The art world has known about Bottino for years. Now, the restaurant is reinventing itself with the help of Executive Chef and Partner Jamie Kenyon who has done stints at Daniel, Perla, Manzo, Lupa and La Sirena. At Bottino, Chef Kenyon is focusing on "approachable, delicious and Italian" food experiences, ranging from peasant fare to fine dining.
Starters include dishes like Frittelle (bite-sized fritters) made with smoked ricotta, zucchini and jalapeno; Burrata with seasonal vegetables, and Fritto Misto, a mix of fried shrimp, calamari, fish and asparagus. All of the pastas are made in-house, like Garganelli with Oxtail Sugo, prepared with meat braised for 6.5 hours with a touch of cocoa powder to deepen the flavors, and Linguine Con Capesante with bay scallops cooked in saffron butter, garlic scrapes and breadcrumbs. Larger plates include Seared Mediterranean Octopus with nduja sausage and fingerlings, Cider Braised Pork Cheeks with apple crisps, and Grilled Lamb Chops with smashed potatoes. Desserts under sous chef Annabelle Sharahy, formerly of Eleven Madison Park, include gluten-free charred olive oil cake and carrot panna cotta. Diners will also find classic cocktails like the Au Pear Martini (grey goose poire, spiced pear syrup, citrus, with prosecco float) and the Negroni Antico (campari, carpano antica vermouth, hendricks gin, and orange rind).
The restaurant's mid-century modern design has also been refreshed with wood accents and re-upholstered burnt orange banquettes, a spacious landscaped garden, and large interior private Pool Room (the name pays homage to the Four Seasons Restaurant), where innumerable artists have been honored for 21 years and counting.
- Thomas Rafael