NYC Eats: Coletta

Other than what I saw on Instagram (which was beautiful), as a non-vegan I didn’t have expectations one way or the other when visiting Coletta. However vegans and non-vegans alike I think can unanimously say that dining here is overall a great experience, meal and ambiance. The menu definitely has a lot of intriguing options and covers a lot of categories. Naturally, in typical Angelica fashion, I had a little guidance from the waiter and he did not steer me wrong.

“Steak Tartare" Coletta NYC — **“Steak Tartare” 18**
Capers, shallots, dijon mustard, black seaweed caviar, whipped truffle “ricotta,” sourdough crostini

The vegan “steak” tartare was surprisingly phenomenal, it really did taste like the real thing. It had a nice acidity from what I assume to be vinegar and a really powerful but not overwhelming flavor. The mustard note really shines and adds a ton of flavor, and the whipped truffle “ricotta” has an almost floral note and a nice creamy consistency. A very delicious bite when paired all together.

Crispy Calamari Coletta NYC — **Crispy Calamari 17**
King oyster mushroom rings, parsley lemon sauce, herb marinara, lemon

The “calamari” was also pretty darn close to passing for the real deal. I will say the consistency was a little tougher and more dense than typical calamari but it had a nice crispiness and was definitely tasty. I also like how squeezing a bit of lemon adds a nice brightness to the dish.

Sunchoke and “Scallop” Risotto (GF) Coletta NYC — **Sunchoke and “Scallop” Risotto (GF) 27**
Arborio rice, king oyster mushroom “scallops,” sunchoke purée, micro seagrass, chili oil, “parmesan,” sunchoke chips

The risotto was nice and al dente and had a nice hearty and earthy flavor from the sunchoke. It was rich but simultaneously very light and fresh. I also think that the addition of the little cactus-like garnish really added an exceptional freshness and a nice “green” flavor – if that makes sense.

Wild Mushroom Truffle 25 Coletta NYC — **Wild Mushroom Truffle 25 (GF +2)**
Seared wild mushrooms, truffle oil, caramelized cipollini onions, lemon “ricotta,” fresh rosemary, crema, red chili

This pizza was ooey-gooey with “cheese” and had an amazing crust that was soft and still crispy. The mushrooms were hearty and I definitely felt a little peppery note and spiciness from the chili oil. It was perfectly balanced with the sweetness from the caramelized onions. I really enjoyed it and definitely recommend it.

Chocolate Budino Coletta NYC — **Chocolate Budino 14**
Rich cocoa pudding, Madagascar vanilla cream, crushed cocoa nibs

I also felt very satisfied after trying these desserts. They were both light but rich in flavor. The budino had a nice deep chocolate flavor that hits the spot for a chocolate fix. Both desserts were able to achieve that very creamy consistency(of course without any real cream) but also had nice texture elements from the crushed cocoa nibs in the budino and the lady fingers in the tiramisu. The tiramisu almost had a nice caramel-like flavor and the espresso flavor was also really present. They work together beautifully. If you’re a sweets lover, you won’t be disappointed.

Coletta Tiramisu Coletta NYC — **Coletta Tiramisu 14**
Espresso liqueur infused ladyfingers, Madagascar vanilla cream, shaved dark chocolate, cocoa powder

Both cocktails were also delicious and refreshing, not to mention very picturesque. I think that the mixology team mixes up their menu based on seasonal ingredients but I am sure no matter what you order you will not be disappointed.