Goal Met: Eat at Michelin Starred Restaurant

When I was younger I worked in various restaurants as summer jobs and really enjoyed the experience. I know it’s probably the naivete of youth but for a while I considered trying to stage at some fancy restaurants in NYC to build a career as a chef (this was before the food network and the age of the celebrity chef) -I ultimately opted out of that dream and continued to cook for various places at the Jersey shore until one of my friends recruited me to come work in IT support as it paid much better and I could sit all day.

I still loved cooking and continue to pursue it as a hobby and I appreciate a restaurant that gets it right, since I have unfortunately worked at places where cutting corners was gospel. So I’ve always wanted to go eat at a Michelin star restaurant and experience a world class dining experience.

I knew I had to go into NYC so I went to the Michelin guide and  filtered for starred places and it came back with a lot of options. I first wanted to go to Per Se as I’m a huge Thomas Keller fan but I couldn’t find a reservation at a time that worked for my and my wife plus the cost of $500 a person before extras was a major factor, especially coupled with my general dislike of seafood as Keller uses a lot of fish in his tasting menus.

I ultimately decided to Torrisi (https://torrisinyc.com/) was the right option for us (Shocker I picked an Italian restaurant). I preferred A La Carte dining as I could ensure the food I was getting was something I would enjoy and I was able to get a lunch reservation which worked out perfect so we could go during the week while our kids were in school.

The menu was simple – which I like as I’d prefer a few things made with exacting care as opposed to a huge menu. I just feel that allows the chefs to perfect their skills.

We walked in and were greeted warmly by the hostess who seated us promptly even though we were 15 minutes early. The servers were attentive and ensured our drinks were replenished and to check on us to see if there’s anything else we needed. The place was beautiful, located in little Italy in the Puck building. 

The dining room features soaring 17-foot ceilings with original crown molding and ornate brass chandeliers. The walls showcase custom murals depicting New York scenes in muted gold and cream tones.

The space is divided into distinct areas: a curved marble bar with leather stools, banquettes upholstered in deep blue velvet, and intimate tables arranged around a central dining room. Brass accents, mirrored panels, and vintage-style sconces create warmth throughout.

The design blends 1920s glamour with modern Italian-American elements: terrazzo floors, leather-bound menus, and custom wine displays. White tablecloths and fine china maintain formality, while exposed brick walls and ambient lighting create a more relaxed atmosphere.

We decided to each get a pasta dish (they were small) and split an entrée. I had a few cocktails (including the signature Torrisi Spritz which was a play on the standard Aperol spritz) and my wife had some white wine.

They brought out some sourdough bread first – soft open interior with a crackling sesame seed crust this was bread as it ought to be. It came with an herb infused butter that elevated the whole experience. It was served twice – once right after we ordered and again with our pasta for “fare la scarpetta.”

We started with their signature ‘American and Italian hams with zeppole’. I know I thought the same thing, zeppoles? But it was something everyone who went there raved about so we tried it and it was a sublime experience. You wrap the super thin prosciutto around the zeppole and pop the whole thing in your mouth. The salt and fat of the ham plays against the slight sweetness of the zeppole creating a compelling contrast – I just wish they had as many zeppoles as pieces of ham because there were three more slices of ham on the plate and I wanted to keep going.

For the pasta I opted for the classic cheese tortellini as that was the dish they are known for. It was tender fresh pasta with just the right amount of bite and the filling was texturally complex with a strong bite of sharp cheese at the end. The sauce was light and flavorful – I suspect it was just tomatoes cooked very briefly as they tasted super fresh. My wife went with the special which was truffle tortellini in a truffle sauce, topped with shaved truffles. That’s a lot of truffles, I thought to myself as she was ordering but it was delicious and I say that as someone who really doesn’t care for the taste of truffles.

The main was chicken alla griglia (we shared it). Perfectly tender chicken with a crackling skin covered with a sauce fragrant with rosemary and oregano. I was surprised at how well the crust on the chicken held up against the sauce. Chicken can be hit or miss in most restaurants so seeing it done to perfection was great.

After dinner they brought us a sampler of ices to help cleanse our palette; Green apple and lemon were selections we were given. Then they brought out a plate of Italian cookies with our dessert menu. At this point, I was getting pretty full but felt like if we were here for the full experience we should try something off the dessert menu. I knew most people recommended the affagatto but I wasn’t in the mood for that so opted for the almond cheesecake.

They brought out a slice of cheesecake that had a marzipan topping piped onto it – we barely finished it between the two of us due to its richness. I mean, it was great but I felt like I needed a nap when we finished. 

Overall it was a great experience. The food was amazing, the ambience and service were good and I felt like I was getting a Michelin star type of experience.

Next up – let’s see what a two or three star experience is like!