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That's Italian!
Barolo Brings a Taste of Northern Italy's Casual Ambiance
and Fare
Story by Debra Kronowitz
Barolo Restaurant has been a
SoHo favorite with local residents, the gallery crowd and shoppers for
20 years. Named for a wine region in northern Italy, the area also
boasts some of the best dishes, classically prepared and delicious.
Paolo Secondo, owner of Barolo, wanted the restaurant to be the best of
the best — the most elegant place in the most elegant area in New York
he once told the SoHo Journal.
“We’ve been educated by our grandmothers [so] we know how food should be
prepared and how it should be done,” he said.
A pioneer in the neighborhood, Secondo is credited for creating some of
the first authentic Italian cuisine in Manhattan and embracing the
notion of an open, loft-like restaurant in what used to be a
predominantly industrial neighborhood.
According to Secondo, Barolo is credited with bringing Italian wine to
New York with its expansive wine list. The restaurant offers romantic al
fresco dining in an outdoor garden, as well as seating in two dining
rooms. The mood is Italian style — simple, dressy yet comfortable.
The Menu
The menu offers antipasti (appetizer), insalate (salads), primi piatti
(first plate), secondi piatti (second plate) and sides for lunch and
dinner. All pastas, breads, focaccia and desserts are made daily on the
premises.
The menu is complemented by an award-winning wine list of more than
1,400 selections. Barolo is said to be the only restaurant in New York
City entirely dedicated to introducing guests to the specialties and
wines of the Barolo region. The wine list also includes wines from
different regions around the world.
The antipasti selection is vast. Try the Zuppa di cozze e
vongole, classic Italian seafood soup in a spicy tomato sauce;
Tartar di tonno, fresh tuna tartar with avocado puree, cucumber
salad and parsley vinaigrette; Tortino di seppie, carciofi e zucchine,
crunchy calamari, artichoke and zucchini tart topped with fresh tomato;
Carpaccio di manzo con arugola e parmiggiano, beef carpaccio with
arugola and parmesan cheese; or Vitello tonnato con capperi croccanti
roasted veal loin topped with a classic Italian preserved tuna
mousse.
Salads include the traditional Caesar, mixed salad and house
specialties, Arugola eparmiggiano and Riccia con porchetta,
a frisee salad with porchetta and pear onions. Side dishes include
roasted potatoes, Genovese-style fries, broccoli rabe, brussel sprouts
and mashed celery root.
Main entrees include specialties such as Trenette avvantaggiate al
pesto, handmade whole wheat and chestnut flour linguini with pesto,
string beans and potatoes in the traditional Genovese style;
Spaghetti alla chitarra con pomodoro e basilico, fresh homemade
spaghetti with tomato sauce and basil;
Farfalle nere al salmone, homemade |
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Photos courtesy of Barolo |
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squid ink bow-tie pasta with asparagus and smoked salmon;
Tagliolini al cioccolato con funghi,
chocolate tagliolini with mixed wild mushroom sauce and white truffle
oil; Orecchia d'elefante,
pounded veal chop Milanese style with mizuna and avocado puree;
Polletto alle mandorle,
roasted semi-boneless baby chicken with broccoli rabe and almonds; and
Peposo di manzo alla zucca,
a Tuscan-style beef stew with butternut squash and black peppers.
Barolo is located at 398 W. Broadway and is open seven days a week, noon
to midnight. For reservations, call 212.226.1102 |
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