NEW YORK – Barbetta Restaurant: Northern Italian Cuisine in Restaurant Row

For delicious, classic, elegant dining in New York’s exciting Times Square theater district, add Barbetta to your list of favorites. Barbetta is an iconic restaurant featuring northern Italian cuisine. The Maioglio family has owned and operated it since 1906.

The brownstone entrance and Piedmontese antiques transport you to a luxurious Italian villa as you settle in for an unforgettable experience. Here are some interior views along with the delightful outdoor dining patio area.

To quote a friend who has often dined at Barbetta, ‘This timeless restaurant never disappoints; the food is consistently delicious and service exceptional.’ Its many loyal and famous patrons, including the members of The Rolling Stones, agree.

Since it was New York City’s famed restaurant week, we ordered from the prix fixe menu, which included three sumptuous courses. We savored and enjoyed the Insalata Fantasia and the Garganelli Pasta for the first course.

The salad blended baby greens, julienned carrots, cherry tomatoes, cucumbers, mushrooms, and roasted peppers in a light vinaigrette. The homemade pasta was tender and served in a tomato and basil sauce with oven-roasted tomatoes.

For the main course, I chose the Crespelle alla Savoiarda. It was exquisite! It was a thin, tasty, homemade crepe filled with chopped vegetables and topped with cheese. Even though it featured a delicious vegetable filling, it had the consistency of cannelloni. It was the most unique, delicious dish I have enjoyed recently!

My friend ordered the Paillard of Chicken with fennel greens and oven-roasted tomatoes. She, too, was happy and commented on the many delicious flavors and textures.

For dessert, we all chose the Mousse of Orange Bittersweet Chocolate. It was beautifully presented, creamy, and decadent—the perfect blend of bitter and sweet. A delicious espresso was the perfect complement.

The wine list was extensive. We chose a dry rosé and were delighted with its sophisticated, flavorful character.

The next time you look for a restaurant in the theater district, I highly recommend Barbetta. We may meet there, as it is number one in my favorite dining venue.

J’aime cuisiner les délicieux repas for my family and friends, bien sûr, and I’m inspired to craft and serve exciting, new dishes after dining out. Here’s my favorite recipe for the très délicieux Crespelle alla Savoiarda.

Crespelle alla Savoiarda

Ingredients:

For the Crespelle (Crepes):

• 1 cup (125g) all-purpose flour
• 1 1/4 cups (300ml) milk
• 2 large eggs
• 2 tablespoons melted butter
• A pinch of salt

For the Filling:

• 1 cup (250g) ricotta cheese
• 1/2 cup (50g) grated Parmigiano-Reggiano cheese
• 1/2 cup (50g) Fontina cheese, diced
• 1/2 cup (50g) Emmental cheese, diced
• 1 egg
• Salt and pepper, to taste
• Freshly grated nutmeg, to taste

For the Bechamel Sauce:

• 2 tablespoons (30g) butter
• 2 tablespoons (30g) all-purpose flour
• 2 cups (500ml) milk
• A pinch of salt
• Freshly grated nutmeg, to taste

For Topping:

• 1/4 cup (25g) grated Parmigiano-Reggiano cheese
• Butter, for dotting

Instructions:

1. Prepare the Crespelle:

   • Combine the flour, eggs, milk, melted butter, and salt in a mixing bowl and whisk until smooth.
   • Heat a non-stick skillet over medium heat and lightly grease with butter. Pour a small amount of the batter (about 1/4 cup) into the skillet, tilting to coat the surface evenly.
   • Cook each crespelle until golden, about 1-2 minutes per side. Repeat with the remaining batter. Set the crespelle aside.

2. Prepare the Filling:

   • Combine ricotta, grated Parmigiano-Reggiano, Fontina, Emmental, egg, salt, pepper, and nutmeg in a bowl. Mix until well combined.

3. Prepare the Bechamel Sauce:

   • Melt the butter in a saucepan over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.
   • Gradually add the milk, whisking continuously to avoid lumps. Cook until the sauce thickens, then season with salt and nutmeg.
     
     
4. Assemble the Crespelle:
   
   
   • Preheat the oven to 375°F (190°C).
   • Take each crespelle and place a spoonful of the filling in the center. Roll up the crespelle and put it in a buttered baking dish.
   • Pour the bechamel sauce over the rolled crespelle, spreading it evenly. Sprinkle with grated Parmigiano-Reggiano and dot with butter.

5. Bake:

   • Bake in a preheated oven for 20-25 minutes or until the top is golden and bubbly.
   • Let it rest for a few minutes before serving.

Serving Suggestions:

Serve the Crespelle alla Savoiarda with a fresh green salad and a glass of dry white wine, such as a Pinot Grigio or a Gavi. Enjoy your meal and enjoy with those you love!

Valèrie B.

Barbetta Restaurant: Northern Italian Cuisine in Restaurant Row

321 W. 46th Street
New York City, New YorkClick HERE for information and menus

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