Many restaurants in NYC feature a seasonal menu. But not all feature a seasonal menu and seasonal decor that is picture perfect, all four seasons long. SERRA by Birreria at the Eataly rooftop is the exception. My previous visit had stunning foliage and fall flavors and veggies to warm the soul. This spring/summer, the colors are bright and vivid with flowers sprung throughout the ceilings and a menu (especially the dessert) to bloom over.
Rather than housemade pasta, I wanted something that could fill that carnivore craving. What better than Tagliata- Creekstone grilled flatiron steak with salsa verde.
While steak connoisseurs prefer steaks to be more on the rare side, I don’t prefer it unless there is a melt-in-your-mouth sensation. I think it is quite difficult to achieve a rare, enjoyable steak, and I am convinced others are faking it too. While medium is my go-to, I went with medium-rare and could tell upon arrival, this was already my version of rare, but that’s fine no connoisseur am I. The next test before tasting, how easily the knife glides through. Like butter. A good sign. The salsa verde on top looked great with its vibrant, green hue.
When it comes to satisfying carnivorous cravings, few cuts of beef can rival the rich flavors and versatility of a well-prepared flank steak. This one did the trick. Robust in flavor and rich in beefy savoriness. Grilling the flank steak over high heat creates a charred exterior that adds depth while locking in the natural juices. All resulting in a moist and succulent main dish with a smoky hint everyone loves in a steak. Then you add the acidity in the salsa verde that cuts through the richness of the meat, preventing it from feeling heavy on the palate and adding a refreshing balance. The combination is a perfect bite.
One of my pet peeves is when a restaurant doesn’t offer a side with a main. I understand sometimes the quality and dish are so great, they can be enjoyed solo. I don’t care though. Give me the option to add on a little something at least! That was the case with the flatiron. So alas, the Patate, or Parmigiano Reggiano® DOP potatoes, had to be ordered as well. Really thinking I should have gone with the asparagus or roasted carrots for a more traditional side with steak, but I was pretty happy with the choice once I got to devour these not-your-average potatoes. Patate are potatoes that are boiled, cut into pieces, then pan-fried. The DOP guarantees that the milk of the cheese and production are on a certain location in Italy and according to tradition. I’m not sure if it is the placebo effect but knowing this cheese is more traditional and authentic than, say, my tub in the fridge, made it taste more fresh, even just dusted on top of the potatoes. A perfect side choice after all.
And while I may not have ordered it myself, the same gnocchi as last time was ordered by my partner. This time it was less special. Perhaps because we already had it, or perhaps because there were appetizers galore not pictured here, but I was good with one bite and to save my appetite for the dessert. Which….
OH. MY. ITALIAN. GODS. Behold the Vaso di Cioccolato, the “Chocolate Pot,” aka the real reason I am even writing of SERRA again:
When this beautiful floral arrangement arrived at the table I wasn’t sure if we were supposed to eat it or admire it. Cute daisies and springtime grass sit within an actual plant pot, served for 2. You just get right in there! What’s inside you ask? Chocolate cookies, 70% chocolate cremeux, whipped cream, dark chocolate crunchy, and a rum-soaked sponge cake.
This is so, so good. First you taste the cremeux right off the bat. It is rich. Not too rich in that you can only handle one bite, rich in that you want to go swimming through its thick goodness. Unlike mousse, it does not use any whipped ingredients so it is much more creamy and smooth, rather than airy. Not too sugary, it is sends a heavenly sensation throughout. Whipped cream compliments that chocolate flow and then the cookies add a texture juxtapose that makes pot have it all. I’m not confident what the chocolate cookies and dark chocolate crunchy are but they were great with this dessert. As someone who likes different textures in each bite, I loved having the bits and even more chocolate. By the time we got to the rum-soaked sponge cake at the bottom I may have been in a state of euphoria, I hardly remember it.
In case there is any question or confusion, Spring is a must-season for the ever-changing SERRA. If anything, to straight up eat a chocolate pot of plants and get to say you tried it!
