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2010-05-16
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New York Style Italian-American Restaurants or Deli's seem to be flavour of the month, with the grand opening of here and also arrival of places like Liberty Exchange or the bigger dining spaces in i-Square's New York Deli, etc. One could already gauge their success by observing those fully occupied tables in Posto Pubblico and at this newly opened 208 Duecento Otto, not a spare seat was in sight even if you were willing to dine on the communal table or the marbled bar top. That's despite the
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ANTIPASTO OF MARINATED SARDINE (COLD) -
The downstairs area of Duecento Otto is really an Antipasti Bar - it also shares similarities to modernised Mozzarella or Pizza Bars. I expected my antipasto of Sardines to be at least warm but it came a 2 cold 'fredda' sardines, together with spicy Lemon Citronette sauce, plus very refrigerated cold White and Green Asparagus, Artichokes, Sun-dried Tomatoes and Capers. The sauce was refreshingly good, but the coldness of this fredda dish detracts a little because these types of antipasti dishes really ought to be served at room rather than fridge temperature. Sardines surprisingly lacked its associated strong fish taste.
PIZZA: SALSICCIA e BROCCOLI -
At $178 + 10%, you would expect a killer of a pizza - if it doesn't make it up in size, at least in taste and ingredients. This came with Italian Sausage, Basil herbs, Broccoli as well as Mozzarella cheese that's imported from Italy and its proper Buffalo as well. The ingredients were ok-good, the sausage seemed lacking in meaty taste but the buffalo mozzarella was very good. Unfortunately the pizza base was very...... not good at all. Though many people might believe pizzas should be judged by whether it bends at the base when you hold it up, in reality even many authentic Italian or American-Italian pizzas can be slightly soft below due to that thin dough base. This applies to even crisp at the edge style pizzas. But even taking this into consideration, the pizza base here really seemed beyond abnormallflappy and soft, floury - it was also hollow in the middle. This is more like a Pita bread pocket than a true pizza dough base if you ask me. For this price - this really underperformed. My very similarly styled pizza at Domani's bar was a lot better in comparison.
COCKTAIL: LIMONCELLO PIUMINO -
A very good cocktail, made with a Limoncello 'lemony liquered soda' base, fresh Sage herb and Vodka, sugar, topped with a beaten egg-white. Loved it, but for $70 you could stuff yourself silly for the same price at 科記 around the corner!
COCKTAIL: SHERRY COBBLER -
HIdalgo Fino sherry, Pineapple Syrup, Fresh Orange & Lemon. Tried a sip - another winner. Very sherry slightly fermented taste, but balanced by the sweet pineapple syrup but sour citron juices. Cocktails here seem pretty enjoyable and not the normal classical versions only - very recommended!
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SUMMARY:
For some reason I was slightly disappointed with the selection of antipasti or pizza dishes available, they were either too run-of-the-mill or uncreative, much similar to those ready-made versions available at Citysuper or Great (with their new Michelin 2 Star Chef shelving selections). And you pay a premium here for eating virtually similar quality, most of antipasti dishes are priced at $148+ to mid $200's for the Salumi platter. The Pizza ingredients were good but not great, the dough base very far away from being a culinary achievement.
This review is for downstairs section only - yes I do LOVE their drinks, but at these ultra premium prices and not even a dessert on the menu, its somehow making Posto Pubblico seem attractive again. Looking forward to trying their Upstairs Finer Dining area when it opens in a few weeks time.
OK ONLY.
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