Torrisi Italian Specialties was unlike any another restaurant in the city — a sandwich shop by day, and pre fixe menu only restaurant by night. Unfortunately, just learned that it will be ending their sucessful 5 year run on New Year’s day.
The cozy 15 seater will be the home of a newer restaurant by Mr. Torrisi, with a new name. As we sadly bid adieu to Torrisi, we were lucky enough to have enjoyed it this past summer. Let’s take a trip down the memory lane via this photo sideshow. (Sep, 2014)
Category: <span>French/ Italian</span>
Located in NOHO, right next to Carbone, behind a dark door is a cozy bar/ restaurant that only host 12 seats. If you didn’t look closely, you could walk right passed it and not realize there is a restaurant there. Other than the bouncer outside, the tiny little blue neon sign “ZZ’s” on the window, is the only indication of the place. Why would a restaurant need a bouncer you might think, but once we settled down into the room, we totally understand the need.
The small dimmed-lite room is a treasure box with lots of gems. There is a glamorous antique chandelier hanging atop; antique looking chairs pairing with marble top table. During the course of dinner, we were also told every pieces of silverwares and dinning wares are antique. The bar is equipped with a ice tub countertop. With all the bottles on the shelves and unnamed bottle of odd shapes and height tuck in the ice tub, it looks like a treasure island itself. But of course, guarded by the genius mixologist.
Everything on the cocktail menu are so temping, but at $20 a pop, we only each ordered one cocktail. We both agreed we’d have to come back, even just for drinks, and that we would sample everything on that cocktail menu.
We had heard that dishes are small bite size, and that the beef carpaccio is a whopping $105, so we have to choose wisely. The uni toast each have 5-6 thick, sweet, rich, deliciousness on it; sprinkled with chopped garlic and chives. However, the garlic was a bit too much for my taste.
The beef carpaccio by itself could be a little salty, but when it paired together with the sea urchin’s sweetness, the lobster’s fresh and crunchiness, and atop the airy crispy toast, it is a little piece of heaven. Oh, we found bits of clams on it as well. Bonus!!! Although it did came with a very, very steep price tag, it was worth every penny of it.
The cocktail, beef carpaccio are on top of our list to come back for. And next time, we will definitely try the tuna carpaccio with foie gras. (Dec, 2014)
Located in Noho on Thompson Street is Carbone, another venue by Major Food group. Carbone has that old school American-Italian theme, black-and-white tile floor, leather booth, dark blueish-teal walls, overly large menu, tuxedos wearing servers, all made me felt that I’m in a restaurant the “Godfather” dines in. Music was a little loud and so was the crowd. On this Wednesday night, I noticed that majority clientele were white mid-age males. And oddly, over half of the tables were occupied by male only parties. Strange… I think… Then the bread basket came along, and I forgot everything else. 3 kinds of bread to pick on, soft sesame roll, pizza crust like thick bread stick, and butterly garlic toast, all of them were just spectacular! More beard please!!
We ordered the Scampi alla scampi. It turned out to be the most expensive 4 halved and butterflied shrimp I have ever ordered, but it truly were the best shrimp scampi ever. The garlic and butter smell and tasted so good, we wanted to lick the plate. More bread please! From the “Macaroni” menu, we had the Spicy Rigatoni Volka, it was rich and a bit spicy on the first bite, but then you got hook on it and keep wanting more. Our waiter suggested for us to have the meatballs (off the menu). It turns out to be absolutely extraordinary, one of the best meatballs I’ve had, Meaty, soft, melt-in-your-mouth, and full of favor. If you come here, other than the fantastic veal parm, you gotta have the meatballs. Now, the terrific $50 veal parm. It is as big as an eight inches pizza. Was is worth it? Oh, HELL YES!
(Oct, 2014)