By Mark Hokoda
The idea behind Enoteca Maria is brilliant—and dauntingly difficult to pull off: A rotating lineup of five cooks from around Italy is turned loose to prepare daily-changing, market-driven menus of dishes from their home regions.
Yet it seems to be working. First posts from this four-month-old wine bar and restaurant, a short walk from Staten Island’s ferry terminal, describe delightful and surprising food, made with care. Miss Poste, who went when a cook from Palermo, Sicily, was in the house, loved her bucatini con sarde (with raisins, pine nuts, and briny sardines). Also delicious: clams in spicy red sauce, and cheesy, aromatic veal spiedini (skewers). Other recent Palermo menus included lasagna with chopped meat, peas, mozzarella, and tomato sauce; pasticcio (baked pasta) with sausage, shrimp, cabbage, eggplant, mozzarella, pine nuts, and raisins; and, for dessert, cakes with house-made ricotta.
Read the full review on Chow.