Roberto Passon - Bringing The Essence Of Italy To The Heart Of Manhattan

With passion and Italian gusto, Executive Chef/Owner Roberto Passon is delivering a true taste of Italy to the Hell's Kitchen neighborhood with his namesake restaurant, Roberto Passon (741 Ninth Avenue, 212.582.5599). Teaming up with the prolific New York City Restaurant Group (NYCRG), Roberto Passon is a gem of authenticity, serving an eclectic Venetian menu that embraces the various regions and cooking styles of Passon's Italian roots and International training.

As his first endeavor as the marquee name, Passon proudly creates original dishes that express simplicity and sophistication. Previously a behind-the-scenes chef at well-established restaurants, such as Le Zie and Le Zoccole, where he popularized seemingly generic pastas like spaghetti-and-meatballs into signature dishes, Passon is enjoying the limelight as the star chef, who strives to give New Yorkers exactly what they want: innovative, high-end quality food in a comfortable, relaxing ambience at neighborhood friendly prices.

Passon starts guests off with a wonderful selection of Antipasti, including mouthwatering Sautied Portuguese Octopus with Chives and Steamed Potatoes ($9) and Crab Cake with Warm Shiitake Salad and Spicy Red Pepper Sauce ($9). Diners may choose from an array of inventive Insalate (Salads), such as Warm Red Beet Salad with String Beans, Leeks and Herbed Montrachet Goat Cheese ($8) and Arugula Salad with Sliced Mango, Field Goat Cheese and Raspberry Vinegar Dressing ($8), as well as spectacular homemade Paste (pasta), such as Pumpkin Ravioli with Butter, Sage, Asparagus and Parmesan Cheese ($12) and Garganelli with Veal Ossobuco and Rosemary Sauce ($12). Passon offers select Carne (meat) and Pesce (fish) selections with winning combinations, including Sirloin Steak with "Refosco" wine Reduction, Garlic Roasted Potatoes and String Beans ($19), Slow Braised Rabbit with Peppers, Kalamata Olives, Tomato and Grilled White Polenta ($13) and Pan Seared Striped Bass with Broccoli Rabe, Roasted Potatoes, Lime and Caperberries Sauce ($16). For Dolci (Dessert), choices range from Warm Chocolate Flourless Cake ($6), Banana Tart and Porto Wine Poached Pear ($6). Passon also concocts Specialty Cocktails, including Cappuccino Semifreddo ($7).

Roberto Passon features an all Italian Wine list, with choices by the glass and bottle (average $8/$32). In addition to its selection of approximately ten wines by the glass and forty bottles of regional Italian whites and reds, guests may choose from an exclusive Reserve Wine List, including a Barbera D' Asti 'Vigna dell' Andelo' La Barbatella 2000 from Piedmont ($90) and Pignolo Dorigo 1999 from Friuli ($110). Passon also plans to soon introduce a tasting menu pairing his signature dishes with wines by the glass.

With its bright yellow exterior on a prime corner location, Roberto Passon stands out in a neighborhood that is producing restaurants faster than ever. Its minimalist dining room emanates natural light through its large open windows with drawn long white curtains, alluring customers into its 64 seats and cozy bar area in the back. Set with white tablecloths, the restaurant exudes sophistication without pretension, with its soft light and white walls lined sparingly with displays of the restaurant's wine selections.

Roberto Passon is open seven days a week, including a $13 prix fixe lunch (which includes Antipasti, Pasta, and Dessert). On the weekends, diners may enjoy an outstanding brunch with an array of tasty selections, such as Brioche French Toast with Apple Cinnamon Sauce ($7), Frittata with Prosciutto and Peas ($7.50), and Penne with Zucchini and Shrimp ($8), plus a variety of regionally named Italian Panini. In addition, unlimited Specialty Cocktails ($8), including Strawberry, Kiwi and Peach Bellini, Bloody Mary and Champagne, are served. Roberto Passon is ideal for hosting private parties, and the entir