Midtown has its pre-pandemic exchange, and the sample of the people no. 1 is Santi (11 E. 53D St.), the new Italian restaurant by the famous chef Michael White.
Its corporate power nexus, a large pasta and people who look like people make it the hottest scene in the area since the White tide was opened in 2009 prehistoric.
After dividing with the Altamarea group in 2021 due to disagreements over the company’s management, White has spent most of the time throwing new places in Florida. (A consulting concert at the Lambs Club on West 44th Street lasted only a few months in 2022.)
Santi, launched by his BBIANCO hospitality group with business partner Bruce Bronster, marks his return of great triumphant and a large Apple scale.
Tide is still strong and Midtown has other established Italian restaurants, such as Il Gattopardo, Cellini and Fresco, by Scotto. But others faded and the scene needed new blood.
Santi pays him to everyone, from buyers and museums to those who in the city of Glitterati. Once the White’s House Aughts-Era reached the height, the enclosure has become a mess where the first movements of the city of the city on Gnocchi and Tagliatelle Homemade, and cocktails such as the Fifty-Cinquanta, which has the TaggiaSca gin, made with precious tie olives.
Santi’s compensation are not released through various main areas designed by Michaelis Boyd, which are very lit by the International Observatoire and held with luminous portraits of the private bronster collection.
Each section draws a different crowd. The frontal dining room, a few steps from a horseshoe-shaped bar for later work, Sip-And-Floir, attracts transfers and agitators to their semicircular booths and banquets.
It has become a canteen for bankers of the market investment firm Jefferies Group and his CEO Rich Handler, who work on the upstairs. On any afternoon or in the evening, you could see Henry Kravis, Barry Diller or the Bill Rudin real estate tycoon, which plans a new skyscraper a few blocks.
They have also appeared in blacks such as Eva Longoria and the Queen Rania of Jordan. Pop Star Beck requested a comfort plate from the sky: Tortellini folded by hand ($ 36) full of prosciutto, mortadella, pig and Parmigiano Reggiano, finished in a creamy sea cheese and butter.
A circular staircase leads to the slightly more intimate mezzanine, after passing a huge 1800 mirror that Bronster found buried under a Southampton barn. The upper floor area has attracted art and fashion luminaires such as designers Diane von Furstenberg and Michael Kors and painter Kehinde Wiley.
The noisiest section of the restaurant is the Atrium of the floor of the floor, where the light balloons suspended from the double height ceiling suggest a formation galaxy. On my visits, he drew canoodling pairs on the corners and noisy groups of boys on the middle tables. Fortunately, the new wall fabrics and the sounds have begun to soften the DIN.
The menu, executed by the Jason Lin and Sol Han kitchen team, is worthy of the five Michelin stars that White won elsewhere. It has splendid seafood, both raw and cooked, tasty, dentally Amberjack Crudo ($ 32) and a pleasantly wet halibut ($ 55) on one side and then found in extra-virgin olive oil.
But the pasta, all original, no replicating the previous plaques of White – are the crowning glory.
“We have been deliberate about not copying expected dishes because this is not fun or difficult, and our guests deserve more than a rehabilitation of old ideas,” White told me. The Italian jumped lounges known as the dock, a white badge in the past, are mostly absent, leaving the pasta and sauces to speak for themselves.
Tagliatelle Ragu ($ 36), which Wiley has ordered more than once, gets my vote. The thick beef and pork of soil are gently broken down with a velvety texture by an infusion of milk.
My favorite, however, was Ricotta Gnocchi ($ 28), lighter than the variety full of potatoes and bathed in tomato sauce and Machia de San Marzano, a brave statement when there are too many chefs moving away from the red sauce that does not mock like Italian-American dinosaurs.
But I miss the legendary spindle with octopus and bone marrow, his masterpiece of the choir, in red, in tide. Thomas Keller de per se was called his favorite dish in New York.
Is there any possibility that we see it again in Santi?
When asked, White smiled and said coherently, “I’m talking to my chefs about it.”
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Image Source : nypost.com