Those lucky enough to live at the luxurious monolith complete with a lap swimming pool, full size gym, putting green, and tennis courts just got luckier with the opening of Bricco. Open less than a week, this charming sister of the successful 56 street eatery is still a little rough around the edges but bound for immeasurable success. The reason is simple-- the food, albeit pricey since everything is a la carte-- is delicately superb-- and the ambiance shares an infectious joie de vivre hard to duplicate.

      Featuring a smattering of his special Caprese Italian fare, owner Nino Catuogno found himself cooking in the kitchen as he launched opening Sunday night after hosting a large party the night before at 56th street. All that might have added excruciatingly slow service, and bread and olive oil a challenge to obtain, but all one need do is merely take one melt in your mouth bite of the superb Filetto di Sogliola Oreganata (sle baked with breadcrumbs, garlic, herbs and white wine) $19.50. Ephemerally light and ethereally flavorful, this mild treat can be devoured all too quickly. Coupled with any of the pastas (most around $14), you can enjoy a complete meal. The Bucattlini Traaga (broccoli rabe, garlic and olive oil -$14), arrived perfectly al dente, with merely a hint of garlic, rather than the often desired or not heavier flavor. Sides are the usual veggies and potatoes, but the Roasted potatoes ($4.50) looked particularly inviting and they lived up to expectations, lightly crisp on the outside, but moist enough on the inside.
On a return visit, the Bistecca di Cirna (Grilled lime and soy marinated flank steak - $17.50) arrived moist and smothered with cooked tomatoes. A sizable portion, again, the steak appeals to those seeking more sophistic tastes, and is probably best coupled with a juxtaposing carb. The Penne Bricco Blu (Eggplant, mozzarella, garlic and tomato- $14) again arrived perfectly al dente, with the sauce lightly inundated with flavor.
Wine is best not ignored with some of the finest Italian and International choice picks available. With the eatery so new on the horizon, it is probably best to see what wines progress on the menu.
Dessert provides a variety of Italian ice cream and ice variations. The Tatufo proved to be excellent- creamy, lightly chocolate and large enough to share ($6.50). Fresh Grape Pie with Hazelnut Gelato ($7) on the menu but not yet ready to be served will likely surface as a choice selection by the time Bricco reaches full lunch and dinner times and menu’s. And, if you’re in luck, it will be by the time you arrive.
Bricco
One River Place (42nd Street bet 11th and 12th Ave)
Manhattan
NYC, NY 10036
212 9672250
Call for hours