Has the world gone meatball crazy? I believe it has. No matter what kind of restaurant I walk into, I find at least one kind of meatball on the menu. And that, my friends is a good thing. Great meatballs, light and savory and slightly toothsome, are to my way of thinking one of life's great edible pleasures. Consider just some of the delicious meatballs I have had recently:
The duck meatballs with cherry moustarda at A Voce in the Flatiron district in New York. I'm sure chef-owner Andrew Carmellini is sick of making them and talking about them, but they are damned fine.
The tuna meatballs at Esca. Dave Pasternack's tuna meatballs are so meaty you'd swear they were made out of red meat.
Jody Williams' Sicilian-style meatballs at Morandi. These cloud-like beauties are studded with raisins and pine nuts.
And this doesn't even include Mike Psilakis' incredible Greek meatballs at Kefi or the great plate of meatballs and potatoes I had at Pepolini. What's on your Five Favorite Meatball list?
A Voce 41 Madison Avenue (at 26th St.) New York, NY 10010 Ph:212-545-8555
Esca 402 W. 43rd Street (at Ninth Avenue) New York, NY 10036 Ph: 212-564-7272
Morandi 211 Waverly Place (bet. 7th Ave. and Charles) New York, NY 10014 Ph: 212-564-7272
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