Posts Tagged With: All’onda

Top NYC Pastas

Lincoln StrozzapretiLast update: August 23, 2016

Just a quick note that some of these pastas are seasonal and arent on the menu the entire year, but worth mentioning anyway

Trenette Al Pesto Trapanese at Mercato.

From the port of Genoa sailors brought Trenette al Pesto to Trapani, Sicily where the dish was perfected even further with the addition of almonds.  Homemade chewy dried Trenette cooked to al dente perfection, with almonds, garlic, tomato and basil.  Its fresh, simple, and quite tasty.  I havent seen this dish anywhere else, and at $12, I feel like I negotiated something at the shuk with a simple stare

Mercato Trenette

Fusilli with Octopus and Bone Marrow at Marea

One of two NYC classics on the list, and perhaps the most celebrated pasta in NYC America.  Articles, blog posts, children books (Goodnight Fusilli with Octopus!) have been written about this clasic.  The twisted homemade Fusilli is tossed with the most addictive fresh red sauce you will ever taste, with Sangiovese braised octopus, and bone marrow being the culprits.  A no brainer on this list

Marea Fusilli

Strozzapreti Con Aragosta at Lincoln (top)

One of the best pastas I ever had is on, off, on in the seasonal Lincoln menu.  Calling it simply Strozzapreti with lobster should be punishable by Italian law.  The beautiful Strozzapreti, which most likely were invented when someone envisioned a pasta shape while witnessing a priest being strangled to death (Strozzapreti means priest chokers) are made with lobster coral hence giving them the orange look.  They are mixed with not only sweet chunks of lobster but also lobster and scallop sausages (my favorite part) which is like eating the most glorious chicken skin you can imagine.  The sauce is zesty, light, and the perfect compliment to this delicate dish.  A classic in the making.  Not always on the menu, and preparation may differ based on season.

Black Spaghetti at Babbo

A menu staple at a NYC staple.  How can one go wrong.  I’ve seen Babbo post a picture of this dish on Twitter one day, and the rest as they say, is history.  Squid ink Spaghetti, Rock Shrimp, Spicy Salami Calabrese and Green Chilies.  Its another good example of a fairly dry pasta, that is packed with wonderful flavor and texture.  The Spaghetti has that wonderful sweet inky richness, with that crunchy salami, shrimp, and occasional garlic, like the gift that keeps on giving.  This is one of those dishes that makes you Google recipes when you get home.  Until your mind get intercepted by more Kardashian news.  Apparently Kim already lost 80% of her baby fat.

Babbo Black Spaghetti

Malfadini at Lilia

Choosing a favorite pasta at Lilia is like choosing your favorite current presidential candidate.  But for opposite reasons.  The ‘imperfect’ conveyor belt-like Malfadini is essentially Cacio e Pepe on crack.  Take your average Cacio e Pepe, change the pasta to something with more texture, add sharper cheese like Parmigiano Reggiano, and pink peppercorns, and you essentially got Cacio e Perfect

Lilia Malfadini

Agnolotti del Plin at Pasquale Jones

I dont care if this wintery delicatessen is not on the menu as of this writing.  You should be eating pastas here regardless.  They do have a lovely sounding Tajarin with summer truffles which just adds to the impression that Tim Caspare just knows how to handle those Piedmontese classics.  This is the only del Plin in NYC that stays true to its origin, and would make any Piedmont nonna blush.  Buttery, pillowy, explosive little dumplings, packed with Guinea hen, sage and Pancetta.  PANCETTA!

Pasquale Jones Agnolotti

Uni Mushroom Ramen at Jun-men Ramen

Calling this one Ramen is like calling Maialino’s Cacio e Pepe, Ramen.  Its essentially a nicely crafted, rich, and gorgeous looking pasta.  Mushrooms, salty Pancetta, Porcini butter, truffle oil, noodles, and Uni that gets better and better in quality.  I keep returning to Jun-men for this.

Uni Jun-Men Ramen


Pasta with Crab at Ulivo

If you are scoring at home, or if you are alone (stupid old Baseball joke) we have more than 10 pastas this time.  Which is why I had to remove the “10” from the title.  And while you are alone, you should try this messy beauty by Mercato’s baby sister, otherwise you will find yourself alone in a hurry.  The sauce featuring spicy slow braised stone crab is worth the price alone.  Add an entire meaty stone crab to play with, and its party time.  No one that I know, makes this.

Ulivo Crab Pasta

Spaghetti with Fresh Tomato Sauce and Basil at Scarpetta

Simple isnt it?  Well, why dont you try it, and invite me for a tasting.  Recipes are all over the internet.  Chances are unless you are Scott Conant reading this (sup man) you will not succeed in matching the flavors of this classic.  Its fresh, bright, and utilizes the highest quality raw material.  Scarpetta’s signature dish and the most celebrated Spaghetti with Tomato Sauce and Basil this side of wherever they make the best Spaghetti with Fresh Tomato Sauce and Basil.  Pure awesomeness on every bite.  The smell alone will cause shaky hands, and blurry pictures.  See?

Scarpetta - Spaghetti

Clams Grand Lisboa at Nishi

While polishing up on their policies, and any identity issues, one thing remains constant at Nishi.  Executive chef, Joshua Pinsky dishing out some of the most unique pastas in NYC.  The clams are dressed with Oregano based sauce, sitting on top fried Chow Mein noodles and cabbage.  Calling this Cho Mein almost sounds like an insult to this dish.  Its cooked with apple sauce which gives it this sweet deliciousness you wont find anywhere.  This is David Chang’s favorite dish here and I can see why

Nishi Grand Lisboa Clams

Agnolotti at All’onda

As of this latest update, not on the menu, but All’onda continues to make killa pastas.  This is a tricky one since its not even the most popular pasta at All’onda (that honor goes to the Bucatini or Garganelli), nor the second or third most popular actually.  But in this town, its more unique and interesting to me than the others.  Not your average Agnolotti, nor “Plin”.  They are Mortadella filled with pistachios, and a crazy tasting homemade XO sauce made with dried shrimp, scallops and soppressata.  XO is a sauce that Cognac laden Hong Kong chefs invented in the 80’s, except they forgot to add the key ingredient, Cognac.  This version of the sauce adds a funky aroma, and plenty of depth to otherwise just fine Agnolotti

All'onda Agnolotti

Tonnarelli a Cacio e Pepe at Maialino

Open the drawer in the kitchen where you keep the pens, ribbons and paper clips (just in case that paper clip emergency comes), take a pen and write the ingredients for Tonnarelli Cacio e Pepe… Tonnarelli, Cacio, Pepe!  The Romans like to keep it simple (Carbonara, Gricia).  And when I was in Rome, in a way I was disappointed that I wasnt exactly blown away by all the wonderful Carbonaras and Cacio e Pepes because Maialino quite frankly spoiled it for me.  If you’ve never had this dish before perhaps because “pasta with cheese and pepper” doesnt sound very enticing, now is a good time to have it.

Maialino - Cacio e pepe

Stracci at Osteria Morini

From the one who knocks I bring to you the one dish that you will not find in Emilia Romagna out of that splendid ER inspired menu.  Wonderfully chewy wide ribbon pasta inherits the juices of the succulent braised mushrooms.  I would be happy with just the mushrooms.  It was love at first Stracci at one of my favorite Italians in town

Osteria Morini Stracci

Pasta with White Truffles At ??

Ok for this one you need to do a little bi of homework.  Its white truffle season at the (original) time of this writing and you can enjoy your Tagliatelle, risotto, scrambled eggs, pizza, car keys or anything else you desire with White Truffles from Alba, Tuscany or Umbria.  I know Lincoln, Maialino, Marta have it currently and last year The NoMad (below) offered it at cost.  Its a feast for all senses, especially the nose.  Me?  I’m not touching the stuff this season in this town, as I’m heading to the source, Alba white Truffle festival.  Buon Appetito!  Ciao, Ziggy


Categories: Brooklyn, Chelsea, East Village, Gramercy, Flatiron, Midtown West, New York City, SoHo, NoHo, Nolita, West Village | Tags: , , , , , , , , , , , , | 6 Comments

All’onda – New Wave Riding with Giada

All'ondaAll’onda in Italian means “Wave”, pertaining perhaps to the soupy Risotto Astice prepared All’onda style which will make waves if you tilt your plate (versus drier risottos like in Piedmont).  Or it may relate to the new wave style of Asian influenced Italian cooking that chef Chris Jaeckle, formerly with EMP and Ai Fiori, is trying to introduce.  Or perhaps 30 years later my obsession with new wave music is not going away anytime soon, and now reflected in my blog post titles.  Every restaurant in the world should have Depeche Mode or the Smiths in its soundtrack and just like that the world’s conflicts are solved.  With the exception of Pure Thai Cookhouse, who’s funky Thai disco matches the atmosphere and Thai porn posters perfectly.

But I digress.  I cant even recall the music at All’onda.  All I remember is the food, and the long line to the bathroom upon arrival.  The line consisted of roughly 100% of members of my family but still.  They found out the hard way that stopping at Starbucks before a long drive from Woodbury Commons is not as brilliant of an idea as they originally thought.  Women Schwomen you know what I’m saying?

But I digress, again.  I always associate “Venetian Cuisine” with all those beautiful creatures found in the Venetian lagoon.   Like the amazing bay scallops you can see in one of my rotating top pictures which you can find just about every day in the greatest outdoor museum on the planet, Rialto Market.  So before the meal you could color me ‘I don’t get it’.  But after trying some cichetti (Venetian inspired snacks), Risotto Astice, clams, and evidence of Nero di Seppia on a previous menu, I see just enough similarities.  Perhaps “Influenced” is the more appropriate word in the description, but it just doesn’t sound as convincing.  Although it didn’t finish as strong as I was hoping, this was still an outstanding meal

So we started with the aforementioned Venetian style Cichetti.  Perfectly buttery chicken liver, pickled cherries and hazelnuts Crostini worked very well.  You got to start with some Crostini as soon as you pull up your gondola on Canal Street.  The Arancini here were oozing with flavor and black truffle aroma.  They will add Arancini balls as necessary for your party

All'onda Crostini All'onda - Arancini

From the lagoons of Rhode Island, comes this Calamari, fried to perfection with pickled peppers, white wine, and sopressata.  I like ordering fried Calamari in places like to make up for all those horrible fried calamari I’ve eaten in the outer boroughs in the nerdy years.  Same idea goes for the Clams Casino with pancetta and panko which is Japanese breadcrumbs (made from crustless bread).  Problem with the clams is that they are not very shareable, and at $15 for 5 not a whole lot of value.

All'onda Calamari All'onda clams

The pastas here were outrageous.  Oversized Agnolotti filled with Mortadella, and topped with pistachios, Soppressata and  homemade XO sauce, a fishy (in a very good way) Chinese sauce, this one made with dried shrimp and scallops.  Don’t let the fishy part deter you.  The sauce, along with the Soppressata adds nice depth to the Agnolotti which in this case would not survive on its own.  Get this.  The zesty Garganelli with sweet peekytoe crab and tarragon was another winner.  peekytoe crab is another one of those recent made up names describing those little crabs the Maine fishermen used to throw out until one NY chef stepped in, added it to the menu, and a market was born.  The Lobster Risotto (Astice) came in Venetian style soupy, but toughened up eventually and was quite good.

All'onda Agnolotti All'onda GarganelliAll'onda Risotto

Here’s where things started to tail off.  I ordered the Short Rib for 2 to be shared with all of us.  Its $62 for this little beast which is quite reasonable.  Upon the first few bites I was transported to short rib heaven, where everyone looks like Giada De Laurentiis and Alba white truffles are available year round, and shaved daily on your pasta, by one of the Giadas.. before she brings the short rib.  Ah my Giadachka!  Ok, where was I?  Oh ye, so I was enjoying this super tender slow cooked Giada meat, until I opened my eyes and realized I was the lone enjoyer.  The rest of the family had major issues with the amount of fat content they had to struggle with and just gave up on the meat too soon.  Still, I would recommend this for 2 people without children

The desserts were lackluster.   Hazelnut mousse was pretty to look at but with zero substance, like Paris Hilton.  We all disliked it and gave up on it quite early.  Same goes for the Affogato, one small scoop of Vanilla with Amaretto Espresso in an ashtray.  I bet Giada can make a killer Affogato, in a glass, like we have every year at our favorite restaurant in the world, Caicos Café in Turks and Caicos.

Giada if you reading, I would like to invite you to All’onda where we feast on Asian flavored pastas, learn how to say Pancetta, and make the Affogato together, wearing appropriate cooking attire

22 E 13th St
Recommended Dishes: Crostini, Arancini, Calamari, Agnolotti, Garganelli

All'onda Hazelnut Mousse All'onda Affogato



Categories: New York City, West Village | Tags: , , , , | 2 Comments

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