Repost in support of Piattini after the recent building fire...
Originally posted 10/23/2013
I recently attended a small Wine Dinner hosted by Piattini and enjoyed myself immensely. I will also be attending the next wine dinner featuring "Wines of the World".
I was so impressed with Owner Josephine Oliviero Megwa, that I wanted to immediately add her to my At The Pass Series.
Originally posted 10/23/2013
I recently attended a small Wine Dinner hosted by Piattini and enjoyed myself immensely. I will also be attending the next wine dinner featuring "Wines of the World".
I was so impressed with Owner Josephine Oliviero Megwa, that I wanted to immediately add her to my At The Pass Series.
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| Tuna tartare |
We sat in the beautiful private dining area and chatted like old friends catching up. Josephine is very down to earth and open. We discussed family, careers, food, wine, cheese, and life in general.
As we chat over lunch/dinner, her beautiful staff carried in plate after plate of terrific food and a bottle of Piattini's own Montepulciano d'Abruzzo. They will soon sell their own Chianti Classico and Pinot Grigio! The Chianti will be DOC ( Denominazione di Origine Controllata) - Italy's strict regulatory body over the origin and authenticity of regional products). The Chianti grapes grow in a valley where the soil (or terroir) is unique to the Chianti region (Classico subregion) and gives the grapes their distinct flavor, acidity, and color.
Piattini has been bottling their own wine since 2004!
Piattini's Montepulciano d'Abruzzo is 100% Montepulciano grapes and sourced from a small producer in the region.
Regulations require a minimum of 85% Montepulciano with up to 15% of Sangiovese. It is medium-bodied, deep burgundy, fruit-forward (without being sweet), with aromas of dried cherry and a hint of baking spices.
In keeping with providing personalized, quality products to their clientele, Piattini will launch their own Partana organic olive oil sourced from a Sicilian producer.
Expect to see Piatini EVOO next summer!
Piattini has been bottling their own wine since 2004!
Piattini's Montepulciano d'Abruzzo is 100% Montepulciano grapes and sourced from a small producer in the region.
Regulations require a minimum of 85% Montepulciano with up to 15% of Sangiovese. It is medium-bodied, deep burgundy, fruit-forward (without being sweet), with aromas of dried cherry and a hint of baking spices.
In keeping with providing personalized, quality products to their clientele, Piattini will launch their own Partana organic olive oil sourced from a Sicilian producer.
Expect to see Piatini EVOO next summer!
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| Photo credit: Yelp |
Several wine flights are offered daily for your tasting pleasure.
Josephine is the youngest of 10 children (the only one born in the U.S.) and her childhood nickname, she was one of 10 children, was "Piattini", meaning small plates. Her mother gave her the moniker because she would eat the Antipasto, Primo, Contorno portions of the home-cooked meals prepared by Mrs. Oliviero and skip the secondi. It was fitting that Josephine named her wine cafe (one of the 9 other family restaurants) in honor of her nickname, as her dream was to serve small plates, wine, and coffee in a little shop.
Josephine is the youngest of 10 children (the only one born in the U.S.) and her childhood nickname, she was one of 10 children, was "Piattini", meaning small plates. Her mother gave her the moniker because she would eat the Antipasto, Primo, Contorno portions of the home-cooked meals prepared by Mrs. Oliviero and skip the secondi. It was fitting that Josephine named her wine cafe (one of the 9 other family restaurants) in honor of her nickname, as her dream was to serve small plates, wine, and coffee in a little shop.
Well, 12 years later, Piattini has met and exceeded her expectations!
With a previous life in fashion/retail, at the forefront of what Josephine delivers is beauty and style, from the terracotta and copper tones in the space to the presentation and quality of the food! The pasta is handmade in-house, the sauces authentic and full of flavor, the salads fresh and bright, and the wine and cheese selection lovely.
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| Chef at Piattini making housemade pasta |
When I inquired about whether there was a particular region of Italy that guides the recipes at Piattini, Josephine informed me that the style of food has several regional and provincial influences with a heavy Central and Southern Italian influence (e.g. Umbria, Veneto, Abruzzo, Campania, etc.)
The food is the epitome of traditional Italian - simple, high quality ingredients with beautiful results while avoiding elaborate, complicated preparation and presentation in lieu of taste.
We started with a grilled Italian flatbread sandwich I'd never had before - a Piadini. In Italy, the griddled bread is made with lard. Unfortunately, this isn't the case in the States, Josephine shares.
She ordered the veggie piadini (Vegetario) made with zucchini, summer squash, red peppers, Portabello mushroom, and smoke mozzarella.
I ordered the Manzo piadini. The soft, chewy bread was filled with juicy, shaved steak, meaty mushrooms, sweet caramelized onion, sharp, melty bleu cheese, and peppery arugula.
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| The Manzo Piadini |
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| Vegetario Piadini |
The Artisinal cheese selection is extensive. There are 10-12 cheeses rotated at any given time. A "cheese card" is provided to guests for their selection and a slot is available for entry of the day's special.
We sampled three beautiful cheeses served with house made fig jam, olives, and Iggy's bread:
The Piave, a cow's milk cheese, named after the river Piave in Veneto, Italy. It is a hard, yellow, with a full-bodied, intense nutty flavor. Its flavor is known to intensify with age.
The Robiola, a soft cheese made from a unique blend of cow, sheep, and goat's milk. It can be served fresh (as it is at Piattini) or aged. It was smooth and creamy with a rich, milky finish. The Robiola was beautiful when spread on a piece of Iggy's bread with fig jam!
The Sardinian Gold, the night's special is aged 9 months. It is a hard, aged cheese with a sharp toffee notes. Very beautiful, really rich with moderate sharpness.
The handmade pasta doesn't end at the fettucine! I thouroughly enjoyed a beautifully dense ravioli dish (Vitello ravioli sage) filled with flavorful, tender ground veal topped with fresh mushrooms and sage bathed in a perfectly thick Marsala wine sauce.
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| Vitello ravioli sage |
The homemade meatballs were filling - not your typical mushy mess - the meatballs at Piattini have bite, are full of substance and flavor. They are served with a chunky tomato sauce and shredded Parmesan cheese.
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| Homemade meatballs |
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| Ravioli di Zucca Gialla |
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| Photo credit: TableCritic |
The Ravioli di Zucca Gialla is a fan favorite at Piattini. It features tender, sweet butternut squash raviolis in an apple cider, brown sugar, and sage.
Josephine shared that when they have attempted to remove the dish from the menu for seasonal purposes, most customers were disappointed. It is now a year round offering.
The Pollo al Mattone ("chicken cooked under a brick") is prepared using a Statler (bone in breast + wing) chicken breast and it was stellar. A Springer Mountain Farms free range chicken breast is cooked in its own juices (au jus) and settled over creamy mashed potatoes and sauteed spinach.
Finally, I sampled a lovely seafood entree of seared scallops over a bed of tender butternut squash and sauteed spinach.
For dessert, I was offered, the gluten-free chocolate brownie, served warm with a creamy, rich pumpkin gelato. I tend to shy away from gluten-free desserts as they often have a strange, crumbly texture. The gluten-free brownie at Piattini was moist, rich, chocolatey goodness and who wouldn't love a pumpkin gelato!?!
Josephine and I spoke for hours over phenomenal food and wine/spirits. It was only days later that I followed up with general questions that are typically part of my chef/owner/industry personnel interviews. We had such a fabulous time together!
In addition to sharing about the ins and outs of the history and soul behind Piattini, Josephine also share a few fun facts.
The "strangest" thing in the Megwa household's kitchen is Coniglio which is rabbit meat. I always enjoy asking food industry people this specific question because I usually adore or would love to try the product! I will certainly try anything...twice! I fell in love with the tender, dark, juicy meat of rabbit many years ago and along with the family's canned/jarred veggie and herb preserves, I'd dine at their table any day!
I think I may have met my match as far as another person loving NYC as much as I do! Growing up just one half hour or so outside of Manhattan, "The City" was my absolute first love! It is and continues to be a part of my soul. Josephine has a love for one of the premiere local products out of NYC...bagels and other fresh baked goods. Amongst her favorite places to eat in the United States is Del Posto and Babbo! This lady knows where to go for good eats you can trust for consistency and agrees there are MANY good places to eat in the city!
I am personally always interested in knowing what REAL food industry people feel about the food truck movement - those who's opinions about the proverbial "Bricks and Mortar vs. Food Truck" phenomenon which advertisement hungry organizations try to manipulate into a real "battle" truly matter. I have been pleased over the past year to discover that people who own quality bricks and mortar properties, those who are excited about local Bostonians or people in any city where they are located in the country/world are able to learn about an authentic, novel cuisine are excited about food trucks and their accessibility. Josephine has joined numerous significant industry masters in her enthusiasm for the masses experiencing "interesting food" and she is " thrilled about the food trucks in our city!"
I anticipated a terrific answer about her desired "last meal on earth". Josephine's answer spoke volumes about the inspiration behind her entire family's culinary success and the passion behind the work:
" My wish for my last meal would be to have my mother make my favorite dish -stuffed zucchini blossoms with potatoes and string beans...YUM!"
Dining at Piattini is an absolute must-do for all!
Have you dined at Piattini? Please share your thoughts in the comment section below!
Disclosure: The majority of the meal in this review were provided at no cost by Piattini. My views are my own.
Dining at Piattini is an absolute must-do for all!
Have you dined at Piattini? Please share your thoughts in the comment section below!
Disclosure: The majority of the meal in this review were provided at no cost by Piattini. My views are my own.
