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Eater Inside: Civetta

New, 2 comments
Krieger, 6/4/09

What we have here is Civetta, the new venture from Colleen and Ron Suhanosky, the husband and wife team behind the Sfoglia restaurants on the Nantucket and the Upper East Side, one of their investors Via Quadronno owner Lou Ceruzzi, and K.C. Lam. Branching out from his usual Italian fare Ron's menu here has more of a Mediterranean focus and purportedly includes influences from Spain, Greece, and North Africa. The antipasti menu features dishes ranging $9-17, the primi can be ordered in half ($15) or full ($26) portions, while the mains will put you well into the high $20s/low $30s.

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As for the space, it features vaulted ceilings, rustic wooden tables, hand carved wooden cornices made from recycled barn wood(!), a 60 foot open kitchen, and a fireplace. If the food merits the prices, this could be a win for the Soho/Nolita border when it opens "sometime next week." Oh and one vital detail: the servers are all outfitted in Ernest Sewn.

antipasti
Saffron Arancini, Sausage, Spring Peas, Fontina 14
Escarole, Crab, Carrot Salad, Aioli • 13
Chicken Liver Crostini, Plum Jam • 9
Fava, Pecorino Toscano, Walnuts 12
Marinated Olives, Preserved Lemons, Shaved Fennel, Tarrali
Potato, Anchovy, Rosemary Fritto Misto • 10
Spinach, Goat Cheese Sformato 12
Dandelion, White Bean Minestrone, Pancetta 12
Affettati Misti, Mostarda, Grissini 16
Formaggi, Marmellata, Sicilian Wine Crackers 16
Artichokes, Cured Tuna, Toasted Almonds, Lemon Dressing 14
Hard Boiled Eggs, Salsa Verde, Fried Capers 9
Grilled Asparagus, Sea Urchin, Preserved Lemon, Sea Salt • 16
Roasted Beets, Cucumber, Goat Yogurt, Mint 14
Cipolini in Agrodolce • 10
Grilled Leeks, Gorganzola Dolce, Walnut Dressing • 13
Seafood Fritto Misto 18
Mussels, Cacciatorini, Fennel, Tomato • 16
Baccala Fritters, Pickled Red Onions • 14
Mixed Radishes in Mustard Vinegrette • 9
Stuffed Panzerotti, Speck, Mozzerella • 15
Deep Fried Breaded Scamorza, Tomato Paste • 15
Baby Octopus, Celery, Guanciale Salad, Red wine Dressing • 17
Carpaccio, Endive, Pepperonata, Balsamico 15

primi
Spaghetti, Guanciale, Morels, Spring Peas, Grated Pecorino • 17/29
Rigatoni alla Bolognese 16/28
Fazzoletti, Ricotta, Braised Chicken Thighs, Fava, Dill • 15/27
Tagliatelle, Bottarga di Muggine, Fennel, Preserved Lemon • 14/26
Pasta, San Marzano, Spring Herbs, Extra Virgin Olive Oil • 13/24
Potato Gnocchi, Manilla Clams, Saffron, Rocket, Peperoncini • 16/28

fish
Grilled Branzino, Lemon Marmellata, Crushed Pine nuts Sautéed Prawns, Garlic, Brown Butter, Chick Pea Puree, Parsley • 35
Poached Skatewing, Fingerling Potatoes, Green Beans, Pancetta • 28
Monkfish Polpette in Tomato, Black Olives, Polenta • 26
Fish of the Day • m/p

meats
Grilled Sirloin alla Pizziaola, Rughetta, Sea Salt, Chicken al Mattone, Lemon, Pepperoncini • 27
House made Lamb Sausage, Caramelized Endive, Drunken Raisins • 28
Breaded Pork Chop, Grated Carrot, Guanciale Salad, Vin Santo Dressing • 29

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