Babbo Tasting Menu - what are these dishes anyway? :)

Hubby and I are going to NYC next month and we're planning on having one expensive dinner. A possibility is Babbo, but I'm mystified at many of their menu items. I'm wondering if anyone can shed some light on what some of these dishes on the pasta tasting menu are please?

P A S T A T A S T I N G M E N U

Black Tagliatelle with Parsnips and Pancetta

What IS black tagliatelle?

Baccala “Mezzalune” with Black Olive Butter

Garganelli with “Funghi Trifolati”

I'm guessing this involved shrooms

Fernando’s Pyramids with “Passato di Pomodoro”

Pappardelle Bolognese

Meat sauce? If so, what kind of meat?

“Panna Cotta al Vincotto di Lampone”

“Tortina al Cioccolato con Meringa”

Zucchini Spice Cake with Olive Oil Gelato

the desserts I understand

The problem for me with a higher-end place is that I'm very picky about meats, and I don't like shrooms. I don't do anything "gamey" nor internal organs, and I don't care for seafood except perhaps shrimp. We were going to try Bar Americain, but the reviews I've read have not been so great.

bellringr wrote:
Black Tagliatelle with Parsnips and Pancetta

What IS black tagliatelle?

My guess is that it is tagliatelle that is black.

Kidding aside, I would say that they are coloring the pasta with some sort of agent, most likely squid ink.

Flip

Garganelli with “Funghi Trifolati”

I'm guessing this involved shrooms

Affirmed.

But why select Babbo?

I haven't yet eaten there (and part of the reason is that it is not at the very top of my agenda), other good (or better) choices are Jean Georges, Alain Ducasse, Le Bernadin, Grammercy Tavern - and if expensive is very expensive there is Per Se (if one can get reservations). But as I say I haven't yet eaten at Babbo.

Black Tagliatelle with Parsnips and Pancetta

What IS black tagliatelle?

Usually black pasta, is black because the dough has been colored by squid ink--which would be beautiful with the parsnips and pancetta on top.
Tagliatelle is a wide flat egg pasta.

Garganelli with “Funghi Trifolati”
I'm guessing this involved shrooms

Yea, if you don't like mushrooms, this wouldn't be a dish for you. I think that Garganelli dough is made with a little Parmigiano Reggiano and nutmeg. The trifolati refers to mushrooms fried-sauteed in olive oil with a little garlic and parsley--maybe cream.

Fernando’s Pyramids with “Passato di Pomodoro”

Pappardelle Bolognese

Meat sauce? If so, what kind of meat?
See here-->> http://lthforum.com/bb/viewtopic.php?t=5390 for Antonius' rendition of this classic ragu.

If you don't like 'shrooms and organ meat, none of Mario's places are probably a good choice for you.

YourPalWill wrote:If you don't like 'shrooms and organ meat, none of Mario's places are probably a good choice for you.

I would agree with this. Also, you may want to avoid a tasting menu as well. In a multi-course degustation format, there is bound to be organ meat of some sort. But for me this is a good thing. You should look into the suggestions posted above as well as Daniel and Bouley.

Thanks to everyone. I was afraid squid ink was going to be the answer.

By expensive I mean anywhere from $100-$200 for the two of us. I'll check out some of the other places mentioned.

bellringr wrote:I was afraid squid ink was going to be the answer.

For what it's worth, if you're afraid you might not like the black pasta because of your distaste for seafood, keep in mind that even though the ink comes from a squid, it doesn't taste like fish. In fact, the one or two examples I've had, I couldn't taste anything coming from the coloring -- it had only a visual impact, with no aroma or flavor I could detect.

I had the tasting menu at Babbo in the early summer and it was stupendous, and short on funghi and completely lacking in organ meats. Probably one of the best meals I have ever had. The waitstaff knows more about their food than I'd expect, and everyone shows just enough reverence for the food without getting obsequious about it.

Every dish tasted JUST RIGHT and I would not hesitate to recommend eating there. If you can't get a reservation, skip lunch and line up at 4:30 for the first seating, they always keep a fistful of tables near the front windows for walk-ins.

IIRC, they had two different tasting menus, one may be more to your liking than the other (I think they had two different price points).

My post is here: http://lthforum.com/bb/viewtopic.php?t=4000

I'm pretty sure that Mario's Bolognese incorporates some chuicken liver into its meat mixture.

This thread, in general, got me thinking. If it is mario's coking you seek, give PO a try. There was a time, back in the early 90s, before there was a Molto Mario, before there was a Babboo, that I used to frequent Po with regularity.

If my recollection is accurate, Po's menu opffers a broad range of meats and seafood, well prepared, with and without 'shrooms.

Back then, it was just a really good neighborhood restaurant in a neighborhood dominated more by drag queens before Ethan and Uma moved in.

I remember excellent steamed mussels and a wonderful veal chop. Prices were dirt cheap back in the day with starters and pastas in the $10 range and Entrees in the $15 range.

Maybe that's a good solution for you.

bellringr wrote:Thanks to everyone. I was afraid squid ink was going to be the answer.

By expensive I mean anywhere from $100-$200 for the two of us. I'll check out some of the other places mentioned.

FYI, you're not going to be able to go to a very high end place in NYC at this price point...unless maybe you are not going to order appetisers, salads or drinks.

We could easily get an appetizer, entree, and dessert at someplace like Babbo for under $100 each. I don't need a 6 course meal, and hubby's not a wine drinker.

I'll second the Po recommendation...

Apart from being the first establishment in Batali's now expansive universe, it really is a charming restaurant. I remember one snowy afternoon many years ago, armed with Ma's AmEx and wanting to show off for my buddy Matt before he took off for LA for a few months, stumbling into Po just as they were finishing up lunch service and getting ready to close down for the 2:30-5:00 break before dinner. Rather than act pissed or unhospitable to two snot-nosed Jersey punks who wanted them to keep the restaurant open for two people, the host (who also acted as waiter) was as nice as could be... start out with 2 big glasses of red, a generous sampling of the contorni laid out on the bar (roasted beets, bruschetta, zucchini flowers, olives, tuna, provolone, bread), all unrushed, relaxed, quiet, friendly.... "SO, what would you fellows like to eat? Some pasta, a nice soup and sandwich? Warm you up a little bit? Tell me..." Matt had the penne puttanesca, I had the Tuscan white bean soup and grilled lamb sandwich. Delicious, generous portions, simple, fresh, true tastes. Succulent, tender lamb. Quick meet and greet with Batali in the back (postage stamp sized) kitchen, thanking him for taking care of my parents every time they went there (at the time, about once a month, the pleasures of dining in the city briefly re-kindling their marriage) and for making such great food for us troublemakers. Good stuff. The room is really warm and cozy (perfect as the cold weather approaches) and the location couldn't be better - apart from being on a picturesque side street off of Bleecker in the West Village, you've got Zito Bakery, Murray's Cheese Shop, and Faicco Pork Store all within a chick pea's throw from the front door. Hey, Mario didn't get where he is on his good looks... We didn't have dessert, but rather walked down the block to Cafe Vivaldi, my favorite Cafe in New York (fireplace, dark wood, best hot chocolate and pastries this side of Venezia.) I suggest you do the same.

Reb

Here's a Po menu to peruse. The prices seem to be well in your range.

http://www.menupages.com/restaurantDeta ... antId=4931

bellringr, it seems like you need to choose a restaurant where you can order off the menu. I don't imagine a fixed priced extravaganza would be very enjoyable since a multi course meal features various items from different food groups. Exotic ingredients are often present. Considering all the things you don't eat, and the fact your hubby shuns wine, maybe Nathans would be a good place to visit.

I may be off on this, but I thought Mario has no current connection to Po, and in fact has had a falling out with the Po people--I seem to remember this from a New Yorker profile of Batalli. But like I say, could be wrong...

Rob

RevrendAndy wrote:...maybe Nathans would be a good place to visit.

Thanks everyone. We have reservations at Babbo set up, and I'll just order off the menu. I may not like many of the items, but I'm sure there's enough I would like that I won't go away hungry.

Po is a great place - not pricey - tremendous value! They do have non-seafood dishes although I remember distinctly a great grilled octopus salad. The bolognese did taste like it may have had liver. The desserts were superb.

Vital Information wrote:I may be off on this, but I thought Mario has no current connection to Po, and in fact has had a falling out with the Po people--I seem to remember this from a New Yorker profile of Batalli. But like I say, could be wrong...

My visit was in the late Spring of 2001. At that point Mario was no longer associated with the restaurant (although the dishes/recipes may have been from his tenure at the helm there). The fact that Mario was not the chef was on the writeup outside the restaurant. I don't recall the language being suggestive of a falling out, but more to inform patrons who were there to eat Mario's cooking.
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