Tonight, I was invited to try Giano and as I walked down the street past some of my favorite East Village restaurants, I was excited because to hold your own in this neighborhood, you have to be something special. I walked in and was immediately enchanted. I'm pleased because usually I don't get great interior shots, but I really love how this one captures the restaurant.
The weather is just starting to cool, so it was just a little too chilly to dine in the back garden, but it was still nice enough to leave the entire front part of the restaurant open and enjoy the evening. Our first plate of the evening was a trio of Appetizers:
- Crocchette di roctta e tonno - Creamy and crunchy tuna and ricotta croquettes with arugula salad and balsamic reduction.
- Popette al pomodoro gratinate - Grass fed beef meatballs in tomato sauce
- Asparagi gratinati - Asparagus, speck, fontina cheese, balsmaic vinegar reduction
As I expected and hoped, these bites were a treat. The tomato sauce with the meatballs was simply amazing and made me super excited for the pasta course to start.
|Top: Polpette al pomodoro gratinate|
Left: Crocchette di ricotta e tonno
Right: Asparagi gratinati
|Bigoli al ragu d'angello e noci tostate|
|Gnocchi ai 4 formaggi|
|Ravioli di spinaci e ricotta|
About this time in a Press Dinner, things really start to slow down. The group consensus was that even though we knew we shouldn't finish the entire pasta dishes in order to leave room for the mains, we just couldn't help ourselves. So we were all very prepared to take one polite bite of the next dish for tasting purposes and start to wrap things up. But the filet mignon that arrived was so perfectly cooked and complemented by the basil mashed potato and crispy pancetta with braised onion it was served with that we cleaned our plates.
|Filetto al balsamico con pancetta e cipolle|
|Baccala' alla livornese con polenta|
A truly delightful restaurant, Giano definitely holds its own amongst the great offerings in the East Village!