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Maremma Review (long)

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Restaurants & Bars

Maremma Review (long)

CindyC | Sep 3, 2005 10:54 AM

Went to Maremma for dinner last night. Decor is great, Tuscan meets Texan modern cowboy complete with some gentle old cowboy tunes playing in the background. The chef and owner, Cesare Casella, roamed the floor making sure all the guests were pleased, we were, and we will gladly return.

First we received addictively good garlicky cannelini bean spread and spicy chile marinated olive oil with bread while we perused the menu.

The menu is divided into "small plates" and "large plates" and all the dishes sounded great, so it was very hard to choose! We settled on the "Mess Kit" to split for an antipasti. This was a serving of one large split grilled housemade pork sausage suateed with a touch of chiles and sweet onions. It was delicious.

For primi, we split a "large plate" pasta called "Tumbleweeds" which was spinach tagliatelle with a pork ragu. The pasta was fresh made in house and the spinach flavor was evident and a great flavor meld with the ragu. It was fantastic and melted in your mouth. I am still thinking about it!

For entrees we selected the "large plate" "Cowboy Steak" and "Pollo Frito". The steak was a tuscan marinated ribeye grilled perfectly and sliced on the plate with roasted very good creamy fingerling potatoes. It was served exactly medium and was full of juicy flavor and excellent. The pollo was the only dish that was not perfect. There were four pieces of chicken marinated in olive oil and lemon and fried in, what I found oddly to be a tempura like batter. Once through the batter on the chicken, the meat was moist and the lemon and olive oil marinade evident in every bite. The chicken came with tart and flavorful fried green tomatoes.

For sides, we ordered the "Greens" which were swiss chard sauteed with chilies and olive oil and were delicious. We also indulged in the addictively fabulous "Tuscan fries" which are fried with herbs and garlic in the oil and dusted with more herbs.

Dessert was a refreshing mint panna cotta and a decadent cheescake made with mascarpone with bruleed banana slices on top and candied almonds. The cheescake was the winner hands down with a creamy soft consitency different from the typical cheesecake that was not too sweet but just right.

Service was competent, explaining all the different dishes and breezing in and out without distraction. The wine list is primarily Tuscan and has a nice selection of Maremma wines featured. The overall experience was excellent and we plan to return to sample more of the "small" and "large plates".

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