Novita Wine Bar & Trattoria

We ate at Waterzooi 3x last week… so we decided to switch the beer up a bit and get some wine….. so we found Novita and it ended up being the sister restaurant of Waterzooi….

[wait, starting to realize that I don’t think I’ve written about Waterzooi yet… or their beer event, boo…. Promise to do it soon….]

We started off with two delicious glasses of champagne [J Cuvee 20 Brut Non-Vintage – Russian River Valley, CA – White Light body, dry, crisp, refreshing49% Chardonnay, 49% Pinot Noir & 2% Pinot Meunier, Gracefully opens up with crisp lemon peel & honey suckle. It is followed by flavors of Fuji apple, grapefruit, almonds & a hint of angel food cake. Wonderful acidity in the finish] and they brought us bread in a… brown paper bag… haha…

2006 Dessimis Vie di Romans Pinot Grigio – Friuli, Italy – 100% Pinot Grigio 79- This wine is full-bodied and fruity, with tropical fruits like pineapple balanced by crisp citrus flavors.

2005 Don Melchor Cabernet Sauvignon – Puente Alto, Chile 109- Ripe fleshy fruit and berries lead off this highly aromatic wine. The tobacco and chocolate marrying with the vanilla

Meat & Cheeses Plate

Clockwise, starting at noon:
SPECK smoked cured proscuitto
PIAVE cow’s milk
SOPRESSATA DI CALABRIA spicy cured sausage
SOPRESSATA DOLCE sweet cured sausage
PARMIGIANO REGGIANO cow’s milk, lavender truffle honey
BRESAOLA air-dried beef
BEEMSTER XO cow’s milk 

These were soooo freaking good.. Absolutely IN LOVE with the salty, flavorful and delicious Beemster XO…. this is definitely a new favorite. The Piave was also amazing… and of course the Parmigiano Reggiano is quite the crowd pleaser.

Beemster X-O- – Wait 26 months to eat

Beemster X-O- is matured for 26 months making it Beemster’s oldest cheese. Many people see 3-5 year old cheeses in stores and ask us why we do not make an older product. Once you have tasted Beemster X-O- you will see the answer is quite simple. As a cheese matures the flavors one tastes in the cheese expands. As this process happens moisture also exits the cheese, thus leaving the cheese tasting crumbly and granular in one’s mouth. Because of Beemster’s unique milk, X-O- is able to obtain one of the widest flavor ranges possible in only 26 months and still retains its smooth and creamy taste.

Beemster X-O- is wonderful with port wines, as well as sweet whites, such as a Riesling. X-O- can also be grated and used as a wonderful alternative to Parmesan for pastas.


Fontina, Provolone, Parmesan, Prosecco, Warm Focaccia
I love fondue la la la la la…. it’s always hard to resist a delicious blend of good cheeses and yummy breads and fruits to dip….


Lemon Caper Aioli, Spicy Marinara
This is probably the best “breaded” calamari I’ve ever had… I’m usually more into the very very lightly breaded and fried stuff but the polenta crust was freaking amazing. I loved the jalapenos sprinkled upon the calamari [or how R says “cal-a-marrr” hahahaha]… yum yum yum


White Wine, Garlic & Herbs
So now we’re just always going to get mussels… it’s all Waterzooi’s fault ;D The artichokes were such a new touch… I’ve never had fried artichokes before… they were actually pretty lightly fried and so so good… mmmm, so much flavor….


Hearts of Romaine, Marinated Celligini, Blistered Tomato, Sweet & Spicy Sopresata, Kalamata Olives, White Truffle Balsamic

Can you say amazing??? This was a special of the week… the delicious chewy pappardelle… LOVE papp and I loooove the grainy-ness of whole wheat pastas… the meat and ragu was oh-so tender… a little salty but just so so good…

Warm Chocolate Soufflé Cake

vanilla gelato, caramel & chocolate sauce
It was lukewarm [at most] in the middle of the cake, boo…. so we just each took a bite and then just left it alone… good thing we got so many more desserts….

Cinnamon Street Fair Zeppole

chocolate porto, raspberry coulis
Zeppoles are just so freaking amazing…. and these were just amazing. Dip in chocolate… dip in the coulis.. happy happy happpppyyyy…..

Nutella Crème Brulée

Is Nutella ever bad? No. ‘Nuff said…


ricotta, chocolate chips, pistachios
These were cute, tiny and quite the delicious… but still no Mike’s Pastry…. they were dipped in pistachios and came with melted chocolate on the side [no chocolate chips, boo] but they were really good…

Aren’t they so beautiful?

Rustic Tiramisu

espresso, mascarpone, wild berry puree
This is SUCH a cool way to bring out tiramisu… very rustic indeed [btw totally stealing this idea the next time I make tiramisu or any sort of similar desserts for a party] This was very very delicious and creamy goodness… not overly coffee-ish but still really good.. ahhh all about presentation…. could’ve been meh but I’d still like it a lot cuz of the cute jars…


  1. i love waterzooi’s fondue. the apples are key.

    are you moving to LI?


    • misstiffie says:

      moving into manhattan :] where the good stuff is at… haha but boyfriend is from long island :] so that’s where i’ve been staying


  2. Hi! Just wanted to say bread in a paper bag gets a thumbs up from me (esp. if warm). And I am with you on the tiramisu presentation – brilliant!


  3. wine bars are great. my father installed a wine bar in my home and my wife also loved it `’:


  4. Los ejercicios con mancuernas no deben tener dudas acerca de la veracidad de ellas.


  5. As I website possessor I believe the content matter here is rattling magnificent , appreciate it for your hard work. You should keep it up forever! Good Luck.



  1. […] we decided to finally go to the Belgian Bistro, Waterzooi [sister resto and right next door to Novita, Wine Bar],…. and since we had some delicious Italian earlier [but til late] on in the day so […]


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