Mollusca Puts Mussels on the Map in the Meatpacking District

           Rendering: DBA-Group                                                                                                   

Mollusca is bringing the spirit of the sea to the Meatpacking District. The sophisticated space evokes the sea with hand-blown glass lights in shapes reminiscent of jellyfish, tables with bold navy blue seats and lots of polished wood giving visitors the feel of being whisked away on a luxury yacht.

Mussels are the signature dish served 35 different ways. Chef Gianmaria Sapia, who grew up Savona, Italy, began working with them at a young age at his family’s restaurant, Da Nicola, where he perfected his recipes. They include playful sauces like Cacio e Pepe, Salted Caramel Popcorn, Peanut Butter, Condensed Milk and Wasabi.  

Photos: Mollusca                                                                              

The raw bar helmed by Christian Bonilla (Zuma, Clocktower, Alta) is offering oysters, crudos and ceviches, including shrimp marinated in leche de tigre. Classic handrolls are filled with hamachi and toro. Or, choose some crab-stuffed empanadas.

Larger plates bring Grilled Octopus, Wagyu Surf & Turf, and Branzino with roasted tomatoes and jalapeño. Vegan options include Beet Spaghetti, and Trumpet Mushroom Scallops. Finish your meal off with Crème Brûlée, Profiteroles, or a classic Tiramisu.

Cocktails add some pizazz like the Mollusca Martini. It's made with Spring 44 Gin, sweet vermouth, and a dash of Benedictine. The drink is smoked under glass with acacia wood surrounded by dried flowers and herbs. Others include the Limoncello Spritz with house-made limoncello, prosecco and lemon bitters, and Mango Swizzle, a tiki-style drink made with rum, pimento berry liqueuer, fresh mango puree and bitters.

Mollusca, led by Alpina Hospitality Group, is located at 1 Little West 12th Street, New York, NY (212) 970 - 1818

For more information visit molluscanyc.com