| 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. |
Have you ever had one of those nights where everything just seemed to work out perfectly.
A few weeks back I was lucky enough to get a recommendation from a good friend who lives in Manhattan and prides herself
on knowing the best places to find the perfect cuisine all over town.
So naturally when she recommended that I try to write something about Brio restaurant the home of famous chef Massimo
Carbone I jumped at the opportunity to do so.
I met her on the Upper East Side on the corner of 61st and Lexington just as the cooler October weather was a welcome
change to the more strange and unpredictable weather conditions of the end of the summer.
Besides the fall has always been my favorite time of year with crisp fresh air and beautiful Lunar scapes in the clear
unclouded skies there couldn't have been a better setting to dine at Brio
We met with Carlo Scoditti the Manger and in a sharp Italian Accent and lovely smile he said follow me.
The front area resembles more of a café then restaurant but a few steps down the hall is a chic dining room which set the
stage for an intimate dining experience.
Carlo was courteous and quick to recommend a house red to start things off.
Massimo then appeared shortly after and asked if there was anything that we would like to start off with.
I mentioned that I would leave it up to him but that the lobster Vellutata sounded like a nice start.
He didn't say much else but smiled and said i will have them bring you an assortment of a few different dishes that i hope you
like. Also in a Italian accent that made me feel like I was somewhere in Northern Italy at the home of an eccentric artists
house. After a few sips of wine and some soft conversation a waiter brought the Lobster which was my favorite dish. It came in
a smoky flavored broth with Fisherman's toast accentuating the flavors of both the lobster and the soup.
Next was a pasta dish which was rich in flavor and texture Parmigiano - reggiano "perline" with white truffle butter sauce,
prosciutto chips, and asparagus tips. Of course after the first two dishes we were satiated but that did not stop my guest and
I from anticipating what his next surprise might be. Risotto - served with seared jumbo sea scallops and shitake mushrooms
and finally we finished with a Pesce "Orata" grilled Mediterranean sea bream, fava bean risotto, and grilled Roma tomatoes.
Exquisite and after a meal this delicious we decided to skip desert have a few espressos and digest this filling meal and enjoy
the atmospehere. Unfortunately we were unable to partake in the pizza which Brio on the upper east side is also famous for,
did I mention that Brio is located next to another famous restaurant which we also had the pleasure of reviewing. David
Burke's Fishtail, and it turns out that Brio happens to be one of David's favorite places to have pizza and I quote him
“My favorite under-the-radar restaurant hands down is Brio. Brio is a neighborhood gem and consistently excellent.
Their clientele is great, their team is humble and the atmosphere is amazing! I always enjoy dining in their high-end
bar or sitting al fresco. Chef Massimo Carbone is outstanding, "the best pizza in NYC "
A few weeks back I was lucky enough to get a recommendation from a good friend who lives in Manhattan and prides herself
on knowing the best places to find the perfect cuisine all over town.
So naturally when she recommended that I try to write something about Brio restaurant the home of famous chef Massimo
Carbone I jumped at the opportunity to do so.
I met her on the Upper East Side on the corner of 61st and Lexington just as the cooler October weather was a welcome
change to the more strange and unpredictable weather conditions of the end of the summer.
Besides the fall has always been my favorite time of year with crisp fresh air and beautiful Lunar scapes in the clear
unclouded skies there couldn't have been a better setting to dine at Brio
We met with Carlo Scoditti the Manger and in a sharp Italian Accent and lovely smile he said follow me.
The front area resembles more of a café then restaurant but a few steps down the hall is a chic dining room which set the
stage for an intimate dining experience.
Carlo was courteous and quick to recommend a house red to start things off.
Massimo then appeared shortly after and asked if there was anything that we would like to start off with.
I mentioned that I would leave it up to him but that the lobster Vellutata sounded like a nice start.
He didn't say much else but smiled and said i will have them bring you an assortment of a few different dishes that i hope you
like. Also in a Italian accent that made me feel like I was somewhere in Northern Italy at the home of an eccentric artists
house. After a few sips of wine and some soft conversation a waiter brought the Lobster which was my favorite dish. It came in
a smoky flavored broth with Fisherman's toast accentuating the flavors of both the lobster and the soup.
Next was a pasta dish which was rich in flavor and texture Parmigiano - reggiano "perline" with white truffle butter sauce,
prosciutto chips, and asparagus tips. Of course after the first two dishes we were satiated but that did not stop my guest and
I from anticipating what his next surprise might be. Risotto - served with seared jumbo sea scallops and shitake mushrooms
and finally we finished with a Pesce "Orata" grilled Mediterranean sea bream, fava bean risotto, and grilled Roma tomatoes.
Exquisite and after a meal this delicious we decided to skip desert have a few espressos and digest this filling meal and enjoy
the atmospehere. Unfortunately we were unable to partake in the pizza which Brio on the upper east side is also famous for,
did I mention that Brio is located next to another famous restaurant which we also had the pleasure of reviewing. David
Burke's Fishtail, and it turns out that Brio happens to be one of David's favorite places to have pizza and I quote him
“My favorite under-the-radar restaurant hands down is Brio. Brio is a neighborhood gem and consistently excellent.
Their clientele is great, their team is humble and the atmosphere is amazing! I always enjoy dining in their high-end
bar or sitting al fresco. Chef Massimo Carbone is outstanding, "the best pizza in NYC "
| Brio NYC 61st & Lexington 212-980-2300 |
| If your downtown and would like to dine at Brio then your in luck!! Brio's new restaurant is located in the Flatiron District on 21st and Broadway 212-673-2121 |
SHARE