The Oval Ignites a Ring of Passion for Foodies in New York City

Every aspect of each course is rooted in specificity beginning with the uniqueness of the dry pasta shapes paired with specific ingredients and flavor notes. The dishes are presented with custom-made tableware and flatware, and Zalto glassware, all designed to augment the dining experience. As each dish is prepared in its own pan, The Oval becomes a show piece, as the chef has 750 pans at his disposal, creating intricate pasta dishes a la minute in front of the customer.

What you get with Rossetti’s spring menu is frankly how pasta was meant to be served – you have tradition here and you have pride all plated in a presentation that deserves applause.  Focused on acidity and bitterness, with ingredients sourced from the top regions of production in Italy at the height of their seasonality, like bergamot and chili peppers from Calabria, and tomatoes from a region of Campania known as Quisisana, the guest has moments of superb bliss to inspirational joy as they indulge in each bite.

The menu begins with an amuse bouche, a deconstructed dry Spaghetti Aglio Olio with Chili, a fried wafer made with pureed pasta mixed with garlic, oil and chili pepper. Courses then include such wonderful masterings of Spaghettini al Limone,  Pacchero Calabria, paccheri, followed by the Marco Polo, linguine cooked in water and oolong black tea with garlic milk foam whisked in and topped with Ossetra Caviar.

A crowd favorite for both presentation marks and quality is the Sogno Rosa, eliche giganti a spiral shaped pasta similar to tortiglioni cooked in salted water then creamed in an anchovy base served in a wine glass with beetroot cream, whipped goat cheese, toasted almonds, and capers. Truly, this is a first of a kind and it’s a premiere delicious prize.

The tasting menu ends with a Tartelletta salsa ai Lamponi e Lemon Curd, short crust pastry base filled with a lemon curd, covered with raspberries, drizzled in a raspberry sauce and garnished with small meringues. What a sweet way to end a night that also recognizes beyond incredible service from General Manager/Wine Director Max Tierno and his staff.