A client dinner in NYC, where in this big city of thousands
of restaurants do you go?  Cuisines, styles, price ranges, New York City really does have it all.  I've eaten at many dif-
ferent types, trying to match my clients with where we are going and not get stale.  Donatella Arpaia is the owner/chef
of Mia Dona http://www.miadona.com/  I haven't
been disappointed with any of her restaurants yet.  NYC is full of hype with restaurants daring to  do more  things over the
top and unique, sometimes, too unique.  This restaurant is based in Pugliese cooking, the region of Puglia, the heel
of Italy's boot.  Donatella spent much time there apparently, and the cooking, the style of the interior and staff all
reflect the country atmosphere.  A relaxing and reasonably priced restaurant in the oft times too expensive and tony
Upper East Side.  Ok, so what did we eat??? Well, to start, the bar serves a fried and spiced fava bean.  Nice touch.
Fava beans not too well known outside of most Italian households.  I overheard one bar patron who was scratching
her head at "I've never heard or seen these, are they like a pretzel?".  The bartender set her straight, and she finished
her little bowl of them.

    This overhearing of conversations just leads me to a pet peeve when I dine out, in Burger King or Le Cirque, doesn't
matter...this is an open question to those of you out there who go to a place that serves food...Why do you insist on
rearranging the menu???  As in (the table dining next to me) "Can you make the Branzino the way you make the Baby
Chicken?  I don't like what you paired it with...and also, no peppers, I don't like peppers.  Can you braise the fish or
do I have to eat it pan seared?  I don't eat artichokes or potatoes, there are none in the dish are there??"  OK, in Jerry
Seinfelds' words, WHO ARE THESE PEOPLE???    Why are you chosing a dish that contains items you don't want to eat.  That's why there are other choices on the paper  called a menu.  This process slows down a well oiled machine of  menu planning to
execution and service of the meal plan which restaurant owners, chefs, workers, managers put countless hours in,
sometimes it works, sometimes not.  When does what I want become the only standard to carry??  The menu selections are what they are.
UGHHH.  Also, this same table spent a great deal of their time on their iPhones Facebooking and answering Emails.
Another annoying new part of the restaurant dining experience.  I can report to you that the wait staff was very kind
in trying to accomodate little Ms. I am the only one in this restaurant and I want you to make this my way so you know
how important I am and I don't care how much extra time needs to be spent on reworking my meal and I don't care
if anyone else is in this restaurant.....you get the picture.
  Now let's return to the food...here is a side dish
of sauteed cauliflowers, with toasted pignoli, raisins, garlic, olive oil and parsley.  Make this at home by steaming
some cauliflower cut into florets, then saute in a hot pan in olive oil the cauliflower till you've browned it on one side.
Add salt, turn it over and add the raisins, pignoli, like 3 tbs. of each, 1/2 tsp. chili flakes, 1 sliced clove of garlic, and
let it cook for another 5-8 minutes.  Simple. Add some salt, pepper, and some fresh chopped parsley.  Is this how
they make it at Mia Dona, I can't say...it's how I "think" it's made after I tasted it.  Delicious.
   A phenomenal grilled octopus over arugula, shaved
fennel, onion, dressed with citrus fruits and olive oil  (didn't I just make a baby arugula and shaved fennel salad on Tues.
night??....trendy)

  Fried Calzonetti filled with mozzarella, tomato and basil.

 The hallmark of any good country cuisine, crispy and moist
roasted baby chicken with sweet and sour cipollini onions, red peppers, rosemary, and a great jus...off the chart good.

  The meal ended with light and airy ricotta zeppole
dusted in sugar serve with a lemon cream for dipping.  The food was hot, fresh, and flavorful  Proof that good food needn't
cost a fortune so only 1% of the country can afford it.  Grazie Mille Donatella!