Photos by Jacob Romoser
Crispy Artichokes
I was in search of a restaurant below the radar, ready to explode as the new "it" place to be, yet still down-to-earth enough you didn't have to go to culinary school to read the menu.
Then I found Tenpenny.
As I stepped inside The Gotham Hotel on 46th Street, I was immediately immersed in warmth. The kind of warmth you can only get from tables reminiscent of cutting boards, bookshelves that belong in a basement library and red walls filled with knickknacks, bottles and exposed brick.
Then I found Tenpenny.
As I stepped inside The Gotham Hotel on 46th Street, I was immediately immersed in warmth. The kind of warmth you can only get from tables reminiscent of cutting boards, bookshelves that belong in a basement library and red walls filled with knickknacks, bottles and exposed brick.
Full plate of Crispy Artichokes
With the option of snack-size bites and full-on appetizers it was hard to choose which would go best with my featured barbera d'alba wine. I'm a huge fan of anything with artichokes, and Chef Christopher Cipollon's crispy twist piqued my interest.
Served over a lemon aioli with hickory-smoked trout roe, the Crispy Artichokes have ruined me forever. Never again will I be satisfied with anything else. To my surprise, the inside of the artichoke was creamy and rich, while the roe added a playful pop when I chewed. The aioli was perfect for keeping the artichoke from tasting too dry.
Served over a lemon aioli with hickory-smoked trout roe, the Crispy Artichokes have ruined me forever. Never again will I be satisfied with anything else. To my surprise, the inside of the artichoke was creamy and rich, while the roe added a playful pop when I chewed. The aioli was perfect for keeping the artichoke from tasting too dry.
Porchetta Ravioli
Ordering an entree was easy, Jake and I tend to have the same taste in pasta and couldn't wait to swap bites back and forth. His Porchetta Ravioli blew me away.
Salvatore smoked ricotta, broccoli rabe, poached egg and crusty bread were a flavorgasm like I've never experienced. All of the different textures joined together in a sweet symphony of flavors, with a pleasing spicy aftertaste.
Salvatore smoked ricotta, broccoli rabe, poached egg and crusty bread were a flavorgasm like I've never experienced. All of the different textures joined together in a sweet symphony of flavors, with a pleasing spicy aftertaste.
Potato Gnocchi
Gnocchi is my favorite type of pasta. Normally I like it plain with pesto, but this dressed up Potato Gnocchi was smooth, buttery and slightly sweet. The butter-poached lobster, frothed sweet corn and fava beans made an almost soup like sauce for the delicate, soft gnocchi. The frothed sweet corn was light and airy, while the lobster added a needed hearty balance to the dish.
I can't wait to go back for lunch. The Truffled Steak Hoagie and Pork Belly 'Tots are calling my name.
I can't wait to go back for lunch. The Truffled Steak Hoagie and Pork Belly 'Tots are calling my name.
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