I remember 50 Carmine in all its rustic Italian glory, from then-chef Sara Jenkins' flavorful Paparedelle with Wild Boar Ragu to her winning Tangerine and Olive Oil Cake. It was undeniably Mediterranean comfort food taken to a new level.
Then Chef Jenkins disappeared from the scene only to reemerge with a seductive swine-focused storefront, aptly named Porchetta, that graced the East Village with Roman-style sandwiches worthy of worship.
And, just recently, she turned her attention to another restaurant, Veloce Pizza, also in the EV. The place itself is just as low-key as her other two ventures and the food is just as exquisite.
My recent dinner there started simply enough with a deceptively uncomplicated appetizer of Bruschetta with Fresh Ricotta. Pictured above, you can see that the creamy mound of soft, delicate cheese was ample and seductive. Snowy white and fluffy, topped with sprinkling of cracked pepper, a few chili pepper flakes and a drizzling of olive oil, it was slathered on toasted slabs of bread -- providing me with a low moan and wide smile.
Then there was the main event: the pizza. Dining with a vegetarian, it was still surprisingly difficult to make a choice.
Five Onion with Leeks, Scallions, Sweet Onion, Chive, Red Onion and Ricotta?
Arugula, Mozzarella, Fontina, Sweet Onion and Cherry Tomatoes?
We bypassed both -- and other veggie-friendly options as well -- and opted for the plainly named Mushroom...
Needless to say, in Chef Jenkins hands, plain is never without its abundant charms. In this case the charms came in the form of both Hen in the Woods and Oyster Mushrooms, Fresh Thyme, Mozzarella and Gran Padano Cheese. And, the crust? Superlative. It had just enough heft and vibrance to stand up to any series of ingredients.
Dessert? Of course! A small bowl of silky, sublime Panna Cotta served with Pistachios and shavings of Dark Bitter Chocolate made me moan once more. I added a glass of Prosecco, just to linger a bit a longer.
What will Chef Sara Jenkins take on next? I don't know. I don't care. I just know that I'll be there, fork at-the-ready.
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