Accademia Di Vino

1081 3rd Avenue, Upper East Side, NY

3.8

map & more

Neighborhood
Upper East Side

Cuisine
Italian
Pasta

212-888-6333

Official Website

By Chris Stang
January 14, 2010

In the interest of equal opportunity neighborhood coverage, we decided to post a review of this place, but it’s already taking up more real estate than it deserves. Here’s all you need to know about Accademia Di Vino. It’s not even one of the better insanely overpriced Italian restaurants in a neighborhood full of nothing but insanely overpriced Italian restaurants. I will never understand how this is a “Critic’s Pick” for New York Magazine. What critic? Ivanka Trump? Or is Ruth Madoff on staff now?

While this place is essentially The Olive Garden for elitists, the one bright spot happens to be the wine list. There are some great selections from all over Italy, a few that are even reasonably priced. Also making things slightly more bearable are some very nice bartenders in the street level wine bar, and one of them has a good iPod playlist. Verdict? If you happen to be at Bloomingdales desperately in need of a glass of wine, swing in to the upstairs bar at Accademia. Just don’t eat.

Food Rundown:

Eggplant Caponata
Three pieces of cold eggplant with breadcrumbs piled on top. Gross.

Sausage & Broccoli Rabe Pizza
Tiny bits of broccoli and tiny bits of sausage. Don’t bother.

Soppressata, Red Pepper, Fresh Ricotta Pizza
This is an interesting combo, and the soppressata and ricotta work well together, but after a few bites it becomes tiresome.

Prosciutto & Arugula Pizza
The best of the pizzas, mostly because they just put the prosciutto and arugula on top, add some parmesan, and walk away. Simple, and if you’re going to order something, this is what you want.

Tagliatelle Bolognese
The pasta must sit out or something because at times you’ll find dry ends and crunchy things. Also, I found a huge clump of grizzled fat in the bolognese sauce.

Orecchiette, Pork Sausage, Broccoli Rabe, Parmigiano
The sausage in this pasta is tasty, but overall the plate needs more garlic. You can find a better version of this dish in pretty much every Italian restaurant in town.

Spaghetti alla Carbonara, Guanciale, Cracked Black Pepper, Scallion, Egg
Thicker than it should be, to the point that the pasta bricks together. Also the guanciale is way too soft, almost soggy. Be glad I ate this so you don’t have to.