In New York City, there is certainly no shortage of good Italian food. However, at the same time, many restaurants offer nearly identical dishes that are hard to distinguish from restaurant to restaurant (for instance, the Pizza Margherita at Serafina is nearly identical to Mezzaluna’s version). Therefore, whenever dining out, I prefer to order a distinctive dish that embodies creativity and inspiration. Among an abundance of pasta’s at Brio, one of the most commendable and original dishes served is the Paccheri alla Partenopea. The Paccheri, which is a large tubular pasta, is served with yellow and red grape tomatoes, smoked buffalo mozzarella and olives. Since the pasta is more profound in size than the average fussili or penne, it soaks and fully integrates the flavor of the sauce. By serving it like this, each prospective diner is able to fully appreciate the flavor as opposed to a pasta that is served with too much sauce. The sauce appeared to be tomato based while integrating a bit of cream thus making it virtually impossible to resist the desire for more. The portion of mozzarella, which was very fresh, sufficed. In the end, the combination of grape tomatoes and mozzarella worked well with the texture of the pasta and flavor of sauce. Among many praiseworthy dishes at Brio, this might be the best.
Brio:
786 Lexington Avenue (@61st Street)
New York, NY, 10065
P: + 1 (212) 980-2300
2DineOut- the luxury food magazine. 
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