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🙂 4/5 - I recently had dinner at Alice Restaurant and found several
By 👻 @Alison C., 04/03/2022 3:00 am
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I recently had dinner at Alice Restaurant and found several of the menu items vaguely familiar. I later realized that the restaurant was from the same team behind Osteria 57, another Italian seafood spot I had been to recently and both of which offered delicious experiences.What also seemed familiar was the enclosed patio entrance and multi-room dining area. I realized I had been there previously when it used to be Gradisca. The space had been revamped from a more generic Italian restaurant to one that had more of a modern, stylish vibe. Funky lamps, dim lighting, and walls draped with garlands of leaves made for a seductive atmosphere.When it came to the beverages, I started with the Spirit Bird cocktail, which included basil-infused tequila, pineapple puree, lime, agave, and bitters. While I enjoyed the drink, I think it could have used more of a kick, perhaps adding some chili flakes for spice or using mezcal for smoke; it just needed something more. On the other hand, a glass of 2018 Vie Di Romans "Dolee" Friulano, DOC from Friuli Venezia Giulia was light and refreshing. For the food, my companion and I shared a bunch of items from across the menu, starting with the Burrata and Octopus appetizers. The burrata had the perfect hint of salt, a slightly thick rind, and a gooey center. The melt-in-your-mouth cheese was served with roasted, red bell peppers and Sicilian anchovies for an added pop. Thin, bland flatbreads were also included to act as vehicles for the cheese, though I preferred to use the soft, fluffy focaccia from the table's bread basket instead. The lone octopus tentacle had been roasted until tender. Leeks, radishes, and roasted onions added some zest and acted like a warm salad beneath the octopus.We then proceeded to the pasta section of the menu. The Linguine came with a white clam sauce made from Manila clams, garlic, and chili pepper. The handmade potato Gnocchi were tossed with fresh porcini mushrooms and 24 month-aged Parmigiano Reggiano in a creamy fungi broth. Both noodle dishes were enveloping, homestyle, and really transported us to Italy. Next came a single entrée - the Halibut, which was exquisite! The fresh and perfectly cooked filet was served over a salad of celery root, apples, and radicchio. It might have been considered less "Italian", but its light and comforting nature confirmed the dish belonged on the menu of such a cozy restaurant.Lastly, we managed to fit in a bit of dessert and opted for both the Plant-Based Chocolate Mousse and the Tiramisu. The creamy mousse was served on an almond crust and was topped with a thing layer of raspberry gelee. The fruit and chocolate combination was great. The Tiramisu was a bit creamier than I would have liked, but was generally tasty.Throughout the meal, our service was stellar, and the chef even humored us by stopping by our table so that we could sing his praises. From our gracious hosts to the romantic décor to the handcrafted cuisine, Alice provided an excellent dining adventure.
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