Sapori D’Ischia 55-15 37th Avenue, Woodside, NY 11377 is an Italian retail store by day, stocked with olive oils, balsamic vinegars, cheeses, cured meats, and more. I would go to re-stock on Italian pantry and they seem to age their own steaks. For those who don’t cook, the space fills with tables at night and turns into a full-fledged restaurant, waiters, busboys, and all. Reminiscent of times in Europe, here, you can’t have tap water and must buy bottled.

After making our choices over fresh crusty bread with bright green olive oil, the overflowing appetizers arrived. The mountain of milky baccala was served with sauteed spinach and tomato sauce, an unexpected pairing. After the initial shock, we thoroughly enjoyed the simple fresh flavors piled onto nicely toasted bread.

bacccala  2

The salad of arugula, asparagus, and fennel was fluffy, ever so lightly dressed. It was a fantastic salad but it was missing the fava beans that it was listed with on the menu. When we asked our waiter, he replied that the chef no longer made it that way for a while, which irritated me because I chose that salad partially for the fava beans which are in season now.

arugula and asparagus salad

The Tagliatelle was a solid good, with a generous amount of meat sauce.

Tagliatelle with Meat Sauce 2

The Briased Rabbit was another hefty portion, with a ton of potatoes, tomatoes, and whole cloves of roasted garlic. The meat was falling off the bone, the tomatoes were sweet, potatoes tender and waxy, yet there was something missing. It lacked excitement and made me think of children’s food.

Braised Rabbit  2

Sapori D’Ischia is a good restaurant, but not spectacular. It’s listed on Eater’s 38 Essential New York Restaurants (which I half agree with) so we went for a special occasion (which I’ll reveal soon). It fell short of that so I’d recommend it to those who are looking for a casual place to eat in Queens but don’t make a special trip of it.

posted by jessica at 02:16 PM Filed under Italian, Restaurants. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.