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| Can you spot the truffle in the asparagus and mushroom salad? I couldn't. |
The next time I slink into dimly-lit Extra-Virgin for an afternoon bite, I will try harder to blend in with the crowd. I'll wear knee-high boots that have never once trudged through a rain puddle or pile of dog poo, and I'll tote a purse five times the size of my head. And if I really want to fit in, I'll fake a European accent.
The food is as lovely as the fashionable guests. A simple beet salad arrives as a tower of shredded apple, endive, and beet atop a base of fried goat cheese. Pistachios scattered around the rim of the plate resemble stones dotting a brook.
The asparagus salad plays with temperature, offering warm asparagus and mushrooms with cool greens and sweet, lightly charred corn. A Parmesan crisp standing up like a little solider in the middle of the salad adds salty crunch. I see blackish dots speckling my truffle vinaigrette but don't taste or smell the slightest bit of truffle. Still, the salad is loaded, fresh, light, and satisfying.
Extra-Virgin
259 West Fourth (at Perry)
2126919359
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