Il Falco, NYC
January 5, 2016
On December 1, 2015, Joe invited Linda and me to dinner at Il Falco, in Long Island City. It is run by two Ecuadorian alumni chefs of Il Mulino, the long time, old time, big time Village Italian (Abruzzo) restaurant.
We were seated in the back corner table with a good view of the long dining room and the bar by the entry.
Glasses of Prosecco started things off. We were each served a bruschetta with coarsely chopped fresh tomatoes and olive oil.
A plate of thinly sliced fried zucchini with a fine bread coating was put in the center of the table.
The bread basket arrived.
An antipasto plate with parmesan chunks from a big wheel and large olives was put in the middle of the table.
We ordered a bottle of 2010 Ruffino Risevra Ducale Oro Chianti Classico. It was very nice with all the best flavors of Chianti.
We were offered big langostinos for starters, but we did not choose them.
Joe started with pappardelle in a sausage and tomato sauce.
Linda and I had trenette with a lobster sauce.
The sauce had a definite, good lobster flavor with the tomatoes making it seem Italian.
Linda and Joe went on to a branzino cooked in a salt crust served with an olive oil and lemon sauce.
It was presented whole.
Then the filets were deftly removed from the skeleton.
There was a little dish of melted lemon butter.
And this was the delicious serving.
I had a rack of New Zealand lamb.
The chops were flavorful and nicely cooked, but the heavy brown sauce with tomato paste was not appropriate for lamb and drowned the potato chunks.
There was a side of spinach cooked in olive oil and garlic for the table.
Good and appropriate.
We did not order dessert, but a medley of the house desserts was offered.
We ate them all.
House-made lemoncello was also offered to finish things off.
We could certainly see the influence of Il Mulino here in the traditional New York/Italian cuisine. Except for the lamb, it was well done and enjoyable. The service, pace, ambiance and noise level were all good.