Cuisine:

• Others
• Italian
• Fast Food and Hamburgers

Perbacco Description:
Tiny Perbacco used to be a ho-hum Italian restaurant in the East Village. Then chef Simone Bonelli arrived, turning the eatery into a refined and, in some cases, cutting edge bastion of Italian cuisine. In a room that is both cozy and airy with its big front windows which open onto the sidewalk on warm evenings and warm woody interior, the menu boasts a changing array of small treats which can be arranged to compose a full meal or can precede any of the pasta, seafood, or meat main courses. The "carbonara" fried spaghetti disk, an unusual preparation of poached egg, pasta and Parmigiano and black pepper gelato, is an impressive appetizer as is the "crème brûlée of Parmigiano," a testament to molecular gastronomy and the wonders of cheese. Even the salads are distinctive: the beautiful and refreshing peach salad with basil and Gorgonzola in a balsamic reduction could be a dessert, as well as a starter. But one should try a main such as the non-traditionally prepared vitello "tonnato," which in Bonelli's hands becomes rolls of veal and tuna with a sauce of anchovies and capers. The chef continues his whimsy with desserts. Don't miss the chocolate Perbacco slider, a "hamburger" with berries and pears. The difficult part of the dining experience here is knowing when to stop ordering. Be sure to ask for guidance---the waiters are helpful and quite skilled at suggesting the perfect wines to pair as well from a lovely Italian list.


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