SquareMeal Review of
Diciannove at the Crowne Plaza Hotel
Some may remember when this spacious venue was Giorgio Locatelli’s Refettorio, but the “smart-casual” place now trades as Diciannove (literally ‘nineteen’), with a refurbished interior and a new ‘vineria’ occupying what was the unused bar area out front. Head chef Alessandro Bay is still at the helm and the menu offers a now familiar ingredients-led mix dominated by various ‘convivia’ – sharing plates of artisan charcuterie, cheeses and rustic breads with homemade sottaceti (pickles) and deep-fried vegetables. Otherwise, business suits, hotel guests and tourists can choose from a conventional line-up featuring, say, conchiglie pasta with monkfish, saffron ad Taggiasca olives or beef fillet with potatoes tortino, sautéed leeks and veal sauce, followed by zabaglione or amarena (sour cherries served warm with ricotta and pistachio). The food is matched by a well-chosen all-Italian wine list.
Diciannove at the Crowne Plaza Hotel is recommended for