From a seasonally-appropriate pumpkin-laden pizza to an upscale twist on chicken and waffles, here’s what the Gotham team ate this month….
Entertainment editor Juliet Izon tucked into the pumpkin head pizza at Pizzetteria Brunetti.
Pumpkin Head Pizza at Pizzetteria Brunetti (626 Hudson St.). “October to me means one thing: pumpkin in everything! This year, I am in love with the seasonal pumpkin head pizza from Pizzetteria Brunetti: roasted local pumpkin, chestnut-onion puree, smoked pork belly, smoked ricotta, Gorgonzola, and a spicy fruit mostarda glaze. There are a lot of ingredients, but somehow, they all work together to make something magical.” –Juliet Izon, Entertainment Editor
Tagliatelle at Vaucluse(100 63rd St.).“Michael White's latest restaurant is a stunner. You can expect the best that fine dining offers, from the classy décor to the French haute cuisine. But it's chef White's roots in Italian cooking that stood out for me: The tagliatelle with duck confit, wild mushrooms, and madeira is a dish I'm still thinking about weeks later.” –Bao Ong, Online Contributor
Triple X at Tanoshi Sushi Sake Bar (1372 York Ave.): “After you're done experiencing the insanely delicious omakase here, order off their a la carte menu—specifically the Triple X, which is a single bite topped with uni, salmon roe, and quail egg. You won't regret it.” –Catherine Park, Online Editorial Assistant
Online contributor Madina Papadopoulos really enjoyed Tasca Chino's duck and waffles.
Duck and Waffles at Tasca Chino (245 Park Ave. S.). “At Spanish-Chinese restaurant, Tasca Chino, chef Alex Ureña puts a haute-cuisine twist on a classic Southern dish: duck and waffles. The tender duck is crisped to perfection, and the addition of the fried egg that drips decadently onto the meat and waffles is an innovative addition. The savory waffles and slightly spiced maple syrup are a delightful surprise. All put together, it's an ideal balance of texture and flavor.” –Madina Papadopoulos, Online Contributor
Queso Fundido at Rosie’s (29 E. Second St.). “This cheese dip is the perfect accompaniment to the Mexican resto’s on-point tacos. The spicy mix of melted cheese is studded with charred poblano chiles and green chorizo, but the most standout part might be the hot, fresh corn tortillas you pile the cheese on—they’re delicious and arrive in an adorable sombrero basket.” –Cait Rohan, Online Executive Editor
Sliced Watermelon Radish at La Compagnie des Vins Surnaturels (249 Centre St.). “The sliced watermelon radish is not only pretty to look at, but the Black & Bolyard brown butter it's served with gives it a sweet, burnt sugar creaminess that pairs perfectly. Chef Eric Bolyard (also behind said butter) is now at the helm of the kitchen at this rustic SoHo wine bar.” –Cindy Augustine, Online Contributor
Toscana and Arrabbiata Pizza at Adrienne’s Pizzabar (54 Stone St.). “This Fidi spot never ceases to amaze me. They blended their prosciutto, potato, and scallion Toscana pizza with their mozzarella and spicy pepper-laden Arrabbiata pizza to make one mouthwatering combination pizza.” –Rakhee Bhatt, Online Contributor