Welcome to another edition of The Order, preparing you to feast like a pro at all of the best restaurants in NYC.
Photo credit Robyn Lehr.
When P Diddy asks you, “Now… what y’all wanna do? Wanna be ballers? Shot-callers? Brawlers?” you say yes and head straight to Pasquale Jones. A celebration of classic Italian-American fare, “Yeah, living the raw deal, three-course meal / Spaghetti, fettuccine, and veal,” it’s about that boss life. The food? Straight-to-the-point good. The wine? As expected, it wins. And the playlist? Kills it.
Charlie Bird’s Ryan Hardy, Robert Bohr and partner/wine director Grant Reynolds invite you to come in for the wood-fired pizza’s and proteins and stay for the good-vibes. This Kenmare corner is tight AF.
Sugar Snap Peas: Accompanied by fava bean, watercress & cultured cream, this sweet, crunchy and creamy dish satisfies all of your senses and starts the meal off on the right, light foot. You won’t find any salads on this menu and that’s a good thing. #GoGreen with this.
Little Neck Clam Pizza: A must try during your evening at PJ. With parsley, garlic, lemon, and cream, make sure you use a drizzle of the Calabrian chilli oil to take this pizza home.
Margherita Pizza: Mozzarella di Bufala, now that’s amore! Yes you just ate a pizza, yes you’re getting full, but don’t stop now. The dough is soft with a bubbly charred crust, the cheese is the freshest so get into the carbo-loving. Don’t worry, Grant’s wine balances everything. You’ll be living la dolce vita.
Then Do The:
Farm Egg Tagliatelle: Al dente AF. Porcini mushroom serenades your palate, green garlic breaks up the fat but that pasta… yellow by nature and a mouth feel of the gods. Curl up in the nutty parmigiano, it’s nice in there.
Pork Shank for Two: It’s definitely time to praise the two Stefano ovens. Born and bred in Naples, these puppies fire up the space in more ways than one. They crisp the pizza and do even more to the shank. Each bite is what meat is supposed to taste like: tender caramelized lardo mixed with roasted wood, rosemary, fennel & black pepper. A hole in one aka your mouth.
And For Dessert:
Roasted Rhubarb, Pistachios, and Mascarpone Ice Cream: The only dessert at Pasquale Jones reigns supreme. Why mess with perfection? First off, rhubarb fans rejoice. The sweet and sour roasted summer-fav is scooped into a bowl and topped with a large spoonful of not-too-sweet mascarpone ice cream. FIRE.
Drink Up FTW:
Props to Grant Reynolds for the killer lineup. Point and shoot, there are no wrong decisions here. For this order stick with:
The peas want: Venica + Venica Sauvignon Cero 2014
The clam pizza wants: Guido Marsella Fiano d’Avellino 2012
With the margherita a glass of: GB Burlotto Barbera d’Alba 2013
Tagliatelle it up with a: Benjamin Leroux Bourgogne Rouge 2013
A pork shank and a: Jean Louis Chave St. Joseph ‘Offerus’
And for dessert: CHAMPAGNE.
You’re all set. Now book your Resy at Pasquale Jones today.