Dining Parkside at Villagio
By Jay Hopkins
The newest and sixth installation carrying the Villagio moniker sits squarely amidst the action of Central Park South. Beautifully designed by Jeffrey Beers, this fine restaurant is serving up classic, yet sophisticated Italian fare. From homemade pastas, to an array of pizzas from the wood burning oven, to a nice selection of fish and meat, the menu is solid, as is the ample wine list. In the warm weather, the floor-to-ceiling windows can be opened, or you also have the option of dining al fresco amidst the bustle of tourists from around the world.
We were greeted with a warm smile and got right down to it with the beautifully grilled Calamari Alla Griglia (fresh squid lightly grilled and drizzled with lemon butter and extra virgin olive oil). Paired with a New Zealand Sauvignon Blanc, this was a light and uplifting start on a steamy New York evening.
The melt –in-your-mouth Pasta Gondoletta (plump house made four cheese and spinach filled pasta served in a light truffle cream sauce) was sublime and it took quite a bit of will power to not lift that plate and lick it clean—it WAS that good.
Moving on to a true classic, the Lombata Parmigiana (flattened bone-in veal chop lightly breaded, topped with marinara sauce and melted mozzarella) was just that and executed beautifully. This was a time capsule entrée, whose flavors truly brought me back to my childhood.
Finishing on another light and sweet note, the Pera Zabaglione (pears poached in marsala wine and served with zabaglione) were extremely well done and a perfect runway for the landing of the homemade Orangecello. This is actually made in-house by the restaurant manager and contains the zest of oranges, lemons and grapefruits.
Villagio on the Park fits right in as if hat has been there for many years, and if my experience is any indicator of the future, it will be.
villagiorestaurants.com
The newest and sixth installation carrying the Villagio moniker sits squarely amidst the action of Central Park South. Beautifully designed by Jeffrey Beers, this fine restaurant is serving up classic, yet sophisticated Italian fare. From homemade pastas, to an array of pizzas from the wood burning oven, to a nice selection of fish and meat, the menu is solid, as is the ample wine list. In the warm weather, the floor-to-ceiling windows can be opened, or you also have the option of dining al fresco amidst the bustle of tourists from around the world.
We were greeted with a warm smile and got right down to it with the beautifully grilled Calamari Alla Griglia (fresh squid lightly grilled and drizzled with lemon butter and extra virgin olive oil). Paired with a New Zealand Sauvignon Blanc, this was a light and uplifting start on a steamy New York evening.
The melt –in-your-mouth Pasta Gondoletta (plump house made four cheese and spinach filled pasta served in a light truffle cream sauce) was sublime and it took quite a bit of will power to not lift that plate and lick it clean—it WAS that good.
Moving on to a true classic, the Lombata Parmigiana (flattened bone-in veal chop lightly breaded, topped with marinara sauce and melted mozzarella) was just that and executed beautifully. This was a time capsule entrée, whose flavors truly brought me back to my childhood.
Finishing on another light and sweet note, the Pera Zabaglione (pears poached in marsala wine and served with zabaglione) were extremely well done and a perfect runway for the landing of the homemade Orangecello. This is actually made in-house by the restaurant manager and contains the zest of oranges, lemons and grapefruits.
Villagio on the Park fits right in as if hat has been there for many years, and if my experience is any indicator of the future, it will be.
villagiorestaurants.com
