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Tuesday, November 17, 2015

Terrific Takeout: Acqua at Peck Slip Our Coverage Sponsored by Fresh Origins

Our friend Owner Nicholas Berti

Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:

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From the moment you walk into Acqua at Peck Slip and are graciously greeted by owner Nicholas Berti, the bread alone will announce to you the quality of this venue.
They make their own bread fresh every day and it is amazing.
Classically enchanting, Acqua at Peck Slip is a bastion of Italian excellence we were delighted to try: this is its inaugural feature on Whom You Know.  It's been open since 1999 and in 2011, Nicholas and his partner Irina Kurdiana bought it.  Executive Chef Ivan Beacco is from Trieste, Italy.  Near water street gives it the Acqua part of the name; Peck Slip was once literally a boat slip and in the 19th century it became landfill Nicholas told us.
Their menu changes quarterly.
Please meet the extraordinary Mozzarella di Bufala e Prosciutto di Parma!
Straight from Italy, from the Italian water buffalo, is the superlative mozzarella that will absolutely melt in your mouth.  Joined by Campari tomatoes and Prosciutto di Parma, this Insalate e Antipasti will echo the high standard that the bread set.
If we sat down and really thought about everything we've eaten this season, this dish would be at or close to the top of our list.  We are totally in love with this Insalata di Astaco!  Gorgeous, delicious, fresh and just bursting out of this terrific avocado is the Lobster Salad.  They make their own mayonnaise and it is to die for.  Homemade aioli, red peppers and scallions also come to this crustacean salad party that we hope to celebrate with again!
It also has an attractive aerial view.
Everything else had a tough act to follow...but we were also impressed with the Insalata di Gamberi.  Perfectly warm grilled shrimp with avocado and tomato salad was also a beacon of fresh and delicious.
We especially liked how the cherry tomatoes were expertly halved and like the salad before it, the Insalata di Gamberi just emanated with flavors of freshness, a feat not every salad can do once summer is sadly over.
One of life's best problems to have is deciding which pasta course.  Since we try to minimize our problems, we decided on two because this menu is so stellar, and they each confirmed Acqua at Peck Slip's commitment to authentic Italian cuisine.
The more creative of the two was the Pennette al Salmone Affumicato, which was undeniably al dente.  It was new, fresh and exciting!  Penne with smoked salmond, red peppers, scallions, lemon zest and caviar bragged components that were proportionally ideal and of superlative quality.
Not to be outdone, the second pasta we tried was the traditionally irresistible Fettuccine al Funghi e Tartufo.  Hearty, flavorful and with earthy textures, this pasta will be the ultimate in comfort food during the chilly New York fall.  
Homemade fettuccine with wild mushroom and white truffle oil will blow you away!
The entree we chose was the Capesante Asparagi e Prosecco: Pan seared dry diver scallops in a prosecco and asparagus sauce with roasted potatoes and sweet peppers was the epitome of delicious sophistication.  The fish comes from Down East.  The peppers give this dish a fabulous amount of flavor without overpowering the scallops and as to the prosecco and asparagus sauce, it is completely divine!
Acqua at Peck Slip is Terrific Takeout!

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