noto bar und restaurant - Alle Infos

I sat in Noto... a weird mix of déjà vu and nostalgia tugging at me, before I realized why the place felt so familiar — and so dear. It has a few key similarities to the restaurant Florent, a scruffy legend in Manhattan’s meatpacking district that closed... in 2008.And just as Florent drew a tribe of the city’s most free-thinking adventurers, so does Noto.Noto’s is the food I described as German-Italian, though German-Mediterranean would be more accurate, and even that doesn’t quite do. Into what category, for example, would one put veal spareribs slathered with something halfway between a barbecue sauce and a mole? I don’t know and I don’t care, not as long as the sauce is this lively with mustard seed and the meat this succulent... Noto’s very fine risotto — made with taleggio cheese, radicchio and walnuts — in Italy, but not like its equally good ravioli, filled with venison, dressed with a rosemary butter...Frank Bruni for New York Times, Published: January 27, 2012