Thursday, March 12, 2009

O.K .Corallo

Il Corallo can be an enjoyable dining experience, once acclimatized to its "charms." the space is cramped and the menu is overwhelming; in addition to several brick oven pizzas and daily meat specials, it boasts an endless array of pasta pastabilities as well as creative composed salads. the service, while pleasant is rushed and quirky as hell; the hostess will NOT seat incomplete parties, you have to wait outside until all of your guests have arrived. moreover, it should also be noted that dinners are only allowed one glass of wine if purchasing by the glass. if you want more, you'll have to buy a bottle.

no complaints, just honesty. don't let the daunting menu and curious service sway your resolve to visit; for top notch pasta at an affordable price, Il Corallo has got this town LOCKED DOWN.

Il Corallo Trattoria
176 Prince St, New York 10012

Taglierini Sorrento -
fresh thin black noodles with shrimp, lobster meat, scallops, clams, fresh chopped tomato, parsley, olive oil, white wine and garlic sauce

a bed of black squid ink noodles add a briny tang to the bountiful seafood medley that adorns it's crown. most of the seafood pastas at Il Corallo are very generous with their portions, this was no exception. the shrimp, scallops, lobster and crab meats were all spot on, however, the shellfish were incredibly under seasoned. they must cook them al la minute while compiling the dish instead of steaming them in wine prior to service and then incorporating them into the required dishes.

Stuffed Rigatoni -
tube pasta stuffed with fresh ricotta cheese in a traditional red sauce, topped with fresh mozzarella and basil.

stuffed shells, manicotti, ravioli; when it comes to stuffed pasta, i usually pass, however i HAD to make an exception for this batch of plump rigatoni. i can't recall ever having stuffed rigatoni before and honestly, i didn't even know it existed until now. this dish was refreshingly simple and traditional, just pasta and red sauce - real east side.

the residual heat from the piping hot pasta and sauce melted the mozzarella cubes down to a gooey goodness. delicious and filling.

Tiramisu -

tiramisu is one of my favorite desserts, and over the years i've had more than my fair share. THIS IS THE BEST TIRAMISU EVER. quote me on it.

a few things that put it a cut above the rest:

-made with a cake-base, instead of lady fingers.
-only ONE layer of cake means more fluffy goodness.
-topped with chunks of shaved chocolate AND powdered chocolate, instead of just the latter.

the custard is as light as a feather and the cake-base is perfectly balanced with the essences of coffee and liquor. please try it.

© 2009 c. c. villani @ "mission: insatiable" -

1 comment:

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