Press Tasting Dinner
Incognito Bistro, located in the Flatiron as primarily an Italian bistro, now offers up a selection of Scottish dishes, as well. The husband and wife owners, Paolo Montana (also the executive chef) and Adriana Moretti, have created a warm and inviting spot to sample foods from their dual backgrounds. Overall, both the Italian and Scottish dishes were consistently tasty, and clearly created with a lot of heart and warmth. Though it doesn’t seem like the kind of spot to sample Scottish dishes, I found myself liking these plates the best. If you’re looking for a neighborhood spot for some solid Italian, or looking to give some elevated Scottish food a try, Incognito is your spot.
Fennel & Mushroom Pizza: This was a good, standard slice of pizza. I definitely liked the fennel and mushroom mix.
Braised Octopus: Octopus with anchovies, capers, olives, black beans and a tomato broth. I enjoyed this. I particularly like the mix of beans and octopus, a combination I first tried at Charlie Bird. The two textures complement each other well.
Beef Carpaccio: Beef carpaccio with rucola, parmigiano and truffle essence.
Tomato Soup: This was my first real encounter with the tomato base at Incognito, and it was pretty delicious. Chef Montana was really good with his spice level, something that I saw again during the pasta sampler.
Highland Haggis: This dish was one of my favorites. There was a layer of lamb sausage, a layer of turnips and a layer of creamed potatoes in a whiskey jus that is worth noting. I really liked the textures of the different layers, and I just couldn’t get enough of the whiskey jus.
Pasta Sampler: The pasta sampler was nice. There was ravioli with butternut squash in a mascarpone sauce with green peas. There was piccante, which is penne with crumbled sweet sausage, rich marinara chilies and ricotta. And there was a smoky risotto. I most noted that I really enjoyed the spice level of the red sauce on the penne and the smokiness of the risotto.
Isle of Skye Scallops: The was a large pan roasted scallop with a parmesan crust and fennel in a buerre blanc (white butter). Something worth noting is that in other countries they typically serve the roe with the scallop (the red item on the right). It was interesting because I encountered this roe, while on a recent trip to Peru, as well. Though intriguing to try, it was a bit too fishy for my preference.
Ayrshire Pork: Pork with Stornoway black pudding, grain mustard and apple julienne. I thought the pork was soft as butter, and the mustard sauce went well with all the components.
Dessert Sampler: There was panna cotta, chocolate torte with caramel sauce, and cranachan (a traditional Scottish dessert), which is mascarpone cream, meringue, toasted oats and wild berry compote. All desserts were tasty, but I enjoyed this cranachan most. The oats with the mascarpone was just simple and delicious.
Incognito Bistro: 30 W 18th St, New York, NY