Whipped Baccala at Caffe Storico, Dish #41


Welcome to 100 Dishes to Eat Now, the tasty countdown leading up to our “Best of 2012” issue. Tune in every day (weekends, too!) for a new dish from the Fork in the Road team.

[See More 100 Dishes: Fresh Churros and Hot Chocolate | Revisiting John Brown Smokehouse]

Salt cod is a Mediterranean passion, savored in Spain, Italy, and the southern reaches of France, and a staple indispensable to long ocean voyages and remote colonial possessions.

Nowadays, salt cod is made with the more sustainable pollock, so you don’t have to worry about eating it. One of the best uses Fork in the Road has stumbled on recently is at Caffe Storico, the dining wing of the New-York Historical Society, a venerable Central Park West museum that insists upon the hyphen in its name.

The appetizer called Whipped Baccala is a pleasantly salty and fishy mash that begs to be scooped and then mopped with the grilled triangles of polenta provided. You could happily make it your entire meal at Caffe Storico, washed down with a glass of white wine.

Caffe Storico
170 Central Park West