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Monday, November 9, 2015

Terrific Takeout: Patrizia's of Manhattan Our Coverage Sponsored by Fresh Origins

Owner Antonietta Alaio of Patrizia's of Manhattan
We loved their pizza!
Polpo Alla Fuorigrotta

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In all of our culinary consumption, you know we have eaten the most Italian food.  When a new Italian venue opens in Manhattan, we want to be the first to know about it if the owners are interested in doing a great job (not all are, and we don't tell you about the ones that don't but you should know they exist.) 
Open since March 2015, Patrizia's of Manhattan is a terrific private family business based on our inaugural experience, and if you are an avid reader of Whom You Know, you know that anything boys can do, girls can do better! 
Though we initially spoke to her husband Giacomo Alaio, who hails from Naples, we worked with the amazing Antonietta Alaio during this review.  You should also know their son Antonio is active in this business, and Lou Maschi and Dean Christodoulou are also partners in this enterprise which began in 1992, outside of Manhattan.
For an appetizer, we began with the Burrata Amalfitana.
Look at that winner smiling at you!
If you're having a bad Monday, a common malady in busy Manhattan, you might consider introducing this to your palate at your closing time today.  Joined by tomato, arugula and fennel salad, this burrata was succulent and creamy as it should be.  The burrata comes to you from Galbani in Italy.
Next, meet the Polpo Alla Fuorigrotta!
Ordering octopus is a good measure at a new venue to see if they are up to par, and this octopus was very good quality, and it arrives in style from Portugal.  We liked the halved grape tomatoes that graced the top, and it danced in parsley and chardonnay from Venezia.  It had a satisfying crisp to the crust and was of proper tenderness inside.
Their pastas are good: this is the Fioretti Boscaiola.  
There are four cheeses that come to this pasta party: ricotta, parmigiana, fontina and provolone.  We really liked the portobello and prosciutto that added depth to the dish, punctuated with green peas all in a blush cream.
The pasta we chose was the Orecchiette Abruzzese which is highlighted by Ferraro Italian sausage and delicious broccoli rabe from Andy Boy.  It even has garlic, which we would have been more aggressive with, but we also understand not everyone loves garlic as much as Peachy does.
The entree that caught our eye was the Shrimp Scoglio.
This dish boasted great flavor in its simplicity.  Grilled shrimp, garlic, white wine, cherry tomato and the perfect hint of red pepper teamed up for a lovely entree.
The Mixed Greens salad was fresh and exactly as it should be.  They listened and put the dressing on the side, and cucumber, tomato, olives and red onion were crisp and refreshing, and also balanced out the meal.
And the grand firework finale?
It's without a doubt the pizza, which was our favorite part of the eating experience.  It's done in a coal oven with phenomenal ingredients and every aspect from the crust to the sauce to most importantly the cheese was amazing.   So other pizza places around Patrizia's, watch out!

Patrizia's of Manhattan is Terrific Takeout!
We look forward to seeing what they do next.

Up with Antonietta and her pizza!

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