It’s been 5 1/2 years since we’ve been to Del Posto and it’s as excellent as ever. There were a few similarities to our last visit but overall the food, service and atmosphere are  all first rate. It is a fairly large place but a comfortable, well dampened room, with the tables spaced nicely and live piano music the afternoon we were there. The room is decorated such that you get a cozy feel even though the space is large.  At lunch they offer 2 tasting menus, of 3 or 6 courses. For the 3 course you pick your antipasto, second and dessert course (some of which have a supplemental charge attached to them)  and can add a pasta course for $10 (which I would heartily recommend).

On the 6 course, or Captain’s Menu the waiter chooses the courses for you but our waiter was kind enough to ask whether we’d rather have more “second” courses or pasta. We chose pasta and that was definitely the right choice. They also offer wine pairings which are about 3 ounces per pour and are accompany each course. They were generous pours and he was not afraid to bring more if needed.

 

While we’re deciding what to order the amuse bouche arrived which were quite good. The cacio e peppe puff pastry was amazingly delicate and tasty.  The capon broth had been cooked for 36 hours and then accented with fresh vegetables, dill and a wonderful ball of polenta that further exposed your taste buds to an explosion of corn flavor – great!  the last was a crunch rice ball stuffed with peas and gooey cheese. A double yum here!

 

After ordering they served a warm baguette and butter/oil spread. The bread had a good crust and some substance to the interior and when adorned with the butter oil mixture it was quite tasty, but the bread was also a good option to soak up bits of sauce on the upcoming courses.

 

Our first course was a lobster “Caesar”salad which had a nice amount of lobster and a fun smokiness probably from the grilled lettuce. The dressing was divine and with the nice slice of cheese also on top, it was just a great dish.

 

The braised veal was served with capers, bread colored with squid ink and tuna sauce. The veal was very rare, tender and succulent; the sauce accented with a few herbs- another total winner.

 

Next was the Bauletti stuffed with nicely strong black truffle and ricotta. I think the pasta name means ‘trunk of the car’ but this seemed more to me like ravioli cheesecake. It was scrumptious and one of those courses that needed the bread to soak up the last bits of sauce and cheese.

 

The Orecchiette had lovely bits of velvety lamb sauce in their curves and a contrast of bitter broccoli rabe puréed on top. The pasta had a perfect chew left in its texture and was all covered with tasty cheese. It was just plain excellent!

 

The last savory dish was the lamb chop cooked perfectly and served with a tender piece of braised neck meat.  Both pieces were packed with flavor and there was no doubt that this bone needed to be picked up and every last bit devoured.

 

They served us each a different dessert.  The flourless chocolate cake was fine but the hazelnut cake with apples was very good. Both gelati served were perfectly smooth and mildly flavored.  The intense tastes came when the last box of treats were served. The dehydrated and sugared cantaloupe was to die for – just divine. The amaro caramel in edible rice paper was also wonderful. The cookie was incredibly buttery, but the coconut milk chocolate pieces were the least of the offerings but only rate a good where the others were incredible.