#InauguralReview #Alice #Italian #Seafood and #Lobster Bar Since 2021 by #EmanueleNigro #RiccardoOrfino and #WaelDeek #126West13thStreet #SixthAvenue and #SeventhAvenue #Manhattan
Owners and Founders Riccardo Orfino, Executive Chef and Emanuele Nigro at Alice
The crowing glory of Alice: Lobster Truffle Pappardelle, your new best friend
Everyone knows it's not who you know, it's WHOM YOU KNOW and we know Mover and Shaker Rennie McQuilkin is reading upstairs today. Did you know that this website is named after his tenth grade English class?! Before anyone rolls their eyes and says there goes Peachy talking about another Italian place let us say: this time it's different. Allow us to qualify and quantify this. This is the second review earned by One More Hospitality; they earlier earned a feature for Osteria 57. Many places are a one trick pony at their one place. Some places are excellent and are not one trick ponies and have a sensational single place. But One More Hospitality has so much more.
One More Hospitality is the brilliant trio of our pal Emanuele Nigro (we told you he had a hat trick coming; you can consider this his second goal), Riccardo Orfino and Waek Deek, and this is appropriately their second review at their second business. Alice is an Italian Seafood and Lobster bar, opened on February 14, 2021 and the kitchen is led of course by Executive Chef Riccardo Orfino, whom we were pleased as punch to meet this time and obviously work with directly. A native of Castelfranco, Veneto, our friend Riccardo is a 2005 graduate of Maffioli and though he is a modest personality we shall brag about his Michelin Star background coming from Il Luogo Di Aimo E Nadia in Milan. You know, kind of like the diamond check mark with the peach if you like Michelin Stars! Italy's loss became America's gain in 2018 when Riccardo moved here and teamed up with Emanuele.
Alice is beautiful and we were graciously greeted by pinstriped Faheem complete with his Scottish accent. The back room we liked best.
Fritto Misto started off the show when the curtain was raised on Alice, and the fresh Long Island calamari, jumbo shrimp and asparagus tempura ignited our appetite and sang a song of summer. We loved the aioli. Normally we do not eat fried foods anywhere ever however these guys are superior talent and it is lighter and nicer at Alice.
Spring Market Salad is the envy of other salads in the city in its ravishing freshness. We would love to see many, many more salads on the menu. Riccardo personally goes to the Union Square market three times a week he tells us and picks out everything himself, taking immense pride in his vocation. 70 percent of the produce at Alice is from Union Square. They listened and put the dressing on the side for Ms. Uberpicky who always wants to dress it herself.
No one should be surprised at their commanding pasta skills. A year-round favorite we are told is the Linguine Vongole: Manila Clams which arrive fresh every two days we are told. It's joined by garlic, white wine, parsley and peperoncino that tell your stomach that classic done this well is where it's at. And equally convincing is the red number Riccardo suggested we try: Spaghettone Pomodoro is elevated to the higher echelons with Corbara tomatoes grown in Campania, San Marzano tomatoes and Cherry Tomatoes. This trifecta tomato team will wow you, much like the holy trinity of owners! Basil and evoo come to the party and of course all of their venues serve the pasta that they personally make on premises.
Of course we wanted cheese pretty please.
The crowning achievement of Alice is without a doubt the Lobster Black Truffle Papperdelle which you will be silenced by because it is so near perfection that any conversation would be of secondary importance. The truffles are sourced from Umbria, Italy. Tasting the flavor combination is a religious experience and the elements are in perfect proportion to each other. We understand this may be a special and it may alternatively come with King Crab; regardless, saying Lobster or King Crab to Peachy Deegan is like saying what kind of shoes does she want from Italy next? All of them of course! You are not living your best life if you are not eating this for dinner. It tastes like your birthday and Christmas combined and as this is the only time we have had it we must say we hope they keep it up!
The Filetto is another complete triumph and as you can see it is fabulously medium rare exactly as we ordered it. It is hiding a little bit! Steakhouses cannot do what Riccardo does here: the triumphant eight ounce tenderloin is having a party like the Panthers with the Stanley Cup in green peppercorn, charred asparagus, snap peas and tarragon which compliment the carnivorous endeavor charmingly. By far this was our favorite entree right down to the decadent dill which is sublime with the steak, sourced from Pino's Prime Meat. The excellence of this dish should intimidate all Manhattan steakhouses!
Roasted Chicken perches perfectly upon a finely crafted potato mousse joined by morel mushrooms and marsala jus for a satisfying entree any time of year. Sourced from North Carolina every two days, Swordfish is another winner with charred ramps, pickled heirloom radishes and peperonata. The menu at Alice is changed four times a year making it even more competitive.
Lots of places have the usual suspects of sides but at Alice they have Swiss Chard Agrodolce: Pine Nuts, Sherry Vinegar and just the right amount of Golden Raisins. Try it!
Alice wowed us on our first visit and we look forward to seeing what they do next.
