Last week, the Knockturnal had the pleasure of checking out one of the latest additions to midtown Manhattan’s dining scene, Ramerino Italian Prime.
The restaurant is conveniently located steps away from the New York Public Library, Bryant Park, the Empire State Building, and Grand Central. It is owned by industry veteran Sammy V. Gashi, also the founder of Antica Restaurant in FiDi and San Marino Soho Ristorante. The restaurant’s goal is to bring rural Tuscan cuisine to New York. Foods are prepared simply using olive oil rather than butter, clean, natural ingredients, prime meats, fish, vegetables, and house-made pastas. The kitchen is led by Tuscan native and executive chef Vilfredo Hodai, who previously worked in Florence, Italy’s La Giostra. The restaurant also features extensive wine offerings from Italy and California and also traditional cocktails like martinis, Manhattans, and old-fashioneds.
When we entered the restaurant, we admired designer Paul Vega’s vision. Vega, who has collaborated with W Hotels and Rockwell Group, transformed the space into a little Tuscany. The charming, intimate restaurant also features a private party room and a back garden area where guests can dine outdoors.
We sampled formaggi and salumi, which featured fresh parmesan cheese and cured meat.
A tasty scallops appetizer
Next we also tried melanzane alla parmesana, which was delicious. The dish consisted of baked layers of sliced eggplant, tomato, parmigiano-reggiano, and basil sauce.
A few other appetizer highlights include their grilled octopus, shrimp cocktail, calamari, and cavolfiore gratinato, which is cauliflower, beschamel sauce, and thirty-four-month aged parmegiano-reggiano.
Next up, it was time for paste. We had the homemade pappardelle. It was perfectly flavored with porcini mushrooms, goat cheese, and truffle oil.
The restaurant also had an impressive fish menu, including salmon and Italian sea bass. We tried the Dover Sole MP. It was caught in the North Sea and prepared tableside. The fish was nicely cooked and seasoned.
The restaurant also serves fillet mignone, ribeye steak, and veal scallopine.
Last but not least, it was time for dessert. We got to sample the il nostro tiramisu made of espresso-soaked lady-fingers, cocoa, and mascarpone and a ricotta cheesecake with fresh strawberry. It paired perfectly with their coffee and tea selection.
We had a wonderful time at Ramerino Italian Prime. The food and service were excellent.
