Il Punto

punto-logo 507 9th Ave 212-244-0088

http://www.ilpuntoristorante.com/

_____________________________________________________________ By Nancy Walman DSC_0099 RED SNAPPER FILET IN PARCHMENT PAPER As Presented at Il Punto Il Punto is a very high-end Italian restaurant on a very "happening" strip of Ninth Avenue at West 38th Street. Owned by Tony Pecora who has many businesses in the city, the executive chef is Michaela Orsini. Orsini is one of the most versatile Italian chefs in New York. He makes everything in-house from the puffy focaccia to his glorious desserts for which he is known. punto-apt2 Tuna Crudo with Ginger-Mustard Sauce The name means “destination" and a destination it should be. You might walk by the unassuming facade, but in good weather, the restaurant’s French doors open to sidewalk dining. Inside await three cozy, attractive rooms with terracotta floors, a burgundy color scheme and walls flanked with wine racks and hung with colorful pictures. The rooms are cleverly separated by silk-strands of curtains and the lighting is warm and inviting. Start with an excellent house cocktail or cool glass of wine at the welcoming bar with its large urn of flowers guarding one end and a Sicilian wine cart guarding the other. Food is authentically Italian. Many of the ingredients are imported from Italy. But what’s unique about this amazing ristorante is the chef’s range of culinary execution .

Orsini may have a strong presence in the restaurant, but you’ll know his heart is in the kitchen when he dazzles you with three versions of the incredibly delicious Crudo (the Italian version of Sashimi}: Tuna with Ginger-Mustard Sauce, Raw Baby Squid with Frisse and Lemon Dressing and the star, Sliced Baby Octopus with Roasted Peppers and Marinated Eggplant. Setting the tone with such a trendy beginning, chef Orsini then bows to a staple of Italian home cooking: SPONGY AND TENDER STRIPS OF HONEY COMB TRIPE, simmered in CARROTS, CELERY, ROSEMARY, SAGE, ONION, DICED TOMATO AND FRESH GREEN PEAS, a dish so pure that only a gentle sprinkling of Peperoncini (Italian peppers) is needed to bring you as close to Italian-heaven as you’ll get in a Manhattan Italian restaurant. DSC_0064 Pasta Perfect

Of course, what’s an Italian restaurant without pasta. You won’t be disappointed with TIMBALLO, LAYERS OF WIDE RIBBONS PASTA, BECHAMEL SAUCE, MEAT RAGU, AND PARMIGIANO REGGIANO. A sort of fancy Lasagna, our table couldn’t get enough. Also marvelous, with one caveat (request it to the right of al dente, ours was a tad undercooked), PACCHERI AL SUGO DI GUANCIALE or LARGE RIGATONI WITH BEEF CHEEKS, FRESH GROUND TOMATOE AND SPICES was better than any pasta we sampled at many venues that received accolades from the media. There are other unusual pasta options including two we didn’t sample: CONCHIGLIE CON CAVOLFIORI, GAMBERI E BROCCOLI, TINY PASTA SHELLS, CAULIFLOWER, RED ONION, GARLIC, CAPERS, ANCHOVIES, OLIVES, SHRIMP AND BROCCOLI and SPAGHETTI AL PEPERONCINO E PESTO DI CARCIOFI, RED SPAGHETTI WITH ARTICHOKE OLIVE PESTO .

Italian restaurants to us mean antipasti, pasta or risotto, entree and cheese and/or dessert, so you can’t miss such main courses as the much abused POLLO ASSUT ASSUT: CHICKEN PIECES ON THE BONE SAUTEED WITH GARLIC, ROSEMARY, LEMON JUICE AND A SPLASH OF WHITE WINE. Normally dubbed Chicken Scarpiello (perhaps he was the brother-in-law of Sr. Rossini), and prepared incorrectly (off the bone and bludgeoned with sauce), chef Orsini gets it right.

His LOMBATINA AL VINCOTTO or GILLED TENDER RIB VEAL CHOP, RED WINE REDUCTION, DRIZZELED WITH VINCOTTO, SPINKLED BLACK TRUFFLES, MASHED POTATOES AND SPINACH is elegant, while ORGANIC FED TURKEY OSSOBUCO, BRAISED IN FRESH TOMATOES, WHITE WINE AND HERBS SERVED WITH OLIVE LEAF SHAPED PASTA is a deliciously healthy alternative.

Seafood lovers will enjoy both DENTICE AL CARTOCCIO, RED SNAPPER FILET IN PARCHMENT PAPER WITH FRESH HERBS, SNOW PEAS, ZUCCHINI, ROSEMARY, MUSHROOMS AND CHERRY TOMATOES and DSC_0139 CIOPPINO, a creation whose roots lie closer to San Francisco than Italy, but is fresh and delicious just the same with its mélange of RED SNAPPER, STRIPED BASS, MONK FISH,SHRIMPS, MUSSELS, CLAMS, SCALLOPS AND CALAMARI IN AN AROMATIC FISH BROTH.

Finish with the best Tiramisu in town, each layer distinct and light, an outstanding Tartufo Gelato, Italian Cheese cake with strawberries culis, the luscious Miniature Cannolis or the fabulous home-made ice creams. Service is guiding and solicitous and the wine list is user-friendly and well priced.with inexpensive carafes countered by such winners as Cerreto’s sprightly Albarino (priced in the mid-$40s). Don’t expect an empty restaurant. Il Punto, has a loyal local clientele peppered with knowledgeable out-of-towners,in search of a good deal near the theater and Madison Square Garden.(There is a “$30+” Pre and Post Theater Dinner Menu.) Il Punto also happens to be one of Manhattan’s most gratifying Italian restaurants! DSC_0052 The Succulent Veal Chop

Copyright 2010 By Punch In International. All Rights Reserved.

Disclosure

DSC_0145 CIOPPINO STUZZICHINO 13 COLD TIMBALLO SHAVED PARMIGIANO, ARTICHOKE HARTS, ARUGULA, SUNDREIED TOMATOES ROASTED PEPPERS, MUSHROOMS SFIZI ALL’ ITALIANA 15 PROSCIUTTO, MOZZARELLA CHEESE, GRANA PADANO, MORTADELLA, SOPRESSATA, ROASTED PEPPERS AND OLIVES MELANZANE SOTT’OLIO 10 EGGPLANT CARPACCIO, BALSAMIC VINEGAR AND EXTRA VIRGIN OLIVE OIL CALAMARI FRITTI 12 FRIED CALAMARI TOMATO SAUCE WITH A HINT OF HEAT CARPACCIO DI MANZO 14 PAPER THIN SLICES OF PEPPERS CRUSTED FILET MIGNON, ARUGULA, SHAVED PARMIGIANO AND LEMON DRESSING TORTINE DI GRANCHIO 14 MINATURE CRAB CAKES, FRISSE, CORN, FRIED CAPERS, FENNEL, ROASTED PEPPERS AND SPICY SAUSE POLIPO SU BRUSCHETTA 13 PANZANELLA OF GRILLED OCTOPUS, DICED TOMATO, CAPERBERRIES, OLIVES, RED ONIONS AND CRUTONS SEPPIOLINE AL FORNO 14 BABY SEPPIA (TENDER SQUID) HERB CRUSTED AND BAKED CRUDO DI TONNO 14 SLICED PEPPERCRUSTED TUNA WITH FRISSE, FENNEL, ROASTED RED PEPPERS, FRIED CAPERS, GARLIC CRUTONS AND GINGER MUSTARD SAUCE CARCIOFINI RIPIENI 12 STUFFED ARTICHOKE HARTS, BAKED IN FRESH TOMATO SAUCE AFFETTATO DI CINGHIALE 12 PAPER THIN SLICES OF WILD BOAR, MESCULIN, MARINATED EGGPLANT, CHERRY TOMATO AND DRIZZELED WITH PEAR WINE REDUCTION CRUDO DI POLIPO 13 SLICED RAW BABY OCTOPUS, ROASTED PEPPERS, SUNDRIED TOMATOE AND MARINATED EGGPLANT CRUDO DI SEPPIA 13 SLICED RAW BABY SEPPIA, FRISSE AND LEMON DRESSING MINESTRE MINESTRONE 10 THE ORIGINAL VEGETABLE SOUP PASTA E FAGIOLI 10 PASTA AND BEANS PISELLI CON SEPPIE 11 FRESH GREEN PEA SOUP WITH SQUID CONTORNI BIETOLE STUFATE 6 STEWED SWISS CHARDS IN VEGETABLE BROTH, CHERRY TOMATOES AND PARMIGIANO CHEESE RAPETTE E FAGIOLI 8 BABY BROCCOLI RABE WITH BAKED WHITE BEANS CICORIE E FAVE 6 BITTER GREENS WITH FAVA BEANS PUREE PATATE E ZUCCA 6 BRAISED SQUASH WITH POTATOES, GARLIC AND EXTRA VIRGIN OLIVE OIL PATATINE FRITTE E INSALATA 7 FRIED POTATOES AND BABY GREENS INSALATE CETRIOLI E POMODORI 9 CUCUMBERS, TOMATOES AND BALSAMIC DRESSING MORE DI GELSI 10 BABY GREENS, CHERRY TOMATOES, BERRIES AND HONEY, TOASTED WALNUTS AND BALSAMIC DRESSING PERA 9 PEAR POACHED IN RED WINE, WITH CINNAMON STICKS, SERVED WITH ARUGULA, GORGONZOLA CHEESE, BACON, WALNUTS AND LEMON DRESSING INSALATA DI FINOCCHI, ARANCE E FRUTTI DI BOSCO 10 ORANGE, FENNEL, MIXED WILD BERRIES AND BALSAMIC DRESSING INSALATA GRECA IL PUNTO 11 GRILLED CHICKEN, SHRIMP, CUCUMBERS, PEPPERS, TOMATOES, OLIVES, FETA CHEESE LEMON DRESSING PRIMI FUSILLI LUCANI CON SEPPIOLINE RIPIENE 15 WITH STUFFED BABY SQUID (SEPPIA) IN TOMAOTE SAUCE TORTELLONI NERI CON CODA DI ROSPO 16 LARGE TORTELLINI STUFFED WITH MONK FISH AND FLAVORED WITH CRAB MEAT IN A GINGER LEMON CREAM SAUCE PIZZOCCHERI AI FRUTTI DI BOSCO 15 SHORT RIBBONS OF HOMEMADE WHOLE WHEAT PASTA, RASPBERRY VODKA, PORCINI MUSHROOMS, SPLASH OF TOMATO SALSA , SHALLOTS AND SAGE SPAGHETTI AL PEPERONCINO E PESTO DI CARCIOFI 15 RED SPAGHETTI WITH ARTICHOKE OLIVE PESTO PACCHERI AL SUGO DI GUANCIALE 15 LARGE RIGATONI WITH BEEF CHEEKS, FRESH GROUND TOMATOE AND SPICES PAPPARDELLE DELLA SELVA NERA 16 WIDE RIBBONS OF PASTA, MORE DI GELSI, PINOLI NUTS, AMARENA, RASPBERRY VODKA, BLUEBERRY GRAPPA, ASIAGO CHEESE, AND FRESH MINT LEAF TIMBALLO 18 LAYERS OF WIDE RIBBONS PASTA, BECHAMEL, MEAT RAGU, AND PARMIGIANO REGGIANO CONCHIGLIE CON CAVOLFIORI, GAMBERI E BROCCOLI 15 TINY PASTA SHELLS, CAULIFLOWER, RED ONION, GARLIC, CAPERS, ANCHOVIES, OLIVES, SHRIMP AND BROCCOLI STRASCINATE AL SUGO 15 EARLOBE SHAPED PASTA WITH TRADITIONAL MEDITERRANEAN RAGU RISOTTO AI FRUTTI DI MARE 18 RISOTTO WITH MIXED SEAFOOD (CLAMS, MUSSELS, CALAMARI, SEA SCALLOPS AND SHRIMPS) LUNE D’ARAGOSTA 16 LOBSTER RAVIOLI IN A PINK COGNAC SAUCE STROZZAPRETI AL SUGO DI CINGHIALE 15 PRIEST STRANGLER PASTA WITH CHERRY VODKA AND WILD BOAR RAGU ZITI MELANZANE AL FORNO 15 PASTA WITH EGGPLANT, TOMATO SAUCE, AND FRESH MOZZARELLA CHEESE GRATINE SECONDI ORATA ALLA BOSCAIOLA 25 ROASTED FILLET OF SEA BREAM, RED MEDIERRANEAN SHRIMP, PORCINI MUSHROOMS AND GRILLED POTATOES CONIGLIO ALLA CACCIATORA 24 STEWED RABBIT WITH MUSHROOMS IN A WHITE WINE SAUCE CIOPPINO 27 RED SNAPPER, STRIPED BASS, MONK FISH, SHRIMPS, MUSSELS, CLAMS, SCALLOPS AND CALAMARI IN A FISH BROTH BISTECCA DI MANZO ARROSTITA 32 CHAR GRILLED SIRLOIN STEAK WITH ROASTED POTATOES AND VEGETABLES POLLO ASSUT ASSUT 20 CHICKEN PIECES ON THE BONE SAUTEED WITH GARLIC, ROSEMARY, LEMON JUICE AND A SPLASH OF WHITE WINE SPIGOLA IN TEGAMINO 24 FILLET OF STRIPPED BASS WITH SCALLIONS, OLIVES, CHERRY TOMATOES, FRESH HERBS IN A WHITE WINE SAUCE SARAGO OREGANATO 24 OVEN ROASTED PORGIE, CRUSTED WITH HERB BREAD CRUMBS, ROASTED POTATOES AND VEGETABLES LOMBATINA AL VINCOTTO 35 GRILLED TENDER RIB VEAL CHOP, RED WINE REDUCTION, DRIZZELED WITH VINCOTTO, SPINKLED BLACK TRUFFLES, MASHED POTATOES AND SPINACH CODA DI ROSPO 21 ROASTED MONK FISH, CAPER BERRIES IN A WHITE WINE AND LEMON SAUCE BRACIOLETTINE AL SUGO 20 BEEF ROLLATINI, FLAVORED GARLIC, PARMIGIANO, PARSLEY, COOKED IN A TOMATOE SAUCE, SERVED WITH HOMEMADE GARGANELLI PASTA COSTOLETTE DI AGNELLO AI FERRI ( RACK) 35 GRILLED TENDER RIB LAMB CHOPS, GRILLED SCALLIONS AND POTATOES OSSOBUCO DI TACCHINO 24 ORGANIC FED TURKEY OSSOBUCO, BRAISED IN FRESH TOMATOES, WHITE WINE AND HERBS SERVED WITH OLIVE LEAF SHAPED PASTA TRIPPA DELL’ OSTE 18 SPONGY AND TENDER STRIPS OF HONEY COMB TRIPE, CARROTS, CELERY, ROSEMARY, SAGE, ONION, DICED TOMATO AND FRESH GREEN PEAS SALMONE ALLA BRACE 24 GRILLED ATLANTIC SALMON SERVED IN A NEST OF JULIENNE VEGETABLES AND ROASTED POTATO DENTICE AL CARTOCCIO 25 RED SNAPPER FILET IN PARCHMENT PAPER WITH FRESH HERBS, SNOW PEAS, ZUCCHINI, ROSEMARY, MUSHROOMS AND CHERRY TOMATOES WE SERVE LUNCH & DINER MONDAY THROUGH FRIDAY 11:30AM TO 3:30PM. SATURDAY BRUNCH 12:00 TO 4:00PM SUNDAY BRUNCH 1:00 TO 4:00PM. INQUIRE ABOUT OUR Private and semi private ROOMs FOR banquets, special events & CORPORATE EVENTS 507 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com ________________________________________________________

Pre Theatre Menu Choice of one Pasta e Fagioli pasta and beans Calamari Fritti fried calamari tomato sauce with a hint of heat Cetrioli e Pomodori cucumbers, tomatoes and balsamic dressing More di Gelsi baby greens, cherry tomatoes, berries and honey, toasted walnuts and balsamic dressing Choice of one Sarago Oreganato oven roasted porgie, crusted with herb bread crumbs, roasted potatoes and vegetables Pollo Assut Assut chicken pieces on the bone sautéed with garlic, rosemary, lemon juice and a splash of white wine Paccheri al Sugo di Guanciale large rigatoni with beef cheeks, fresh ground tomato and spices Coniglio alla Cacciatora stewed rabbit with mushrooms in a white wine sauce Dolce e Café $30.00 ++ WE SERVE LUNCH MONDAY THROUGH FRIDAY 11:30AM TO 3:00PM SATURDAY & SUNDAY BRUNCH 11:30 TO 4:00PM INQUIRE ABOUT OUR ROOM FOR CORPORATE AND PRIVATE EVENTS 507 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * www.ilpuntoristorante.com _________________________________________________________

Post Theatre Menu Choice of one Minestrone the original vegetable soup Pera pear poached in red wine, with cinnamon sticks, served with arugula, gorgonzola cheese, bacon and walnuts, lemon dressing Choice of one Spigola in Tegamino fillet of striped bass with scallions, olives, cherry tomatoes, fresh herbs in a white wine sauce Salmone alla Brace grilled atlantic served in a nest of julienne vegetables and roasted potato Strascinate al Sugo earlobe shaped pasta with a traditional mediterranean ragu Dolce e Café $30.00 ++ One of The Terrific Pastas, Pictured Below DSC_0073 507 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * www.ilpuntoristorante.com ____________________________________________________

DESSERTS: 1. Pera Al Barolo Pear w Barolo red wine, cinnamon and ponna cotta 2. Crostata Di Frutta di Bosco Tart w/ Mixed Berries 3. Tiramisu The classic pick me UP 4. Arance il Punto Marinated Orange w/ Caramelized orange zest w/ Grand Marnier sauce 5. Napoleone Al Cioccolato Chocoloate Napoleon w/ wild cherries 6. Torta Al Formaggio Italian Cheese cake w/ strawberries culis 7. Tortino di Cioccolato con lamponi grattinate Chocolate cake w/ raspberries, gratine 8. Crema Bruciata Crème Brule 9. Crostata di Mela Apple tart w/ caramelized mixed berries and vanilla ice cream 10. Tartufo Gelato Ice cream truffles 11. Gelato Vinilia Vanila Ice cream 12. Gelato al cioccolato Chocolate Ice cream 13. Sorbetto Al limone Lemon Sorbet 14. Sorbetto Al Mango Mango sorbet 507 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com

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