Zero Otto Nove
 |
photo courtesy robert089.com |
Although I am a 100% born and raised Jersey girl, I do tend to sneak over or under the Hudson every so often. Now don’t get me wrong, I love my state….tomatoes: amazing, beaches: remarkable, malls: enormous. So because of the tremendous resources we have here, I do hold high expectations for when I am city-bound. Why deal with traffic, crowds, and getting lost when almost everything I need is here? However, when I have the chance to venture out, I normally jump on it and hope for the best. Luckily the other evening, this every-so-often trip to NYC proved to be quite worth it. More specifically, this city trip for a blogger event hosted by Zero Otto Nove was noteworthy, impressive, and delicious.
Situated in a large loft-like space in the Flatiron District, the Italian restaurant immediately transports you into a Tuscan setting that is both rustic and inviting. The exposed brick is simply warming, the lighting is romantically dim, and the room is quiet just enough to enjoy your guests. Tables are spread out in ample space that makes for an open feel, while the bar area is quaint yet brightly lit being adjacent to street-front windows.
Our table was presented with home-made bread while we comfortably conversed at our table. Another house-made item soon arrived and we quickly devoured these scrumptiously stringy, yet creamy, fresh mozzarella balls. Although unassuming to the eye, their quality proved true upon eating.
The first course was pizza from their wood-fired brick oven. The Margarita, with fresh mozz, basil, Parmigiano and tomato sauce, was prepared well and served piping hot. The crust was charred just enough to elude great flavor while the little amount of sauce allowed the fresh basil to shine. The next pizza to make its way to our plates was the “pizza special.” Made with mascarpone and Burrata cheeses, capers, and arugula, it was the better of the two pies. While the Margarita was admirable, this was a stand-out. The mascarpone was buttery and rich, which was a perfect match for the peppery arugula that countered the saltiness from the cheeses and capers. Each ingredient was obviously well thought out as each bite had flavors that worked like culinary clockwork.
 |
| Margarita Pizza..... |
 |
| Pizza Special..... |
Pasta dishes soon appeared at our table and my, were they beauties. The Radiatori in Cartoccio, a pasta dish cooked in foil with porcini mushrooms, cherry tomatoes, bread crumbs, and Parmigiano, was unlike any macaroni dinner I’ve ever had. The radiatori pasta was refreshingly new to me along with the fact that it was a baked pasta that wasn’t swimming in ricotta and mozzarella. The various textures, from the hearty mushrooms to the plump tomatoes, exemplified skill from the kitchen . Orecchiette with Broccoli Rabe was the other dish that completed the pasta course. Another twist on the traditional took place here. Rather than pairing the orecchiettte with broccoli rabe and sausage, the chef tossed it with toasted almonds. The nuts had an enjoyable roasted flavor and offered slight sweetness to the bitter broccoli rabe. Again, it was a stellar dish that left empty bowls all around.
 |
| Radiatori in Cortoccio..... |
 |
| Baked in Tinfoil..... |
 |
| Orecchiette con Broccoli Rabe..... |
 |
| Close-up..... |
The meat course of the evening was that of short ribs. Entitled Brasato alla Peroni, these juicy pieces of meat were braised in a Peroni beer sauce with hot cherry peppers then topped with gorgonzola cheese. Although my short rib had more tenderness than my husband’s, we both admired the acidic sauce that lightened up the plate. The peppers seemed to overpower the gorgonzola as I don’t exactly recall having it. As a whole though, the meat was well received and each piece was topped with an adequate amount of sauce that didn’t drown nor skimp.
 |
| Brasato alla Peroni..... |
Dessert was a special request item that you must order when under their roof. Two words can basically do this dish justice: Nutella calzone. Crusty pizza dough, filled with hazelnut spread, then sprinkled with powdered sugar had us swooning over our coffee and tea. Simply delicious, ridiculously decadent.
 |
| Nutella Calzone..... |
Throughout the night it became apparent that service was down-right amazing. Our waiters were courteous, knowledgeable, and observant. Timing of courses was also of note as we never were wondering when the next course was going to arrive or conversely, why are we being overwhelmed by trays of food.
All in all, it was a Jersey girl’s night out in the city that proved to be worth all the traffic, crowds, and confusing streets. In a place that is filled to the brim with ever-changing and countless places to dine, it is honestly so rewarding to find a good spot that offers quality from beginning to end.
Zero Otto Nove was two locations: 15 W 21st St., New York, NY 10010 and 2357 Arthur Avenue, Bronx, NY, 10458. The other restaurant of the chef is Roberto, 603 Crescent Ave., Bronx, NY 10458. There website is Zero Otto Nove
SO glad you came! xx
ReplyDelete