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QC01052017

FOR BREAKING NEWS VISIT WWW.QNS.COM JANUARY 5, 2017 • BUZZ • THE QUEENS COURIER 45 dining out Pair wine with fl avorful dishes at Astoria Italian eatery BY SEAN CURRY As we enter the new year aft er a stressful holiday season, it’s good to know a few reliable places that can heavy-pour a glass of wine. I recently checked out Vite Vinosteria, a delightful, hip Italian eatery just off 31st Avenue on 34th Street, to eat, drink and forget about this crazy year we just had for an evening. A glass of Chianti was on my table within minutes. Normally, I’m a beer guy, but never in my life has “when in Rome” been a more appropriate phrase. Th e Chianti was quickly followed by a red Tuscana wine, which I had to force myself to slow down on, lest I drink all the wine in the place before the actual food came out. And I’m glad I waited, because the Tuscana paired wonderfully with our fi rst course, grilled octopus on a bed of greens. I’ve had my share of seafood before, but this was my fi rst experience with the eight-armed delicacy. It reminded me of swordfi sh and Caribbean jerk chicken, and it might have been my favorite selection out of a night of amazing dishes. Or rather, it would have been my favorite dish, had the ribbon pasta not come out next. My God, this was some of the most tender beef I’ve ever had in my entire life, and I couldn’t stop myself from coming back to it throughout the meal. When profi ling a restaurant like this, our intrepid photographer, Bridget, and I will split the meals evenly. Th is was one time where I had to make it very clear to her that she could have any other dish for herself, but this one was mine. Really amazing stuff . Another glass of red, another dish: fagottini. Perhaps more easily thought of as a pumpkin ravioli, it was a sweet, well-balanced medley of autumn fl avors, cheese and dough. Burrata, a creamy, tasty mozzarella appetizer, came out shortly aft er, and I can’t ever help myself when it comes to burrata. It paired beautifully with the sweet pumpkin fl avor in the fagottini. Th is round of dishes was wrapped up with a skillet of prawns, shrimps and mussels on a bed of spaghetti with a savory sauce. Th e pièce de résistance, a succulent roast pig, was the last of the entrees to come out, and what a beautiful spread of pork it was. Crispy skin gave way to tender, juicy meat, and I paired it with another glass of the Chianti. Of course, a dining article for Th e Courier wouldn’t be complete without me forcing my body to fi t more delicious food inside it than it can physically fi t, so even after this impressive spread was cleared, there was more to eat. Leave it to the Italians. Some lovely tiramisu and biscotto came out to end the meal. Th e chocolate sauce was light and didn’t get in the way of the coff ee fl avor, which incidentally one of the best coffee fl avored desserts I’ve ever had. But the biscotto — santo cielo, this was good. Whole pear slices (no weak puree business to be found), brownies and gelato stacked like a parfait in a small mason jar was the perfect nightcap. (And, of course, a small bit of bourbon.) Vite’s off erings are as varied as they are delicious. Come for the pig, the seafood or the pasta (or with some dishes, all three), but stay for the excellent service and cozy brick interior. Th e wait can be a bit long some nights, but the prompt, attentive waitstaff makes the line worth it. If you want the stripped-down Vite experience, be sure to check out Vite Bar on Broadway, as well! But whatever you do, don’t tell them you’re full. Th ey take “full” as a challenge. scana lis ience d d l fo phy sp t bi en h l


QC01052017
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