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Leonelli Taberna


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#1 Anthony Bonner

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Posted 12 July 2018 - 05:59 PM

So Jonathan Benno going further down the Italian path - here a Roman theme to Italienne's (where I ate the next night) underlying Northeastern Italian theme.

 

Its good. I had an excellent "Salad" of beef shank, tripe, mint, basil, calabrian peppers, and tomatoes that I really liked.

 

A bit more rote octopus dish and a good + rigatoni dish that isn't going to light the world on fire, but was decent.

 

Pretty terrible room tho. Unlike hotel places that do a good job of not feeling you in are in their lobby this felt more like the back room at marta.

 

IDK - if you liked his food @ Per Se and were disappointed by what he was doing at Lincoln, I suspect you'll be horrified by this.

 

I guess there is a plan of a more luxe place. I hope that's true. Still worth a visit.


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#2 Sneakeater

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Posted 12 July 2018 - 07:01 PM

There is definitely a plan for a more luxe place in the hotel.
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#3 rozrapp

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Posted 12 July 2018 - 09:56 PM

Yes, his high end eponymous restaurant Benno is scheduled to open in the fall. His Focacceria e Paticceria bakery and cafe opened yesterday.

We had dinner at Leonelli Taberna on June 27th. They had not yet gotten their liquor license (we were apprised of that when we called to reserve), but Michael was not deterred. Despite it being the second night it was open, service was smooth. I don’t agree with Bonner about the dining room. Not very large, it’s in a recessed corner, there’s a view of the kitchen, and the noise level is comfortable. Everything we ate was perfectly prepared and delicious. Benno was, of course, in the house.

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#4 Anthony Bonner

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Posted 12 July 2018 - 10:29 PM

Question for you Roz. Would you rather eat here or at Italienne?

"This is a battle of who blinks first, and we've cut off our eyelids"


#5 rozrapp

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Posted 13 July 2018 - 01:13 AM

We first went to the now Trattoria Italienne right after it opened as italienne in Nov. 2016 and have since been there many times. We love Jared Sippel’s food and have gotten to know him, GM James King, and the staff. They are wonderful people and treat us extremely well.

#6 small h

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Posted 20 July 2018 - 06:06 PM

I had dinner here last night, and I thought it was something of a mixed bag. The focaccia (free! so that's nice) was quite good, like a puffy, cheese-less pizza. Baked ricotta with summer squash was just about perfect, although the toast it was served with was way too oily.

 

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We very much enjoyed the artichoke side dish as well, although calling it "carciofi alla romana" is somewhat misleading, since it looks like this:

 

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I was expecting whole artichokes (or at least one whole artichoke), not little wedges lurking under a mess of arugula. The ratio of ingredients felt off to me, overall. The seafood salad had as many beans as it did pieces of seafood.

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And the eggplant parm was drowned in about a pint of (too acidic) tomato sauce, and - in my opinion - grievously under-cheesed.

 

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Five small plates was plenty for the two of us. We ordered a dessert as well - some kind of rice pudding concoction - which I found dry-ish and overly tart and didn't feel like having more than a bite of. (Also, I was pretty stuffed.) I very much like that one can order 2/3 of a bottle of wine. I forget what it was called on the menu - some variation of "carafe."

 

We were seated against the wall on the far right of the room, which made it feel less like dining in a lobby. The room was packed, and very loud, with the tables very close together and hard to navigate around. Despite this, service was excellent. There's a lot of staff on the floor. Our server was knowledgeable and friendly and almost always right there when we needed him. And on the one occasion when I was looking around, trying unsuccessfully to catch his eye, a manager materialized next to me almost instantly to find out what I wanted. The proximity of other diners led to a lot of cross-table conversation - we were told by the ladies on one side of us that the coffee was fantastic, for instance.That's never happened to me before.