Extra Virgin Restaurant in the West Village, doesn’t take reservations and usually has a wait in the eveing. I recommend you go for lunch when you can get a table without waiting. We did so recently and enjoyed seasonal fresh Mediterranean fare with a twist and lots of — plating.
The shredded beets, watercress, endive salad in a perfectly dressed granny smith apple vinaigrette arrived molded over the pistachio-crusted goat cheese ($13), while the Ahi tuna tartar ($15) had an interesting amalgam of flavors arranged in layers of avocado puree, cucumbers, the tuna and pickled jalapeños in a soy lime vinaigrette.
My least favorite dish was the composed shrimp cobb salad ($16) with marinated mini shrimp, a half sliced avocado, diced tofu, corn, sliced boiled asparagus, plum tomatoes and lots of smoked bacon topped with pickled onions. I would have preferred diced eggs to the tofu and some sort of a dressing.
What I do recommend are the sides ($8 each). The French fries came with a Gorgonzola dipping sauce, the spinach was sauteed with garlic and the Brussels sprouts roasted and served with caramelized apples and pancetta.
The elegant Loire Valley,($12) La Firet des Dames Sancerre 2012 worked well with its clean and crisp Sauvignon Blanc with some minerality.
Extra Virgin Restaurant
259 West 4th Street
New York, NY 10014