We dropped by Allegretti the other night for some cocktails and ended up staying for dinner (and a dash of gossip, but more on that later).
We’ve been making the restaurant rounds lately – The Modern, The Breslin, Kittichai, Oceana – all were good, but the single best dish we’ve had in a long time belongs to Allegretti. The restaurant’s Nicois Ravioli is stuffed with braised oxtail and swiss chard. You might consider ordering the smaller portion on the menu. Don’t. One bite of these (balanced with parmesan and beef jus) and you’ll beg them to bring more out from the kitchen.
In 2008, Chef Allegretti notoriously won Eater’s Hottest Chef Competition. Shall we propose a hottest ravioli competition so he can make a clean sweep?
The cocktails were also enjoyable. Their Provencal Lemonade was a refreshing citrus concoction spiked with a wisp of lavender. Their take on the Negroni was also a good choice for a light, pre-meal libation. Though, if you’re dining, ask the bartender for a wine recommendation. The food here is better served with one of the excellent French selections from their list.
Yes, we know what you really want to hear about. How is Chef Allegretti reacting to losing his mantle of “New York’s Hottest Chef” in 2009? The blog-obsessed know that Chef was disqualified from the competition this year after “voting irregularities”. The irregularity? He got too many votes from outside the NY area.
We had a few moments to talk with the Chef, who looked debonair as always. He was adamant that his true focus lies in the kitchen and that he doesn’t spend much time dwelling on such contests.
The extra votes came from a strongly supportive network of European friends and family; there was no tomfoolery at play. Was he upset that he didn’t win? Not at all. Will he be back next year to reclaim the mantle? Judging by his wry smile, we think yes.
Reheating Ravioli in microwave, and then reheating again Geek Food
Posted by: dunks | October 14, 2010 at 04:36 PM