New York – Meatpacking District – Santina Restaurant. Though designed by Renzo Piano, as you approach Santina it looks more like a temporary glass structure or a beach restaurant, up for the “season”, than a permanent structure with it’s orange and blue stripped umbrella tables. Inside and outside it is very understated chic, even “tongue-in-cheek”, it’s a mixture of global trendy references, achieved by the Murano chandeliers, the blue-and-white Julian Schnabel broken pottery art installation on the back wall, the colorful Vietri pottery and the waitresses wear “bowling uniforms” in shocking pink and white. It buzzes. The modern glassed-in space is situated right under the High Line and close to the Whitney, on what used to be the coast of Manhattan where some of the city's first farmers market once stood; Santina takes inspiration from the neighborhood’s history with a menu that highlights vegetables and fish. Dishes like Giardinia Crudite, Spaghetti Blue Crab and Bass Agrigento integrate Italian coastal cuisine with modern culinary sensibilities. It was created by the trio behind Carbone, Dirty French and Parkm; by Mario Carbone, Rich Torrisi and Jeff Zalaznick.
Santina – The colorful pottery hand-made Vietri plates
Santina – Avocado Trapanese Cecina
A big flat cecina “pancake’ is brought to the table in its pan together with the chosen stuffing and sauce ready to be assembled.
Contessanally – Taste Stars *****
Santina – Fusilli Santina
Contessanally – Taste Stars ***
Santina – Lime Meringa
The meringa is smashed at the table with a spoon and then drizzled with custard.
Contessanally – Taste Stars **
Photograph by Susan Simon
Santina – The blue-and-white Julian Schnabel broken pottery art installation