Hamptons Restaurant Week - Matto

I can’t resist a homemade pasta dish when it’s on the menu. But I did on Monday night at the under-new-management Matto in East Hampton. Instead I opted for branzino cooked in parchment (aluminum foil actually) accompanied by potatoes, tomatoes and leeks - great dish; the fish was fresh and perfectly cooked. I did manage to nab a bite of one of my dining mate’s tagliatelle al “Contadina” - homemade fresh tagliatelle with cherry tomato, zucchini and zucchini flower pesto.

I could have scarfed the whole plate. Rather than making an enemy with its rightful owner, I scored three forkfuls of the fusilli al pesto Genovese from the pal to my left. Loved it. Diners looking for an authentic Italian experience may want to revisit Matto this year. The front of the house is very ably manned by a signore named Pietro Molendini. We could have been in midtown Manhattan - or Roma - such was his polish. Grazie!

Tags: East Hampton, Manhattan, Matto, Roma