This time around, I had my sights on a few other restaurants which seemed to have filled their tables all too soon, so Alan picked Bistro Milano on 55th between Avenue of the Americas and Fifth Avenue. He’d been there before but not on restaurant week. (He recommends their pizzas which have a very tasty crust.)
The Bistro offers dining al fresco but we opted for the cool comfort of their dining area. We were offered the regular menu and was hoping to see the Restaurant Week offering clipped inside, but instead we had to specifically request for it.
There was actually some variety in the choices but absolutely no substitutions were allowed. I had the Insalata Di Barbabietole, Caprino E Pistacchi (roasted baby beets, spinach, goat cheese in a pistachio, dressing) while Alan took the house caesar. For the first course, there was no other choice but the Mezze Lune Di Vitello Come Tradizione Vuole (half moon shape ravioli filled with veal in a truffle mushroom sauce pictured on the upper left) – it looked like a puny portion but ended up just right, given that we had an appetizer and the a main course coming.
For the main course, I chose the Trancio Di Branzino Con Carciofi E Pesto (chilean sea bass with artichokes, string beans and potatoes in a light pesto sauce, pictured on upper right). The bass was crusty on the outside and the pesto sauce flavored it sufficiently without overpowering it. I saw an online menu that placed this at usually $32, and although the Restaurant Week portion was probably much smaller than the regular serving, it was filling enough.
There were only two choices for dessert (remember, no substitutions. I bet there were even more tempting choices in the a la carte menu.) We got one each of the creme brulee and the tiramisu. I liked the tiramisu because it was not too sweet, and the creme brulee was okay but I’ve had better. Still, the whole meal taken as a whole was good enough for me to consider going back for the a la carte menu outside of Restaurant Week. Pricey, yes — but the preview I got tells me it’ll be worth it.