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Posts Tagged ‘buffalo mozzarella’

Gelateria, espresso bar, paninoteca, pasticceria

Ste A, 30 Main St
Southampton, NY 11968-4856
(631) 283-1233

My aunt, my sister, my cousin, and I raced to Sant Ambroeus, hoping to catch a late lunch before they finished the lunch service. Luckily, we were seated at a table in the alley. This was not your average alley, but an up-scale one, brimming with vibrant flowers and trellises enveloped in green. We were flanked by Michael Kors. The only thing resembling alley-cats were the young, graceful italian waiters who all assisted our table.

Caprese Salad with Buffalo mozzarella

For me, the highlight was the caprese salad, which I couldn’t resist when I heard it was made of buffalo’s milk. Buffalos make the most delicious mozzarella. When I tasted a portion of these billiard ball-sized pieces (the picture is only half the real portion), I new for sure that this was the best mozzarella I’ve ever tasted. The texture was like biting into a cloud before a rain shower: soft and moist beyond belief. It was tangy and juicy. Oh, there were tomatoes and basil there too.

My aunt ordered Insalata Di Carciofi: thinly sliced artichoke salad with sliced parmesan and arugula. It was light, peppery, and the artichokes were prepared well. It was just missing some buffalo mozzarella. We ordered Pennette Al Pomodoro E Basilico or “penne in tomato sauce with basil”. The pasta was cooked al dente and the tomato sauce was so simple, yet had so much fresh tomato flavor. My aunt said that Sant Abroeus has the best tomato sauce. I now know where she was coming from. I’m sure he grows his own tomatoes or something. Maybe he feeds them buffalo mozzarella.

Penne with tomato sauce and basil

I had pappardelli with mixed mushrooms and beef. The pasta was great and it was hearty, while remaining light. It could have used a vinegary element to cut through the monotone flavor of the beef and brighten it up. Maybe I should have accepted the parmesan when offered.

I strongly recommend trying the restaurant (there are two other locations: one on Madison Ave and one in West Village). It has everything that a good italian restaurant must have: great bread, great olive oil, and great tomato sauce. The menu is smart and short. The service is impeccable and the waiters look genuinely happy. They are charming and knowledgeable and most have italian accents.

pappardelle funghi with beef

Before we left, my 6-year-old cousin had a gelato and said that it was good. Believe me, she knows her gelato and ice cream. We bagged our leftovers, although not plentiful, and received a “doggy bag” that Michael Kors would have been happy to place newly sold bags in. We left heavy and happy.

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