Chazz: A Bronx Original takes you on a journey to the Bronx

There is a buzz around town about the new restaurant Chazz: A Bronx Original. The restaurant, a partnership between Chazz Palminteri of stage and screen work, and accomplished restaurateurs Sergio and Alessandro Vitale of Baltimore’s award-winning Aldo’s.

The restaurant strives on taking patrons on a “journey” down Arthur Avenue, the main culinary thoroughfare of the Bronx, with the sights, sounds, armoas and tastes of Palminteri’s childhood (Italian-American cuisine).

As you walk in you instantly get the vibe of being in the Bronx – from the noises, the people and the aroma of the food!

Each table starts off with bread and smooth olive oil plus a carafe of water.

The first dish we tried was the Parma Prosciutto served with Ciabatta Crisps and house-pickled Giardiniera (pickled veggies).  The rosy pink color and beautiful smell of the Prosciutto makes your mouth water before your first bite.

Next sampling was one of the baked to order “Bronx-style” pizza sin the coal oven – the Margherita Pizza with San Marzano tomato, Fior di latte mozzarella, fresh basil and EVOO. Before you even took a bite of this pizza you could smell the fresh sweet basil and the lour of cheese and tomato.  The crust was thin with a slight chew to it and the fire roasted flavor.

Next sampling was the Brushette Duo with fresh tomato & basil, crumbled goat cheese, drizzle of orange blossom honey and seared hangar steak, whipped gorgonzola, arugula and truffle oil. The use of fresh ingredients not only came through in the flavors and armoas but also in the presentation.

The pasta dish we tried was the Tagliolino “Panna & Speck” which was homemade pasta with parmigiano cream sauce and smoked speck ham.  (Speck ham is normally cured in salt and various spice combination which may include garlic, bay leaves, juniper berries, nutmeg, and other spices and then cold smoked for a few days). The rich full flavors mingled well in your mouth driving you to just take one more bite.

The round out the main part of our dinner we tried the Veal Spezzation which is hunter style braised veal with mushrooms, peppers, fingerling potatoes, swiss chard and grilled polenta.  Each ingredient was nicely cooked but I just wish the flavors were kicked up a notch (I would however order it again).

To end the night off we enjoyed some Tiramisu, which is espresso-soaked ladyfinger cookies layered with sweet mascarpone & shaved chocolate.  The flavors were bold but not overpowering.

The service was on point and friendly.  The only suggestion that I have is the spacing of the tables- the tables were a little to close for comfort in the area I was seated in.

*Note that this tasting was a complementary media event to share the new restaurant, however, all thoughts and opinions are my own.

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