post Lucia at Andaluz – ready for prime time?

December 10th, 2009

Filed under: downtown — Andrea Lin @ 10:01 am

So far, Albert Bilotti’s reputation precedes him, with notable local joints like Kanome and NYPD Pizza.

One takeaway observation from dinner at his newest spot, Lucia?

Soft ice cream + hard biscochito = great taste, yet unwieldy and hard to eat, messy, collapses…. 

Per the Kitchen Witch, “It is a fine art to create a sandwich that doesn’t collapse when you take the first bite, due to overly-soft ice cream or overly-hard cookie.”  And that means Lucia should be making the sandwiches way ahead of time and letting the biscochito get a little soft while the ice cream itself firms up to match.

But that might be a rather niggling point, eh?


  1. Albert is no newbie to the hotel scene, proir to stepping out on his own he was the Executive Sous Chef @ the Hyatt. He should be fine at this new Hotel Restaurant as a non owner.

    Comment by Phunque1 — December 22, 2009 @ 2:11 pm

  2. Hello Andrea

    Is there nothing Bilotti can’t do? Does he do paella at Lucia? For that matter, does anyone in Albuquerque do paella? Conrad’s used to as did Costa Azul, but both have closed.


    Comment by Gil Garduno — December 25, 2009 @ 10:03 pm

  3. Albert Bilotti left Lucia in early May 2010. The former sous chef, Israel Ortiz, is now the boss-man. Ortiz kept some of the dishes on Bilotti’s menu (notably the Seared Scallops & Sugared Shrimp) and added some prizewinners of his own.

    I had the cornmeal-encrusted sardine appetizer (on microgreens with a chipotle aioli and crisp sweet potato chips) last weekend, and it was superb.

    Israel is no slouch.

    Comment by Larry McGoldrick — January 18, 2011 @ 9:00 am

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