Ellabess Opens Tonight in the New Nolitan Hotel

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Tonight Ellabess, the new American restaurant from Epicurean Management (dell'anima, L'Artusi, Anfora), opens to the public in the so-new-it's-not-even-open-yet Nolitan Hotel. For this project chef Troy Unruh, who recently worked at Zylo at the W in Hoboken and for two years at Del Posto, is creating a fairly pared down menu of seasonal American dishes, with a handful of entrees—fried chicken, New York strip steak, pork tenderloin—and apps like fluke ceviche, grilled sweetbreads, and quail with summer succotash. It seats 70, has a bar with a fun mirror installation over it, and boasts those big globe lights that are so fashionable right now. So check it out, and send early word this way.

The restaurant is open starting at 5:30 PM seven nights a week, with lunch and brunch to come. Call 212-925-5559 for reservations.

APPETIZERS

Chilled Pea Soup 8
parmesan, snap peas, speck
Charred Butter Lettuce 9
herbed aioli, anchovy croutons
Market Vegetable and Herb Salad 12
ricotta, lemon zest
Raw Clam “Chowder” 18
leeks & potatoes, American caviar
Fluke Ceviche 14
watermelon, radish, chili, mint
Peeky Toe Crab Salad 14
squash, uni butter, sesame crackers
Diver Scallops 16
pickled white asparagus, summer truffle
Quail 15
summer succotash, corn purée
Grilled Sweetbreads 16
cherry glaze, fava beans, marcona almonds

ENTRÉES

Shrimp alla Plancha 24
yellow corn grits, fried okra, heirloom tomato
Striped Bass 28
melon consommé, heirloom cherry tomatoes
Wild King Salmon Confit 32
porcini, blueberries, juniper lamb jus
Fried Chicken Breast 22
pickled watermelon rind, peanuts, basil
Pork Tenderloin 26
grilled stone fruit, shrimp broth
Dry Aged New York Strip 28
summer bean salad, braised veal

SIDES 7

Potato Bacon Croquettes
Sautéed Spinach
Roasted Cabbage
Chile Grilled Corn