Chef's Table at The Urbani Truffle Lab

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

 Urbani Truffle Lab in NYC, NY

Urbani Truffle Lab in NYC, NY

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!

 Tasting room at Urbani Truffle Lab in NYC, NY

Tasting room at Urbani Truffle Lab in NYC, NY

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!). 

 Chef Ken talking about grana padano at Urbani Truffle Lab in NYC, NY

Chef Ken talking about grana padano at Urbani Truffle Lab in NYC, NY

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

 Truffle chips at Urbani Truffle Lab in NYC, NY

Truffle chips at Urbani Truffle Lab in NYC, NY

 prosecco from Cantine Ferrari Brut at Urbani Truffle Lab in NYC, NY

prosecco from Cantine Ferrari Brut at Urbani Truffle Lab in NYC, NY

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

 Terre Margaritelli Roccascossa Sangiovese from Umbria red wine at Urbani Truffle Lab in NYC, NY

Terre Margaritelli Roccascossa Sangiovese from Umbria red wine at Urbani Truffle Lab in NYC, NY

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). 

 Chef Ken preparing the Truffle asparagus pizette at Urbani Truffle Lab in NYC, NY

Chef Ken preparing the Truffle asparagus pizette at Urbani Truffle Lab in NYC, NY

 Truffle asparagus pizette at Urbani Truffle Lab in NYC, NY

Truffle asparagus pizette at Urbani Truffle Lab in NYC, NY

 Truffle asparagus pizette at Urbani Truffle Lab in NYC, NY

Truffle asparagus pizette at Urbani Truffle Lab in NYC, NY

 Truffle asparagus pizette at Urbani Truffle Lab in NYC, NY

Truffle asparagus pizette at Urbani Truffle Lab in NYC, NY

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).

 Step 1: cook the pasta and then put them in a pan with olive oil

Step 1: cook the pasta and then put them in a pan with olive oil

 Step 2: mix the grated truffle in the pasta

Step 2: mix the grated truffle in the pasta

 Step 3: mix (lots) of grana padano cheese in the pasta

Step 3: mix (lots) of grana padano cheese in the pasta

 Chitarra alle spoletina at Urbani Truffle Lab in NYC, NY

Chitarra alle spoletina at Urbani Truffle Lab in NYC, NY

 Chitarra alle spoletina at Urbani Truffle Lab in NYC, NY

Chitarra alle spoletina at Urbani Truffle Lab in NYC, NY

 Chitarra alle spoletina at Urbani Truffle Lab in NYC, NY

Chitarra alle spoletina at Urbani Truffle Lab in NYC, NY

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.

 Seared sea bass with truffles at Urbani Truffle Lab in NYC, NY

Seared sea bass with truffles at Urbani Truffle Lab in NYC, NY

 Seared sea bass with truffles at Urbani Truffle Lab in NYC, NY

Seared sea bass with truffles at Urbani Truffle Lab in NYC, NY

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

 Plum tart with ice cream and truffle honey at Urbani Truffle Lab in NYC, NY

Plum tart with ice cream and truffle honey at Urbani Truffle Lab in NYC, NY

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