April 28, 2015
On March 28, 2015, Linda and I dined at Dieci, on East 10th Street, an Italo-Japanese fusion restaurant.
The dining room is quite small with tables close together, but it is not uncomfortable. The kitchen is close by in the back with a pass through slit. The staff appears to be entirely Japanese, as were most of the diners when we arrived. The chef has worked in Italy. The service moves along at a good pace and there is a constant turnover of diners; several walk-ins were turned away while we were there. .
We started with glasses of Cremant d’ Alsace, Lucien Albrecht Brut. We followed this with a bottle of Pinot Noir, Brassfield Estate High ’12 .
This pinot from high altitude in far northern California was not assertive, but had elegant pinot noir characteristics and went well with the cuisine.
Our first course was
Uni Scrambled Egg
The eggs were soft scrambled, topped with sort of a gelatin and served at room temperature. They were garnished with delicious sea urchin and a scoop of salty caviar. Excellent.
Filet Mignon Steak
truffled soy reduction and mushroom couscous
The filet mignon was top quality, tender, flavorful and perfectly cooked. The truffled soy sauce was a perfect match and brought out its beef flavor. The couscous with shiitakes was a good complement in texture and mild flavor.
Our meal was a succession of well-crafted dishes with good ingredients. We were very glad we chose Dieci.
228 E 10th Street
New York 10003
To see a more complete report on a meal at Dieci click here.