New York – Meatpacking District – Santina
Restaurant. Though designed by Renzo Piano, as you approach Santina it looks
more like a temporary glass structure or a beach restaurant, up for the
“season”, than a permanent
structure with it’s orange and blue stripped umbrella tables. Inside and outside it is very understated chic, even
“tongue-in-cheek”, it’s a mixture of global trendy references, achieved by the Murano chandeliers, the blue-and-white Julian Schnabel broken pottery art installation
on the back wall, the colorful Vietri pottery and the waitresses wear “bowling
uniforms” in shocking pink and white. It buzzes. The modern glassed-in space is
situated right under the High Line and close to the Whitney, on what used to be
the coast of Manhattan where some of the city's first farmers market once
stood; Santina takes inspiration from the neighborhood’s history with a menu
that highlights vegetables and fish. Dishes like Giardinia Crudite, Spaghetti
Blue Crab and Bass Agrigento integrate Italian coastal cuisine with modern
culinary sensibilities. It was created by the trio behind Carbone, Dirty French
and Parkm; by Mario Carbone, Rich Torrisi and Jeff Zalaznick.
Santina – The colorful pottery hand-made
Vietri plates
Santina – Avocado Trapanese Cecina
A big flat cecina “pancake’ is brought to the
table in its pan together with the chosen stuffing and sauce ready to be
assembled.
Contessanally – Taste Stars *****
Santina – Fusilli
Santina
Contessanally – Taste Stars ***
Santina – Lime Meringa
The meringa is smashed at the table with a spoon and then
drizzled with custard.
Contessanally – Taste Stars **
Photograph by Susan Simon
Santina – The blue-and-white Julian Schnabel
broken pottery art installation
