HOUSED WTHIN THE NEW YORK TIMES BUILDING MONTENAPO OFFERS CREATIVE, ORIGINAL CUISINE FROM ALL REGIONS OF ITALY
Montenapo Restaurant offers authentic modern and traditional Italian cuisine from all regions of Italy. Chefs Lucarelli and Gallina are passionate about creating exquisitely flavorful meals that are healthy and natural. They do this by choosing only the highest quality products including organic vegetables, organic rice, and whole grains, as well as grass fed beef, free range poultry and wild caught fish. All pastas, breads and breadsticks homemade from scratch on premises. The artistically designed gourmet desserts including pastries, sorbets and ice creams will all be freshly prepared at Montenapo using only the most natural ingredients.
Housed within the Renzo Piano-designed New York Times Building, the restaurant occupies 5,200 square feet of glass-enclosed dining space facing the unique and beautiful inner birch-and-moss garden in the center atrium of the building. Named after the famous designer-shopping street Via Montenapoleone in Milan, the contemporary yet comfortable design exemplifies the easy chic of Italian style and harmonizes with the luminous aesthetic of the much heralded newspaper building, as will its modern take on classic Italian fare. Serving lunch and dinner, Chefs Lucarelli and Gallina showcase their bold interpretation and imaginative approach to incorporating incredible flavors, delicacies and varieties of foods into their menu.
May 20, 2009
Hours of Operation:
11:30am to midnight, seven days a week
The New York Times Building
250 West 41st Street (between 7th and 8th avenues)
New York, NY 10018
Reservations: (212) 764- 7663 / Take-out: (212) 764-7227
Owners and Management:
Jozef Juck, Managing Partner/General Manager
HKHotels & Hospitality
Executive Chef & Consulting Chef:
German Lucarelli and Giacomo Gallina
Seats 200 in dining room and bar
RESTAURANT BRINGS AN ELEGANT UPSCALE DINING EXPERIENCE TO THE HEART OF THE BROADWAY THEATRE DISTRICT
By Nancy Walman
Montenapo is a 200 seat restaurant and bar, facing the unique and beautiful inner birch-and-moss garden in the center of The New York Times Building. Occupying 5,200 square feet of glass-enclosed diningspace, the contemporary design harmonizes with the luminous aesthetic of the much heralded newspaper building as does its modern take on classic Italian fare.
Upon entering Montenapo, all eyes will gravitate to the fabulous birch-and-moss garden with its 50-foot-tall paper birch trees – a focal point as guests enter the restaurant on W. 41st Street between 7th and 8th Avenues. A staircase leads down from the street to the dramatic dining space with its 23-foot-high ceilings and floor to ceiling windows on three sides.
Executive Chef German Lucarelli, who had a long career with Bice Restaurant in Paris, London, and most recently New York, before taking over the kitchen at Montenapo, has created an eclectic menu for the fine-dining restaurant.
“The principal concept of Montenapo is natural and organic ingredients,” said Lucarelli, who designed the menu with world renowned Italian Master-Chef Giacomo Gallina. “The menu is authentic Italian cuisine with a commitment to the freshest and finest seasonal ingredients. We want to create truly inspired dishes thoughtfully prepared in a way that allows the natural flavors to be savored.”
The restaurant’s name is a casual diminutive for Via Montenapoleone – an elegant street in Milan famous for fashion and jewelry shops. Chef Lucarelli promises a traditional yet informal, approach to his dishes to be enjoyed in a beautiful atmosphere with an engaging staff dedicated to providing a personalized dining experience.
Serving lunch and dinner, Chefs Lucarelli and Gallina showcase their bold interpretation and imaginative approach to incorporating incredible flavors, delicacies and varieties of foods into their menu. Outstanding appetizers include herb-cured buffalo carpaccio with celery and mustard drizzle, pancetta-wrapped green asparagus in tallegio cheese sauce and poached egg, and an amazing 24 month aged Parma ham with burratina and Sicilian tomatoes. The most impressive starter was seared jumbo scallops, resting on sunchoke puree and dusted with fresh black summer truffles in a delicate veal reduction, garnished with micro greens. A MUST dish if there ever was one.
Pasta course offerings are split into the Modern, with dishes like dry vermouth and lemon zest trofie pasta with baby scampi bisque, and honey mint ricotta-filled mezzaluna with sweet tomato sauce; and the Classic, featuring fresh vongole linguini with Spumanti wine sauce, large home made pappardelle with lamb ragout and thyme, and acquarello organic carnaroli rice with Iranian saffron parmesan cheese, white wine, onion, edible gold flakes and drizzled with a red wine reduction. We adored the spaghetti in sea urchin sauce with cured Bottarga, garlic and spicy peppers and an earthy rigatoni with cured organic pork jowl, braised white onions and Parmesan cheese.
The Piatti Principali – such as baked lugurian filet of dentice (red snapper) with fingerling potatoes and olives, anis-scented Tuscan zuppa di pesce with cherry tomato broth, veal chop Milanese with verbena salad, and original Ossobuco Montenapo – accent the Chefs’ flair for versatility and style.
A chef’s table for eight to 12 people offers a menu customized to the desires of the group as well as visits from the chef to share insights as to how their meal was prepared. Montenapo also features an extensive selection of wines, exclusively from Italy – except for the champagnes, which will come from France. It would be prudent to allow the charming Jozef Juck, Managing Partner, to select some of the hidden bargains on the excellent wine list. We welcome his presence in the restaurant, where a professional and gentle touch is becoming a lost art in New York City. Besides the irresistible deserts, there is a fine selection of cheese, beautifully presented and in perfect condition.
For that special night on the town, Montenapo is the best Italian restaurant to open in 2009 and rates A Major on The Walman Report. This one is special!
Copyright 2009 By Punch In International. All Rights Reserved.