The menu is comprised of an extensive selection of eclectic offerings: Antipasti, Primi Piatti, and Secondi Piatti from different regions in Italy. In addition, there is a section for the health-conscious, prepared by nutritionist and raw-food-gourmet chef Andree El Garrahy, which includes gluten-free and whole-wheat pasta dishes.
Executive chef-partner Dennis Franceschini conjures savory dishes that are light, well-balanced, and not salty nor oily. Examples include Polenta Gratinata ($15) (polenta with mushrooms), which my friend loved, and my favorite, Tuna al Balsamica ($22), seared slices of tuna, fennel, and balsamic dressing so artfully displayed that it appeared as if it had jumped out of a canvas.
I strongly recommend you start with a cocktail prepared by mixologist Rafaella Passuello: her creation of either a Caprese Martini ($17) made with organic tomato vodka cocktail, cherry tomatoes, basil and fresh grated Parmesan cheese, sea salt and balsamic vinegar surrounding the rim; or, should you prefer a lighter cocktail, try the refreshing Il Bellini ($16).
From the pasta selection, try the heart-warming and extraordinarily delicious Orecchiette al Ragu’ di Vitello ($22) with veal ragu or the Gnocchi di Patate con Taleggio e Perre ($24), potato gnocchi with teleggio pears). Those two dishes are reminiscent of great times spent with my Italian friend and her family during my childhood.
My mother prepared this dish for us frequently. I remember how she would pound the meat until it was thin, dip it in egg batter, and then put it into homemade breadcrumbs before frying. This was one of my favorite dishes then and still is.
My friend loved the Ossobucco di Vitello ($39) served with saffron risotto. This dish takes lots of time and love to prepare—one cannot help but notice that.
Fish and lamb dishes are likewise worth trying, as are the tasting platters of dried meats and cheeses, with a choice of three for $35.
Franceschini conceived the idea for Bar Italia. He had worked selflessly and untiringly for 20 years at Cipriani. He opened the first Bar Italia in 2007, on 77th Street and Second Avenue as an investment. Franscechini said, “I wanted a place that was simple and casual to have fun with and a fun place for our diners.”
A year later he was asked to leave Cipriani. On the same day, his old friend and Cipriani’s general manager for 25 years, Hassan El Garrahy, was asked to leave too. At that time, they were an inseparable team. After a short separation, destiny put them together again, as if they never parted. They blend their talents, have similar goals, and share the same vision.
Franscechini told me, “Since I am now on my own, it feels great to do the dishes that I want: the fish, the pasta, light and clean and healthy, using less butter and sea salt.”
He continued, “I did not like school, and I looked for one where I did not have to open a book and cooking school was the ideal place.” He decided to enroll at a culinary school at age 15 for three years. The day after graduation Franceschini found himself in New York where he worked as a bartender at Harry’s Bar. His career was interrupted due to mandatory military service in Italy for one year.
In 1993, at age 17, he began as a prep cook at Cipriani. He was then promoted to executive chef and became the opening chef for most of Cipriani’s restaurants around the world and the supervising chef worldwide. “In 2007 I opened the first Bar Italia as an investment, and when I was let go from Cipriani, I picked it up.
“Now I cannot believe that I am in partnership with the Orsay Group, with Jean Denoyer as its founder, and with his old friend Hassan who is now the managing partner who is always there, welcoming guests “with open arms.”
The managing partner, El Garrahy told me that they want their guests to feel at home with their personal chef. “If it is not on the menu, we will prepare it for them.”
That makes for perfect formula for a successful partnership. But it does not stop here, for they want to build an empire and have plans to expand very quickly, to create a Bar Italia empire in New York.
El Garrahy said, “We love to serve and we serve with love.”
Bar Italia has two locations, which are open seven days a week. Reservations suggested.
Uptown: 1477 Second Ave.
New York, NY 10075
212-249-5300
Madison Avenue:
768 Madison Ave. and 66th St.
New York, NY 10065
917-546-6676
