![]() Italian families linger over long Sunday lunches and couples huddle under heat lamps on the patio. With its sleek, spare aesthetic, Palmeri is attracting urban sophisticates and native Italians, who linger over $12 pizza and cocktails at the bar, or who snuggle into a corner banquette for spaghetti with bottarga (Sicilian cured tuna roe), homemade cannelloni or unusual Sicilian wines.Īround the corner is Sor Tino, where chef Agostino Sciandri of Ago created a place that feels like a rustic Tuscan country house. Walk in the glass doors and you may encounter chef-owner Ottavio Palmeri speaking rapid Italian on the telephone a few feet away from the long granite bar and wood-burning grill and pizza oven. The 19 tables fill with neighboring business owners, wealthy producer types, foodie gal pals and curiosity seekers.Ī few doors down is the 2-month-old Palmeri. ![]() With the nervous energy of a new father, co-owner Mario Sabatini warmly welcomes customers to his proud creation, an intimate restaurant with his chef and twin brother, Raffaelle, turning out the cuisine of their native Abruzzo. Pecorino’s exposed brick walls, open kitchen and central Italian cuisine give it a casual, SoHo sensibility. One could be forgiven for confusing all of them, even though their proprietors insist that each is different. “You mean this isn’t Zax?” said one confused regular when he opened the menu on his first visit to Pecorino, where the lightning-quick, bare-bones remodeling barely concealed the old floor plan.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |