Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

Last night, I was invited to a dinner at The Urbani Truffle Lab, a space setup by Urbani Truffles with tasting rooms and a test kitchen. And this dinner was a Chef's Table where you sit right in front of the kitchen where the magic happens, a great opportunity to observe and interact with the Chef and have at the same time an amazing dinner. Because let's not forget it: Urbani Truffles is the largest truffle purveyor and a Chef's Table organized by them can only be amazing. And it was!

The truffles that Chef Ken used for this four-course meal were Summer black truffles that are often less liked by people because the flavor is less intense than Winter black truffles (and as a reminder, there are no truffles in the month of April!). 

We started off with some prosecco from Cantine Ferrari Brut and truffle chips.

And for the dinner, I tried a great Terre Margaritelli Roccascossa Sangiovese from Umbria red wine.

The first dish was a Truffle asparagus pizzette, that had goat cheese and almonds for an extra crunch and nuttiness. It was in fact drizzled with truffle oil. I should mention that Urbani Truffles truffle oil is not artificial and has bits of truffle in it (it can be found at Urbani Truffle's website or, if you do not like to buy online, at Eataly). 

Next was chitarra alla spoletina, a stunningly simple dish that was sublime. Chitarra means guitar in Italian and these pasta got that name because they look like guitar strings. This pasta dish was simply made with grated truffle (a lot), olive oil and grana padano cheese (aged longer and so with a more intense flavor than parmesan, also saltier and with a nice bite from bits of salt in the cheese).

After that, they served us a succulent seared sea bass with asparagus and truffle beurre blanc. Of course, I cannot not mention that truffle shavings on top of the fish. The fish was perfectly cooked, being moist and flakey inside and with a crispy skin. The beurre blanc had a subtle truffle taste that was perfect.

Last was dessert: it was a plum tart with ice cream and truffle honey. Definitely a good way to end the meal.

This was a fantastic meal and I loved the setting (we were 8 people) that made this meal enjoyable but also very informative. The food itself was delicious and with some of the dishes quite inspiring, especially considering their simplicity that shows that less is more and you do not need much to impress as long as you have great ingredients and it is well balanced.

It is my second visit at The Urbani Truffle Lab and I love that place. Know that they do not just propose the Chef's Table: you can also attend cooking classes (fresh pasta, pizza, etc.). I for sure recommend it!

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Urbani Truffle Lab - 10 West End Avenue, NY, NY 10023