Ah, to try new restaurants, in hopes that you might find the one that becomes your favorite, that jewel to place in your proverbial crown (or something like that). Tappo, only opened a few weeks ago, and based on our friend Dave’s recommendation, we were really wishing this would be true. When we arrived, we were struck by how nicely the dining room was decorated. The space is small, with a limited amount of tables. We checked in with reservations, but still had to wait, though the hostess was very friendly about it.
To start, we ordered the Insalata di Rucola con Pomodorini e Scaglie: arugula, cherry tomatoes, and shaved grana. The lemony/acidic hints of the dressing were cut nicely by the earthy and sharp taste of the grana cheese. By itself this was a very good salad, but we added the softest, most delicate Prosciutto di San Daniele from their nice menu of Italian meats. Making this combination ourselves was good and made up for a limited amount of salads to choose from.
For my main dish, I didn’t have much trouble deciding on the Guanciale pizza. This dish really had everything that I love in the world on it: browned fingerling potatoes, cured Italian bacon, white cheese sauce, and a sprinkle of truffle oil. Start with a light, fluffy crust that isn’t too thick or too thin. It reminded me of the consistency and taste of a zeppole. All the tastes together synced so well and were amazing. The only thing that I wished was different was varying textures because everything was soft/chewy. The Italian bacon was in strips and few parts were crunchy. If the chunks were smaller and crisped up a little before putting on the pizza, I think this would be a killer dish. It was a bit hard to swallow when you were down to the last slice, so this is a dish that would be better to be shared.
Ending off the meal, I had a nice thick and strong duo shot of espresso and had two scoops of gelato: chocolate/hazelnut and olive oil. The scoop of chocolate/hazelnut was definitely strong and had a nice light hazelnut taste, though there was quite a strong after taste of cinnamon that I didn’t particularly enjoy. I was left with that “gritty,” “drying” taste that cinnamon can often have. On the other hand, the olive oil gelato was creamy, fresh, and had that nutty, fruity taste of olive oil. It was surprisingly good and left me wanting more.
In all, this restaurant has a unique and creative view on Italian food. The food was great, but the wine was overpriced as compared to the price of the average dish. We ended up paying $45 for a bottle that would probably cost $15 at a wine shop, and should cost $30 for a restaurant like this. There was only a handful of wines under $50, the lowest being $35. The dishes were reasonably priced, though, which brings us to a rating of $$$ out of 5. Nomability? We’ve got to give this new Italian a very respectable 3.5 Noms out of 5. Ciao!Also, check out our review on their San Danielle pizza, featured on CBS Connecticut. Noms: 3.5 Cost: $$$ Address: 51 Bank Street
Stamford, CT 06901
Phone: (203) 588-9870 Site: http://www.tapporestaurant.com Facebook: http://www.facebook.com/profile.php?id=100001655225989