Alex Eats World

Ok, so this was restaurant week and we were told that the menu consisted of experimental dishes. Well, if what I had was the direction of the future, I’m definitely coming back. I started off with the arugula salad with prosciutto di Parma, fried and breaded goat cheese, pomegranate seeds, candied pecans with a citrus-balsamic glaze. Love all the ingredients but this was too much for one dish. Too many bold flavors, too many different textures, this would have made for a great two salads.

The shrimp salad with avocados, cheese and asparagus was very light, refreshing and beautiful dish. Too bad I didn’t order this…

The seared duck was flavorful, tender and juicy. Oh, and the skin….so crispy, so flavorful; they should make duck skin bacon! However, I wasn’t a fan of the sauce. It was sweet and I don’t like sweets on my meats. Luckily I had removed the duck from the sauce and saved the dish. The grilled yams and asparagus were a nice touch, if not a bit heavy when paired with meat.

And yet another winner, the Maine lobster linguini with rock shrimp and vodka sauce included a surprisingly bountiful amount of lobster and the pasta was cooked perfectly al dente. Vodka sauce is usually too creamy for my preference but they cooked it with fresh tomatoes. I thought this was genius as the acid from the tomatoes helped cut the cream and added a new dimension to the flavor.

Giorgio’s of Gramercy
27 E 21st St
New York, NY 10011