a Mano

[Isabella Maja]

Thanks for the menu JaG.
And to Admin & Jonathan for your efforts.

I really look forward to dining there.

[TulaneRebel]

Went last Friday. Great meal.

Proscuitto tasting = wine tasting for fatasses like me. Fascinating study in cured meat.

Pig's ear salad - interesting, but too tough/chewy. Would not order again but glad we tried.

Braised rabbit with garlic and olives - best dish of the night. Tender, but maintained a great texture.

Lamb ragu and homemade pasta - loved the al dente pasta; would have liked more ragu.

Pistachio semifreddo - one of the best desserts ever.

[RouxTheDay]

Went last Friday. Great meal.

Proscuitto tasting = wine tasting for fatasses like me. Fascinating study in cured meat.

Pig's ear salad - interesting, but too tough/chewy. Would not order again but glad we tried.

Braised rabbit with garlic and olives - best dish of the night. Tender, but maintained a great texture.

Lamb ragu and homemade pasta - loved the al dente pasta; would have liked more ragu.

Pistachio semifreddo - one of the best desserts ever.

We were there Friday, too....up against the glass protecting the cured meats.
Loved it...all of it.

[Pas Bon]

Gonna give it a shot Saturday night.

[Bob B]

(Mano) a Mano - It's not about Martial Arts!


12/10/2009

Thursday 6:30 PM
Location
A Mano
870 Tchoupitoulas
New Orleans, LA 70130
504.208.9280

RSVP deadline: December 9, 2009 6:30 PM

Who's hosting?
Bob Boeckelman - The New Deal
It's all about Eating a Mano-Chef Adolfo Garcia's (Rio Mar. La Boca) latest eating establishment symbolizing the Italian resurgence. Opened in October, Chef Joshua Smith presides over the restaurant and has already been receiving great reviews for some of his dishes. Read some of the blogs; namely, Mr. Lake's Non Pompous (food) Forum; and, NOLAEATS.

Chef Joshua has designed the following perfect, taster menu. fixed price, that truly represents what this restaurant is all about:
THE APPETIZERS(SALUMI & ANTIPASTI) & PASTAS(PRIMI) WILL BE SERVED FAMILY STYLE

SALUMI CURED MEATS
Affetati Misti 16 Plate of assorted cured meats
Piatto di Proscuitto 18 Prosciutto tasting - Parma, San Daniele, La Quercia

ANTIPASTI STARTERS
Olive Misti 5 Mixed marinat ed olives
Pizza Fritta alla Margherita 8 Fried pizza with tomatoes, basil, & mozzarella
Supli al Telefono 7 Rice croquettes stuffed with caciocavallo cheese
Mozzarella in Carozza con
Salsa d’Acciughe 8 Pan-fried mozzarella sandwiches with anchovy- caper sauce
Insalata di Mare 8 Salad of octopus, shrimp, squid, celery & potatoes
Crostini con: 6 Grilled bread w/choice of:
Ricotta e olio Santo, Cannellini Ricotta & chili oil,white beans and garlic; or pork
con Aglio;o Cicciolo rillettes


PRIMI SOUP & PASTA
Buccatini all’ Amatriciana 11 Buccatini w/ house-cured guanciale, onion, tomato,
pecorino & chili
Orrechiette Pugliese 11 Orrechiette, broccoli rabe, dried tomatoes, sausage
& ricotta salata

SECONDI FISH & MEAT
Pesce alla Ghiotta 18 Grilled gulf fish with tomatoes, pine nuts, capers
and raisins
Coniglio della Casa 18 Slow-cooked rabbit with oil-cured olives,roasted
garlic & thyme
Petto d’Anatra con Fichi
e Marsala 18 Seared duck breast with figs & Marsala
Mista di Maiale alla griglia 18 Mixed grill of pork with pickled peppers
C oda alla Vaccinara 16 “Butcher’s-style” braised beef oxtail

PLEASE NOTE: ONLY THE CHEF'S TASTING MENU IS AVAILABLE TO TND DINERS

YOU MAY NOT ORDER DIRECTLY FROM MENU

The price for the chef's tasting menu is $40
with three filghts of wine. the total is $55
YOU MUST SELECT YOUR ENTREE(SECONDI)IN ADVANCE WHEN YOU RSVP!

[In Vino Veritas]

My girlfriend and I just had dinner for the first time at a Mano. We both enjoyed it and plan to go back.

For myself it was the first time returning to the location since HipStix closed down - a place I would visit at least once a week and that had a special place in my heart. I was impressed how the new owner's had dramatically improved the ambiance with very few modifications: new curtains, less emphasized bar, tablecloths.

The food is top notch. To start we had the meat sampler appetizer: at $16 it is well worth the price, and the duck proscuitto was excellent, as advertised. For the entre we each had pastas. Very reasonably priced, about $12, and spot on for the regional flavor. The gnudi is very rich, and very satisfying. The "pig-ears" was also very good; maybe not the most impressive pasta on the menu, though certainly a good meal. The sausage and sun-dried tomatoes worked very well.

On the advise of a previous post we had the the Podernovo wine. A great pairing with the meats and tomato sauces. Again, at $36 it was a good buy.

As much as I loved HipStix (and was disappointed to see it go) I am glad to see a great fine dining restaurant take its place.

Between A Mano and Italian Barrel New Orleans now boasts strong representation for regional Southern and Northern Italian cuisine. Great new cafe, look forward to returning.

In Vino Veritas

[Mrs. Fury]

I like Hipstix too darnit but there are many places I liked a lot that are long gone. I cannot wait to get to a Mano. I wish it was open for lunch. I'd be there in a heartbeat. It's on the short list especially after all these reviews. I'm sure Chef Adolfo has seen me peeking in the windows.

[Bob B]

SALUMI CURED MEATS
Coppa di Testa
Bresaola con Rucola e Grana Padano 8
8 Hogshead cheese
House-cured beef with arugula and grana padano
Salsiccia con Caponata Siciliana 7 Grilled house-made sausage with eggplant caponata
Affetati Misti 16 Plate of assorted cured meats
Piatto di Proscuitto 18 Prosciutto tasting - Parma, San Daniele, La Quercia

ANTIPASTI STARTERS
Olive Misti 5 Mixed marinated olives
Pizza Fritta alla Margherita 8 Fried pizza with tomatoes, basil, & mozzarella
Supli al Telefono 7 Rice croquettes stuffed with caciocavallo cheese
Crostini di Polenta con Funghi 7 Fried polenta with local shiitake ragu
Mozzarella in Carozza con Salsa d’Acciughe 8 Pan-fried mozzarella sandwiches with anchovy-caper sauce
Insalata di Mare 8 Salad of octopus, shrimp, squid, celery & potatoes
Insalata di Orecchi di Maile 8 Crispy pig ears, pickled onions, local greens, satsuma vinaigrette
Trippa alla Fiorentina 7
Crostini con: 6 Grilled bread w/choice of:
Ricotta e Olio Santo; Cannellini con Aglio; o Ciccioli Ricotta & chili oil; white beans and garlic; or pork rillettes

PRIMI SOUP & PASTA
Zuppa del Giorno 6 Soup of the day
Gnudi con Funghi, Burro e Salvia 12 House-made ricotta gnudi, local shiitake mushrooms & sage butter
Buccatini all’ Amatriciana 11 Buccatini w/ house-cured guanciale, onion, tomato, pecorino & chili
Orrechiette Pugliese 11 Orrechiette, broccoli rabe, dried tomatoes, sausage & ricotta salata
Macherroni alla Chitarra con Sugo d’Agnello 12 Hand-made chitarra pasta with lamb ragu

SECONDI FISH & MEAT
Pesce alla Ghiotta 18 Grilled gulf fish with tomatoes, pine nuts, capers and raisins
Coniglio della Casa 18 Slow-cooked rabbit with oil-cured olives, roasted garlic & thyme
Petto d’Anatra con Fichi e Marsala 18 Seared duck breast with figs & Marsala
Mista di Maiale alla griglia 19 Mixed grill of pork with pickled peppers
Coda alla Vaccinara 16 “Butcher’s-style” braised beef oxtail

CONTORNI SIDES
Insalata della Stagionata 7 Seasonal salad
Patate alla Romarino 5 Rosemary potatoes
Fagioli alla Toscana 5 Cannellini beans with garlic and herbs
Verdure Affogate 5 Braised local greens
Farro con Verdure 5 Farro salad with grilled vegetables

Printed November 14, 2009