Bice, a chain restaurant, like you have never seen

Bice Ristorante
4 East 54 Streets
New York, NY

212 688 1999

Bice New York, is part of a chain of restaurants, but this is not your fathers McDonald’s

There are several Bice restaurants around the world we were at the Manhattan branch. The first thing you notice that the décor is lively but dignified, in some ways similar to Kellari. The next thing to notice is that even though this is not an inexpensive restaurant (dinner can easily be $ 100/person) there are children at the table, albeit well dressed and at there best behavior. Indeed three generational tables are not uncommon.

The most important thing about any restaurant is the food and Bice truly shines.
A classic beet and spinach salad is upgraded by using goat cheese rather than the traditional blue cheese, add slivered baby white and green beans and you know you are at someplace special.

Lobster bisque separates the cooks from the chefs. Most cooks add corn starch to try to thicken the broth the result is usually clumpy or cloying. If you try to reheat the bisque the cream will scald and the bisque will often smell and taste burnt. Bice’s bisque was hot, tangy with tomato, but smooth with cream. The Lobster medallions on top were proof of the bisque pedigree.

There are many good dishes at Bice try the Veal Scaloppini. Normally this is made with lemon slices or juice and the result is a sour taste. But at Bice preserved lemon is used gone is the sour taste replaced by a wonderful lemon bouquet and taste.

For more see www.ditmasestates.com

Bice, far from the usual chain restaurant

Bice Ristorante
4 East 54 Streets
New York, NY

212 688 1999

Bice New York, is part of a chain of restaurants, but this is not your fathers McDonald’s

There are several Bice restaurants around the world we were at the Manhattan branch. The first thing you notice that the décor is lively but dignified, in some ways similar to Kellari. The next thing to notice is that even though this is not an inexpensive restaurant (dinner can easily be $ 100/person) there are children at the table, albeit well dressed and at there best behavior. Indeed three generational tables are not uncommon.

The most important thing about any restaurant is the food and Bice truly shines.
A classic beet and spinach salad is upgraded by using goat cheese rather than the traditional blue cheese, add slivered baby white and green beans and you know you are at someplace special.

Lobster bisque separates the cooks from the chefs. Most cooks add corn starch to try to thicken the broth the result is usually clumpy or cloying. If you try to reheat the bisque the cream will scald and the bisque will often smell and taste burnt. Bice’s bisque was hot, tangy with tomato, but smooth with cream. The Lobster medallions on top were proof of the bisque pedigree.

There are many good dishes at Bice try the Veal Scaloppini. Normally this is made with lemon slices or juice and the result is a sour taste. But at Bice preserved lemon is used gone is the sour taste replaced by a wonderful lemon bouquet and taste.

For more see www.ditmasestates.com

Would you like an Aria with that?

Tomasso Restaurant

1464 86th St. (cor. Bay 8th St. )Brooklyn, NY 11228
ph# 718-236-9883

Deep in the heart of Italian Brooklyn is Tomasso’s restaurant. The food is real Italian, not like the fake Australian Outback steak house across the street. The lasagna had sausage, pork, beef. This is the way it’s made in homes in Italy. Olive oil and basil is on the table to have with your crusty ethnic breads and the wine list is perhaps the best in Brooklyn. Special attention is paid to large groups. The prices go down with entrees in the 20’s, as easily as a good Priorat(ferrer/bobet)05.

Most amazing is the wonderful singing voice of Tom Tomasso himself. He led us in a chorus of God Bless America that would make Kate Smith proud. On weekends he often performs with his staff.

For real Italian food and a really good aria I recommend Tomasso’s

for more see www.ditmasestates.com