I recently visited Nuovo Restaurant for the first time and my initial impression was positive. The atmosphere was on the formal side (especially for Shrewsbury Street) yet very pleasant, friendly, and inviting. It seemed like we were seated for a very long time before the main course finally arrived, but that may have been due to the fact that I was with a large group who especially enjoyed socializing and savoring each phase of the experience. The waitstaff was extremely attentive but definitely not overly so. An ice cold Sam Adams beer helped me keep my mind off the fact that I had foolishly neglected to order an appetizer. At last my long awaited Sole Francese arrived. For the record it’s called Filetto di Soglio alla Francese on the menu.
Overall the fish was tender, moist and tasty. The crust was not crusty at all, in fact it was a little on the spongy side, but not in a bad way. To my taste the dish needed salt, but then again I add salt to almost everything. My somewhat copious appetite was totally satisfied by the portion served and I was not left wanting for another bite. Not surprisingly I did finish before most of the others at our table and was a little surprised that the waiter removed my plate immediately. I know it is not that uncommon and I actually prefer not having a finished plate in front of me, it seemed a little odd, especially for a restaurant trying to present itself in a more formal manner.
To finish off the meal I had coffee but no desert. Everything considered I would give the restaurant a B+ and the meal a B … but would definitely return for another visit. -RS
The filet of sole at 86 Winter in the Canal District was served stuffed with lobster, scallops, and shrimp. Tossed with a mediera lobster cream sauce and served with sautéed green beans and gratin potatoes. Due to dietary issues, I decided to order this dish without the cream sauce. The fish was light and a bit dry, had I ordered it with the cream sauce it would have been perfect. The stuffing was delicious with large chunks of scallops, lobster, and shrimp mixed with celery and little else. Unlike most stuffings, this one was not overly buttery or filled with breadcrumbs; this simple combination allowed the true flavors of the fish to shine. The green beans were deliciously tossed with garlic. The potatoes were light – not heavily buttered or with too much cheese – I could actually taste the potato. Overall a great dish!