In the much-celebrated restaurant’s debut cookbook, Chef Curtola shares his philosophy of simplicity with warmth and clarity. The Michelin-starred NYC eatery is about more than just exceptional cuisine, with its emphasis on what inspired the restaurant: how to have fun.

menu

Fried Snack

Salt Cod Fritters   page 85   garlic, parmesan & chive filling, spicy cilantro mayo (page 304)   15  

Fried Chicken Karaage   page 92   ginger-soy marinated chicken thigh, bibb lettuce, yuzu kosho aioli (page 305)   14  

Bread & Toast

Sesame Focaccia   page 103   served warm with Fustini’s 18 year balsamic & olive oil   4

Stracciatella Toast   page 106   house sourdough-rye, creamy cheese spread, grilled peppers & onions   14  

Salad & Vegetables

Beets +   page 134 +   spice-roasted, hazelnuts, fresh herbs, stracciatella cheese   15

Endive Salad + page 144   Interwater Farms apples, pistachios, Charlevoix cheddar, vermouth vinaigrette (page 314)   12 

A Bowl of…

Potato Gnocchi   page 168   fontina fonduta, chives, crispy shallots   19

Bucatini   page 178   Raduno fresh pasta, toasted garlic & chile flakes, colatura, butter, egg yolk, parsley   17

Meat & Seafood

Fried Skate   page 220   panko-breaded, Zenner tomato sauce, fresh basil, butter beans with salmoriglio (page 195)   32

Beef Short Rib* +   page 255   miso-ginger marinated & grilled, long-cooked green beans, fresh horseradish   34

Anavery Farm Pork Chop* + page 264  grilled & cider-glazed, parsley salad, roasted squash with brown butter (page 156) 39  

Dessert

Butterscotch Budino +   page 292   Italian custard, hazelnuts, whipped cream, feuilletine flakes   8 

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