Doggy Bag Fit for a Piggy: Moi!
Feb 02, 2010 | From the kitchen of Rose
When I saw Gael Green's writeup on her blog Fork Play on Danny Meyer's newest restaurant Maialino in the Grammercy Park Hotel I lost no time in making a dinner reservation to enjoy the suckling pig from which the restaurant derived its name.
I always knew in my heart that pig potential was far greater than any rendition I had yet to experience--after all, that Chinese farmer and son in Charles Lamb's tale had to have a better reason to burn down their farm than the dry flavorless meat suckling pig so often turns out to be.
Yes!!! Braised in rosemary, garlic, and white wine, with crackling skin true to its descriptor--it was rich, succulent, and perfectly fabulous. And, the potatoes had imbibed the delicious juices!
Our exquisitely charming waitress (and the service could not have been better) suggested an excellent and affordable burgundy from the Alto Adige. The restaurant was packed (including Danny and his family) so it was especially impressive that no one in any way suggested that the two of us give up our four seat banquette in which we were happily ensconced for all of three hours. I was so ridiculously content I didn't even manage to feel too guilty!
We were seated close enough to the panini station to smell the enticing aromas emanating from it and the promising aromas from the coffee station caused me to break my no coffee at restaurants rule (as it invariably disappoints even at the best of them) to end the dinner with an excellent cup of capuccino served with a chocolate biscotti--so delicious I didn't for once add any sugar whatsoever to the coffee and didn't miss it.
But I can't close without mentioning the divinely creamy and intensely pistachio ice cream, fiore di latte ice cream, and refreshingly palate cleansing campari/grapefruit sorbet (which when combined with the fior de latte was reminiscent of the best possible popsickle).
We walked out into the cold January night air and felt no chill--we were radiating heat and happiness. Forgive me for raving--I just couldn't help myself.
P.S. And while I'm in raving mode I might as well confess that Erika's linguini alle vongole (clam sauce) first course was also the best I've ever had including my own.
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hector in reply to comment from Betty
02/20/2010 02:58 PM
I no longer use the toothpick method, instead I sue my quick reading digital thermometer. 195-200oF is cook. There are many affordable digital thermometers nowadays.
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Betty
02/20/2010 02:25 PM
My family loves the clean flavor of the Golden Wheat Carrot Ring from the Cake Bible. Following the recipe to the exact word, I have not been successful in getting the cake out of the pan, and sometimes even when the toothpick came out clean, but the cake can still be uncooked( mushy) in the middle once it is cooled. Please kindly advise me on how to determine when a carrot cake is fully cooked without drying it out!
Many thanks!
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Anonymous
02/03/2010 01:07 PM
All I can say is YUM! I'm going to have to try this restaurant.
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Rose in reply to comment from Paul
02/03/2010 01:05 PM
nespresso arpeggio but i also love their apricot capsules though prior to that i've detested flavored coffee. they use dried powdered apricot. very subtle and perfectly synergistic!
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Paul
02/03/2010 09:17 AM
Rose - suckling pig - one of my favorite dishes!
"rich,succulent and perfectly fabulous"
Says it all.
By the way which coffee bean blend do you enjoy.
Really good coffee IS a rarity nowadays.
At home I brew an Italian brand which I prefer to the German and others.
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Rose
02/02/2010 12:39 PM
yes hector, i know it's not the italian way to have cappuccino or latte so late in the day--machiato is an excellent idea! it actually the milk foam i love. thanks for the great suggestion!
there was a hitchcock story about a food critic who was wined and dined for years at a particular restaurant in london i think and in the end they slaughtered him--evidently they were flavoring him all those years for their own feast!
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hector
02/02/2010 12:29 PM
What a fabulous feast, makes me want to put Rose to roast! Or be a duck and harvest its liver after such great meal!
Do order a machiato after dinner, and be sure to tell the staff how it is done! One shot of espresso topped with equal volume of milk foam, in other words a cappuccino sans the hot milk. I spell this out for all our readers to know.
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