9-min walk from Exit A2, Sheung Wan MTR Station continue reading
2577 7160
紐約意大利式小餐館,供應家庭式意大利美食,每道菜都源自Robert Spina家人於紐約經營多年的餐廳使用的意大利菜食譜,盡量使用簡單而潔淨的本土可持續食材來源。 continue reading
Opening Hours
Mon to Sun Breakfast: 07:30 – 11:30 Lunch: 12:00 – 15:00 Dinner: 18:00 – 00:00
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Alcoholic Drinks
Review (67)
Level4 2016-10-12
[Note to reader: this is one part of my 8-part review series on the Ultimate Sandwich Competition. Here’s a description of the contest: “Crave Magazine is partnering with The Forks & Spoons and Deliveroo in search of Hong Kong’s best gourmet sandwiches. Eight of the city’s beloved delis and restaurants will battle it out to show us what they’ve got with their prized carby goodness, from classic Reubens to the reimagined Banh Mi.” I decided to hold my own (completely unofficial) contest, eating all the sandwiches and ranking them.Rules: I just made up these rules, but I abided by them throughout the contest. Rule #1: Only one sandwich can be crowned The Ultimate Sandwich, and it must be one of the eight entrants. While Crave magazine is giving the award based on sales, my award is completely subjective, based on my own opinion. Rule #2: I must eat the sandwich exactly the way the restaurant serves it, with no additions or subtractions (unless they’re explicitly offered as a choice point): no sauces from the table, no salt, no pepper, nothing. Rule #3: Only The Ultimate Sandwich deserves a smiley-face review. If a restaurant pretends it has The Ultimate Sandwich, but then just has a regular old sandwich, then that restaurant is ipso facto only OK at best, and perhaps frowny-face at worst.]Straccetti di ManzoOBE beef, Gorgonzola dolce, artichoke pesto, arugula, anchovy aioli,homemade subHK$119 This was my first attempt to join the ultimate sandwich competition, and it did not go well.So I showed up on a Saturday (16 September 2016), which was determinately within the 12 September to 10 October time frame of the alleged competition. When I was seated, I was given a very old, worn, printed menu, which of course did not have the special sandwich on it. I looked around the restaurant and there was a specials menu, but it too did not have the special sandwich on it. So I asked my server whether they had the sandwich, and he said: “Is it on the menu?” I said, “no.”The server took my phone, with the Crave magazine webpage on it scrolled down to the sandwich in question and brought it to whoever in the back of the restaurant might possibly know about the Sraccetti di Manzo. He returned with the dullest of explanations: “this is a competition among different restaurants and Posto Pubblico is doing this sandwich” (I assume that maybe he thought I thought they were serving all the sandwiches on the list I had given him. I did not think that, but whatever.) “So,” I said, “do you havethat sandwich?” “No,” he said.[Later on, I emailed Posto Pubblico and the RM (restaurant manager?) Mohammad Wahid apologized for the “confusions” and said the sandwich was available every day at lunch, including the day on which I came. I don’t know what “available” means if it includes something that is not on the menu and unknown to the staff. Since I was in no way assured that future “confusions” would not occur, I decided not to give it a second go.]So this review will describe the rest of my dining experience. Unfortunately, Posto Pubblico loses The Ultimate Sandwich Competition, because not even bringing a sandwich to the competition is a guaranteed way to lose the competition. They don't get the worst marks, however (!), and I do like the other (real, actually existing) food at Posto Pubblico. I’ve been here a number of other times, and also to Linguine Fini, and I have, except for on this particular occasion, never been disappointed.Since I’d had several things on the menu, I decided to go for the special Tuscan Fried Chicken: “pecorino, crispy sage, pickled chilli - $229.” My server informed me that it was just chicken and that I should order a side if I wanted more than that, but that it was a lot of chicken. I figured it’s OK to skip my veggies this once.According to Daniel Gritzer of Serious Eats Magazine, fried chicken in Tuscany is originally a Tuscan-Jewish dish. The preparation involves marinating the chicken in lemon juice and garlic, breading it in flour and egg, and frying it in olive oil, using plenty of herbs. Here, I thought some of the stuff was superfluous: the pecorino certainly was unnecessary, and I didn’t really notice it. I ate some crispy sage and then I did not eat more crispy sage, it worked only as a garnish. The pickled chilli, which was a sweet pepper and not a hot one, worked OK to break the monotony of the chicken, but the best fried chicken is not monotonous.Let’s talk chicken. You get half of a chicken, in three very different-sized pieces. The best aspect of the chicken was by far its juiciness. Even the white meat was very good and not dry. I don’t know if it was marinated in lemon, like online recipes suggest, but it came with lemon slices which I squeezed on, and the citrusy brightness also helped the flavor. The worst part of the chicken was the breading/ skin. The skin of the chicken had only partly melted, becoming a yellow fatty glob that made the breading soggy in places. My drumstick had very soft non-crisp breading, as did the bottom of my breast + wing piece. The thigh came out the crispiest.This isn’t top-flight fried chicken, and if that’s what you want, go to The Parish down the street. But who goes to an Italian place for fried chicken anyway? Not me. I came for the sandwich. Unfortunately for me, it was not to be.1. ***WINNER*** Bulgogi Roast Beef Sandwich – Jinjuu 2. Steak in Knead – Knead3. Ultimate Smoked Pastrami & Cheese – Morty’s Delicatessen 4. Beef Bourguignon Banh Mi - Mrs. Pound5. The Gentleman’s Sandwich – Beef & Liberty6. Shanghai Dip – Second Draft7. [Did not show] – Posto Pubblico8. HA HA Piss Off! – Bread & Beast continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
最近吹什麼風?說的並非秋風冬風,而是食物風潮。香港最常見的現象就是一窩蜂,一窩蜂去旅行,一窩蜂去吃喝,一窩蜂去購物。總而言之,近來時興的就要去趁熱鬧,雖然其他國家也會有如此情況。但是香港人反應就似乎是較為熱切及即時,也許要數香港媒體電訊的普及吧。  在灣仔小巷之中,靜靜起革命,這晚以後,又要掀起一股新風潮。選址Bread & Beast,Crave Magazine、Deliveroo及The Forks & Spoons主辦。讓我們投票選出Ultimate Sandwich的一個活動正如火如荼地進行中。八家精選餐廳呈現獨特新意,將由小吃到大的三文治改頭換面,到底又可以得出什麼花樣?(參賽餐廳將於九月十二至十月十日期間供應各款特色三文治)Straccetti Di Manzo $119  意大利式的紐約風格,沒有半點別扭,半生熟帶嫩紅的牛肉早已做好準備。肉質綿腍,以芝香濃又有少許甜奶味的Gorgonzola Dolce點綴。另外加有雅支竹青醬及鯷魚蒜香醬,就是整體味道辨識度不算太高,除了質感外未及獨特。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2016-08-04
Best Italian in Midlevels! A must stop especially for bottomless Proseco brunch on Sunday! Love this place🍷😀 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2016-06-16
I love meatball, meatball~~~~我細細個就好鍾意食肉丸,呢間既肉丸真係超好食,肉質juicy,肉味又濃,d香草味又好正,好有「意大利」果陣味除哈哈!好似佢地係International Meatball Day以Pubblico Veal Meatballs獲得「香港最佳肉丸」,雖然唔係好大代表性,但係話哂都贏左幾間出名既餐廳,實至名歸...不過呢度d冷氣唔夠凍,大熱天時都唔係幾頂得順(夜晚都係咁話),下次都係著短裙仔黎! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2016-06-01
I've been to Posto Pubblico on a number of occasions and I've always liked it (and Linguini Fini). I lived in Jersey for 7 years, and ate at tons of Italian-American joints. None were this fancy, mostly Mom and Pop places with Sinatra on repeat. Since I've been there they've re-vamped the menu and added sandwiches! Sandwiches are another love of mine from Jersey. These aren't really deli sandwiches, but hey, I'll take what I can get. I got the Classic Italian: "salumi, provolone, oregano, giardinara" ($118 for half, $208 for whole). From looking at the picture, you might think I ordered a whole sandwich, but this is the HALF. So it's not a cheap sandwich, but it is a big one. The meats were really great. While the description mentions only salumi, it actually came with what looked like prosciutto and maybe mortadella? I'm not excellent at guessing Italian meats, but like I said, they were really good, and especially good as-combined. The giardiniera (misspelt on the menu) was not quite what I was expecting, like no carrots or cauliflower, but it was a nice pickley accompaniment. There was a little bit of sneak-attack mayonnaise, but luckily a small amount-- do be forewarned and request "no mayo" if you are rational.The worst part of the sandwich was the bread. I've not got a great bread-describing vocabulary. I don't make it, I grew up eating rice and tortillas with most of my meals, and most of my sandwiches as a child came on store-bought mass-produced American bread. But I'd describe this bread as soft and tough. Tough in the sense that it's hard to wrest a piece off when you bite it, but still very soft and dense and a little chewy while you eat it. My wife got the Wagner ("breaded eggplant, prosciutto, goat cheese," $108 half, $188 whole). This one contained no surprise ingredients or omissions (except, again, sneak attack mayo). She thought it was a bit too saucy, but that the eggplant was good and the goat cheese nice and tangy. She agreed that the bread wasn't very good.Will I come back? Yes. I've been waiting for this for sometime. I once tried to order an Italian sub at Paisano's, but they looked at me like I was a nuisance, told me it would be 15 minutes, took my request for no mayo, then 20 minutes later gave me a sandwich oozing with mayo. Since then I have slept. Mayhap in the twilight hour I have prowled this city's streets, looking for signs of a "soft opening" or some other faint signal of that toward which I truly hungered. And lo, unheralded, in a menu change that might have lain hidden from my watchful eye, but for the "10 best gourmet sandwiches in Hong Kong" in Lifestyle Asia, that prey appeared. It shall not escape me now. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)