As usual, full review with pics at the blog: http://ramblingsandgamblings.blogspot...
Please note that the full review involves both a restaurant in Manhattan and a restaurant in Queens. This thread is only about Sapori D'Ischia. To read the Locanda Verde post on the Manhattan Board: http://chowhound.chow.com/topics/816054
The second dinner was at Sapori D'Ishcia in Woodside, Queens. They hold their 2011 Truffle Festival from late October until they run out, offering a different four-course white truffle tasting dinner for $60 every Tuesday night. I read somewhere that the owner's father is actually from Piedmont and gets their truffles himself. It was also my first time at this restaurant.
Pleasant, efficient, and unobtrusive. Although it wouldn't surprise me if this may depend specifically on your server. Note that they only have bottled water, and at the end of the meal, they offered a 10% discount if we paid in cash.
A pleasant surprise considering it is kind of in the middle of nowhere in a quiet warehouse area in Woodside. It had the feel of a cozy old-school Italian eatery. It was dark, but the restaurant had a nice buzz. At the back wall of the restaurant, they have shelves and a freezer section with retail food items as they are still very much a food market storefront, although I assume that has taken a backseat to the restaurant in recent years.
RICOTTINA DI BUFALA, SPEK ALTO ADIGE D.O.P., SMOKED PROSCIUTTO, PEASANT BREAD The first thing that hit me when the dish came was the smell of truffle oil. There were real white truffle shavings, which I felt had a slightly different aroma than the most powerful smell of the dish. Regardless, it was a wonderful dish. The smokiness of the prosciutto paired with the creamy cheese, enhanced by the aroma of truffles. The inclusion of greens and bread helped to round out the spectrum of textures in each bite.
HOMEMADE PORCINI SCENTED FETTUCINE, WHITE TRUFFLE CREAM SAUCE The pasta was absolutely delicious. Perfect texture. Wonderful cream sauce that brought out the truffle aroma and the accent of porcini.
PAN SEARED VEAL MEDALLIONS, RUSTIC POTATO TORTINA, BARBARESCO RED WINE REDUCTION Beautifully cooked, sizeable portions of veal were enhanced by the presence of white truffles. The potato and vegetables were a nice touch to a well composed main course.
VALROHNA COCAO DUSTED CHOCOLATE TRUFFLE, MASCARPONE WHITE CHOCOLATE CHIP GELATO, DRIZZLED WITH WHITE TRUFFLE HONEY I enjoyed the gelato a lot, with that subtle sweet hint of truffle honey. I just wished there was more of it.
The truffle shavings at Locanda Verde were more generous, but it was a more complete meal with bigger portions at Sapori D'Ischia. Also, their truffles have to last for a while longer. Which is another bonus in that this is still going on, while Trufflepalooza was a one night event.
55-15 37th Ave, Queens, NY 11377