Chef Jared Sippel and general manager James King, veterans of Frasca Food and Wine in Boulder, Colo., bring the cuisines of northern Italy and Provence together with Italienne (the name means “Italian” in French).
The restaurant has a front taverna offering à la carte dishes and small plates, in addition to a dining room offering a four-course tasting menu.
Sippel serves dishes such as Four Story Hill Farm Poularde, with green cabbage, cipollini, and fonduta alla Valle d’Aosta; and Garganelli pasta with sweetbread, speck, and Roman broccoli. Pastry chef Rebecca Isbell (formerly of Betony) offers classic French and Italian desserts such as tarte tatin and île flottante.
Behind the beverage program are beverage director Travis Oler and wine director Erica O’Neal, who was named Wine & Spirits Magazine’s “Best New Sommelier 2016.”
Open for dinner, Monday through Saturday, from 5 p.m.
19 W. 24th St. (between Broadway & Sixth Avenue)
The 75-seat bistro Little Frog is the brainchild of restaurateur François Latapie, a former partner at La Goulue, Orsay, and Lyon Bouchon Moderne. Little Frog’s executive chef is Xavier Monge, who worked at Minetta Tavern for nearly a decade, as well as at Balthazar and Payard Patisserie & Bistro.
Menu highlights include Duck Liver Foie Gras Parfait; Steak au Poivre, with black peppercorn and brandy sauce; the Frogger Burger, with Cabot cheddar, charred red onion, maple bacon, choron sauce, and housemade pickled peppers; and Coq au Vin Classique, a dark meat chicken stew in red wine sauce, bacon, and carrots. For dessert, there’s the Frogger Sundae, topped with brownies, cherries, roasted almonds, butterscotch, chocolate sauce, and whipped cream.
Open daily for dinner from 5 p.m. Brunch service, Friday through Sunday, to follow.
322 E. 86th St. (between First & Second avenues)
Upper East Side
New Nordic cuisine is the focus of n’eat, a new eatery headed by chef Gabriel Hedlund with restaurateur Mathias Kaer. Pronounced “neat,” the restaurant’s name is a combination of the words “neat” and “eatery,” and aims to offer simple fare, with the use of local ingredients.
Dishes include Pine & Thyme Cured Duck; Chicken Skin with juniper-smoked salmon and cream cheese; Cured Scallops with mussels, radishes, and buttermilk; and Baked Haddock with sea buckthorn and apple. Most ingredients are sourced locally, with the exception of ingredients such as Öland wheat, an ancient grain from Sweden, and moss and seaweed from Iceland. The beverage program includes a rotating selection of ciders, craft beers, wines, and sakes.
Open daily for dinner from 5:30 p.m.
58 Second Ave. (between East Third & East Fourth streets)
Andrew Carmellini’s latest restaurant, Leuca, offers southern Italian cuisine with coastal influences. Named after a town in Puglia, the restaurant is located in Williamsburg, at The William Vale Hotel. The executive chef is Anthony Ricco (formerly of Spice Market).
Dishes include housemade pastas, wood-fired pizzas, and dishes like Lemon Chicken for Two with Blistered Peppers. Pastry chef Jason Casey serves desserts like Amedei Chocolate Budino with hazelnut gelato and sea salt, and House Cheesecake with maraschino and Amarena cherry sorbetto. The wine list focuses on southern Italian regions such as Sicily, Campania, and Calabria.
Open for drinks and dinner. Breakfast, lunch, and weekend brunch service to follow.
At The William Vale Hotel
111 N. 12th St. (between Wythe Avenue & Berry Street)
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