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😒 3/5 - Torrisi is located at the iconic Puck Building in NYC, with
By 👻 @Hank C., 03/20/2023 3:00 am
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Torrisi is located at the iconic Puck Building in NYC, with the German round arch architecture giving the floor a high ceiling and what looked like the wrought iron-like pillars which reminded me of classic street lamp posts inside. You enter, and a staff member will seat and take your coat, and you walk past a large open kitchen; the kitchen countertops are actually standing bar tables where folks were placed later that evening. This is the former Chef's Table location before, I believe. Unisex bathrooms were down a half flight and full flight of stairs.The private room had two doors that were left open the whole night, and can seat 12-18 pretty easily. Inside there's a small kitchen to cook custom dishes, or example cooking course perhaps? The room itself was warm and a bit stifling in the back which took away from the meal overall as I ended up drinking a lot more water to try to cool down than I would otherwise; air flow not the best even with the doors open and the palm plants were doing their best to annoy as staffers and diners brushed past throughout the meal. Dinner was pre fixe given the groups size; they originally wanted only two choices per course but our host prevailed on getting three for apps and pasta. Drinks were refilled regularly through the night until dessert where that was less evident.Appetizers:Bread was a sesame roll with a wonderfully herb spiced butter that everyone on my side of the table liked; it was also very good to sop up the sauces during the meal; we asked for more. The escarole and endive salad was very pretty and was very good once I figured out how much persimmon, cheese, endive and escarole to add to each bite, which took a bit of work figuring out. The octopus was ok; middle pieces done well but the end of the tentacle pieces like the one I had were over cooked and burnt too much for me to enjoy. But the side pepper here was a nice touch of heat on the dish.The hams with zeppole; the zeppole excellent but hams didn't stand out for me; have had better Iberico ham. Pastas, the best course, IMHO:Tortellini pomodoro was a wonderfully smooth filling, mild and enjoyable, a big pillow of pasta that was a little harder at the edge and soft in the middle. While the acidity offered by the red sauce was fine, I would've preferred almost a bit of pepper cream or similar to spice it up. That same mildness of the dish overall contributed to some people thinking it was a boring.Rigatoni with lamb I liked the best; others found it too sweet, but I enjoyed the gamey lamb as I expected with the pasta; the bits of sausage that added a savory crisp and fatty bite in between was a great change up for the plate. This does require that you like lamb, of course. The penne with black truffle, a solid if straightforward dish that didn't aim to surprise. Lots of black truffle, noodles done perfectly al dente, and butter sauce which all left a very rich flavor, albeit heavier. Main course was the most disappointing for me:Dover Sole Francese took a filet of dover sole and breaded the filet, on top of a Francese sauce... I prefer a simpler version of the fish grilled w/olive oil, salt, pepper, and lemon. Guess just not a fan of the breading technique overall. Deboned mostly except for a piece at the edge.Skirt steak was nicely plated and perfect medium rare in the middle; again the edge piece I had was a bit too blackened/burnt to the point of being well done, but the heavy application of sauce on that and the onions kept it from being dry. Sides included very thinly cut scalloped potatoes that I consider better than either the steak or the sole, and a side of Chinese broccoli which was ok. Might've been better with the skirt steak sauce now that I think of it. Dessert was the last course, where we had a quick aperitif of a lemon or apple Italian ice first, then:Chocolate and Hazelnut Napoleon was decadent, and could've used a thinner sheet of phyllo-like crust. In fact, if the whole Napoleon had been a little less of each element, it would have made for a much more enjoyable and complete bite. As it was, it was too tall to put all the layers in at once so you had to eat it in piecemeal and broken up. A bit of gelato or ice cream would've balanced.The almond cheesecake on the other hand was the flattest piece of cheesecake I've ever seen. The crust I wish was a bit more crunchy and firm and I made the mistake of eating this one second after the Napoleon. The much milder flavor of the almond was completely lost after the chocolate and hazelnut earlier. Overall, I highly recommend the pastas. I'll be back here to try more of those, and perhaps some of the appetizers. The main meat courses, I'd probably skip if I was on my own, another pasta or appetizer instead might have been more enjoyable. I also think the main room would be much better dining experience, getting to see the open kitchen and likely be much cooler than less stifling.
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