Shalezeh

Most of the New York City restaurants with Michelin stars are sensible choices, but there are a few head-scratchers. In December we reviewed Rhong-Tiam, which has since moved to a new location after being shut down by the health department.

Then there’s Shalizar, which recently changed its name to Shalezeh, to avoid confusion with an unrelated Shalizaar in California. It’s a rather half-hearted name change, as the menu, the signage, and the credit card bill all still say “Shalizar.”

Like Rhong-Tiam, Shalizar Shalezeh had received no critical attention whatsoever that would suggest it is Michelin material. It has been open since mid-2008, and most of the city’s major publications haven’t reviewed it at all. Its food rating on Zagat is a mere 21 (that is, just a shade above mediocre).

Did Michelin find a hidden gem that all of the other critics had missed? I am afraid not. Shalizar Shalezeh is the kind of moderately diverting place where you’d be happy to drop in if it were nearby, but it is not even remotely close to the kind of “destination restaurant” normally associated with a Michelin star.

The atmosphere is at least comfortable and pleasant, the service friendly and attentive. Prices are modest, with appetizers $8 and under, and entrées mostly $23 and under. Our food bill for two was just $56, and we had plenty to eat for that amount. The warm, house-made bread (right) was wonderful.

We do not have much expertise in Persian cuisine, so we cannot rate Shalizar Shalezeh on authenticity. The menu is heavy on eggplant, yogurts, chicken, and lamb—all very sensible. But are halibut and filet mignon Persian specialties? There we are less sure.

We ordered a tasting of three salads ($14; above left), which would be $6–7 if ordered separately. These are the Shirazi (cucumber, tomato, onion, parsley, and citrus jus), the Tabuleh (diced tomatoes, cracked wheat, chopped parsley, mint, olive oil, and citrus jus), and the Labu (marinated beets, tomato, feta cheese, wild berry, and cherry vinaigrette). I liked the Labu best, but I have a weakness for beets. The Shirazi seemed to be missing the tomatoes that the menu promised, and it tasted a bit monotonous.

We were comped an Olivieh Salad (above right), made with pickles, chicken, potato, English peas, cucumber, eggs, and mayonaise. In short, it was a terrific chicken salad. It would have made a first-class sandwich.

Lamb Kebab ($16; above left) and the Vermont Lamb Shank ($20; above right) both felt under-seasoned to us. The kebab was nicely cooked to a medium rare, and the meat was tender, but there wasn’t much going on besides that. However, we loved the basmati rice with lentil, saffron, and raisin.

The lamb shank was properly braised, but we couldn’t make out the alleged Middle Eastern herbs, and without them it tasted flat. The raisin couscous were more interesting.

We enjoyed most of our meal, especially at these prices, and would happily return when we have business in the neighborhood. Those expecting Michelin-class culinary fireworks will be disappointed.

Shalezeh (1420 Third Avenue between 80th–81st Streets, Upper East Side)

Food: *
Service: *½
Ambiance: *½
Overall: *

Mia Dona (Act III)

Note: Mia Dona’s luck finally ran out. The restaurant closed in August 2011.

Mia Dona is a luckier restaurant than most. With the talented but attention-deficited chef Michael Psilakis behind the stoves, and the talented but over-committed owner Donatella Arpaia running the house, there was always a danger that it would seem like a throwaway.

Amazingly enough, Mia Dona was a very good restaurant. We gave it two stars, and far more importantly, so did Frank Bruni in the Times. Thus ended Act I of our story.

Having launched the restaurant successfully, the danger was that Arpaia and Psilakis would direct their attention to other projects, and the restaurant would drift. Sure enough, it did. Upon a re-visit a mere months later, we found Mia Dona far less exciting. It was now serving “the kind of generic upscale Italian food that could show up on dozens of menus around town.” Thus ended Act II.

Most similarly situated restaurants would either be dead, or would begin a long slide into mediocrity and irrelevance. But at the end of September 2009, Arpaia and Psilakis had an amicable divorce (though they are still partners in three other restaurants). She closed briefly for some much needed renovations, softening the original kitschy, overwrought décor. Most curiously, she re-opened without a named chef, choosing instead to hire cooks she trained herself, along with her mother and her aunts. Thus begins Act III.

The cuisine is that of Apulia, in southern Italy, the region Arpaia’s family is from. She says that this is the cuisine she always wanted to serve at Ama, a restaurant in Soho that she was briefly associated with about four years ago, and that has since closed. As restauranteur and de facto chef at Mia Dona, she finally gets to do it her way.

If you are looking for the thrilling creations that made Act I of Mia Dona such a compelling restaurant, you will be disappointed. They don’t exist. What you get is a safe list of Italian classics that are well made, along with a service team that is far more polished than before.

With Mia Dona now being primarily a neighborhood place, the staff cannot afford the arrogance and slapdash service we have occasionally experienced at Arpaia’s restaurants. The crowd is younger than we remembered it, and they are not treated as if they are oh-so-fortunate to have the privilege of dining here.

Ms. Arpaia was not there personally on the Friday night we visited, and we suspect she seldom is; but the folks to whom she has entrusted the restaurant seem to know what they are doing. As before, she keeps prices remarkably low, with the maximum entrée price at $19. That is a bargain nowadays.

Neither the Meatballs ($9; above left) nor the Seafood Spaghetti ($17; above right) was especially memorable; they were done correctly, that is all.

The same is true of the Eggplant Parmigiana ($17; above left). We loved the Baby Chicken ($17; above right): the whole bird cooked simply but perfectly.

We had no trouble getting a reservation the same day, but the place filled up in a hurry. There seemed to be only one server for the entire front room. Fortunately, she was extremely competent; Donatella had hired wisely.

We doubt that we’ll be back to Mia Dona unless we happen to be in the neighborhood, but we are happy to report that it is friendly, dependable, and apparently successful in its newly minted, much lower ambitions.

Mia Dona (206 E. 58th Street between Second & Third Avenues, East Midtown)

Food: *
Service: *
Ambiance: *
Overall: *