MOLTO BENE RISTORANTE 31 DEC 2021

By LONG ISLAND WINE DAD January 03, 2022

Sometimes the best dinner is the unexpected one. For New Year’s Eve, the two of us were settling in for a quiet evening sharing some small plates and Long Island sparkling wine. Unexpectedly our son called and invited us to dinner with his fiancée, so off we went to Molto Bene. We have been to Molto Bene some time ago and remember it as being quite good, so we expected an exciting revisit, and it did not disappoint. The restaurant offered both indoor and enclosed outdoor seating, with us opting for indoor seating. The seating and environment were bright, comfortable, inviting, and lively. Opening drinks included Woodfords on the rocks, a generous pour, and fine cosmopolitans. Awaiting us on the table was warm, crispy bread with butter and Rosemary infused EVOO.

We each had a starter, including Grilled Seafood Salad, Burrata, and Insalata Cesare. The Grilled Seafood Salad (Figure 1) was a home run with perfectly grilled Calamari and Shrimp drizzled with a Balsamic glaze, all resting on a bed of greens. The Burrata (Figure 2) arrived plated in the fashion of their Mozzarella di Bufala Allá Caprese with Tomatoes, Roasted Peppers, Prosciutto, all on a bed of greens and finished with a drizzle of Balsamic. Again, this was an outstanding starter. Lastly were two orders of Caesar salad (Figure 3) with fresh Romaine, croutons, a light dressing, and fresh shaved Parmesan cheese.

For the main entrée we had Veal Parmigiana, Eggplant Parmigiana, and two Grilled Veal Chop Valdostano. The Veal Parmigiana (Figure 4) was a thinly pounded slice of Veal breaded with flavorful breadcrumbs and covered with a generous amount of bubbling melted cheese. The sauce, as requested, was pink vodka and plated with Ziti Bolognese. A classic version of this traditional dish. The Eggplant Parmigiana (Figure 5) looked superb, but as I am allergic to Eggplant (No kidding – I am weird), I did not try it, but others well enjoyed it. The special for the night was the Grilled Veal Chop Valdostano (Figure 6). The Veal was grilled to perfection, very moist yet with a nice char on the bone. The veal chop arrived table side topped with Prosciutto, Mozzarella cheese, Portobello mushrooms, and a rich reduced beef stock sauce. The beef stock sauce was an interesting and enjoyable change from the more traditional Marsala wine sauce that adds a hint of sweetness to the dish at yet another fine restaurant.

Due to a lack of food capacity, we needed to pass on desserts and coffee. Nevertheless, this was an excellent meal in an invigorating environment for a holiday family meal.