The Pinnacle of Pò

In the heart of the West Village, in the middle of Cornelia Street hangs a tiny white square sign that reads Pò in a scribbled green text. Below the sign, lies a quaint cafe with few empty tables inside. At the hostess stand, owner Steve Crane often welcomes customers, usually wearing his chic black frame glasses and wide smile, dressed in a blazer and casual dark wash jeans. Despite the tiny size of his cozy candlelit restaurant, Crane and his staff help produce an endless array of fresh Italian cuisine customers rely on for a lasting food coma suffused with some excellent vino. And now, as the New York City streets recover from snow, don't miss Pò's most mouth worthy offerings before their menu takes a change or season. Here at Behind the Burner, we've compiled our top 5 must try's topped with some extra additions to make your reservation simply perfect.


1. The P in Pò is for Polpetta
Po's Polpetta di Carne, or meatballs with tomato sauce, and caciocavallo, cheese from cow's milk, originally meaning cheese from a horse's back, helps prep your appetite for the enormous meal to come. With such refined meat, soaked in what seems like the sauce your Nonna spent the entire Sunday morning cooking, this dish serves enough for two and pairs well with your red wine of choice. (We've witnessed several people give up their Kosher tendencies for this dish alone, so don't let that stop you).
Cost: $12


2. Ravioli Without the Cheese
Italians need Balsamic for everything, even pasta. The infamous White Bean Ravioli, originated from founder Mario Batali, provides a dish too delectable, but very memorable for a Primi course. The picturesque plating of elegant raviolis float in a balsamic brown butter sauce might seem to fragile to be forked, but be sure to savor these triangular folds stuffed with pureed white beans, garlic, and cheese. With such a distinct, thick balsamic sauce, extra bread for dipping is necessary.
Cost: $15


3. Carbonara Fortuna
If you're hungry enough for a second pasta portion, and can't book a flight fast enough to Rome, Pò's take on this creamy bacon egg spaghetti makes New York seem like the home of Guanciale. Topped with black pepper and grated Parmesan cheese, the heavy pasta allows a savory bacon taste to linger in your mouth, and may be good for two to share if ordering a Secondi course.
Cost: $17


4. Guinea's Grilling
Rather than the repeated chicken Marsala or chicken breast found at other Italian bistros, the Gunea Hen makes for an original Po experience. The juicy hen is cooked with a sweetened red wine reduction called saba, charred, and plated over a bed of fregula balls, a type of pasta from Sardinia. This portion size alone may be a challenge for your appetite.
Cost: $20


5. The Sweetest Part
Be daring and dig into the sautèed veal sweetbreads, served with savory roasted potatoes, pancetta & egg. Despite the actual components of the dish (you'll get over the glands if you're a true foodie!), the silky texture gives off a taste similar to bacon and easily melts in your mouth. And, if you opted for the pasta Carbonara, don't worry about a dish with some repeat. There's no such thing as too much pancetta when it comes to such a delicacy.
Cost: $21


But it gets Sweeter
The Ricotta Cheesecake kicks New York Style cheesecake to the curd. Drizzled with sweet, natural, Vermont Maple Syrup this creamy flan-like cake still remains light enough to avoid any post dinner bloatage.
Cost: $7


And Richer by the Glass
Take advantage of other regions that come sparingly. Here are our top two picks for Pò:

Bianco: Vernaccia di San Gimignano '07, "Le Grillaie" Fattoria Melini (Tuscany)

Rosso: Nero d' Avola '07, Messapicus (Sicily)

— Written by Joanna Weinstein

Photo credit: Benvenuti Pr

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