Felidia, NYC 2

May 22, 2018

Felidia has been a well-appreciated New York Italian restaurant since it was opened in 1981 by celebrity chef Lidia Bastianich:. Blair and I went for to Felidia for lunch on May 4, 2018.

We were seated in a corner of the front room with a view back to the plating station and the bar.

We ordered glasses of prosecco and looked at the menu. The bread and focaccia basket was put on the table along with a bowl of good white bean dip.


We ordered a bottle of  2015 Fèlsina Chianti Classico Riserva.  It was already drinkable and good, but could have used a few more years.

Blair’s first course was
Capesante
Roasted maine diver scallops, spring vegetables, carrot purée.

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Mine was
Polipo “Puttanesca”
Roasted octopus, octopus salami, tomato, capers, olives, green chickpeas.

This was very good. The octopus leg was heavily charred, bringing out its flavor. The slice of octopus terrine added the same flavor in a milder, more elegant form. The sauces and garnishes were just right.
.

The pasta for both of us was
Cacio E Pere
Pear & pecorino ravioli, crushed black pepper.


The large ravioli were filed with pear strips and fresh ricotta. They were sauced with aged ricotta and pasta water at the plating station; coarse black pepper was ground over them. The smoothness of the pears, the tang of the ricotta and the spice of the pepper were a fine combination. Very good.

Blair’s main was
Trippa
Spicy calf tripe, crispy polenta.

.
 

My main was
Fegato Alla Veneziana
Calf liver, onion, “veneziana” style, artisanal polenta.

The calf’s liver came in large, charred chunks; nicely caramelized on the outside; pink and tender inside. Underneath was creamy polenta. Caramelized, julienned onions were on top.  I liked this dish, but it was so rich, and the portion so generous, that I could not finish it and could not order dessert.

Blair made his own affogato with an espresso and a ball of vanilla ice cream.

The service, pace, noise level and ambiance were all good.  Felidia continues on the same track that has been successful for the last 37 years, Northern Italian cuisine that is modernized and a bit Americanized, with well conceived and executed dishes. I wonder how you say in Italian “If it ain’t broke, don’t fix it.”  

http://felidia-nyc.com/about-us

To see my blogpost from our meal at Felidia nine years before click here.  

 

2 Responses to “Felidia, NYC 2”

  1. Jane Says:

    Happy to know it is still very good. Have not been there in a long time. Remember when it opened. Thanks. ps I always order tripe when I see it on the menu.

  2. Blair Says:

    The tripe dish would make my top 10 of 2018. Cooking the quinto quarto is a difficult task and I don’t order it regularly unless I am confident the place does it right. This dish was smooth and lucious, spicy would be overplaying the level of heat, it would be within the boundaries for even the most sensitive of palates.

    With the tripe There was no toughness and zero offal taste or smell. If anyone wants to taste how accessible organ meat can be should try this dish.

    Fantastico!


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