The guys behind the smallish, always packed Dell'Anima in the West Village have expanded with L'Artusi, named after Pellegrino Artusi, the celebrated (and long dead) Italian cookbook author. Chef/owner Gabe Thompson and owner/wine director Joe Campanale have taken the sit-at-the-open-kitchen concept that's so popular at Dell'Anima and run with it, with even more seats at the L'Artusi counter to watch the sparks fly. The new 110-seat restaurant (which used to be Maremma) emphasizes seasonal Italian cuisine. And though it may be a lot bigger than Dell'Anima, you probably won't notice because all those stripes are very slimming.
Kate Krader over at Food & Wine says that after squeezing into the opening night party, she's "obsessed with their earthy roasted mushrooms mixed with fregola, and they do terrific smashed fried potatoes with salsa verde that might rival Convivio's for spud of the year. I'm also a fan of their pizzocheri, the whole wheat pasta dish with Brussels sprout leaves and bechamel sauce that's baked in individual bowls." (Peruse the full menu after the jump.)
L'Artusi // 228 West 10th Street // (212) 255-5757
crudo
OYSTERS mp
Wellfleet
Glidden Point
Pemaquid
SCALLOPS 15
sea salt, olio verde, lemon
HAMACHI 12
fennel, campari, olive
TUNA 14
parsley, grapes, radish
UNI 12
tobiko custard, brioche
BEEF CARPACCIO 13
rye crisps, horseradish aioli
VITELLO TONNATO 13
quail egg, lemon
verdura
ROMAINE 10
egg, dry-roasted olives
CELERY HEARTS 10
radish, lemon, capers
FRISEE 12
poached egg, speck, badia vinaigrette
AUTUMN LETTUCE 12
marcona almonds, manchego
ROASTED MUSHROOMS 13
fregola sarda
DELICATA SQUASH 7
sage, butter
CAVOLO NERO 7
parsnip puree
CHARRED BROCCOLI 7
garlic, chilies
RIBIOLITA 10
kale, cannellini beans, parm brodo
pasta
TAJARIN AL RAGU 18
ORECCHIETTE 16
artichokes, chestnuts
RICOTTA GNUDI 16
chive butter
TESTA CAPPELACCI 17
caccio peppe
POTATO GNOCCHI 17
chicken sugo, winter vegetables
SPAGHETTI 16
meatballs
BUCCATINI 17
tomato, sardines, bread crumbs
PIZZOCHERI (for 2) 19
sage, fontina, brussels sprouts
TRENNE CROSTATA 17
egg custard, soppresata
pesce
FRITTO MISTO 14
OCTOPUS 16
zeppole, mantecato, celeries
MONKFISH LIVER 12
crostini, condimento, sea salt
COD 25
fennel broth, crostone, agrumato
TUNA 28
escarole, raisins, anchovies, pine nuts
WHOLE MARKET FISH (for 2) mp
carne
WAGYU TONGUE 14
cabbage mostarda, aioli, rye
TRIPE BRUSCHETTA 12
olives, tomato, parmesan,
tuscan chickpeas
CHICKEN LIVER CROSTONE 10
pancetta, pickled onions
ROASTED QUAIL 15
sausage, semolina, thyme
ARROSTO DI MAIALE AL LATTE 22
salsify, puntarelle
CHICKEN CACCIATORE 20
lemon, potatoes
BRAISED BEEF CHEEKS 25
polenta, crescenza
