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Gustoso, Indianapoli Hospitality’s restaurant at Kemps Corner, reopens
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Monday, 03 February, 2020, 15 : 00 PM [IST]
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Our Bureau, Mumbai
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Gustoso, the award-winning Italian restaurant by Indianapoli Hospitality, has reopened at Kemp’s Corner. The transformed restaurant now boasts of a vibrant bar, and five distinct dining areas – The Ristorante; Vino; The Pizzeria; Giardino, and The Villa.
Guests arrive via a double-entrance lobby into The Ristorante and Bar, an intimate and inviting bar and dining lounge area.
Vino is a space with communal dining tables and wall-to-wall wine cabinets. Here, guests can enjoy the company of their fellow diners, or have a semi-private meal. The tables can be re-grouped to suit all parties.
The Pizzeria serves as a more informal dining area, with a copper-tone, tile-clad pizza oven, and banquette overlooking the pizza preparation counter.
Guests can then venture into the Giardino, which features informal garden seating and a water fountain. Guests can enjoy candle-lit evenings in this open-air space.
The fifth section of the restaurant is The Villa. Inside, guests can occupy separate tables or take the entire space as a private dining room.
The menu features many of the signature dishes that made Gustoso such a success when it originally opened. Curated by four-time World Pizza Champion, chef Giulio Adriani, along with the Michelin-starred chef Adriano Baldassarre, it offers a range of classic and more modern Italian dishes. All dishes are beautifully presented and plated on handcrafted crockery, made especially for Gustoso by Curators of Clay.
For Antipasti, guests can try Burrata, a new signature dish featuring puffed crispy bread filled with fresh burrata, placed on San Marzano tomatoes, arugula with Marinara sauce; Suppli, a traditional Roman street food – Italian Carnaroli rice croquettes filled with mozzarella, served with arrabbiata sauce; and Tartare Di Tonno, tuna tartare with olives, capers and tomato tapenade, and house-made black pepper grissini.
Pasta lovers will enjoy the variety of options available like Tonnarelli Cacio E Pepe, traditional Roman pasta with pecorino cheese and black pepper; and Spaghetti Alla Nerano, an Amalfi specialty of zucchini, mint, parmesan and pecorino. From the Risotti section of the menu, guests can try Pescatora, Italian Carnaroli rice with king prawns, clams and calamari in a white wine and cherry tomato sauce.
The Secondi course includes options like the classic Parmigiana Di Melanzane; Pesce Patate E Cipolla, poached Chilean sea bass placed on caramelised onions and raisins, topped with a creamy potato sauce; and Pancia di Maiale, braised pork belly served with gnocco alla Romana.
A meal at Gustoso would be incomplete without Pizze, of which there is a wide variety, both with and without tomato sauce as the base. Guests can choose a Neapolitan or thin crust (Alla Romana) and order the Gustoso favourite, Diavola; the tomato-free Delizia Di Funghi, sautéed mushrooms, Italian truffle oil, mozzarella, arugula and parmesan; and new gourmet options with unusual toppings that Adriani has added to the menu, like Ribollita Toscana, mozzarella, borlotti beans, sautéed escarole, topped with leek puree; and Pizza Di Escarole, mozzarella, pecorino, escarole, garlic, raisins, capers and pine nuts.
To end, guests can try Dolci like Millefoglie Sbriciolata, deconstructed puff pastry with custard and fresh berries; Tiramisu; and Gelati in flavours like dark Belgian chocolate, vanilla bean, and intense coffee.
Guests can sample Gustoso’s signature cocktails, either seated at the bar, or at the table with their meal. These skillfully-crafted libations pair well with the food, and include options like Something Very Special, Hendricks, passion fruit puree, lemon grass syrup, lemon and egg white; Ciao Bella, Bombay Sapphire, Campari, lemon juice and fresh watermelon; Bessos Caliente, El Jimador, grapefruit syrup, lemon juice and habanero bitter; and Monkey Business, El Dorado 12, almond syrup, fresh pineapple, lemon juice, a pinch of mint, and Angostura bitter. Bratislav Glisic, a mixologist who has developed beverage programmes at some of the world’s finest bars, including Employees Only in New York City, has conceptualised the cocktail menu.
The extensive beverage list lays emphasis on a wide variety of wines, many of them from Italy. The restaurant has also invested in a Eurocave, a cutting-edge wine preservation system, which allows them to serve premium wines by the glass as well, instead of just by the bottle.
Another new addition is the iFavine, a patented system for wine aeration, that can decant a complex wine in a matter of minutes, instead of having to wait for several hours.
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