In a handsome brick structure located on a sleepy stretch of State Street sits L’Orcio, widely regarded as one of New Haven’s best Italian restaurants.
You must be careful where you leave your car because some of the street parking in the area is zoned, but there’s plenty of space in the lot farther down and across the street.
Normally closed on Mondays, L’Orcio opened its doors the extra day for New Haven Restaurant Week. My dining companion and I got a warm reception when we entered the restaurant.
My companion was old friend Peter Hereld, a retired scientist with a tremendous knowledge of and affinity for classical music as well as an appreciation for fine food.
Peter and I took stock of the handsome bar area,
and the attractive dining room,
which is simply but tastefully appointed.
In warm weather, guests can opt for a table on the enclosed patio out back.
Peter and I elected a Campari and soda and a glass of white wine, respectively.
Warm crusty brick-oven Italian bread was served with good hotel butter and absolutely great extra virgin olive oil, the kind of attention to detail that conveys how a restaurant values its customers.
Our knowledgeable and personable server, Renée, took exceptional care of us throughout our meal.
From a choice of three appetizers, Peter selected zuppa di polpette, the generous soup as full of meatballs as it was of flavor.
I couldn’t resist ordering a plate of Pecorino cheese, pear and walnut drizzled with honey.
The kitchen sent us a special treat—housemade ravioli filled with roasted rabbit and sautéed sunchoke and topped with balsamic radicchio.
This dish may not have photographed especially well, but it was tremendous.
L’Orcio is justifiably proud of its housemade pastas, offering two of them as Restaurant Week entrées, pappardelle al pomodoro and tortelli al ragù. I elected the latter, the handmade potato ravioli tossed in a pork, veal and beef meat sauce and then topped with Parmigiano Reggiano.
There was also chicken in a lemon and white wine sauce, but perhaps the best entrée on offer was the mixed grill plate Peter ordered, which featured New Zealand baby lamb chops and sausage with a lovely new potato and green bean salad.
This generous meat platter was not only incredibly flavorful but an absolute steal for $16.38 with the addition of an appetizer and a dessert!
From the Restaurant Week dessert options, Peter was drawn to the housemade gelato, choosing basil over rosemary and lemon-tarragon flavors. No artificial coloring here.
I, on the other hand, luxuriated in the delightful housemade lemon tart served with fresh kiwi.
The kitchen also sent out a slice of flourless chocolate cake with hazelnut gelato to try. The cake was not overly sweet, just fabulously chocolatey, and the gelato was ideal accompaniment.
L’Orcio really put itself on my radar with the great job it did with Restaurant Week, which of course is the purpose of the event. I am sure that L’Orcio put itself on all of these people’s radar as well.
Apulian chef and co-owner Francesco d’Amuri, shown here in front of his restaurant, was born in Francavilla Fontana in Brindisi and has cooked all over Italy. Italy’s loss is New Haven’s gain.
L’Orcio, 806 State Street, New Haven, 203-777-6670