It’s back-to-school time for your little and not-so-little ones. There are exciting lessons to learn and experiences to be had. We as adults are not exempt from returning to a routine as well, with friends old and new and experiences only to be had in fall 2014.
I went “back to school” last week with my dearest elementary and high school crew, also known as the “Fab Five,” as we returned to one of our favorite restaurants to catch up and fortify for the upcoming season. It was like we never left.
Crispo (@Crispo_Rest, 240 W. 14th St., 212-229-1818, www.crisporestaurant.com) is one of those restaurants that needs a return. Situated in the heart of Chelsea, half a block from the 14th Street A train station, this Italian eatery is convenient to everyone from Harlem to Brooklyn—one of the reasons for our choice. However, the food is what really sells it.
I arrived to glasses of wine garnishing the table. The ladies got a head start on me, but I picked up the rear with a delicious seasonal cocktail called Melone, made with watermelon, St. Germain and gin. Right up my alley.
We soon began the ordering process, starting with our appetizers of ham and cheese-stuffed hot pickled cherry peppers, arancini (mozzarella-stuffed fried risotto balls), a Crispo chopped salad, caramelized brussel sprouts with almonds and maple and my “chewing stopper,” the fried fennel sausage-stuffed sage leaves. Those made me stop, pull it back from my jaws of destruction, look at it twice and furrow my brow with amazement. They were so simple and delicious, I must try my hand at them.
While there is a mass of great dishes on Crispo’s menu, we all settled on their housemade pastas for our entrees. It just had to be done. Kate had the gnocchi verde made with spinach, arugula and ricotta. They were light and delicately dressed with tomato and Parmesan.
Nnenna had the classic spaghetti carbonara with panchetta, proscuitto, Parmesan and a poached egg on top to break and let all of that unctuous yolk swath the pasta. So good that one, an old faithful!
Jessica and Raquel shared the wild mushroom fettucini and the agnolotti with corn, brussel sprouts and bacon. The agnolotti didn’t have a fighting chance. Gorgeous on the plate and in my mouth, I would have ordered it if no one else did, but I am glad I didn’t ‘cause …
I’ve saved the best for last—mine! Black truffle ricotta ravioli with parmesan. I nearly had to beat these women off my plate. At first bite, I got pissed because I didn’t think the amount on my plate would satisfy. Baaaaby, I was wrong. My plate looked like there hadn’t been any food on it to begin with. It was that good!
I will pretend here that we were too stuffed for dessert and that four plates magically showed up on our table that we couldn’t turn down. They were the hot, powdered sugar-coated zeppoles with chocolate sauce, Italian cheesecake made with ricotta and mascarpone cheeses served with strawberries, the housemade hot walnut dark chocolate chip cookies and the pannacotta with berries and biscotti—the latter of which I don’t know how they knew was my favorite and also the best of the lot!
So we have returned to our monthly dinner date with a bang, I might add. Thanks again to Crispo for great service, delicious food and a fabulous overall experience. I am sure we will be back.
Happy eating and thanks for reading!
Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in-home entertaining packages. Questions? Comments? Requests? Feedback? Invitations? Email her at kysha@iSCHOP.com, follow her on Twitter and Instagram @SCHOPgirl and on Facebook www.facebook.com/SCHOPnyc. For even more recipes, tips and food musings, subscribe to her blog at www.talkingSCHOP.wordpress.com.
