Locanda Verde

Sheeps' milk ricotta with burnt orange toast at Locanda Verde.jpg

Going into Locanda Verde, I knew that the sheeps’ milk ricotta garnered a lot of attention in the blogosphere and also in publications, so choosing the dish was easy enough. What I couldn’t understand is how Andrew Carmellini transforms ricotta into such a luxurious form fit for doling over on vacations. One bite tells all: the sheeps’ milk ricotta with burnt orange toast is worth all the hype. Embodying the texture of whipped cream cheese, Carmellini’s ricotta served an addictive accompaniment to toast. Light, truffle honey lay drizzled over the ricotta, and rosemary sprigs graced atop cloud-white cheese. The trio packed a synchronous punch to my taste buds, achieving perfect balance between sweet, savory, and fragrant.The burnt orange toast itself could anchor as a stellar dish. With a crunchy, charred crust invoking robust aromas and an interior soft as plush, Carmellini’s toast certainly does not come from an ordinary toaster oven. A dab of salted butter closes the deal, further elevating flavor profile and winning an uncontested spot as one of my all-time favorite dishes.

Organic oatmeal at Locanda Verde.jpg

In light of Carmellini’s ricotta dish, the ensuing foods were destined to pale, but Carmellini’s organic oatmeal, though a bit watered down for my tastes, held its own. Steel cut oats created a soft, yet gritty, texture, and sliced almonds provided some reprieve from this otherwise gooey dish. Differentiating his oatmeal from others, Carmellini adds grappa-stewed fruits, figs and apricot, for an elegant twist. Grappa, a type of grape brandy, bestowed a strong, distinct flavor to the fruits. Evenso, Carmellini’s choice of dried fruits instead of fresh fruits left more to be desired.

Pastry mista at Locanda Verde.jpg

My sister ordered a pastry mista, which is a plate of three pastries: doughnut, sweet bread, and muffin. Unfortunately, I did not taste anything but the doughnut, which was reminiscent of Doughnut Plant’s signature offerings except with a tantalizing coating of sugar.

Niman Ranch Smoked Bacon at Locanda Verde .jpg

Despite its fancy name, the Niman Ranch smoked bacon tasted no different than store-bought bacon cooked at home, so while Locanda Verde offers solid leads, its cast of characters is not completely flawless.

Locanda Verde.jpg

Locanda Verde
377 Greenwich St
(corner of N.Moore and Greenwich)
New York, NY 10013

Locanda Verde on Urbanspoon

About Earl

Hi, my name is Earl. I am a student who loves to analyze food and eat healthy. My careful eye for food has caused me to become interested in the science behind food and cooking, and I write about my explorations into food on my website Toastable.com. While I believe in sticking to whole, natural foods, I'm not afraid to work with avant-garde ingredients and equipment such as constant temperature water baths and sodium alginate. I also love photography, technology, and journalism.

20. August 2010 von Earl
Categories: Reviews | Tags: , , , | 7 comments

  • handson

    bacon not stellar eh?

    looks stellar though

    • http://toastable.com earl lee

      Tasted like normal bacon to me haha. Not worth the money in my opinion.

  • Audrey

    Hey Earl,

    These pictures are fantastic. Did you take them yourself? Also, did you design/create all of these images on your website yourself?

    My friend Mark (who is a software engineer at Google) said that this blog is really impressive. I was showing off your website to him. I'll probably also show this to another friend Johannes (who works on YouTube) who has a food blog and show him how much your food blog kicks his food blog's butt.

    Sending my edits to your resume/essay today.

    Much love,


    • http://toastable.com earl lee

      Thanks! Yes I did take the pictures myself. I use a Nikon D3000 that I bought earlier this summer. As for the website design, all the images, i.e. header/footer, were designed by me. I used a base WordPress template to start with and did some CSS editing to suit my needs. Looking forward to the mail!

      EDIT: I must add a disclaimer that I am in no way good or even proficient at coding. The only way I was able to turn my Photoshop design into a working design was through support forums and tutorials! :)

  • Phyu-Sin

    Hmm everything looks delicious… only if I could've been there eating everything. I think you need to start reviewing places from around our casas and not in NY!!! That makes it almost impossible for me to get to those yummy foods. And yes, I'm glad you got a pro camera because the pictures look really good and compliment the site in general.

    PS What's the price range of this place? It's a must-know for frugal travelers and foodies.

    • http://toastable.com earl lee

      This place is somewhat of a splurge haha. I mean, it's not every day a foodie gets to go to NYC. Anyways, if you don't order anything but the main dishes, the price tag isn't too bad, but the drinks and side dishes, i.e. bacon, are overpriced.

      Worth it: organic oatmeal $9, sheeps' milk ricotta $9

      Somewhat worth it: pastry mista $11

      Ripoff: bacon $6

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