Where to go for a NYC Sunday lunch that everyone will enjoy? I suggest Ribalta. Not only did we enjoy the food there recently, but the service was terrific. Our young waiter, who told us he was from Padua in Italy, was not only knowledgeable but also helpful.
We started with zucchini scapece–thin sliced fried zucchini marinated with homemade vinegar, mint and garlic.
We also shared an order of Fried Calamari and Shrimp served Neapolitan style in a brown paper cone with lemon and aioli sauce on the side.
Spaghetti al Pomodoro. A light and fresh tasting tomato and basil sauce dressed the pasta. Its a Ribalta specialty, and was recommended by our waiter. We were not disappointed.
Chinon “Les Picasses” 2005 (Loire) Olga Raffault” Made from 100% Cabernet Franc. The soil is limestone and clay. The mid slope vines are at least 50 years old and are worked organically and harvested by hand. The fruit is destemmed and whole uncrushed berries are fermented with indigenous yeast in stainless steel tanks. Fermentation and maceration lasts for 25 to 30 days depending on the vintage. The wine is aged for 2 to 3 years in oak and chestnut foudres of 30 to 50 HL. There is more aging for about four years in tank and bottle before release. This is a full bodied, structured and complex wine with hints of cherry, red and dark berries, a hint of smoke and a touch of meatiness.
Pizza marinara with porcini. The restaurant serves both Neapolitan and Roman style pizzas.
Pizza alla Pala — Roman-style pizza served on a board with tomato, mozzarella and basil
Brunello di Montalcino DOCG 2016 made from100% Sangiovese Mastrojanni. It is aged 3 years in Allier oak barrels of various sizes – 15, 33 and 54 hectoliters and then for 6/8 months in bottle. The wine has aromas and flavors of ripe black and red berries with a hint of spice and tobacco. The Illy Group now owns the winery.
Dessert was fresh Frutti di Bosco served in a delicate cookie shell with vanilla gelato.
Ribalta is located at 48 East 12th Street, NYC