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| New
York, USA |
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Extraordinary
February - 2007 |
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5
Stars & 5 Stripes
Overall - 'Cuisine & Service' |
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The
Ultimate Award:
Seven Stars and
Stripes® |
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| Annona doesn't grant the highest of visibility, though
the restaurant is rather uniquely situated atop the Coachworks/Manhattan
Motorcars of the Hamptons (MMH) showroom. MMH, owned by the Rubio family for
more than 30 years, opened a new 16,000 square foot showroom to display their
Rolls Royce, Lamborghinis and Ferraris. Richard Rubio, the patriarch of the
family brought this inspiring restaurant and show room concept to his
dealership with the opening of the Annona in '05. We entered the restaurant on
the side of a spectacular marble and glass showroom. The entrance to the
restaurant permitted visitors to view the automobile display area filled with
exotic cars and elegant shoppers, which made me understand the value of this
unique business model. Here we took an elevator up to the second floor and
entered Annona, where we were treated to the sight of a fascinating two-story
waterfall, a terrace kitchen garden and a cozy wood-burning stove. We were
graciously greeted by Restaurant Manager Pietro Bottero, who oversees all
management aspects of Annona, and led to our table for two. The restaurant is
named after the Roman Goddess of the Harvest and the theme is carried
throughout with sheaves of wheat as part of the décor. The dining room
is bright and decorated in subdued earth tones with paintings and sculptures by
local artists. Guests are also given the opportunity to dine in a terrace
garden on warm nights. |
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| Those who choose to eat
within the confines of the restaurant are afforded a spectacular view of the
sky, and the garden through the restaurant's floor to ceiling glass windows.
The tables, chairs, banquets and bar area were chosen with great care and
expense in this very luxe venue. The
spectacular
bar area is set under a glass rotunda, and is
40
feet long and S shaped topped with blue Venetian glass. Seated around the
bar area are plush leather couches and chairs where patrons may sit and view
the gorgeous Lamborghinis, Bentleys and Aston Martins below while indulging on
Annona's unique fusion of cuisine and coupés. |
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| Annona offers simple top quality local ingredients
purchased from farms on the North Fork (of Long Island) and combines them with
a distinctive Mediterranean touch. The restaurant produces all the varied
breads and rolls offered on the menu from its wood burning oven as well as
housemade pastas, deserts and house cured meats. My wife Rita and I were
treated to a sampling of Annona's culinary treasures that evening. Executive
Chef Fabrizio Bottero started us off with two house specialty appetizers,
Potato and Leek Terrine made with Robiola Cheese, micro Mizuna and Saba,
and a mouthwateringly delicious Lobster Salad enlivened with Mache, grape
tomatoes, Bonamini Olive oil and lemon juice. Not only were these
appetizers full of flavor but they were also a three-dimensional architectural
delight. A pale gold colored Frascati Superiore Villa Simone 2003 was a
delightful accompaniment showing an energetic nose of yellow cherries and an
intense palate with good weight and structure. Before our entrée we also
sampled a dark, delicious Risotto made of wild mushrooms, Parmigiano and
black truffle oil - all the while massaging our palates with deep earthy
flavors derived from black truffles, in preparation for the main
courses. |
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Just before the entrees
arrived, we learned that Executive Chef Fabrizio had earned his reputation as a
world-class chef starting as a youngster in Rome, working around the elders of
his close-knit family of famous Italian chefs. His passion for cooking brought
him to the attention of Cuisinart where he developed a patent for his invention
of the process used to create tri-colored pasta sheets. He was also recognized
by Johnson & Wales University as "Distinguished Guest Chef", an honor
befitting of only the best of the best. |
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Our main dishes were Annona's famous Seared
Halibut served with White Beans and Lemon-Oregano Jam, and a Double Cut
Berkshire Pork Chop made with Butternut Squash puree, Roasted Apple and Quince
Agrodolce (Italian sweet & sour sauce). Each of our dishes was
beautifully presented on fine imported china and brought to us by a friendly
and knowledgeable server. During our meal we were introduced to a few of
Pietro's wine selections personally chosen from the restaurant's extensive wine
list. They were a 2005 Chardonnay Foxglove California for the Seared
Halibut and a wonderful Cabernet Sauvignon “Cocodrilo” Nativo
2005 for the Berkshire Pork Chop. Robert Parker of Wine Advocate rated the
Foxglove Chardonnay a 90, commending it for its outstanding aromas of lemon oil
and a steely crispness reminiscence of a top-notch Chablis. |
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| No dining experience
would be complete without a sampling of some delicious homemade deserts. We
sated our appetites with Crepes topped with an orange glaze and whipped
cream, Caramelized Apple tart with vanilla gelato, and a Chocolate Hazelnut
(cake-coco fiore di latte) and chocolate coulis. But the highlight of the
finishing touch came in the form of Raspberry Napoleon; a total visual
and stylized assault on the senses with stunning colors and textures in a
well-structured three layered crispy, flaky mille-feuille. |
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| This year under the guidance of Executive Chef
Fabrizio Bottero, Daniel Ross Leutwyler and Brian Leth were named co-chefs.
They have impressive credentials having worked at some of NYC's finest
kitchens: Café Des Artistes, Blue Hill, 5 Ninth, and wd-50. Both
co-chefs regard the expertise of Chef Fabrizio as sacrosanct and they replicate
his commitment to inspiring people with recipes that manifest the creative use
of fresh ingredients and the appreciation for the spirit of togetherness that
comes with sharing good food with family and friends. |
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| 2008
Seven Stars and Stripes - Award-Hand-Out at Annona Restaurant, New York -
USA |
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“Annona offers simple top quality local
ingredients purchased from farms on the
North Fork of Long Island and
combines them with a distinctive Mediterranean touch.” ~ BK |
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by Barry Kay & John Lomitola
Editor-in-Chief: Ingrid
Lemme |
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| © 2008 ~ Seven Stars and Stripes,
Inc. |
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