John’s of 12th St. NYC-Pt 2

September22

The menu offerings at John’s of 12th St. are time-tested and as authentic Italian as it gets.  The kitchen still does its own butchering and baking.  The current chef has been there over 30 years and was trained by the chef before him.  Because as I’ve said before, taste is a multi-sensory experience for me, my meal was full of all the joy and all of the sorrows that have been celebrated and observed within the walls.

I could have pictured our young, handsome server in many of the trendier spots in the neighbourhood, but was really endeared to him for choosing this place.  Perhaps he was family. He was attentive, efficient and delightful.

We started with a tomato, basil and Buffalo mozzarella  salad and was duly impressed by the homemade cheese which was creamy and firm at the same time. The home baked bread basket was emptied very quickly, not because it was not well laden but because of the taste treats that it held.

The girls ordered Chicken and Veal Parmesan along side spaghetti and were well pleased.  I was tempted to try the evening’s special which was a pasta with black truffles but opted instead for Eggplant Parmesan which was rolled and stuffed with a full-bodied ricotta cheese-I was in heaven.

Too full for the array of authentic dessert, we strolled home.  Thankfully the walk was a number of blocks as we had extra calories to burn that warm August evening.

John's Restaurant on Urbanspoon

Kath’s quote: “Too much of a good thing can be wonderful.”-Mae West


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