Photos: Saint Theo's/Evan Sung
Saint Theo’s is taking diners in the West Village on trip to the Italian coast. Executive Chef Ashley Rath [formerly of The Grill, Santina, and Dirty French] is highlighting fresh seafood, and simple-yet-elevated housemade pastas, and seasonal ingredients
Chef Ashley’s transportive menu begins at the bar with a selection of traditional Venetian Cicchetti, or savory small snacks, including Sarde in Saor with fried sardines, marinated onions and toasted pine nuts and Tramezzini Sandwiches with tuna, capers, and arugula.
Appetizers include Roasted Oysters with tomatoes, castelvetrano olives, parsley and charred bread as well as a raw section featuring Caviar service with burrata, red onion, and chives. Diners will also discover assorted crudos including Hamachi with tangerines, crispy garlic, and citrus aioli, as well as Tuna with pistachios, castelvetrano olives, and preserved lemons.
Gromiti con la Ricotta
Fresh and light housemade pastas bring Seafood Chitarra with shrimp, mussels, clams, and white wine, and Gomiti con la Ricotta with buffalo ricotta and Calabrian chili oil. Main dishes include Branzino with salsa verde, mint, and basil; Filet with a pepper sauce; and Dover Sole with lemon, parsley, and matchstick potatoes. Desserts like Strawberries and Cream, Cantaloupe with casatica di bufala and montasio cheeses and Olive Oil Cake round out the menu.
Strawberries and Cream
Restaurateur Kyle Hotchkiss Carone’s Grand Tour Hospitality [American Bar, Café Clover] and developer Rob Goldman opened Saint Theo’s, a vibrant space which seats up to 110 people featuring an eclectic mix of vintage and modern design features including colorful Murano glass sconces, Venice Biennale exhibition posters, framed Pirelli calendars and deep green linen banquettes.
Saint Theo’s is located at 340 Bleecker St, New York, NY (212) 969-8221
For more information, visit sainttheos.com