Pietro D.
Yelp
**Scroll to the bottom for my dish recommendations**
I cannot express enough my love for this restaurant, the workers, and the remarkable flavor of the food. It's unbelievable that this concept (undeniably clean and fresh Italian food) has taken THIS LONG to arrive on our shores. Yes we have Eataly, and we have the $30+ per dish fine dining restaurants, but this brings REAL ITALIAN quality to the everyday person. How have we not done this sooner?
As a child, I'd visit family in Napoli. Coming home, I was shocked at the difference in quality of our food. Yes, it's the food system in the United States, but it's also restaurants cutting corners because, frankly, they have to.
Due' Cucina doesn't cut corners. When they first opened, I had already read about the owners' story and the restaurant concept. I was hooked. Only 3 minutes away from my house, I dined myself and told everyone I knew about this restaurant. Here's why: it's clean (almost all EVOO), it's fresh (the best quality ingredients they can find), and it's undeniably authentic Italian - for a good price!
Now that I live far, I'm stuck with the usual Americanized Italian food (additive- and preservative-heavy nonsense, it pains me to even say it's Italian). I told Davide, if he opens a restaurant up north, I'll do everything I can to keep customers flowing. There's nothing like Due' Cucina in this country, I can tell you that (don't tell me Piada, it's not even in the same league).
Now onto my recommendations (yes, I've tried everything):
- Short Rib Ragu - my favorite, hearty and full-bodied. Delicious.
- Porchetta Sandwich - I'm a sucker for a good sandwich, and the pork belly on this bad boy is unreal. Amazing option if you want to get filled up.
- Mushroom White Truffle - perfect vegetarian option, just the right creaminess and very flavorful mushrooms.
- Cacie e Pepe - the embodiment of the simplicity yet sophistication of Italian cuisine. The quality of their 24-month aged Parmigiano Reggiano really shines.
Some notes:
- The Kale Pesto is very kale-y. If you're not a huge fan of kale, maybe steer clear. Although I have a friend who LOVES it (and she's gluten intolerant).
- Do NOT get any red sauce dish without the Sourdough slice on the side. You'll miss out on the Italian experience, "fare la scarpetta" - you MUST use the bread to dip and scoop every last bit of that sauce at the end. Nothing goes to waste.
- If you're looking at appetizers, the Suppli and the Burrata are absolute musts
- You can't go wrong with the Cannoli or Tiramisu options