-
The only (IMHO) truly necessary dishes are panelle, or chickpea flour fritters, best served as a special with ricotta and caciocavallo cheeses on a soft roll; big rice balls, also served as specials, with ricotta and a dollop of tomato sauce; and, for the adventurous, vastedde, or spleen and cheese sandwiches. You can add freshly made potato croquettes to anything. I'd resist the pastas and much else of any complexity on the menu, especially the pasta cu sarde, or pasta with sardines, which is hard to make fresh and here likely from canned sauce, but do sample the eggplant caponata as a side. The panelle, vastedde, and potato croquettes are Sicilian fundamentals, and well-made.
›4 Replies-
re: bob oppedisano
Can't speak to the spleen, but strong second to the panelle special. It's about as good as it gets.
My wife loves the rice balls (arancina), but I find it hard to get too excited about them. They're perfectly fine, but hard to justify when you could save the space and eat another panelle special instead.
On the weekends, the seafood salad -- calamari and octopus -- is top-notch. I'd recommend it. Weekdays hit or miss, I guess b/c sometimes it can sit overnight?
As for sides, the broccoli rabe is by all reasonable measures significantly overpriced, but they cook it just about perfect and we always end up ordering it.
But if you take anything at all away from this post by all means get the panelle special. -
-
re: Ledra Horowitz
FischbachFoodTour
May 29, 2012 09:06 AM
Agreed! I love the rice balls too! My food tour takes guests here for the wonderful rice balls... and if you get the "special" it's topped with the lightest ricotta cheese you've ever eaten!
-
-
-
