I have not posted here before, just usually look at what others have to say. Our dinner last night prompted me to add to the mix. Buca Giovanni has been under new ownership since April and is a vast improvement from previous owners. Our table started with an antipasto platter called "Toscano" that consisted of salame, house-made Braesola, Prosciutto, Pecorino Toscana, Reggiano Parmagiano and house-pickled fennel bulb. The whole platter was delicious, especially the house-made Braesola and Fennel. Next we had a pasta course: a plate of Agnolotti which is a thin sheet of pasta filled with mascarpone and goat cheese as well as sweet corn. It was finished in brown butter with fried rosemary. It was unbelievably sweet and creamy with a great bite to the pasta. Another pasta was Strozzaprete with Cremini and tomato. The flavor of the mushrooms was so deep and gamy: incredible. For main courses we had a pork chop stuffed with mission figs and cheese. Also on the plate was eggplant caponata with figs, pine nuts chocolate and cinnamon. This was absolutely, incredibly good. Another main course was a veal chop that was pounded and pan fried. It was finished with a mountain of arugula and cherry tomatoes. This dish was full of complex flavors and textures. Desserts were a zabaglione with strawberries and peaches. The zabaglione was very luxurious as it was prepared with Vin Santo and 50 year old balsamic vinegar. Another dessert was a goat cheese cheescake that is beautifully prepared. It had great texture and goat-y flavor. The third dessert we had was a rich and decadent chocolate bread pudding. It was the perfect balance of richness and weight. We also consumed a couple bottles of wine at this meal. One was a Muscadet, the other a Dolcetto. The wines complemented the food very well. Service was very good and it's a cute room to dine in. Dinner was $225, inclusive.
800 Greenwich Street
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...