Felice 64

| September 30, 2012

On my way uptown last week I spotted Felice 64 Wine Bar and there was something so intriguing about it that I put it on my “must try” list.  The mood lighting and modern design are such standouts among the dark storefronts on the block, that oFelice 64ne feels compelled to venture in.

Not knowing much about it other than the name-Felice 64, I planned to meet a friend for a glass of wine before moving on to have dinner at another nearby restaurant.  We were greeted by a friendly host who showed us to our table and offered us both the wine list and a dinner menu. The interior décor is modern, with rustic touches throughout that bring warmth to the overall feel. Prior to arriving, I was under the impression that it was more of  a wine bar with light bites, but after gazing at the  menu I realized that this could not have been further from the truth. There are choices for all; from  delicious  crostones and  pastas to  main  dishes featuring fish, chicken and steak.

While enjoying our glasses of Pinot Nero, we checked out the dishes at the neighboring tables. The plates looked so tasty that we decided to change our plans.

Crostone Burrata FilanteWe immediately ordered two crostones to enjoy while we waited for our other friends to arrive. Our first was the Crostone Burrata Filante (toasted Tuscan bread with eggplant, zucchini and burrata cheese). The burrata cheese was incredibly creamy and the topping of ‘grilled to perfection’ vegetables made the flavors even dreamier. Additionally, we had the Crostone Gorgonzola (Tuscan bread topped with gorgonzola, walnuts and pears) — a splendid combination of flavors bursting with freshness.

Upon the arrival of our friends, we found it only appropriate to venture onto the pasta menu. So with rightfully high expectations, we selected the Tagliatelle alla Bolognese, which turned out to be a sublime choice that was made with an outstanding veal ragu. Another great choice was the Pappardelle Con Salsiccia (Pappardelle with sweet sausage, porcini mushrooms, endive and truffle oil).

Moving on to our main course, we selected the Filetto Al Porto (a pan seared filet mignon in a port wine reduction finished with sautéed oyster mushrooms and roasted potatoes). This was a mouth-watering preparation and we savored every bite. Additional tempting options included the salmon, which was served over saffron celery root with broccoli rabe and the Chicken Milanese.

Throughout this delectable dining experience the staff was extremely informative and appropriately attentive. The service quality at Felice 64 most definitely matches the dining experience and provided for an overall fabulous night out.

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