When the public relations firm invited me to sample Villagio in the Park I noted the location, 40 Central Park South. The address sounded familiar and with a little research I realized that site used to be Mickey Mantle’s Restaurant & Bar. For you non-sports fans he was one of the greatest NY Yankee players, along with Babe Ruth, Lou Gehrig and Joe DiMaggio. I had been to the restaurant many times including the Sports Network’s award presentation. Since the CEO of said Sports Network was in town (from the Philadelphia area) I invited Mickey & his wife Roz Charles to join me for dinner.
Designer Jeffrey Beers had also designed one of my favorite restaurants db Bistro Moderne (Daniel Boulud). My eyes were immediately drawn to the hundreds of illuminated crystals hung from the ceiling as they reflected off one another. The walls are lined with rustic pizza paddles and there is plenty of marble and wood. Executive Chef Paul Johnson utilizes a wood-burning pizza oven and open kitchen.
Co-owners Thomas Billante (Italian) and Alexander Kosmas Kalas (Greek) operate four Villagio’s in south Florida, with one in Chicago and now one in New York City (as of March, 2014). They have several other restaurants in south Florida under different names, including my favorite, Carpaccio.
There are many restaurant reviewers out there more qualified than I to give or take away stars. I would rather talk about the ambience, service and especially the food. There is a small outdoor seating area, an upper dining room, with bar, plus a step down seating area and then a step up semi-private dining area. It was still warm for mid-October so I choose the dining area down just a few steps. I could look at the open kitchen and the AC was in full cooling mode. I always check out the restrooms to see if management takes pride in their upkeep. There were 4 large-size unisex rooms that were sparkling clean.
The staff was extremely attentive, especially the young general manager David Fuentes. A Cuban-American, he worked in the south Florida Villagio restaurant and moved to the Upper West Side this past spring (he lives 1 block from me). He picked out a menu for our visit that reflected the best of the restaurant.
Appetizers
Fiore di zucca- zucchini flowers stuffed with smoked mozzarella and prosciutto
Gondoletta-homemade 4 cheese and spinach filled pasta in a light cream truffle sauce
Entrées
Branzino-filet of Branzino grilled with lemon and olive oil
Lombatta Parmigiana-flattened veal chop lightly breaded and topped with mozzarella and marinara sauce
Dessert- Chocolate fudge cake- house made chocolate sponge cake, with preserved cherries, grand marnier mousse and homemade chocolate ganache
Apple pie crostini
The wine list is not the strong point of the restaurant. I consider double retail price charged by a liquor store to be fair. Several Champagnes met that criteria but not many of the wines did.
Great atmosphere, good friends sharing a meal, superb food and service and prices that are not out of line. Perfection is only a wine list away.
All photos, except outside shot, courtesy of Lawlor Media Group.
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