Gusto, you had me at Burrata!
Every Thursday, Gusto (pronounced goose-toe) receives a shipment of burrata from Italy. We may need to be at Gusto every Thursday from now until – well, forever!
Fork and Spoon fell in love with Roman cuisine and burrata this past summer while in Roma with our wonderful friend Mauro. Since returning from our vacation we had been aching for true Roman cuisine – Gusto certainly does not disappoint.
The restaurant is on busy Greenwich Avenue in Greenwich Village. The atmosphere is welcoming and comfortable. Dark tables, comfy seating, not too noisy, fabulous staff!
In the kitchen of Gusto is the fabulous Saul Montiel. What a vision. What a fabulous menu. He isn’t one of those stay in the kitchen and hide chefs. That being said, he isn’t one of those always out of the kitchen chefs that make you stop to wonder who is actually doing the cooking!
The menu is wonderful. So wonderful it is really hard to decide what to order. We wanted everything!
We decided to go with a few appetizers and a pasta – oh, and dessert, but we didn’t really need to say that, did we?!
First up, Carciofi alla Giudea. SMall artichokes, deeply fried. Crispy crunchy on the outside, tender and moist on the inside. Slightly different than one would be served in Rome where you see gigantic artichokes completely flattened. These were hearts, which had advantages – not as many tough outer leaves. A squeeze of lemon, a sprinkle of salt, and life is beautiful!
Then, Raviolo con Uovo e Pancetta. Made in house and fabulous. One big, beautiful raviolo stuffed with buffalo ricotta (also flown in) and an egg. Sitting on top a piece of crispy pancetta and fried scallions. What a flavor combination. Tender pasta, creamy ricotta, rich egg yolk, salty pancetta – heaven on your fork! Did I mention it swims in sage butter? No? Well, ‘nuf said …
And the special antipasti this night, stuffed zucchini flowers. Ugly to photograph, delicious on your tongue! Cheesy and gooey inside, lightly battered and fried. Crispy and tender and so summery and wonderful!
Let’s not forget our reason for coming to Gusto! BURRATA! FLown in every Thursday, diners come just to have a
fix taste of this creamy delicious cheese. firmer on the outside (like mozzarella) and soft on the inside – well, if you haven’t tried it you absolutely must. It is amazing! Served simply with fresh tomatoes, basil, salt and pepper. We could have had just this, twice, maybe three times and called it a night.
We shared Tonnarelli con Cacio e Pepe. To die for. Tonnarelli is a fresh, square-ish pasta, the perfect foil for the pepper and pecorino romano cheese. Oodles of salty, sharp cheese against the peppery bite of freshly ground black pepper. So simple and so perfect. What else is there to say – except jump in!
And for the first time in the history of our friendship Fork refused to share a dessert with Spoon. I told Spoon, ‘get your own. I will not share.’ Fork had tasted this dessert before and knew this was not something to share, not even with your best friend. Fresh peaches roasted, amaretto added in and simmering until it begins to thicken, brown sugar for a bit of sweetness, to gild the lily mascarpone cheese, really cold mascarpone cheese. Sweet peaches, drowning in an almondy syrup. It is enough to make you soon!
Go, taste, enjoy, relax, no one rushes you. Try everything. Go back, try it again. When you’re at Gusto, you’re with family. Enjoy!