Strange Bedfellows—an Evening of Comfort
|
|
By Doug Singer
A very snowy evening did not detract us from heading to the East Village to experience Matilda Restaurant, an off-the-beaten-path fusion of Italian and Mexican cuisine. Not knowing what to expect from this unusual pairing heightened our expectations and we were not disappointed.
Entering this very warm environment is like being welcomed home and the service kept that vibe throughout. After relaxing with a couple of outrageously good cocktails, one of which was a Prosecco-based Mojito and the other a creation using their house made chili-infused tequila, it was time to explore what this cuisine had to offer.
We started off with hands down the best Minestrone soup that I have ever experienced. With the addition of kale and a perfectly savory and salty broth, this brought images of a crackling fire on this blustery evening. Next to warm our hearts was the Chalupitas Di Polenta (round polenta crostini topped with chorizo, mushrooms and crema fresca) and the Crostone Di Pecorino Con Huitlacoche Tartufato (sheep milk cheese "bruschetta" topped with huitlacoche and truffle oil). Many are not aware of exactly what Huitlacoche is, but it is making the rounds these days in a wide variety of culinary circles. Huitlacoche, also known as corn smut, and more recently the more palatable term, Mexican Truffle, is actually a plant disease caused by the pathogenic fungus Ustilago Maydis. The fungus forms galls on all above-ground parts of corn and is a widely enjoyed and delicious delicacy.
After settling in with a nice glass of wine, we moved on to the entrée section of the meal with the Ravioli in Salsa Di Huitlacoche (goat cheese whole wheat ravioli in a creamy huitlacoche, corn and pico de gallo sauce) and the Lasagna De Tortillas (flour tortilla lasagna with besciamella sauce, mozzarella, parmigiano and a beef bolognese-chipotle sauce). Both of these entrees were extraordinary and truly delivered a seamless fusion of these two cuisines.
The finale of the savory section of our meal came in the form of Costillas De Res En Salsa Dulce Y Picocitas (braised short ribs in ancho chile and guava sauce, served with mashed potatoes)—this was comfort food done just right!
We finished off a very memorable evening with a fabulous slice of cheesecake served alongside a pair of digestifs (mint and blackberry). A fitting ending to a truly wonderful meal and fortifying enough to send us back into the snowy New York evening with a satisfied palate and a warm heart.
647 E.11th Street
NY, NY 10009
212-777-3355
www.matildarestaurant.com
A very snowy evening did not detract us from heading to the East Village to experience Matilda Restaurant, an off-the-beaten-path fusion of Italian and Mexican cuisine. Not knowing what to expect from this unusual pairing heightened our expectations and we were not disappointed.
Entering this very warm environment is like being welcomed home and the service kept that vibe throughout. After relaxing with a couple of outrageously good cocktails, one of which was a Prosecco-based Mojito and the other a creation using their house made chili-infused tequila, it was time to explore what this cuisine had to offer.
We started off with hands down the best Minestrone soup that I have ever experienced. With the addition of kale and a perfectly savory and salty broth, this brought images of a crackling fire on this blustery evening. Next to warm our hearts was the Chalupitas Di Polenta (round polenta crostini topped with chorizo, mushrooms and crema fresca) and the Crostone Di Pecorino Con Huitlacoche Tartufato (sheep milk cheese "bruschetta" topped with huitlacoche and truffle oil). Many are not aware of exactly what Huitlacoche is, but it is making the rounds these days in a wide variety of culinary circles. Huitlacoche, also known as corn smut, and more recently the more palatable term, Mexican Truffle, is actually a plant disease caused by the pathogenic fungus Ustilago Maydis. The fungus forms galls on all above-ground parts of corn and is a widely enjoyed and delicious delicacy.
After settling in with a nice glass of wine, we moved on to the entrée section of the meal with the Ravioli in Salsa Di Huitlacoche (goat cheese whole wheat ravioli in a creamy huitlacoche, corn and pico de gallo sauce) and the Lasagna De Tortillas (flour tortilla lasagna with besciamella sauce, mozzarella, parmigiano and a beef bolognese-chipotle sauce). Both of these entrees were extraordinary and truly delivered a seamless fusion of these two cuisines.
The finale of the savory section of our meal came in the form of Costillas De Res En Salsa Dulce Y Picocitas (braised short ribs in ancho chile and guava sauce, served with mashed potatoes)—this was comfort food done just right!
We finished off a very memorable evening with a fabulous slice of cheesecake served alongside a pair of digestifs (mint and blackberry). A fitting ending to a truly wonderful meal and fortifying enough to send us back into the snowy New York evening with a satisfied palate and a warm heart.
647 E.11th Street
NY, NY 10009
212-777-3355
www.matildarestaurant.com
|
|
|
|
|
