WHITE & CHURCH is Deliciously Different

WHITE_&_CHURCH_--_DINING_ROOM_PHOTO1 White & Church Main Dining Room (Above)

ADDRESS: 281 Church Street (at White Street)

New York, NY 10013

WEB SITE: Click Here www.whiteandchurch.com

TELEPHONE: (212) 226-1607

FAX: (212) 226-1634

HOURS: (Valid in mid-September) Inquire.

Lunch: 12:00 Noon – 3:00 PM, Mon.-Fri.

Dinner: 5:00 PM – 1:00 AM, Sun.-Thurs.

5:00 PM – 2:00 AM, Fri.-Sat.

Brunch: 11:00 AM – 4:00 PM, Sun.

Happy Hour: 5:00 PM – 7:00 PM, Mon.-Fri.

CUISINE: Italian with global influences

CREDIT CARDS: All major cards accepted

PRICE RANGE: Dinner: $11 – $15

DRESS: CASUAL

RESERVATIONS: Recommended

SEATING CAPACITY: Dining Room: 35

Bar: 15

2  Elevated Lounges: 12 & 16

NUMBER OF ROOMS: 1

PARTY FACILITIES: Available upon request

DESIGNER: Vincent Mora

Design & Build: Enko Construction Corporation

EXECUTIVE CHEF: Matteo Boglione

BAR MANAGER/

MIXOLOGIST: Cristina Bini

GENERAL MANAGER: Athos Fiori

OWNERS: Angelo Perugini

Gian Perugini

Matteo Boglione

OPENING DATE: June, 2011

WHITE_&_CHURCH_--_DINING_ROOM_PHOTO2

 

Just when you think New York will never get it right, in the contemporary-Italian- restaurant arena, you discover a gem like White and Church, Acclaimed Restaurateur/Chef Matteo Boglione’s second release (remember the two star Il Matto) has lowered prices, created a warm and welcoming atmosphere and, mercifully, has not thrown the pasta out with the bath water. At White and Church,Sr. Boglione prepares an eclectic combination of classic and innovative Italian small and large plates with global influences.

Of course, that definition says nothing of the excellence of his cooking, the creativity of his dishes and the amazing bar that is a show stopper in its own right. The Full-service sit-down bar is an impressive15-foot long custom-made rectangular stone and mahogany affair, Located in the front of the restaurant, it  features a fine selection of regional Italian wines. A variety of wines are available by the glass. In addition, a premier selection of spirits, liquors, after-dinner drinks, dessert wines, imported and draft beers, and the celebrity of Cristina Bini is justified and evidenced in such specialty cocktails such as the Maltese (Ginger Infused Vodka, Red Bell Pepper, Ginger, Martini Rose), the White Stone Martini (Ligurian White Stone Infused in Dry Vermouth), and the Buffalo 66 (Vodka Infused with Rosemary, Lemon Juice, Worcester Sauce, Celery Salt, Red Beet andHot Pepper).The cocktail list features 60 classic and innovative variations.

They are cleverly organized by taste (salty,) style, (innovative, Classic or anytime) and even devote a section to libations garnished with Edible Insects. Don’t laugh, a tequila number (The” Why Not?”)  blends Tequila with Cointreau, sugar, lime, and avocado and is topped with dried spicy Mexican worms. It is potent and devilishly delicious.

And despite the superb bar scene, there is a serious kitchen here and we didn’t experience a clinker in a multi-course-dinner that was brimming with the “wow” factor from appetizers to desserts, or in the case of White and Church, Fried, Cold, Hot and Sweet, (The Dinner Menu is available at the bar, too and there is an amazing Tasting Menu of 10 courses for $ 50.00, sans alcohol.).

Before getting into food specifics, let us discuss the airy, attractive space (formally home to Il Matto by way of  Arqua) with its romantic, veranda-style Lounges, located in the front of the restaurant, which are enhanced by multi-colored stone banquettes with plush pillows, modern stone tables, and mood lighting to create a spacious and romantic setting overlooking the bar and dining room, and a picturesque corner of Tribeca.

The main dining room features a contemporary, ambiance,.which is stylish, sophisticated  with its 16-foot high ceiling, custom-made organic wood tables and chairs, cast-iron Italian chandeliers, and sage and terra di sienna-colored walls. There are 2 hand-made communal stone and organic wood dining tables in the front and rear of the restaurant, and many floor-to-ceiling windows with orange linen curtains.One  corner of the room offers a large screen where, on our visit, Italian Art films with subtitles kept the crowd amused, while a fabulous eclectic soundtrack provided provocative ear candy.

While you can do just fine drinking and grazing, it would be a shame to miss Matteo Boglione’s extraordinary interpretations  of such standouts as impeccably FRIED ZUCCHINI BLOSSOMS with TOMATO SAUCE and BLACK ROCK SALT. Now I know why they are generally soggy and boring in most restaurants. At White and Church,they are given a tempura-like coating and a quick fry and arrive crisp and delicious. LESS is DEFINITELY MORE!  STUFFED BREADED GREEN OLIVES are delivered in a martini glass (all the tableware is lovely, by the way) and are little wonders, stuffed with pork, veal, pistachios and mortadella. HOME CUT FRENCH FRIES with KETCHUP and MAYO may read like nothing, but they are pan-fried in clarified butter and divine. These were all listed in the “Fried” section of the menu.

From the “Cold” section, look no further than the incredible PECORINO CHEESE CREME BRULE’ with RED ONION MARMELADE and BALSAMIC REDUCTION, Its crackling crust gives way to Le Cirque style smoothie with the haunting Pecorino flavor. WHITE_&_CHURCH_--_OCTOPUS_AND_FOIE-GRAS_PHOTO

OCTOPUS & FOIE-GRAS Companions

If you like it “Hot,”  that department offers an unusually tender steamed OCTOPUS, with sautéed FOIE-GRAS, roasted POTATOES,BASIL PESTO, and caramelized  BLACK OLIVES, whose touch of sweetness impart the final kicker. Also lovely, was a perfectly rare TUNA FILET, floating in EGGPLANT CREAM and garnished with FRIED ARTICHOKES,BLACK OLIVES and BASIL OIL.

And what’s an Italian restaurant without pasta? You won’t be disappointed at White and Church. BURRATA CHEESE RAVIOLI with black truffle sauce is light and elegant, but we really loved CARBONARA PASTA TWO WAYS, old fashioned spaghetti paired with contemporary ravioli. While many restaurants cheat and use cream, Boglione sticks with the classic preparation, but uses far less eggs than normally encountered, resulting in a today rendition that is full of taste, but avoids heaviness.

For a unique treat, go for the WHITE & CHURCH BURGER, with its surprise stuffing of MACARONI and CHEESE, VINE TOMATOES and BEEF JUS. It’s as good as it sounds.

Don’t miss dessert, and if have but one, we adored EGGPLANT MILLEFOGLIE, which will make you rethink a vegetable’s role in the order of things, when that order refers to its arrival in the course of a meal. Delicious!!!

Service is knowledgeable  and discrete. Our server, Maggie, has been there since the previous incarnation  and was flawless.

I think you get the point that we liked White and Church a lot. And so will you!

 

Copyright 2011 By Punch In International. All Rights Reserved

Disclosure

 

WHITE & CHURCH SAMPLE DINNER MENU (Prices and Items SUBJECT TO CHANGE)

F R I E D

HOMEMADE FRENCH FRIES

ketchup, mayonnaise

7

FRIED POLENTA

fried cornmeal, rock salt

7

FRIED STUFFED GREEN OLIVES

pork, veal, pistachio mortadella

8

ZUCCHINI BLOSSOMS

rock salt, tomato sauce

10

FRIED GORGONZOLA

fresh pear, arugula, balsamic vinaigrette

8

CALAMARI

tomato sauce

11

ARTICHOKE CROQUETTES

saffron sauce, burrata cheese, black truffle shavings

11

“FRITTO MISTO”

calamari, porcini mushrooms, artichokes, zucchini

12

C O L D

MESCLUN SALAD

balsamic dressing

9

FARRO SALAD

baby artichokes, pecorino cheese, tomato confit

10

CAPRESE SALAD

buffalo mozzarella, campari tomatoes, fresh basil

10

PECORINO CHEESE Crème brûlée

red onion marmalade, balsamic reduction

11

CHEESE SELECTION

homemade jams

14

In the kitchen, Chef, Matteo Boglione

H O T

MINI MEATBALLS

pork, veal, and pistachio mortadella meatballs and light tomato sauce

11

OCTOPUS AND FOIE-GRAS

roasted potatoes, basil pesto, caramelized black olives

14

FARFALLE PASTA

fresh tomatoes, arugula pesto, pecorino cheese

15

BURRATA CHEESE RAVIOLI

black truffle sauce

18

CARBONARA PASTA TWO WAYS

old fashioned spaghetti, contemporary ravioli

16

WHITE & CHURCH BURGER

8 oz. beef burger stuffed with macaroni & cheese,

vine tomatoes, beef jus

14

STEAK TAGLIATA

glazed pearl onions, shitake mushrooms, veal jus

20

TUNA FILET

eggplant cream, fried artichokes, black olives, basil oil

19

S W E E T

CHOCOLATE FONDENT

7

RICE FRITTERS

7

EGGPLANT MILLEFOGLIE

8

ASSORTED GELATO

from " La Cremeria "

7

COFFEE ASSORTED HOT TEA 3

American Coffee 2.50 Orange Spice

Cappuccino 4.50 English Breakfast

Macchiato 3 Darjeeling

Espresso 3 Earl Gray

Double Espresso 4 Chamomile

Irish Coffee 8 Apple Cinnamon

Raspberry

Mint

Iced Tea 3.50

Tasting Menu 10 courses $ 50.00 alcohol not included

fried polenta

pecorino cheese creme brulee

fried gorgonzola

artichoke croquettes

farro salad

octopus and foie-gras

black truffle ravioli

carbonara two ways

tuna eggplant cream

chocolate fondent

_____________________________________________________________________

CLASSICS

CLASSICS

VODKA

Bloody Mary

Grey Goose, salt, pepper, Worcestershire sauce, lemon juice, tomato juice.

Bull Shot

Grey Goose, salt, pepper, Worcestershire sauce, beef broth.

Grange’s Lady

Svedka, peach-flavored yogurt , grenadine, prosecco.

Godmother

Svedka, amaretto Disaronno.

Frozen Steppes

Grey Goose, Crème de cacao, vanilla ice cream.

Vodka Sour

Svedka, lemon juice, sugar.

Kamikaze

Svedka, Cointreau, lemon juice.

White Spider

Svedka, Crème de menthe.

White Russian

Grey Goose, Kahlua, fresh cream.

GIN

Martini

One of the BEST in NYC! Hendrix, dry vermouth, lemon twist or olives. (PERFECT!!!!!)

Gibson

Bombay, dry vermouth, scallions.

Gimlet

Gin, lime cordial, lemon twist.

White Lady

Gin, Cointreau, lemon juice.

Gin Fizz

Gin, lemon juice, sugar, soda water.

Singapore Sling

Gin, cherry brandy, soda water.

Pink Lady

Gin, grenadine, lemon juice.

Caruso

Tanqueray, dry vermouth, Crème de menthe.

WHISKY

Manhattan

Canadian rye whisky, red vermouth, angostura bitters.

Rob Roy

Scotch, red vermouth, angostura bitters.

Old Fashioned

Maker’s Mark, Bourbon, sugar, angostura bitters, soda water.

Old Pal

Rye whisky, dry vermouth, Campari.

Mint Julep (LOVELY)

Bourbon, sugar, angostura bitters, fresh mint, soda water.

God Father

Scotch, amaretto Disaronno.

Rusty Nail

Scotch, Drambuie.

Lynchburg Lemonade Jack Daniels, lemon juice, sugar.

Highland Cooler

Scotch, lemon juice, sugar, ginger ale.

TEQUILA

Margarita

Pepe Lopez tequila, Cointreau, lemon juice.

Tequila Sunrise

White tequila, Pepe Lopez, orange juice, grenadine.

Acapulco Gold

White tequila, Oro rum, coconut cream, grapefruit juice, pineapple juice.

Pepito Collin’s

Tequila, lemon juice, sugar.

CACHACA

Caipirinha

Cachaca, lime, sugar

Batida de Manga

Cachaca, mango, sugar.

MEZCAL

Mezcalibur

Mezcal, green mint, Maraschino, pineapple juice.

RUM


Daiquiri

White rum, lemon juice, sugar.

Mojito

White rum, lime, sugar, fresh mint leaves, soda water.

Pina Colada

White rum, coconut cream, fresh pineapples.

Selva Line

Amber rum, pineapple yogurt, pineapple juice.

Planter’s Punch

Amber rum, lemon juice, grenadine, soda water.

Between the sheets

White Rum, Cointreau, brandy, lemon juice.

Aperitifs

Americano

Red Vermouth, Campari, soda water.

Negroni (IDEAL)

Gin, red vermouth, Campari.

Cardinale

Gin, dry vermouth, Campari.

Sparkling

Bellini

White peach, prosecco.

Spritz

Aperol, prosecco.

Gold Velvet

Peroni beer, champagne, splash of pineapple.

Kir Royal

Crème de Cassis, champagne.

After Dinner

Apoteke

Cognac, angostura bitters, Fernet Branca, Crème de menthe.

Grasshopper

Crème de menthe, Crème de cacao, fresh cream.

Stinger

Brandy, Crème de menthe

Sidecar

Cognac, Cointreau, lime juice.

Innovative

MARTINI

Maltese

Vodka, pink vermouth, red bell pepper, fresh ginger, and spicy chili powder.

Via de’Neri

Gin, pink vermouth, cucumber, and pink peppercorn.

Smoked Martini

Scotch whisky and vodka topped with thin slices of smoked salmon.

Black Stone Martini

A black river stone from Mongolia infused in dry vermouth with your choice of gin or vodka.

White Stone Martini

A white stone from the beaches of Liguria, Italy infused in dry vermouth with your choice of gin or vodka.

Bark Martini

Bark-infused pink vermouth with one degree of china martini reduction, gin/vodka.

Breakfast Martini

Pear-flavored Grey Goose and St. Germaine liqueur topped with black pepper and thin slices of Pecorino cheese.

Paco-Taibo

Mustard-infused tequila with tomatoes and thyme garnished with honey and Parmesan cheese shavings.

SALTY

Buffalo 66

Rosemary-infused Svedka with Worcestershire sauce, beets, lemon juice, celery salt, spicy chili powder.

Bloody Frida

Ginger-infused Pepe Lopez silver tequila with tom yum gum, lemon juice, tomato juice, and curry.

Beer-Mary

Peroni beer mixed with Worcestershire-Tabasco sauce, tomato juice and raspberry juice.

Clamato Mary

Gin, Worcestershire sauce, salt, and black pepper mixed with clam or mussel broth.

 

ANY TIME

Smilla

Vodka, lemon juice, sugar, celery, and peach.

Peru

Vodka, lemon juice, sugar, arugula, and pear.

Zuccidorini

Midori, zucchini, and green apples blended with a splash of heavy cream.

Do You Remember Last Night?

Scotch whisky, Pimms #1, Aperol, topped with soda water and a citrus twist.

Pasolini

Brandy, Frangelico, cow milk ricotta cheese, and strawberry puree.

Dolce Vita

Bourbon whisky, Disaronno amaretto, Mascarpone cheese, c. di prato.

Blue Dry

Anis-infused gin, Cointreau, splash of Blue Caracao, lemon juice, and dry ice.

TROMPE L’OEIL

Ovetto Fritto

Silver tequila, Grand Marnier, lemon juice, sugar, peaches in syrup, egg whites, and balsamic reduction.

SPARKLING

Golden Lane

Pimm’s #1, red port wine, ginger ale, and carrots.

Storm

Cynar, Fernet Branca, fresh mint, and soda water.

Basil Americano

Campari, Carpano, basil leaves, and oranges.

INSECTS

(The University of Mexico has cataloged 1,700 species of insects. 90 countries consume 1,400 species of insects and worms.)

Rosemary

Cinnamon-flavored rum, apple juice, lemon juice, with toasted honey bees and a sprig of rosemary.

Why Not? (TRY IT)

Tequila, Cointreau, sugar, lime, and avocado topped with dried spicy Mexican worms.

Summer

Batida de Cocco, oatmilk, and sugar topped with grasshoppers.

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