Serafina – Strength in Numbers
By Doug Singer
Serafina Restaurant Group was conceived when Vittorio Assaf and Fabio Granato made a pact while traumatically lost at sea. The two friends agreed to open a restaurant serving the best pizza and pasta in the world if they were to survive the ordeal. In 1995, they fulfilled their promise by launching the highly acclaimed Serafina Fabulous Pizza. Following the success of their first location, they have gone on to open Serafina Fabulous Grill, Serafina Osteria, Serafina Broadway and Serafina at The Time Hotel.
On this night, I decided to experience Serafina Fabulous Grill. Located on 61st St. between Park and Madison, up a short brownstonesque flight of stairs, I entered Serafina Fabulous Grilll, a bustling restaurant which always seems to be hopping. It is a haven for locals, business people and an impressive list of celebrities, most recently; Kate Hudson and A-Rod were spotted sharing an intimate lunch at this spot.
After a Tanqueray 10 martini (vermouth in-and-out with 3 olives), it was time to start by exploring the appetizers. I decided to start with the Carpaccio Di Filetto Con Salsa Di Tartufi Neri, thinly sliced prime filet mignon with warm black truffle sauce and boiled potatoes and Lobster Carpaccio, thin slices of lobster with chopped baby organic arugula, corn and heart of palm. The filet was beautifully presented and extremely pleasing as the cool beef interacted with the warm truffle sauce. Alternatively, the lobster was a refreshing, chilled presentation and a strong choice.
Paired with a generous selection and well chosen wines by the glass, these dishes started to come to life.
Next came La Focacci Di Sofia ($17.50), a house specialty with a cheese resembling mascarpone, baked and buried in a two-sided crust, drizzled with white truffle oil. I humbly insist that you ask to try it with the addition of prosciutto and arugula, as recommended by the lovely manager. There is no doubt that it should be offered on the menu this way. Incredible!
Next came Ravioli Al Porcini ($19.50), home made ravioli sautéed with imported fresh mixed mushrooms. I was comforted and transported to Northern Italy with every bite. It seems apparent, from the flavor profiles, that there is some family history here.
The Baby Lamb Chops ($29.00), fresh from Colorado, marinated in an herb bouquet of rosemary and garlic, although slightly overcooked, were thoughtfully prepared and satisfying.
The night ended with the sumptuous Il Soufflé di Cioccolato, a dark chocolate soufflé with Nutella chocolate sauce. A fitting departure to a wonderful meal.
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