NYC Restaurants

A huge wood-burning hearth is the center of attention at 232 Bleecker, where chef Suzanne Cupps, formerly of Untitled, is overseeing the kitchen. Also involved is Adam Eskin, founder of Dig Food Group. Together they are hoping to create a neighborhood spot where Trattoria Spaghetto once stood for years. Cupps is known for vegetable forward dishes like charred cauliflower with concord grape and cashew butter. There are pasta dishes like ”Moses" sleeper lasagna made with tuscan kale, and Ricotta Cavatelli with mushroom ragu. Heartier fare includes Heritage Porchetta with sunchokes and pickled fennel along with Montauk Blackfish in coconut curry with root vegetables. The corner restaurant features large windows and transoms allowing plenty of light in by day, while at night candles provide a more romantic mood.

- Thomas Rafael