DA NICO
dining out
POLENTA ALLA GRIGLIA
LINGUINI AL NERO DISEPPIA EPOLPA DIGRANCHIO
Delizioso Da Nico
New Italian restaurant stands out in a crowded field
WRITTEN BY JOYCEVENEZIA SUSS PHOTOGRAPHY BY ANNE-MARIECARUSO
It’ sagood sign when most tables inarestaurant are filled on aweeknight. Add points for afriendly and skilled wait staff, acomfortable atmosphere, and achef / owner who frequently leaves the kitchen tocheck on his guests.
But the real test is absolutely the quality of the food, and that’ swhere Da Nico excels. Myfirst bites of Polpo alla Griglia made me smile:
Chunks ofoctopus were masterfully grilled so they were tender, but had a delightful bit of char on the edges. They were set atop asalad of arugula, perfectly ripe tomatoes, and slivers of red onions, dressed in a light lemon vinaigrette. Another appetizer, Polenta Alla Griglia, featured medallions of polenta, lighted grilled, topped with flavorful sautéed oyster mushrooms and shallots that were gently stewed in a white wine sauce.
Millburn
DA NICO
291 ESSEX ST.,( 973) 467-7873 DANICOMILLBURN. COM
Abasket offresh Italian bread is delivered toyour table upon arrival, but we also indulged in an order of fig crostini. Toasted slices of sturdy
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60 FALL 2017 MILLBURN & SHORT HILLS MAGAZINE