A Cozy Italian Restaurant In Midtown Manhattan Serves Classic Italian Cuisine

At Mozzarella & Vino, diners can enjoy a menu that reflects the simplicity of authentic Italian ingredients.

Classic Tasting

The Classic Tasting of Buffalo mozzarella, buffalo provola, and burrata is the perfect sampler to try all the delicious mozzarella. Served with cherry tomatoes, the tasting features creamy, melt-in-your-mouth burrata, smoked cheese, and fresh mozzarella.

Seafood Salad

Featuring fresh calamari, mussels, and shrimp, the seafood salad is served over organic frisee and arugula with extra virgin olive oil, lemon, and parsley dressing.

Ravioli of the Day

The homemade ravioli of the day featured perfectly cooked and prepared ravioli stuffed with generous amount of creamy ricotta cheese in marinara sauce.

Lasagna of the Day

In between the layers of pasta is sweet pork sausage and mushroom in this savory, hearty oven-baked lasagna.

Slow Braised Lamb

Two pieces of tender, slow-braised lamb in red wine and organic vegetable sauce sits atop creamy mashed potatoes in this satisfying entree.

Tiramisu

The tiramisu is an absolute must. The dessert consists of layers of coffee-soaked cake and mascarpone cream topped with cocoa dust and served with a dollop of dark chocolate and white sauces.

Dark Chocolate and Almond Cake

Having the texture and density of brownie, the rich dark chocolate and almond cake with powder sugar on top is served with a scoop of creamy pistachio gelato.

Trendy Italian Restaurant In SoHo With French Riviera Ambiance Hits The Spot

Nestled in NYC’s trendy SoHo neighborhood, Mamo Restaurant offers chic French Riviera vibes with Italian classics that range from pasta to pizza.

Peperoni Dolci Grigliati Con Farcia Al Tonno

The thinly sliced, grilled red and yellow peppers are stuffed with generous amount of tuna salad. The stuffed peppers are rolled into bite-sized pieces and served over a bed of greens.

Spaghettoni all’Amatriciana

This classic spaghetti dish features al dente spaghetti with crispy bacon, hearty tomato sauce, and topped with pecorino cheese.

Rigatoni all’astice

An absolute must for a lobster lover, this pasta dish (usually made with penne pasta, but decided to substitute for rigatoni) has rich, lobster-based tomato sauce. The dish is served with chunks of lobster meat and a whole lobster tail.

Affogato Alla Vanglia Con Fagile Calde

Thought you knew all about affogato? Well, think again! This reinvented affogato at Mamo features two scoops of vanilla ice cream with steaming hot strawberries.

Cheesecake Alla Lavanda

The rich, dense cheesecake at Mamo NYC has wonderfully crunchy, granola-like crust. Topped with slices of fresh strawberries, the cheesecake pairs perfectly with the strawberry sauce on the side.

Eataly X Identita Golose NY’s First Ever Dine Around

The progressive dinner showcased dishes from six world famous chefs during a culinary tour that moves from restaurant to restaurant within Eataly in Flatiron NYC.

1. Standing Reception at La Scuola Grande with Chef Matthew Kenney

The Dine Around commenced with a duo of vegan bites by celebrity chef Matthew Kenney, who served Kelp Noodle Cacio Pepe made with cashew cream and topped with dried olives and microgreens, as well as Almond Flatbread with Urbani truffle cheese, sweet fennel compote, and raisins.

2. Vegetable Course at La Verdure with Chef Massimo Bottura

The gregarious chef Massimo Bottura, an Italian restaurateur and the chef patron of a 3-Michelin star restaurant in Italy, delighted the diners with this creative dish. NamedA Lentil is Better than Caviar, the dish resembled caviar but instead is made with steamed lentils with eel concentrate, red onions, and creme fraiche at the bottom.

3. Fish Course at Il Pesce with Chef Franco Pepe

Italian pizza master Franco Pepe concocted two amazing dishes. First, the simple-looking Pizza made with lightly fried dough with a slice of tomato, dehydrated garlic, red pepper flakes, anchovies, Sorrento lemon rind, and parsley was the most unique slice of pizza I’ve ever had. The dough had perfectly crispy exterior complemented by feather-like, fluffy interior. The Calvisius Caviar was served with two silver dollar pancakes and a dollop of creme fraiche.

4. Primo Course at La Pizza & La Pasta with Chef Fortunato Nicotra

Chef Fortunato Nicotra, executive chef of Felidia Restaurant in NJ, served super al danta Squid Ink Shell Pasta with grana padano cheese and pear concentrate. The sauce was a bit too creamy and rich for my personal liking, and the pasta could have been cooked at least 5 minutes longer.

5. Main Course at Manzo Ristorante with Chef Alex Atala

The famous Brazilian chef Alex Atala charmed the guests with his Brisket dish. This tender, juicy piece of brisket was topped with pickled and fried onions, and served with a side of pear compote sprinkled with cayenne pepper that had a similar texture as apple sauce, but with much richer flavor.

6. Dessert Course at La Piazza with Chef Niko Romito

Save room for dessert because this Cream-Filled Doughnut is absolutely divine. The fluffy, cloud-like dough is deep-fried and topped with sprinkles of sugar. The generous amount of rich yellow cream in the doughnut adds wonderfully creamy, ooey-gooey texture to the dessert.

The Perfect 4-Course Meal At Campagnola, An Old-School Italian Restaurant In NYC

Here is your guide to indulging in a magnificent 4-course dinner at the legendary restaurant in New York City’s Upper East Side.

Assorted Baked Seafood

If you are a seafood lover, then start your meal with the amazing Assorted Baked Seafood. The dish includes littleneck clams baked with parmesan and garlic, and then topped with buttery, crusty breadcrumbs. The special of the night was lightly battered and fried soft shell crabs topped with capers. The juicy, plump shrimp scampi grilled with herbs and garlic finalizes the trio of baked seafood.

Trio of Pasta

The trio of pasta is the perfect way to sample the delicious pastas that the restaurant has to offer. While the selections vary by night, you can expect dishes like al dante penne with fresh tomato, basil, and garlic in light marinara sauce, fresh gnocchi with basil, garlic, and pignoli in creamy pesto sauce, and ravioli stuffed with spinach in bolognese sauce made with veal.

Catch of the Day & Veal Scaloppine

For the perfect surf & turf, try the veal scaloppine and fresh catch of the day. The thinly sliced, tender veal is dredged in wheat flour, sauteed, and then served with dry porcini mushrooms and marsala wine sauce. The catch of the day, dover sole, is grilled with olive oil and maintains its juicy yet delicate texture.

Lemon Sorbet & Napoleon

The light lemon sorbet, which is served in a lemon half shell, is the most refreshing way to cap off the experience. The made-in-house napoleon has beautifully flaky, crusty layers of pastries with rich cream in between.

Delicious Dishes You Must Order At Patsy’s, An Authentic Italian Restaurant In NYC

Owned and operated by the Scognamillo family since 1944, Patsy’s Italian Restaurant has been a neighborhood favorite beloved by locals and visitors alike.

Fried Zucchini Blossoms

Delicate zucchini blossoms are stuffed with creamy ricotta and mozzarella, and then dipped in a thin layer of batter and fried for crispy perfection. The blossoms are served with a side of Patsy’s signature marinara sauce and wedges of lemon.

Eggplant Rollatine

Thin slices of eggplant are stuffed with mouthwatering fillings made with ricotta, mozzarella, and Parmigiano-Reggiano cheese. The rollatine is baked in rich tomato sauce with prosciutto, and garnished with a sprinkle of parsley.

Stuffed Calamari

A truly unique dish, the stuffed calamari features three plump, tender calamaris stuffed with shrimp, crab, and lobster braised in a chunky tomato and garlic sauce. You will enjoy a diverse range of textures and flavors from the chewy calamari to savory fillings.

Lobster with Linguine

Fresh, steamed lobster is the highlight of this pasta dish, which features 2.5 pound lobster with sweet, succulent meat. The lobster is served atop a bed of home-made linguine pasta in Fra Diavolo sauce made of plump fresh tomatoes simmered to a delicate, fiery finish with fresh garlic, parsley, onions, crushed red pepper ,and a hint of fresh-picked basil.

Italian Food Is No Good in Mexico

We met a couple and their family from Atlanta who were also staying at the village. We decided to have a dinner with them at an Italian restaurant called Frascati. Excluding the adults, there were four of them (son, daughter, daughter's friend, son's girlfriend) and the three of us. We ordered a glass of sangria for everyone, which tasted artifically sweet rather than fruity.

We ordered Parma Pizza: tomato sauce, mozzarella and prosciutto di parma, for the table to share. I don't eat pork or cheese, so this was possibly the worst dish to order for me personally.

The pizza was extremely thin and didn't look too greasy at the bottom, but the top portion is obviously greasy.

The appetizer bread came with two sauce: olive oil and spicy mayo. The bread was rather plain and dry.

Some kind of tuna bruschetta appetizer? It could have passed off as a main course because the two pieces of tuna were huge!

Grilled Red Snapper and Fettuccine in Balsamic Vinegar. This was the special of the day.

Again, the red snapper was huge! Italian food is all about huge portion, especially family Italian restaurants. Honestly though I much prefer smaller portion and quality food. It's about quality, not quantity!

The homemade pasta noodle was quite tangy and chewy, but the balsamic vinegar ruined it all because it was way too overpowering! I just felt like I was eating plain noodle while sipping soy sauce.

Also the dish was visually unattractive. It was basically some fettucini on a pool of balsamic vinegar with a chunk of red snapper on top.

Arrabiata Capelli D'Angelo: Freshm tomato, garlic, anchovies, and spicy pepper. Apparently the pasta was really spicy.

Tortellini Fatti in Casa: Fresh pasta stuffed with ricotta cheese, spinach, goat cheese with sage butter. Four people in our party got this dish, but the word 'butter' immediately turned me off.

This was the night's biggest disappointment. The corn brownie that I had at the beach club was so delicate with lots of texture, but this "brownie" was so stale and dry and...just NO GOOD! Lesson learned: get Mexican food when you are in Mexico.

Last Korean Supper at La Grillia Italian Restaurant & Dessert Bar

To wrap up my grandiose “food adventure” in Korea, I decided to visit a relatively fancy Italian restaurant, La Grillia, at the Samsung Coex. My guests of honor were those who made my stay in Korea this winter the most memorable (besides my family, obviously): the WingSharer participants! I really wanted to invite all 77 students, but due to financial and feasible concerns, I contacted four boys who live in Seoul (or at least close to Seoul) and with whom I connected the closest.

La Grilia was an especially opportune place for dinner because this was the very restaurant where my involvement with the WingShaeres began last summer. We had our first WingSharers board meeting at La Grillia with Ms. Shim, a Hanwha employee who served as our primary contact person with Hanwha. I suppose I can say that I began and ended the WingSharers 2012 at La Grillia. Aw nostalgia.

The appetizer bread came our quite a while after we ordered. The focaccia bread was slightly warm, but I wished it had been toasted more. The olive oil and the balsamic vinegar had a very strong, sour flavor, which balanced out the lightly seasoned focaccia bread. Top of the bread was brushed with oil.

The waiter brought out my entrée, grilled spaghetti with scallop. This is one of the signature dishes at the restaurant, and indeed it played up to my expectation. The flavor of the light olive oil sauce was enhanced with abundant pieces of roasted garlic and pepper. The broccoli was cooked perfectly, meaning it wasn’t too mushy or hard.

The texture of the pasta was chewy, as were the clams and the scallop. When I bit in to the scallop, all the juices from the sauce oozed into my mouth. Delectable!

Three boys in my company ordered one of each risotto: the creamy risotto, galbi risotto, and seafood risotto. Based on the fact that they all cleaned up the plates, I am guessing the food was delicious. Even though risotto is a simple dish in its presentation, something about the way the restaurant “decorated” the dish was visually attractive.

La Grillia is also famous for its “dessert bar.” With each entrée, you get a dessert chip that you can exchange for two desserts. I couldn’t take a picture of what I had, but I got a tiramisu and vanilla gelato.

The tiramisu had semi-sweet, bitter cocoa powder on top of soft cake dipped in coffee (?) with cream immediately underneath. It was one of the most moist desserts I have ever had! The tiramisu was sadly “bite-size” and I found myself scraping the bottom of the little bowl for more. The milk/white chocolate straw was really cute.

The vanilla gelato wasn’t too sweet or as rich as ice cream—just the way I like it! It was refreshing to have something cold in my mouth after eating warm food all night. The thin almond cookie on top was too buttery for me so I just took a bite and put it aside.

I am glad I got to share delicious food with good company. A great way to end my Winter 2011-12 food adventure in Korea!

Bon Appetite: Happy Italian Dining in Andong

A new restaurant opened in Andong. My parents, who eat out quite often and probably have been to every eateries here, insisted that we check it out.

Bon Appetit serves Italian cuisine ranging from pasta and risotto to pizza and steak.

The restaurant is located on top of the newly built Andong Tower that overlooks the Andong Lake created by the Andong Dam. Sorry for so much Andong-ness. The view from the top was incredible!

The two different types of appetizer bread were whole wheat and white. Nothing too special except I like them being served warm and slightly toasty. The balsamic vinegar and olive oil dressing didn't go too well with the bread.

The salad was so fresh! I wish there had been more variety in greens because it consisted mostly of iceberg lettuce, especially at the bottom.

At first I wasn't quite sure what the dressing was. It was a mix of oily-ness and sweetness...

And then I discovered a kiwi seed! The kiwi dressing was sort of overwhelming and it would have tasted a lot better if it didn't have too much dressing.

The squid ink risotto I ordered was served on a huge plate! I asked for it to be cooked with less oil, and in deed it was not greasy at all :)

The risotto had squid, clams, and shrimp with a little garnish on top.

Judging from the marks on the squid rings, the squids must have been grilled prior to being added to the risotto. Little attention put into the food like this makes it much more delicious :)

Squid ink risotto or pasta is a dish people say to never order when you are on a date because the blank ink literally dyes your lips/teeth blank. I loved that the risotto was not greasy, creamy, or buttery, but I wished there was more seasoning because it tasted a bit bland. I asked for hot sauce on the side.

The seafood pasta in tomato sauce was quite tasty.

I dislike when restaurants put clam/mussel shells in the dish to make the dish appear bigger, but I suppose it adds to the visual presentation.

The pasta was undercooked, which is just the way I like because the pasta usually cooks in the dish while you eat it.

The tomato sauce was a bit spicy.

I couldn't tell if the pasta was fresh or dried noodle.

The margherita pizza definitely needed more greens and some slices of fresh tomatoes...

Pizza tastes the best when eaten right after being served. Look at that cheese!

I was surprised that the pizza was not greasy at all at the bottom. I, of course, dabbed the top with napkin to get rid of some grease from the cheese.

The crust was very thin and I loved that the pizza had plenty of marinara sauce.