While I have reviewed Topping Rose before, the restaurant has a new chef, the famous Jean-Georges, accompanied by an entirely new menu and a renovated interior. Originally decorated with dark furniture and dim lights, the restaurant now sports bright green banquettes, better lighting, and just more airiness. My dad started with the fluke crudo-- while the fish had a nice chewiness, the dish was over-drenched in an almost bitter lime sauce. For my entree, I ordered the Rigatoni w/ meatballs and a chipotle-tomato ragu sauce. The large pieces of pasta were cooked el dente, and thoroughly coated with that delicious sauce. The meatballs were insanely tender, immediately melting in your mouth, bursting with smoky, chipotle flavor. In addition, the dish remained piping hot throughout the meal. My mom ordered the lamb chops. Nice crust, salty medium cook on the meat. My dad ate the black sea bass, which was well cooked, but a bit bland and boring.
Overall, Topping Rose has definitely changed its atmosphere. The whole restaurant feels much more lively, which really contributes to the overall experience. Unfortunately, despite the delicious pasta, not all the food lives up to expectations. At some points, I actually wish Topping Rose featured the new decor but with the original chef. 3 1/2 pineapples.
Till next time!
-tdg
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