For our anniversary (eight years!), Joe got us reservations at Del Posto, which is said to be the grand opus of Mario Batali's food and drink empire -- it recently got four stars in the New York Times, so we figured now would be a good time to give it a try. Last night after work, we headed there for a geriatric seating time of 5:45 (that's the best you can do if you don't call precisely one month in advance) (it's also our preferred dining time, because we are old and tired).
The room is airy, but not grandiose (despite the sweeping center staircase), and warm (dark wood and shades of brown, cream and black), but not stuffy. The service is exceptional without being formal or stilted. Our waiter was incredibly knowledgeable about everything on the menu and visibly enthusiastic about every part of the dining experience.
We kicked off the evening with a couple of French 75 cocktails, which were delicate and citrusy, and though the gin was present only with a light touch, after finishing them we were both a bit woozy (admittedly, we are lightweights in this department). The chef's amuse bouche consisted of little twirls (there was some Italian word for it that I don't recall) of speck with sauerkraut inside, marble-sized chickpea-and-black-truffle oil fritters, and wee cups of bread-and-tomato soup. Each one was a perfect marriage of textures, with bursts of flavor that made you go, "whoa!" with each bite.
The bread basket held thyme-poppyseed foccacia, black olive ciabatta, and whatever the Italian equivalent of a petite baguette is. I could easily have hoovered down the lot of them. The olive bread in particular almost made me weep, especially with a generous shmear of the house butter, which we were told was from Emilia Romagna.
We decided to do the five-course tasting menu, in which each person chooses their antipasti, entree and dessert, and as a second course you share appetizer-sized portions of two pastas.
For the first course, I had the insalata primavera, which was unlike any salad I've ever had. It was a colorful array of seasonal vegetables with sheep's milk ricotta dressing and spring pea puree, served with a sprinkling of black truffle shavings and a couple of salty, crumbly croutons. There's no way to do this dish justice, because it sounds simple -- and it was, that's the beauty of their cooking (and Italian food in general) -- but it was also like the highest form of a salad that I could ever imagine. Joe got the calamari, which, like the salad, was a plane above what you think of when you imagine a plate of calamari. It was lightly battered and fried, served with a caper-lemon sauce. I'm not a seafood eater, but I can tell you Joe was in seventh heaven.
By this time we had moved on to wine. The waiter helped us choose from the list, and Joe got a glass of Vernasche, which he described as tasting like raspberry Bubblicious (I took a sip, and it was indeed refreshing, light and fruity), and I had a glass of Franciacorte, a sparkling rose that I would drink morning, noon and night if I could.
For our pastas, we first had ricotta pansoti, which was this fluffy, buttery concoction of cheese and the thinnest, lightest pasta, with asparagus shavings and truffle butter. Every bite was like an explosion of delicate cheese and butter flavor. Then we had veal agnolotti -- dumplings of roasted veal and pancetta, sauteed in ramp butter with pea shoots. Oh my WORD. By this time we were practically banging the tabletop with our fists in astonishment over how phenomenal it was.
My main dish was the lamb, served with Swiss chard, chickpeas and garlic-infused yogurt. Triumph on a plate, basically. Joe had the ribeye, a dry-aged slab of buttery perfection, with tempura-battered fries and dehydrated tomatoes. I'm running out of adjectives here, but as you might have guessed by now, both dishes were transcendant.
By this time, we were swooning and I almost laid my head down on the table with a contented sigh. Yet we soldiered on to dessert. I had a butterscotch semifreddo with caramel, candied melon, cherries, and crumbled biscotti. Joe had some strawberry thing with gelato and fresh berries and sponge cake. And THEN they brought out some bombolini -- think of a hot, delicate cinnamon-sugar donut hole filled with cream. I wanted to go back in time and have those for every special occasion dessert ever in my life. They also put out a plate of assorted cookies and chocolates (AND the maitre-d' handed me a little box of truffles on the way out, good LORD), but we brought those home for J, who had stayed late to babysit (we asked the waiter to have them packed up; I didn't, like, throw them in my purse or anything).
We've had a lot of meals that I'll always remember, but this one was, for now, the most outstanding on every level -- service, wine, food, atmosphere. It was extremely expensive, so it's not the place we'll be able to go to for every Hallmark moment in a year; but that can only make the times we go all the more precious.