Disclaimer: I was invited as a guest to this establishment for a complimentary meal. All opinions expressed in this post are my own
Harlem’s “Restaurant Row” on Frederick Douglass Boulevard has quite a culinary scene going on with Lido being right in the midst of it all.
This modern Italian restaurant owned by Susannah Koteen, a third generation Harlem resident, is headed up by the talented and enchanting executive Chef Serena Bass.
Lido seems to be that quintessential neighborhood restaurant which offers that perfect spot you want to have a meal at. It has a little something for everyone from great bar scene to a charming dining area. They have some really surprising cocktails at the bar – I shared a “Black Ruby” with Chef Serena, which was made with tequila, ginger, black currant and sriracha – it was yum!!
The dining room at Lido is a really endearing space. It has nooks and crannies which allow for privacy and yet has the warmth of being a bright, inviting communal space.
Serena Bass, is a seasoned chef with several decades of experience creating menus for everyone from celebrities to folk like you and me. She brings to the kitchen at Lido her own touch of home-style sophistication.
We sampled some wonderful seasonal eats from her Fall menu which included a wonderful “Butternut Squash Soup” topped off with crunchy sage leaves.
The menu has a great selection of eats from modern takes on Italian dishes such as the “Pan Seared Scallops, Over Green Herb Risotto” to heavier comfort food such as the “Wild Mushroom Ravioli, Sautéed Spinach, Fontina Gratinata, Crisp Crumbs”. Do leave room for dessert as their “Dolci” section has surprises in store like the “Caramel Budino topped with Pine Nuts and black pepper” – yes and it all worked beautifully!!
I really love Lido for what it is and where it is (Harlem). I urge you all to go and give it a try – the experience of it all is really a worthwhile one.
Here is some of what we ate:
Roasted Butternut Squash Soup
Roasted Butternut Squash, Goat Cheese, Fontina, and Fried Sage
Arancini Filled Three Ways – Romesco, Fontina, and Tapenade, on Parmesan Sage Fonduta
Wild Mushroom Ravioli, Sauteed Spinach, Fontina Gratinata, Crisp Crumbs
Pan Seared Sea Scallops, Over Green Herb Risotto
Grilled Organic Grass-Fed Strip Steak
Warm Victoria Plum Bread Pudding, Scented with Orange Zest and Rosemary, Vanilla Gelato
Caramel Budino, Whipped Cream, Pine Nuts
