Happy Wednesday, Noshers! Today, I’m happy to share my experience brunching at Locanda Verde. Brunch is my favorite meal, and lemon ricotta pancakes are my favorite pancake-type (what, don’t you have a favorite pancake-type too?). So when I heard that Locanda Verde‘s lemon ricotta pancakes were out of this world, I had to try them for myself.
Locanda Verde isn’t located near me by any means, but I’m willing to travel for a good brunch. BUT, if I’m making a trek, I’m definitely sampling more than one dish. So, I first started off with the sheep’s milk ricotta with truffle honey and burnt orange toast (first photo). There were so many things right with this dish – the earthy richness of the truffle honey and the refreshing citrus aroma of the toast made for a perfect combination. Add to that the crispy bite of the toast (but not so hard that it scratches the roof of your mouth, which is a pet peeve of mine!) and the luxurious texture of the ricotta, and this was an overall satisfying starter.
I was now ready for what I came for – the lemon ricotta pancakes with blueberries and Meyer lemon curd:
Holy pancake, these were amazing! The pancakes themselves were light and fluffy, yet packed with flavor. The blueberries added a sweet counterpoint to the tangy curd. And oh, the curd – I may or may not have scraped the very last licks of the curd off the plate with my fork. And by “may or may not,” I mean I did.
If you’re in the TriBeCa area, I would definitely recommend Locanda Verde as a solid brunch option. The atmosphere is casual, and the large windows make for an open, airy space. I plan to return for dinner at some point to try the rest of the menu. If they are as good as the pancakes, I know it will be a good meal.
377 Greenwich St (@N.Moore)