Extra Virgin Lobster Rav

Joey Fortunato is consistent with his Mediterranean seafood at Extra Virgin off W 4th. Assuming you can handle the crowded noise level, the chef proves the selections to be even better when they come out than how they sound on the menu. The limited selection of wine is meant to pair well with just about any of the dishes, including the chardonnay mussels. Despite the "new scene" atmosphere, the taste of the lobster ravioli with warm asparagus and basil did the trick. What sounds like a rich dish is light enough to be an appetizer, even though its listed as an entree. The pasta is delicate enough to not overpower any other taste, but still carries a distinct flavor. Capturing the theme of the restaurant, the taste of olive oil can be found all over the menu, and if not, a dish of it sits on the table at all times. And to fill up the table with some signature sides, its no surprise the hipster Greenwich Village spot features truffle mac n cheese tart and truffle whipped potatoes.