The Kosher Critic: Italy on the streets of New York

As I walked through the doors of Noi Due I was immediately stuck by how wonderful the restaurant smells. The aroma, a combination of dark Italian coffee and freshly baked bread, permeates the small Upper West Side restaurant, adding to the overall ambiance already set by the exposed brick and dark wood interior. As I sat drinking a rich espresso with Noi Due’s owner Golan Chetrit I learned that these two scents represent the cornerstones of Noi Due’s offerings: a proprietary blend of coffee from Napoli and pizza/focaccia from their brick oven. As I tried both the coffee and the pizza I realized that these are not just the cornerstones of Noi Due because of how amazingly they’re made; they’re the cornerstones because they represent the true spirit of the restaurant’s Italian cuisine.

Italian cuisine is very much based around the concept of a shared culinary experience and Noi Due, which means “We Two” in Italian, does an excellent job of acclimating this philosophy into their menu. They offer a wide range of appetizers meant to be shared by diners. I was especially fond of the Melanzane Imbottiti which is a baked eggplant filled with creamy ricotta, covered in a marinara sauce and mozzarella which are both made daily at Noi Due. The eggplant was tender and perfectly cooked; the ricotta blended with the fresh marinara and mozzarella perfectly.

For the main I had the Margherita Pizza made with their fresh mozzarella and basil. I also tried the Aglio e Olio, a simple pasta with complex flavors. The Aglio e Olio is made with olive oil, garlic, and red and black pepper. Its flavor carries so much depth that it’s hard to believe how few ingredients go into it. The garlic was expertly caramelized, giving the dish a hint of sweetness as you first bite into it, followed by a pleasant heat from the pepper. This might be on my list of favorite pasta dishes.