MezzaNotte Ristorante - Success Magazine Weekly

REVIEWS
MezzaNotte Ristorante
2026 Western Ave.
Albany, NY
Ph: (518) 689-4433
mezzanottealbany.com
N
ot all Italian restaurants are created
equal, and I’m here to tell you that
MezzaNotte Ristorante is in a class of
its own. This is not your run-of-themill spaghetti-and-meatball-restaurant.
MezzaNotte elevates classic Italian
favorites with a contemporary twist, and
the results are simply phenomenal.
MezzaNotte, meaning midnight in Italian,
conjures up a certain romantic allure, and the
ambiance of the space did not disappoint.
The dimly lit dining room, with its warm
earth tone walls, midnight blue ceiling, and
framed photos of various regions of Italy in
the midnight hour, create a perfect backdrop
for exquisite cuisine. As we were ushered
to our table, I couldn’t help but notice the
warmth and attentiveness of the staff, and I
knew that good things were to come.
My companions and I could not get over all the
enticing options on the MezzaNotte menu.
As we delighted in our dense peasant bread
served with extra virgin olive oil, balsamic
vinegar and Kalamata olive tapenade, we
decided to take a tasting odyssey through
MezzaNotte’s menu. Our uber-attentive
and delightful waitress, Kristen, suggested
we try the Sienna Super Tuscan blend wine
from the Ferrari-Carano vineyards, which
proved to be the perfect selection. Bright
raspberry notes, smooth tannins, and a
rich finish—it had the versatility to be the
perfect accompaniment to our varied dining
selections. My companions and I began our
culinary adventure with the carciofi, beets
and burrata, and frutti di marre appetizers.
As beautiful as each appetizer was to behold,
they were every bit as spectacular to taste.
The carciofi—grilled artichoke hearts stuffed
with Romano cheese, roasted tomatoes,
and olives—created a sublime melding of
46 SUCCESS JUNE 2012
Italian flavors on our taste buds. Pickled
beets and creamy mozzarella cheese served
with beet vinaigrette made up the beets
and burrata. Bright and fresh in taste and
appearance, this dish is the perfect summer
appetizer. The frutti di mare consisted of
sautéed calamari and baby octopus tossed
in a romesco sauce over chic peas. The
romesco sauce—ground tomatoes, peppers,
onions, garlic, and almonds—was the ideal
complement to the seafood. This fragrant
dish was even enjoyed by my companion,
who is not a lover of octopus. As we finished
our dazzling appetizers our waitress soon
appeared with two gorgeous salads. The
MezzaNotte was a delicately structured
mix of baby greens, goat cheese, hazelnuts,
dried figs, apples and pears, tossed in a house
vinaigrette. The interplay of the pungent and
sweet was masterfully balanced. Arugula
with grilled ciabatta, tomatoes, cucumbers,
and red onion made the panzanella salad a
simple earthy delight.
I found it noteworthy that the flatware is
routinely changed with each course served
at MezzaNotte. The detail to service is so
flawless it makes the dining experience that
much more special. With clean flatware in
place, my companions and I were served our
two pasta dishes. My heart went pitter-patter
when I saw the beauty of these creations.
From the al dente ribbon pasta to the
supremely fresh Maine lobster and delicate
lobster cream sauce of the pappardelle con
arogosta, the dish was nothing short of a
masterpiece. Raviolis stuffed with porcini
mushrooms and fresh peaches made up
the agnolotti dish. The union of two of my
favorite foods in the world proved inspired,
as these raviolis were to die for! For our final
entrees we indulged in pesce spada, agnello,
and pollo. The pesce spada—impeccably
grilled swordfish with arugula, fennel and
piquillo peppers, and finished in tomato
pesto—melted like butter in our mouths and
was seasoned to perfection. Grilled lamb
chops, summer vegetable caponata, and mint
pesto came together to create the agnello—a
well-balanced dish of sweet tenderness
and freshness. The pollo—expertly roasted
free-range chicken served with a medley of
summer vegetables in a Madeira sauce—was
over the top delicious, and a perfect savory
note to end on.
We finished our dining extravaganza with
three house-made desserts that were luscious
by any standards. The Venetian tiramisu was
as light as a cloud and tasted as though it
was heaven sent, the dense ricotta cake was
truly an authentic Italian treasure, and the
lemon basil panna cotta was smooth creamy
dreaminess! Even our velvety decaffeinated
cappuccinos are worthy of mention, as all
too often, even in the best restaurants, they
disappoint. Not the case at MezzaNotte.
Connie Cannistraci-Ware
S ucce s s M a g a z in e : Co n n ie,
MezzaNotte means “midnight” in
Italian. Why this name for your
restaurant?
raised in Albany. How important is
it to you to be able to offer authentic
yet innovative Italian cuisine to the
Capital Region?
Connie Cannistraci-Ware: I wanted
the name to sound romantic and
different since our dishes were also
not to be the norm.
CCW: There are so many Italian
restaurants around; my husband
Mitch and I did not want to offer
the typical standard fare that these
places do. Though, unfortunately,
most people seem to prefer quantity
and mediocrity, we offer quality—
everything is made in-house from
scratch just like my mamma did it. It
was very important to us to be able to
bring dishes from my home to people,
instead of just the standard “red sauce”
recipes that you find all over the area.
SM: How would you best describe
your menu?
CCW: Authentic contemporary Italian,
definitely not “American” Italian. We
don’t have “chicken parm” on the menu
(but we can make it for you if you’d
like); we’ve taken the route of offering
classic “true” Italian dishes but with our
own modern interpretations.
SM: You were born in Sicily, but
SM: So this spurred your desire to
open your own restaurant? What was
your experience in the food industry
prior to taking on this venture?
CCW: Yes—we got tired of going out
to restaurants and being disappointed,
knowing that we could do it better for
the same price or less. Prior to opening
our own restaurant we both worked in
very upscale restaurants in Las Vegas,
Miami, Seattle, and Atlanta.
SM: What can a patron expect
from their dining experience at
MezzaNotte?
CCW: A personalized dining experience
and a meal made from the freshest local
ingredients, prepared by a chef that cares
deeply about presenting food that is
surpassed by no one in town. All priced
to be enjoyed on almost any budget.
Executive Chef Scott Krause, a Johnson
& Wales graduate with a lengthy and
impressive resume, is a true talent in the
kitchen. Incorporating the finest and
freshest ingredients into his modern and
innovative style, Chef Scott is creating sheer
magic at MezzaNotte, and breathing new
life into Italian cuisine.
Restaurateur Connie Cannistraci-Ware
has created a very special upscale dining
destination that is a must-visit for anyone
with an appreciation for the finer things
in life. From the level of cuisine, to the
impeccable service and inviting atmosphere,
MezzaNotte Ristorante is setting the bar to
new heights in the world of fine dining in
the Capital Region!
HAPPY HOUR
Tues.- Fridays ”5 for $6 till 7” - Lounge and Patio only. ... And
“Summer Special”, 3 courses for $25 Tues.- Thursdays.
2026 Western Ave., Albany, NY 12203
(1.5 miles west of Crossgates Mall)
518.689.4433
http://www.mezzanottealbany.com
JUNE 2012 SUCCESS 47