Critic visits West Village’s new truffle-crazed restaurant
The Post’s Steve Cuozzo took a trip to Oak Tuscan Truffle Lounge, the new Italian restaurant that piles 10 grams of truffle onto every dish and incorporates the ingredient in everything from appetizers to dessert. “They lend a rugged, earthbound note to tagliolino cacio e pepe ($34) brimming with melted pecorino and Parmesan cheeses,” Cuozzo writes. “A chocolate-like tint emerged from the truffles atop 9 ounces of filet mignon Rossini ($55) that also sports a slab of seared foie gras. The tubers class up organic, fried eggs and asparagus ($29), an otherwise modest, rustic brunch treat.” When the restaurant introduces winter truffles in October, replacing the summer truffles currently used, prices will increase significantly.
Pie Nights are back at Dominique Ansel
Tickets for the annual Pie Night lineup at Dominique Ansel Kitchen go on sale this Friday at noon for dates in September and October. Tickets, which cost $55, include unlimited slices of pie, which can be had plain or à la mode. There’s also apple cider sangria. Savory pie flavors this year include a chicken pot pie; a pork shank pie with potatoes, onions, and cognac; and a wild mushroom sherry cottage pie with a creamy parsnip purée. Sweet pies include a Nutella angel cream pie with whipped sour cream mousse, a stone fruit pie with honey guava mousse and raspberry jam, and a warm chocolate poached pear pie. The tickets, which usually sell out quickly, will be available here.
The complaint against Angie Mar has been dismissed
The lawsuit filed against Angie Mar and her West Village restaurant The Beatrice Inn earlier this year was voluntarily dismissed without prejudice in June. The complaint was filed by a former bartender named Dmitry Gurvitis who worked at the restaurant for four months and alleged he earned the lower, tipped minimum wage even though more than 20 percent of his work duties included tasks that did not lead to tips.
A new lunch in town
Jonathan Benno’s Nomad Roman-inspired trattoria Leonelli Taberna now serves lunch, offering some of the dinner menu dishes like the seafood salad of scallops, shrimp, mussels, squid, clams, octopus, and beans, as well as the baked ricotta with summer squash, mint, and pistachio pesto. Lunch also adds a new burger to the menu, topped with provolone, hot peppers, and pickles and served on a housemade sesame-semolina bun. Lunch is served Monday through Friday, beginning at noon.