Almost all of the ingredients are flown in from Tuscany and Mexico. It was here that I finally found guacamole without onions. The Guacamole alla Toscana, at Matilda’s has only four simple ingredients: chunky avocados, tomatoes, and basil with a touch of peperoncino served with brick oven roasted focaccia and tortilla chips. Savor this one as you watch the chef prepare one of the signature drinks while seated at the community style table next to the bar. The drinks are comprised of a variety of different flavors to please everyone. Prosecco mixed with fresh lime, mint, sugar, and any fresh seasonal fruit; you can have a blackberry flavor or the margarita with watermelon and rose wine. Each drink is individually and carefully prepared by hand with fresh seasonal fruits. As you watch, you will notice the care and love poured into each drink.
Most of the dishes are original creations from the owners; and that list is quite long. The dishes are presented in a very simple and elegant manner. We began with the Burrata Con Pomodorini, creamy mozzarella-like cheese, served with brick oven roasted cherry tomatoes and papalo. Along with that make sure you have the olive oil and habanero with homemade bread. The mix is fabulous with a nice aftertaste. We also had the Tacos Alla Fiorentina, a medium-rare filet mignon flavored with rosemary served with arugula and shaved grana padano. Like butter, the meat melts in your mouth. We also had the Salsiccine Di Pesce Con Farrotto—homemade monkfish and scallop sausage, roasted in a brick oven, and served with risotto-style faro grain with cactus leaves and corn. For desert the home made Mexican chocolate gelato is a must.
When two great civilizations unite, a greater one will emerge. I believe that the chefs at Matilda have succeeded in bringing a truly amazing innovation to the culinary world, and they have blazed a new path that will change the way we think about known flavors. Every recipe starts with an idea. They believe in purity and natural ingredients. Just by looking at the menu, you will see the refined combination of ingredients from those two cultures and the results show in the taste.
Tuscany is the birthplace of many famous artists—and both Maristella and her husband Esteban are artists. It is no surprise that in 2001 Maristella was presented with the Melini Honor for maintaining the tradition of Tuscan culinary arts.
Matilda is a congenial, genuine neighborhood place with a diverse clientele. They host a cooking slam for amateur chefs (Mexican or Tuscan cooking only) where two secret ingredients are given to the contestants who then have 20 minutes to prepare the menu and two hours to cook and serve. Two slams are scheduled for September 22 and 29 and guests are invited to join for $30.00.
A three-course meal costs $38.00–$60.00.
THE VERDICT: You will want to bring your friends and family to this one.
Matilda is open seven days a week. Monday–Friday 5:00 p.m.–11:00 p.m. Saturday and Sunday 11:30 a.m.–11:00 p.m.
647 East 11th Street, New York, NY 10009, (212) 777-3355. Cash only.
