Review Pelanggan untuk 91st Street

So 91st Street is an Italian Restaurant operating as early as January 2019 on the lobby of the Akmani Hotel. The lobby exuded such a classy ambiance with spacey area and high ceiling, the bar area was nice too. Warm lighting, copper toned big liquor shelf and lighting framework blends seamlessly with the warm and earthy tone of the interior that utilizes mostly wooden elements for the interior and seating. The overall vibe is a reminiscent of 50s American Restaurant with a hint of art deco-meets-industrial modern theme.

I managed to get a taste on some of their menu, and while not all the dishes might be exactly authentic Italian, I can safely say that they were doing quite well. They offer various kind of dishes from appetizer, soup, pasta, salad, steak, to pizza and dessert. The fun part is their open kitchen where you can see yourself how your pizza is made, the baking process was a fun thing to watch.

Chicken In The Basket was our appetizer at that visit, which was basically fried chicken fillet served with french fries, it was a basic and everyone loves a good fried chicken fillet. The twist is on their Tabasco sauce, that was new to me. Looking like a salsa with olive slices, it was a new take on the standard chili/tomato sauce as the condiment. The chicken could have been well seasoned in my opinion, you know, to elevate the chicken and not fully dependant on the sauce.

Then I tried their pizzas. I got Margherita, Salami Pizza, Marinara, as well as Boscaiola. I liked the way they make their pizza: inoffensive, thin, and crunchy but not being dry, what a pleasure. Their pizzas are available in two diameter sizes: 30cm and 20cm. Made with the same base, from dough to tomato sauce, and mostly sprinkled mozzarella bits then topped off according to your order. Marinara is the first one I tried, and it was a staple, a basic pizza consisted only with tomato sauce, chopped garlic, and olive oil. It was fresh and tomato sauce being the highlight here, while the garlic was so subtle that it was present in the aroma but almost nonexistent in the taste.

Margherita was no stranger as well, similar to Marinara, it consisted of essentially tomato sauce and mozzarella . It’s a staple, and you can’t go wrong with this one. I appreciate the versatility of a classic Margherita. Salami Pizza was no different, a classic that turns Margherita to a whole new thing. Smoky aroma from the salami complemented the whole pizza, crunchy yet still maintain the moisture. Boscaiola in the other hand, looks different with onion and mushroom, also apparent green leaves that supposedly arugula or rocket. The mushroom is the star here, it added depth to the taste and texture, and also added a nice touch of fragrant to the pizza.

When it comes to the pastas, King Prawn Spaghetti is a must try, grilled king prawn on top of spaghetti and said to served in bisque sauce. Well, it didn’t look like a bisque since bisque usually looked creamy though shares the same idea of strained broth of crustaceans. I love a good, savory, oily pasta, and the spaghetti pretty much accommodated the demand though the seasoning was a little weak on me. Along the nicely cooked pasta, there were the essential Carbonara Spaghetti with a nice thickness of the sauce. Carbonara was light and creamy, it goes well with the savory sliced beef salami creating this meaty and creamy combo that never fails to amuse. The last pasta, Pesto Fettuccine is fettuccine pasta drenched in pesto sauce creating the creamy green pasta with long beans and what I thought to be diced squash. It was fresh with various texture, despite the pesto could have been more bold. Anyway, pesto was an okay addition.

For desserts, My friends loved the Calzone Nutella Banana, well I’m no big fan of chocolaty dessert so it was just okay, imagine a pastry filled with grilled banana and nutella sauce. But I was much more attracted to their Pannacota and Raspberry Pannacota, Pannacota fresh with milky vanilla note and strawberry sauce and also raspberry pannacota, though some say that the sourness was overpowering the sweetness, I don’t mind at all. With seducing color and the sour yet fresh taste and jiggly texture, ah I want them all. Another favorite was also the Cream Brulee, okay the egg could be evenly mixed with the whole ingredient to create a more pleasant texture. Tastewise, it was light enough and not being too sweet, caramel sauce accentuate the creamy taste jus well.

I looked forward for a nice brunch time or afterhour hangout in this place.