I first learned about Lidia Matticchio Bastianich from Vicki a few years ago. For some reason, this Istrian-born Italian cooking show host, cookbook author, and restaurant owner had stayed under my radar, despite our love of Italian cooking and television cooking shows. In 2007, at the Los Angeles Times Festival of Books, which we attend as exhibitors every year, Vicki met Lidia and acquired a signed copy of her most recent cookbook, Lidia’s Italy. She is also the author of four books on Italian cooking.
During our semi-annual trip to New York this May for Vicki’s sales meetings, we had the opportunity to dine at Lidia’s flagship restaurant, Felidia. It was opened in 1981 by Lidia and her former husband, Felice (Felice + Lidia = Felidia). Lidia is now involved with two other restaurants in Manhattan, Becco (with her son, Joseph Bastianich) and Del Posto (with her son and Mario Batali), along with Lidia’s Italy restaurants in Kansas City and Pittsburgh.
Located on a busy street in Midtown East, we arrived at Felidia just in time for our 12:30 lunch reservation. We were led past an opulent mahogany bar to a dining room with light yellow walls bathed in orange-tinted lighting, while a skylight on the second floor provided the entire space with a hint of sunlight.
Since everything on the menu sounded tempting, there was no way we could choose so we decided on the tasting menu, which features three courses and dessert, selected by the chef. We also chose the wine tasting menu to pair wines with our courses.
During our semi-annual trip to New York this May for Vicki’s sales meetings, we had the opportunity to dine at Lidia’s flagship restaurant, Felidia. It was opened in 1981 by Lidia and her former husband, Felice (Felice + Lidia = Felidia). Lidia is now involved with two other restaurants in Manhattan, Becco (with her son, Joseph Bastianich) and Del Posto (with her son and Mario Batali), along with Lidia’s Italy restaurants in Kansas City and Pittsburgh.
Located on a busy street in Midtown East, we arrived at Felidia just in time for our 12:30 lunch reservation. We were led past an opulent mahogany bar to a dining room with light yellow walls bathed in orange-tinted lighting, while a skylight on the second floor provided the entire space with a hint of sunlight.
Since everything on the menu sounded tempting, there was no way we could choose so we decided on the tasting menu, which features three courses and dessert, selected by the chef. We also chose the wine tasting menu to pair wines with our courses.
We began with an antipasto course, a delicate julienne of fagioli beans, lightly steamed and tossed in olive oil with pickled red onions and sliced almonds. With the beans we were served Bastianich Rosato, a rosé from the Italian winery owned by Lidia’s son Joseph in partnership with Mario Batali. It paired well with the bean salad and had a rich fruity taste.
Our primi course was the superb Ravioli con Cacio e Pere, pear and fresh pecorino-filled ravioli, garnished with aged pecorino, crushed black pepper and slices of green olive. The pasta was paired with a crisp white wine, Calcare, from the Sauvignon grape, grown in the Marche. These small square ravioli were one of the best pasta dishes I’ve ever had; they simply melted in your mouth with the sweet, musky taste of the pecorino cheese and the tang of the green olive—wonderful!
Our primi course was the superb Ravioli con Cacio e Pere, pear and fresh pecorino-filled ravioli, garnished with aged pecorino, crushed black pepper and slices of green olive. The pasta was paired with a crisp white wine, Calcare, from the Sauvignon grape, grown in the Marche. These small square ravioli were one of the best pasta dishes I’ve ever had; they simply melted in your mouth with the sweet, musky taste of the pecorino cheese and the tang of the green olive—wonderful!
Secondi consisted of three different cuts of veal cooked three ways, “Vitello, Vitello, Vitello.” Arranged around the rim of the plate were a veal sweetbread braised, then sautéed; a braised veal cheek; and a sautéed veal tenderloin. These gorgeous morsels were served on a bed of asparagus with a mushroom sauce reduction and a little Castelmagno cheese. The entire dish was sublime—the sweetbread was perfectly cooked with just the right amount of browning, which added flavor; the veal cheek fell to pieces when touched with a fork; the sautéed tenderloin was savory and cooked to a moist, medium rare. It was served with a super Tuscan, a 2002 Tassinaia, a blend of sangiovese, cabernet, and merlot grapes. The wine had good fruit, depth, and maturity, and paired perfectly with the rich decadence of the veal.
Dolce consisted of a trio of desserts; Tiramisu Agli Agrumi—orange liqueur-soaked lady fingers with orange mascarpone cream, and blood orange-poached cranberries; a warm mini-Caprese cake with chocolate, passion fruit and caramel; and a citrus sorbetto. The small bites of dessert were served with a heady sparkling moscato from Piemonte. Both wine and sweet made for a perfect ending to a divine meal. All that was missing was the intoxicating smell of jasmine that hangs in the air outside almost every café in Italy.
The tab for the tasting and wine courses plus coffee and Pellegrino was $180.00. Outstanding service, great food, excellent wines, highly recommended.
Link:
Video - Lidia Bastianich discusses here restaurant, Felidia
The tab for the tasting and wine courses plus coffee and Pellegrino was $180.00. Outstanding service, great food, excellent wines, highly recommended.
Link:
Video - Lidia Bastianich discusses here restaurant, Felidia
