Nicoletta
Fresh Cheese (made in house daily), Olive Oil, Fig Jam, Griddled Flat Bread
Arancini – Porcini Risotto, Truffle Oil, Parmesan, Chives
Margherita Pizza with Prosciutto (Daily special with San Marzanos, Buffala mozzarella, Green Market Basil)
Fior di Latte Soft Serve with Salted Rum Caramel Sauce, Peanut Butter Crumble, Rosemary Caramel Popcorn
Largely unaware of the agenda of the wedding that brought me to New York in the first place it was with good fortune and better planning that I’d purchased a flexible flight home, a quick call moving me from redeye to earlybird and opening up a slot for a late night stop at Michael White’s Nicoletta. Praised by some and discarded for others it was just after 11pm when I entered the largely empty space and with servers aplenty I was quickly greeted, seated, and served – the whole process handled by a friendly youngster named Joey who provided great recommendations and ample anecdotes until just prior to midnight. Clearly a restaurant focused on the pie with dough leavened in house and much of the cheese and meat sourced from White’s own kitchens it was without much thought that the daily special Margherita was selected and with the crust smoky and supple beneath peerless ingredients I personally loved the chew, a sturdy center to pair with a robust crust that is rare in a Neapolitan dominated market. Moving past pizza and on to antipasti that I’d requested come shortly thereafter it was actually the same dough as the pizza griddled to light pillows that served as delivery for sweet jam and stretchy cheese while delicate rice teaming with earthy aromatics rested in a pool of parmesan rendered smoky by the oven rounded out the savories. At this point sated with dessert plans to follow I will admit it took a bit of convincing to sell me on soft serve but with a promise that it was “waaay better” than Big Gay Ice Cream I assented, the result an herb tinged take on Cracker Jack that redeemed my faith in soft serve bite after creamy, cunchy, sweet, and savory bite.
