The restaurant's website includes a looping video that I simply could not stop watching. I now truly understand the term "food porn."
1
It is good you recognize, Pete, and implicitly confirm that New Haven is the undisputed king of the white clam pie. A lifelong denizen of Pepe's, I could have told you as much.
2
My wife and I had dinner at Pasquale Jones after a long wait trying to get a reservation. They only take reservations on-line using Resy which is a terrible site compared to Open Table.
The food here was delicious especially that Pork Shank. It's quite large and we had enough of that deliciously seasoned meat to bring home and make a great Cuban sandwich for two the next day.
My only complaint is the fact that there are no cocktails and their wine selection is VERY expensive with a very limited selection of wines by the glass and if I remember correctly no 1/2 bottles. My wife doesn't drink wine so I had to order a bottle and bring some home.
I will return and have cocktails before dinner someplace else in the neighborhood.
The food here was delicious especially that Pork Shank. It's quite large and we had enough of that deliciously seasoned meat to bring home and make a great Cuban sandwich for two the next day.
My only complaint is the fact that there are no cocktails and their wine selection is VERY expensive with a very limited selection of wines by the glass and if I remember correctly no 1/2 bottles. My wife doesn't drink wine so I had to order a bottle and bring some home.
I will return and have cocktails before dinner someplace else in the neighborhood.
2
Hi Scott, I'm glad you enjoyed the food at Pasquale Jones and I agree that the Pork Shank makes an excellent sandwich the next day, it's been a move my wife and I have used since we opened.
I'm sorry to report that we don't have cocktails because we were denied a full liquor license by the NYC Community Board, it's not because we didn't want to serve them it's that the neighborhood preferred we didn't.
Regarding the wine list, we do serve half bottles, in fact, all of the wines on the first two pages can be ordered by the half or full bottle. I apologize if that wasn't more made clear when you were looking at the wine list.
While it's difficult to respond to what constitutes VERY expensive as value is perceived differently by everyone, we do offer more than 100 full bottles for under $100 (half bottles being half their cost) and while we know that a $50 or $60 bottle of wine is not inexpensive, we feel that considering the time, effort and experience used to source these wines and that we serve every wine in a very costly, fragile Zalto wine glass at the correct serving temperature, the value/experience ratio is fair.
Finally, please keep in mind that hospitality is included in our prices which escalates the price more than other wine lists.
Thank you for your post and we look forward to seeing you again, post cocktail, at Pasquale Jones.
I'm sorry to report that we don't have cocktails because we were denied a full liquor license by the NYC Community Board, it's not because we didn't want to serve them it's that the neighborhood preferred we didn't.
Regarding the wine list, we do serve half bottles, in fact, all of the wines on the first two pages can be ordered by the half or full bottle. I apologize if that wasn't more made clear when you were looking at the wine list.
While it's difficult to respond to what constitutes VERY expensive as value is perceived differently by everyone, we do offer more than 100 full bottles for under $100 (half bottles being half their cost) and while we know that a $50 or $60 bottle of wine is not inexpensive, we feel that considering the time, effort and experience used to source these wines and that we serve every wine in a very costly, fragile Zalto wine glass at the correct serving temperature, the value/experience ratio is fair.
Finally, please keep in mind that hospitality is included in our prices which escalates the price more than other wine lists.
Thank you for your post and we look forward to seeing you again, post cocktail, at Pasquale Jones.
24
I guess I didn't see the 1/2 bottles so I apologize for putting that in my review. We did have the crab Pasta which was also delicious and I look forward to trying the pizza next time.
2
We are having dinner at your place when we are at the upcoming food show. The menu sounds great, but I am very excited by the wine list and the glassware and the tip included policy. Wine is as great an experience as food, sometimes they compete for attention, the best is when the seamlessly collaborate in a great meal. Anyone with a Savart on their list has got me, and I see the SP68 mag 2015 in my future! Congrats on a glass list, seasonal list, and great list for all palates!
as an author of many works on 'little italy', i hope that some day someone would refer to this one as an ethnic theme park that goes by the name of .... even better little italy's simulacrum
2
To my eyes, having lived in Italy for 38 years, those pizze do not look thin to me, more like Neopolitan pizze. And too much burrata put on them, Italians do not top their pizze with tons of cheese. And where did they get the burrata? True Italian burrata is only good for one day.
2
The pizzas are overpriced compared to good pizza restaurants in Philly (Vetri) and D.C. (Al Dente) . You can say that pies are more expensive in New York but eight to ten dollars more is way too much.
1
Went there4 about a month ago but the noise level was so extreme I had to leave before I finished my dinner.
1
So, who makes those glasses?
5
Zalto! They are objects of intense longing for me.
Zalto
2
They're called Zalto Denk'Art, they're made in Austria. You'll find them at a handful of other restaurants in the city (Charlie Bird, Aldo Sohm) which take their wine very seriously.
3
I went last week. While I found the appetizers and small plates not as memorable as the ones at Charlie Bird, the three pizzas we tried - amatriciana, burrata, and clam - were better than the ones at Marta and probably the best I have had in the city. I hadn't heard about the pork shank at the time; it sounds like I need to go back.
3