Black Fettucine and Mussels and Meatballs, OH MY!

Birthdays are never taken lightly in my presence. I've always been known to bring home cupcakes for roommates on their birthdays, plan birthday dinners for friends and begin celebrating my own birth at LEAST two weeks before it actually arrived.

So, for my manfriend's big New Year's Day birthday, I had to make it memorable. Not only did we start celebrating with meatball pizza, rigatoni bolognese and not a vegetable in sight at Vic and Angelo's in Florida a week beforehand but we rounded up the troops from NYC, shuttled them on the next NJ Transit train to New Brunny and fed them. Extraordinarily well.


Since moving here, one of the warmest, most comfortably sophisticated institutions I could never tire of visiting is Catherine Lombardi's. It's one of those places where you cozy up to a loved one and munch on some stuffed calamari and garlic popcorn while watching 08901's finest bartenders create mind-blowing concoctions.


To not celebrate BFOLED's birthday at Catherine's would be a felony. Seriously. The red-walled, vintage chandeliered dining room was made for birthdays. And so we came. We ate. We conquered.


Now, I'm not usually one to fill up on greens at an Italian joint, but the arugula and Parmigiano-Reggiano salad was not to be believed. The lightly acidic lemon juice perfectly dressed the tender sprigs of baby arugula. The freshly grated cheese added the perfect bite to the peppery greens. Luckily, BFOLED's red meatballs (not to be confused with the black variety, no seriously) were calling my name directly to my left. I don't know how these people can make such a firm yet moist (ew I hate that word but there isn't another to describe the texture!) meatball. Yes. I'd like another, please.

(Image: Google images - I know, I should have taken photos of this one!)

Oh, and while all of these first courses are being devoured there is garlic bread staring me in the face. No, this isn't any ordinary garlic bread. This is a freshly baked baguette smothered with garlic, olive oil and some sort of magic potion that makes you eat at least two rounds. It's seriously heaven.


Anyways, back on track, we're ready for our primi, or pasta course. Now, I'm all for going out on a limb and being adventurous 90% of the time. But, Catherine Lombardi is a very smart lady. She really knows her black fettuccine and mussels. And you cannot stray from what she knows and does well. So, I found a primi partner and we went to work on the fantastically al dente strands of squid ink-infused fettuccine tossed with the most harmonious combination of garlic, pepper flakes and roasted tomatoes possible. Bliss.

The other stand out dish that night was the long fusilli with walnut basil pesto cream. Not too heavy, not too creamy. Long fusilli was never so much fun to eat.
(Image: Foodnetwork.com)

For dessert, we were all practically reeling from sensory overload but alas, a birthday had to be celebrated, people. Gratis, a gorgeous plate of chocolate hazelnut bread pudding arrived. I'm not sure if it was the South African cab that went straight to my brain but I cannot remember this dessert for the life of me. All I can tell you was that "Happy Birthday, Lee" was glistening on the rim of that plate. In chocolate. How could I possibly forget that?

If you're ever in the market for a birthday dinner, a casual night out, a glass of fine wine or inventive cocktail AND you don't mind going to the gym the next morning, you simply must get yourself to Catherine Lombardi's. It's one of those places you just cannot forget.

Michael White...in the new New York?

That's right. Not too long ago, I (GASP!) moved from the Big Apple to the Big New Apple, aka the new New York aka New Brunswick, NJ. I wish I could use this blog as a platform to rant, complain and tear New Brunny to shreds but to be honest, it really has been smooth (culinary) sailing.

Friday nights in the new New York typically include a bottle of wine post-work and the all motivations are lost while renting bad movies on the couch. Well, this past Friday, a surge of energy propelled us into Due Mari, a terrific Michael White-owned gem on the next corner. After flirting with the restaurant for the past two months (essentially doing a pop-in only to find no available seats at the bar or tables until 10 pm), we finally made the crucial ressie and entered the space with the confidence that we'd leave happy.

The space itself is traditional with its white table clothes and muted colors but the bar and the energy is truly contemporary. The circular bar sprawls across the entire cross section of the restaurant and is packed to the gills with diners craving the latest hand-crafted pasta dish. BFOLED (bf of le disher) and I were led to charming table, passing some old 50-something diehards and some exotic-looking 30-somethings. As much as I'm trying to lay off the carbs, I couldn't resist the foccacia being laid out as a peace offering from the server. From that point forward, I was in Michael White heaven.

Our server was beyond knowledgeable and made the experience very farm to table - he knew exactly where everything was sourced. I started with the grilled octopus salad that combined the most tender, melt-in-your-mouth octopus with red peppers, olives, radicchio, and ceci beans. It was the perfect light starter to what was about to be unveiled. BFOLED's Caesar salad was truly unmemorable - this is a seafood place, people!!

Ready for the main event? Just thinking about it makes me want to go back and experience it all over again. Knowing Michael White as Poseidon, King of the Sea, I went straight for jugular: the "Pesce" section of the menu. I settled on the Chatham cod: pan-seared and served atop of cushion-y bed of eggplant, cremini mushrooms, roasted Brussels sprouts and tiny cipollini onions. Not only was the fish one of the freshest filets I've ever laid taste buds on, but it married wonderfully with the fall veggies.

Of course, Michael White is not only a god of the sea but he also is a pasta-making god as well. Being the true carb-lover that he is, BFOLED chose the pasta special: a pappardelle laden with pork ragu. The long, wide ribbons of tender pasta were coated to perfection with the rich, hearty stew-like ragu. Let's just say my fork made its way across the table more than once.

Now that we've been introduced to Michael White in the new New York, I'm already looking forward to returning. Again. And again. And again.

You'd like it here.