White Truffles Celebrated at SD26

  • Truffle pasta.
  • Homemade soft egg-yolk filled raviolo with truffled butter.
  • Photo by Joshua Bright
    Uovo disk. Photo by Joshua Bright
  • Photo by Joshua Bright

October is white truffle time at New York’s SD26. Every autumn for the past 22 years, the restaurant’s truffle hunter collects the best specimens in the Alba and Piedmont regions of northern Italy, and they are flown directly to New York, where they’re served to guests the same evening, according to Marisa May, who owns the restaurant with her father, Tony May.

Every year, the owners create a special seasonal menu to enhance the fragrance and subtle flavor of rare white truffles, which has a peak season of about a month starting in mid October. This year’s white truffle menu, which debuted October 19, features a fried whole egg with robiola fondue; fettuccine with butter, Parmigiano-Reggiano, and pistachios; veal-filled ravioli in capon broth; and monkfish cheeks, butter, and thyme with leeks and red-wine potatoes. When each dish is served, the lumpy truffle is brought to the table and shaved directly onto the dish, for a price of $8 per gram, and the Mays suggest a serving of 5 to 6 grams per dish.

Throughout the white truffle season, an SD26 employee is sent to Italy weekly or biweekly depending upon the demand, to pick up the freshest white truffles from the hunter, a tradition that started in the early 80s when Tony May was among the first to introduce the rare delicacy from his native country to New York diners.

To end the monthlong celebration, SD26 will host a White Truffle Gala Dinner on November 17 for $350 per person, which will include four wines, a white truffle, and shaver for each table. SD26’s hunter will be at the dinner and will share the white-truffle legend with guests and educate them on the traditions of the hunt. (212.265.5959, www.SD26NY.com)

From Around the Web...
David Burke’s take involves bourbon-infused beef, bourbon aioli, and maraschino-cherry ketchup…
©Getty Images
The Japanese fruit is revered as a status symbol…
Chef Daniel Eddy of Michelin-starred Rebelle tells us how to make his favorite late-night meal…
The executive chef of Pearl & Ash tells how to make his childhood favorite…
Lone Mountain Wagyu Club’s shipments will include both traditional and more unusual cuts…
Thick-cut bacon coated in pancake batter…
Shakshuka is packed with protein and easy to make…
With this guide and the right tools, you will get delicious results every time…
Go big this summer and barbecue an entire beast in your backyard…
The acclaimed chef of Mission Chinese Food takes Corn Pops to the next level…