#InauguralReview #Ferdi by #AidaScarpati and #ExecutiveChef #FerdiScarpati Since 2022 #Italian #15SeventhAvenueSouth #WestVillage #Manhattan
Say yes please to the Risotto del Giorno and the Bistecca!
You know we have a special place in our hearts for Chandeliers and here are 132 examples and counting...it's not who you know, it's WHOM YOU KNOW and now we know Aida Scarpati, Founder and Owner of Ferdi, named after her Italian grandfather Ferdi Scarpati and who is on the Vespa on the Ferdi logo she designed. Ferdi opened July 17, 2022 and has 36 indoor seats and 50 indoor seats for events.
Aida, a Fordham graduate, follows the fine Fordham Jesuit tradition of excellence we have known and loved with Old Town and Gerard Meagher, famed Fordham grad and Peachy's Pick. Every single one of our nearly 30,000 posts has earned its own spot for its respective pursuit of excellence because Peachy was Jesuit-educated at the place where #EvertoExcel rules starting with the Heisman and Doug Flutie, thank you Dad. Aida also has a masters in Management and Hospitality from Cornell. CIA graduate Co-Owner and Executive Chef Ferdi Scarpati is tremendously talented and artistically-motivated and the sibling pair bring you their lifetime benefit of having grown up in the family tradition of fine dining, and we are certain their Dad and Grandfather are smiling with pride reading upstairs today.
Ferdi Scarpati, the grandfather, had a pizzeria on the Grand Concourse in the Bronx and by 1971 at age 47 went back to Italy and retired to Ponza.
Giuseppe Scarpati, Aida and Ferdi's Dad, was Executive Chef of The Rainbow Room in 1980 and he was from the island of Ponza which has a population of 3,000. Giuseppe had several restaurants in Fairfield County, Connecticut including Positano in Westport where Kathie Lee Gifford, Martha Stewart, and Paul Newman were often found dining in style. If it's good enough for Paul Newman, dining with the Scarpati family is good enough for you too and here are some illustrative examples that substantiate this.
We are huge advocates of salads; there are three to choose from here. Both the Classic Caesar Salad, above, and the Casalinga, below, delivered solid performances. We chose to add protein in both cases: grilled chicken and grilled shrimp respectively, and we suggest you do the same. They hit the nail on the head with the Caesar which was dressed as we asked for and it was one of the strongest Caesar Salad performances we've seen in recent times by a place new to us. The Casalinga is highly creative with granny smith apples, asparagus, yukon potatoes, red onion, tomato and fresh basilico. It was gorgeously arranged and the tarragon vinaigrette was on the side as we indicated our preference.
Their wine list is 70 percent organic and 95% of Italian origin. About five labels are not Italian. It should surprise no one that Peachy adored this supertuscan organic red, a 70 percent cabernet and 30 percent merlot blend. Sip it!
Shrimp Scampi here is an appetizer, and there are always three shrimp. Of course it is sauteed in garlic and olive oil and a natural seafood sauce, and we like the grilled Roman artichoke pairing. Polenta also comes to the party. 100 percent beef (sourced from Ottomanelli) meatballs are outstanding appetizers in a natural tomato sauce, and four of them arrive in style in a fab four presentation. We totally loved the meatballs!
As you might expect, the pasta is terrific and made on premises. Fettuccine Sette Coli (seven hills: the rolling hills of Lazio) is elevated with pesto, mozzarella and parmigiano with some arugula and tomato upping the color and nutrition concurrently. The truly sublime choice however is the Risotto del Giorno, which along with the Caesar Salad and the Steak was the strongest performer to us. Vegetarian Risotto with saffron, green and yellow zucchini and shiitake is absolutely divine and also original. Wild oregano and parmigiano cheese add flavor without being overly dominant. Note at Ferdi they will accommodate your preferences and modify menu items as your little heart desires.
Fish is important to us and at Ferdi, fish is fresh and therefore you should inquire about the fish of the day. When we visited, we opted for the Salmon Marechiaro. Fresh tomatoes, mussels and clams dance with the slice of salmon (not a whole fish). Potatoes, broccoli, garlic and onions rounded it out nicely. Also on the lighter side for spring is Pollo Scarpariello: Chicken on the Bone (be careful) with artichoke hearts, hot cherry peppers, lemon and white wine sauce, fresh herbs and roasted Yukon potatoes. It would hit the spot on a rainy day like today! Of course you can tell from our pictures we visited on a sunny day and you know we absolutely never edit pictures: the cuisine at Ferdi does indeed look this great. Master of hospitality, Aida, aptly suggested this convincing white for these dishes.
Truly sensational was the Bistecca, ordered by Peachy! She is a Deegan not a vegan. And, it was perfectly medium rare the first time as you see below. USDA strip loin radiates carnivorous glory served with splendid sauteed shiitake mushrooms, cherry peppers, roasted peppers and potatoes. Of course Peachy returned her attention to the Super Tuscan who is a sublime companion to this winner which you should absolutely order.
Finally, everyone knows that in the world according to Peachy, there are two kinds of desserts. Chocolate, and not chocolate. Cioccolato Fantasia with 70% dark Valrhona chocolate perched with class on hazelnut praline is set off to upper echelons with vanilla gelato and a perfect strawberry.
Ferdi impressed us on our first visit and we look forward to seeing what they do next!
Their website tells us:
Our Story
Our story started three generations ago on the island of Ponza, by our grandfather, Ferdinando, nickname, Ferdi. He came to America as a chef in 1955 and opened his restaurant on the Grand Concourse in the Bronx.
Ferdi's son, our father, Giuseppe, continued in his footsteps to later become Executive Chef of the Rainbow Room in 1978, then Giordano, and countless New York restaurants at a time when Italian cuisine in the city was authentically Italian. He then went on to open several of his own restaurants, where we began our journey.
We continue their legacy by making it our mission to deliver the same quality, creative specials and flavors that we grew up with.
We look forward to welcoming you to Ferdi Ristorante.
Sincerely, Fernando Scarpati & Aida Scarpati
