Restaurants & Bars

Manhattan

Babbo follow-up/commentary

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Restaurants & Bars

Babbo follow-up/commentary

Steph | May 5, 2004 11:57 AM

Thank you to whomever made Babbo recommendations, yesterday. My husband & I, after a bottle of Veuve, opted for the "traditional" tasting menu. Trying to pick individual items was just too difficult. *melodramatic back-of-hand-to-forehead swoon*

The menu is slightly different than that which is on the website. We started with an amuse of chickpeas marinated in balsamic and red pepper - simple, classy, smoky. First course = coppa with shaved raw asparagus and formaggio caprino. 2nd = pappardelle with morels & thyme. 3rd = duck tortelli with sugo finto. 4th = grilled guinea hen with ramps & arrope. 5th = Coach Farm goat cheese with whole black peppercorns, served with cherry mostarda. 6th = coconut lime semifreddo. Dessert = chocolate hazelnut molten cake AND a lightweight cheesecake souffle thing.

I would definitely order the duck tortelli as a full-sized plate, but I would probably pass on the guinea hen . . . While it was well-prepared & flavorful, it wasn't my favorite dish. I'm just not much of a chicken fan, when I'm eating out.

The server told the kitchen that we were celebrating our anniversary, so they wrote "Happy Ann'y" on our dessert plates. The sommelier was helpful and friendly, even though we'd ordered our bottle of wine while waiting at the bar. We were seated *exactly* at 9:45pm for our 9:45pm reservation.

I was very impressed with the quality of service. Even the runners knew what was on each plate & they could explain various ingredients, if called upon to do so.

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