I left for home feeling sated and happy, wanting
nothing more.
| brio flatiron 21 street & Broadway. New York, New York 10010 (212) 673-2121 |