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Babbo

j
JMinNYC Jun 5, 2000 10:37 AM

I'm going back to Babbo this week. It's been a while since my last visit.

Anyone have any suggestions from the spring menu?

Thanks.

  1. z
    Zephyr Jun 5, 2000 03:21 PM

    Scroll down....I asked the same question on 5/19 and was given some suggestions. The lamb's tongue salad was beautiful. The beef cheek ravioli is not to be missed. Those were the standouts in my mind. Also,the pork tenderloin was nice. I went the full three course route. Enjoy!

    4 Replies
    1. re: Zephyr
      m
      Mini Jun 6, 2000 09:38 AM

      Had the wild salmon tar-tar and branzino as the main course..Joe the "wine guy" perfectly matched it with a wine i belive was called tocai made from the owners vineyard.Perfect companion

      1. re: Mini
        j
        JMinNYC Jun 7, 2000 08:58 AM

        I just want to thank everyone for their feedback so far.

        1. re: JMinNYC
          j
          JMinNYC Jun 12, 2000 11:11 AM

          Just in case anyone cares, this is what we had.

          Neci: a chestnut crepe filled with grilled mixed mushrooms and covered with a chiffonade of mixed lettuces. Very nice but not as interesting as the rest.

          Beef cheek ravioli: everyone knows this dish but for the one or two of you who don't - ravioli filled with beef cheek and slathered in an extraordinary sauce thicken with crushed squab livers

          Barbequed Squab in beet farroto: I've had this dish before and I am still in awe of it. The squab was perfectly cooked medium rare - the beet farroto is an amazing balance of texture, flavor and acidity and is visually splendid as well.

          Duck with Preserved Kumquats: A very simple dish of perfectly roasted duck breast, confit of duck (thigh) and preserved kumquats with some lettuce on the plate. Not one of the more complicated dished but a wonderful combination nevertheless.

          Pistachio Semifreddo with chocolate sauce - this one should be the signature. But instead it's the:
          SAffron Panna Cotta - which has always disappointed me. The balance of flavor is often off with either too much or too little saffron and usually too much gelatin.

          An amazing meal. My fourth trip to Babbo with only very few disappointments.

          1. re: JMinNYC
            m
            marionr Jun 12, 2000 01:09 PM

            The first time I went to Babbo a year and a half ago, I was in love. It was delicious. The wine guy chose perfectly (and modestly priced) wines. The service was professional and cheeky (was there w/ my parents and my dad is a bit of a professional curmudgeon, so the cheekiness was welcome and charming). The food was unique and special. I too had the aforementioned beef cheek ravioli and it was a delicious savory revelation, it was everything it was cracked up to be and then some (except, of course the name sounds like something Roald Dahl would have contrived). I had some fish dish that i don't remember. Tasted a little of everything everyone else ordered (which at the time I liked nearly everything but can't remember anything other than the Florentine steak which was yummy). But I do remember the Saffron Panna Cotta.

            Hey, I'm an adventurous eater, I will try anything once (but not bugs -- unless of course I was a castawy on "Survivor"). To me this dessert sounded interesting. I love panna cotta, I love saffron. But, gosh, it was like eating a dessert bouillabaise. Ick. There was a definite disconnect in the execution. My taste buds kept excpecting a fish-note that never came. Just a gellified phantom fish-note. I keep expecting it to be better. After 5 bites I let it sit (something I never, ever do with desserts).

            I haven't been back to Babbo since (but would like to) -- and when I do, I will never walk down the slippery saffron panna cotta path again.

    2. r
      Rex Jun 6, 2000 07:33 PM

      My advice is to stick to the Pasta, either a la carte or the tasting menu. Every non pasta I have had is mediocre.

      1. d
        Dan-o Jun 8, 2000 02:02 PM

        The warm lamb's tongue with 3-minute poached egg appetizer is one of the best things I have ever eaten in any restaurant. Can't go wrong with the pastas (homemade), especially the beef cheek ravioli, mint love letters or bucatini. Another appetizer standout is the bresola, which Mario makes himself fresh on the premises.

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