Everyone knows that New York is host to wealth of fantastic Italian restaurants–Marea, Babbo, Del Posto, Scalini Fedeli, Patsy’s, Carmine’s (just to name a few)–but outside of the city, off of route 1, lies a “hidden gem” by the name of Tratattoria Toscana. I use quotes because although it has a very inconspicuous location, it is well known among foodies, locals, and Italian’s looking for a proper pasta with gravy. This place is always jam packed and the delicious food being served is worthy of such loyal patronage.
Rodolfo Monti and his son, Giacomo (with names as authentic as their food), are the owner and chef of Trattoria Toscana, and although their menu offers a variety of well-loved Italian classics, their culinary speciality is certainly from the Tuscan region.
To start, I suggest the Sliced Pears, Prosciutto, and Shaved Parmesan Cheese ($13) or my personal favorite, Mussels cooked in Spicy Tomato Broth with White Wine and Garlic ($11). Another great way to sample the menu is to split a pasta dish or two between the table as an appetizer. The Amatriciana cooked with pancetta, onion, tomato, and pecorino cheese is very flavorful red sauce with a delicious hearty bacon flavor.
For my main dish I ordered the Braised Short Ribs in a Chianti Wine Reduction, served with Parmesan Risotto and Garlicky Broccoli Rabe. As if all of these plate components aren’t already my favorite things to eat, they were also cooked to PERFECTION! The meat just seemed to fall apart each time I poked it with the fork, and the risotto was a perfect creamy compliment to the flavors of the Chianti wine reduction. The pair was like an upscale, Italian version of mashed potatoes and gravy. And the broccoli rabe, which can be a hit or a miss for many restaurants, was out of this world good. The garlic seasoning was just right and it was cooked without being too mushy. This dish certainly makes my list of Top 10 Food-gasm experiences.
My mom ordered the Tilapia Livornese topped with capers, black olives, caramelized onion, and tomatoes and served with oven-roasted potatoes. Stealing a small forkful from her was a challenge, thats how much she enjoyed it. The fish was light and buttery and the sauce was incredible.
My dad, on the other hand, opted for something a little bit richer–the Lollipop Lamb Chops in an aged balsamic reduction, served with risotto and roasted potatoes (see photograph at top). As you can see in the photograph, the lamb is cooked to perfection with a bright pink hue in the center of the meat. The balsamic reduction had a nice flavor but thankfully was used sparingly, so as not to take away from the quality taste of the meat. And the potatoes–although just a side component on the plate–were also very nicely done with a crispy outer shell and piping hot center.
After finishing with our main courses, we ordered a round of cappuccinos and a large piece of Homemade Ricotta Cheesecake to share as a table. The coffee was nothing special but the cheesecake was very delicious. It was not too dense or too sweet, and the fresh berries and whipped cream around the edges of the plate were great addition to each bite. A perfect way to end a fabulous meal!