19 East 26th Street
Madison Square Park North
New York, NY 10010
Telephone 212.265.5959
Fax 212.399.5672
Email SD26NY@SD26NY.com
Website www.SD26NY.com
Hours SD26 Wine Bar & Lounge
11:30am – midnight Monday through Sunday
Dining Room
Lunch 11:30am – 2:30 pm Monday through Friday
Dinner 5:30 – 11:00 pm Monday through Saturday
Dinner 5:00 – 10:00 pm Sunday
Owners / Operators Tony May & Marisa May (Photo Credit Robert Caplin)
Cuisine Contemporary Italian cuisine
Wine List More than 10,000 bottles with an emphasis on Italian selections
Credit Cards Visa, Mastercard & American Express
Restaurant Overview Total seating capacity: 299+
On three levels
Ground Floor
70-seat Wine Bar and Lounge
138-seat Main Dining Room
Exhibition Kitchen with 8-seat Chef’s Table
Salumi and Cheese Display
Upper Level
60/120-seat, Private Dining Rooms
Lower Level and Wine Cellar
Connoisseur Wine Room for private dining
Executive Chef Matteo Bergamini (Photo credit Beatriz Cifuentes)
SD26 REINVENTS ITSELF AT MADISON SQUARE PARK
Interior Photo Credit Beatriz Cifuentes
After a 20 year run, Tony May and his daughter Marisa have moved and morphed their celebrated restaurant-icon to a stunning location on East 26th Street at Madison Square Park, fusing authentic Italian flavors with a striking, modern setting.
SD26 is the first American restaurant created by internationally-acclaimed Italian designer Massimo Vignelli, who took the 14,000 square foot raw space and created a tri-level restaurant featuring rich colors of gold and red, artwork from renowned fiber artist Sheila Hicks, and secluded alcoves for guests and VIPs to gather. Offering guests multiple dining and drinking settings, SD26 features a 70-seat wine bar and lounge; a 138-seat dining room with imported prosciutto and cheese, hand-cut to order; an exhibition kitchen, and Chef’s Table for up to 8 guests. Upstairs, a 65-seat private dining mezzanine overlooks the dining room. A 14-seat private wine cellar downstairs features an esteemed collection of vintage and special format bottles from Italy’s top producers.Upon entering SD26, guests are greeted by a 24-bottle enomatic system offering 1, 2 or 4 ounce pours of red and white selections, ensuring that every glass tastes as fresh as the first poured, while surrounded by sweeping views of Madison Square Park.
Interior Photo Credit Beatriz Cifuentes
Executive Chef Matteo Bergamini features a menu of contemporary Italian cuisine. Rather than focusing on one particular region of Italy and sticking to the rigid format of appetizer, pasta, entree, dessert, the menu invites diners to eat as they wish with all dishes served in small or large portions. Knockouts include, perfectly timed Imported White Asparagus topped with a Baby Egg and Summer Truffles (a special), a variety of incredible Artesian Hams and Cold Meats (favorites include Pata Negra from Spain, Culatello, Center Cut Of Prosciutto, Aged 18 Months from Emiglia Romagna and Guanciale pork cheeks cured with spices, rosemary and garlic and Lard, thick pork fat cured with herbs, salt and pepper). All House-Made Breads are to die for.
A Selection Of Hand Cut Gems (Signature dishes photo credit Joshua Bright)
Other options offer the best Veal Sweetbreads in Coffee Essence Olive Oil And Baby Turnips imaginable, melt in your mouth Beef Cheeks ,Braised In Red Wine, with Onion Marmalade and San Domenico classics like Soft Egg-Yolk filled Ravioli with Truffled Butter and Pappardelle with wild boar ragu.
Lovers of the offal will adore splendid renditions of Tuscan Tripe with cannellini beans and tomato (from the bar menu) and a Thursday lunch special: bollito misto, the ultimate boiled dinner.
At lunch, SD26 offers an Il Quadrifoglio menu for guests to enjoy a nutritionally balanced, one-course meal of four individual dishes designed to provide an optimal balance of ingredients.
We chose an early Saturday night dinner to experience SD26 and loved the look, which managed to woo and wow, while retaining a warm intimate feeling. We had a wonderfully comfortable banquette with a full view of the striking open kitchen. Despite the high ceilings, the sound level was gentle on the ear. (Some nights there is live music).
The service staff is young, enthusiastic, beautifully trained and guiding. With a well constructed cocktail, we delighted in navigating the hi-tech wine selection. (leave your iPhone apps at home). The expansive SD26 wine list of more than 10,000 bottles is presented using the state-of-the-art Smartcellar system and wireless digital menu. The list features hand-selected, well-known and newly discovered wines with a strong influence from Italy and selections from France and California.
An interesting compensation arrived in the person of the inspired wine director, Maurizio Antolini, who honored our requests: Italian, red, offbeat grape, full body, soft tannins and compatible acid. Although we enjoy Super Tuscans and Barolos, we requested he look for the wines he considered the most interesting and offering the best value.
He returned with three bottles and was keen on the Sagrantino di Montefalco Taccalite Tiburzi, 2006 from Umbria. In the $100 range (about double its retail price), it was a glorious specimen, with a deep purple color, earthy tannins and medium-full body. 15 minutes in the glass and it was heaven. (Highly recommended).
The Miraculous Uovo di Raviolo Above (Signature dishes photo credit Joshua Bright)
Desserts and cheese dazzle. We adored a crunchy Chocolate hazelnut bar with orange emulsion and the lightest Pannacotta with balsamic vinegar reduction and strawberries. But I am a cheese freak and chose a selection of cheese as well.They were superb; served room temperature and in perfect condition. Cookies and espresso made the ideal finish.
SD26 shimmers with a youthful crowd enjoying the fabulous food, warm greeting and NY-style international atmosphere. Tony May was the first to introduce New Yorker’s to genuine Italian cuisine. As the the definition of Italian food has grown, so has May’s awareness of retaining integrity, while keeping up with global gastronomic evolution. That, above all, is why SD26 is New York’s best Italian restaurant.
The Not-To-Be-Missed Chitarra (Signature dishes photo credit Joshua Bright)
Copyright 2010 By Punch In International. All Rights Reserved.
Dinner Menu (Subject To Change)
Meat, Poultry And Game
Tartare Of Beef Fillet, Goose Liver, Raspberry Vinegar
21.00
Veal Sweetbreads, Coffee Essence Olive Oil And Baby Turnips
16.00
Pan Roasted Guinea Hen, Chestnuts, Leeks
17.00
27.00
Lamb Chops, Mint Couscous, Black Mission Figs And Fennel
19.00
36.00
Roasted Squab, Cstelluccio Lentils, Braised Escarole
18.00
32.00
Beef Cheeks Braised In Red Wine, Onion Marmalade
16.00
28.00
Pan-Seared Venison Loin, Celery Root, Brussel Sprouts, Fuji Apples
23.00
38.00
Fiorentina, Roasted, Double Rib-Eye
(for 2 people) 90.00
Vegetables And Salads
Spinach And Pear Salad, Grana Padano
10.00
16.00
Grilled Vegetables, Parsley Sauce
10.00
16.00
Sicilian Caponata, Pine Nuts And Raisins
9.00
16.00
Bottarga air dried tuna roe, tomato, red onion and orange
12.00
19.00
Bufala Mozzarella, Braised Baby Artichokes
12.00
17.00
Zucchini And Tomato Terrine, Pesto Sauce
9.00
Watercress, Frisee, Carrots And Pomegranate Salad
9.00
Spinach Sauteed In Extra Virgin Olive Oil
8.00
Steamed Broccoletti, Olive Oil And Lemon
8.00
Salumeria
Prosciutto San Daniele friuli
12.00
Prosciutto Di Parma emilia romagna
12.00
Pata Negra spain
25.00
Culatello, Center Cut Of Prosciutto, Aged 18 Months emiglia romagna
7.00
Speck, Cured And Smoked Pork alto adige
11.00
Bresaola Della Valtellina, Oil And Lemon lombardy
11.00
Mortadella Di Bologna emilia romagna
8.00
Coppa spiced with herbs and garlic
9.00
Sopressata, Coarse Ground Salame
10.00
Salamini peppery laced with freshly ground salt
8.00
Guanciale pork cheeks cured with spices, rosemary and garlic
10.00
Pancetta Cured And Spiced Pork Belly
8.00
Lard thick pork fat cured with herbs, salt and pepper
8.00
Finocchiona finely ground pork laced with fennel
11.00
Platter sd26 cured meats & salumi platters are served with a marinated vegetables
(serves 2 to 3) 22.00
(serves 4 to 6) 38.00
Formaggeria
Ricotta, Slightly Sweet And Crumbly From Cow's Milk
4.00
Stracchino, (Lombardy) Soft Creamy Texture, Mild Flavor
6.00
Robiola, (Lombardy) Cow's Milk
6.00
Taleggio (Lombardy) Whole Cow's Milk
5.00
Bitto DOP Alepeggio Extra (Valtellina-Lombardy) Cow's Milk
5.00
Caciotta. (Tuscany) Sheep's Milk Cheese
5.00
Vento D'Estate (Vento) Cow's Milk
5.00
Ubriaco Di Torcolato (Veneto) Cow's Milk
6.00
Fontina Valdostana (Valle D'Aosta) Cow's Milk
6.00
Strachitunt (Lombardy) Cow's Milk
5.00
Provolone Mandarino (Valle Padana) Cow's Milk
5.00
Provolone Piccante, (Lombardy) Cow's Milk
5.00
Provolone Del Monaco (Campania) Cow's Milk
6.00
Castelmagno (Piemonte) Cow's Milk
8.00
Gorgonzola (Lombardy) Cow's Milk, Soft Blue Cheese
6.00
Parmigiano Reggiano, (Emilia Romagna) Aged 18 Months
7.00
Grana Padano, (Valle Padana) Cow's Milk, Aged 14 Months
6.00
Pecorino Romano (Lazio) Sheep's Milk, Aged 14 Months
4.00
Pecorino Di Fossa (Marche) Sheep's Milk
5.00
Pecorino Conciato Al Rosso Conero (Marche) Sheep's Milk
6.00
Pecorino Toscano Fresco (Pienza, Toscana) Sheep's Milk
5.00
Carnia Altobut Vecchio (Friuli) Cow's Milk
6.00
Asiago (Veneto) Cow's Milk
4.00
Montasio (Friuli) Cow's Milk
4.00
Selection Of Three $14, Selection Of Five $21. All Cheese Plates Served With Honey Or Preserves.
Pasta, Grains And Legumes
Candele with n'duja, spicy aged pork sausage
14.00
21.00
Chitarra Sd26, Tomato And Basil
13.00
19.00
Garganelli with american caviar, chives and fish veloute
18.00
29.00
Pappardelle with wild boar ragu
15.00
23.00
Potato Gnocchi with mussels, zucchini and diced tomatoes
14.00
23.00
Pumpkin filled ravioli with butter and sage
15.00
23.00
Sea Urchin Raviolini with spicy scallop and cherry tomato ragu
17.00
29.00
"Uovo" Soft Egg Yolk Filled Ravioli with truffled butter
21.00
Risotto with fennel, lard and herbs (please allow 20 minutes)
24.00
Farro, Borlotti Bean Soup with unshelled spelt
9.00
Fish & Shellfish
Baby Mediterranean Octopus Grilled On Sunchoke-Scallion
16.00
25.00
Grilled Shrimp, Cannellini Beans And Rosemary
23.00
34.00
Wild Bass Acquapazza, Zucchini, Tomato And Fregola Sarda"
18.00
27.00
Gilled Steelhead Salmon, Potatoes, Sauteed Bitter Greens, "Salmoriglio"
18.00
27.00
Tuna Seared In "Guanciale", Crunchy Puntarelle Salad
14.00
21.00
Dover Sole, Pan Roasted
46.00
Seafood Salad, Potato And Parsley Pesto
19.00
Baccala Carpaccio, Chives And Peperoncino
22.00
Filet Of Dover Sole In Saor, Neapolitan Cauliflower Salad
25.00
Desserts
Polenta pudding, milk jam, caramelized bartlett pear
10.00
Tiramisu espresso sauce
11.00
Extra Bitter Chocolate fondant with stracciatella ice cream
12.00
Pannacotta balsamic vinegar reduction, strawberries
9.00
Apple crostata with vanilla ice cream and apple caramel
10.00
Chocolate hazelnut bar, orange emulsion
11.00
Baba whipped cream, orange sauce
12.00
Ice Cream selection of homemade ice cream
9.00
Sorbets selection of homemade sorbets
8.00
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Wine Bar & Lounge
Small Dishes
Rosetta with italian meatball and eggplant
10.00
Pappa Con Pomodoro country bread and tomato stew with extra virgin olive oil and basil
8.00
Polenta with wild mushrooms
7.00
Spaghetti "Cacio" E Pepe
6.00
Tuscan Tripe with cannellini beans and tomato
11.00
Duck Confit with grilled spiced pineapple
8.00
Sicilian Chickpea Fritters with peperonata
7.00
Bruschetta with bufala mozzarella and tomatoes
12.00
Cannelloni with meat in a bechamel sauce
9.00
Cotechino with lentils from castelluccio
6.00
Panino Con Porchetta Romano
10.00
"Uovo" Soft Egg Yolk filled ravioli with truffled butter
21.00
Homemade Almond Cantucci
6.00
"Sicilian Caponata" Eggplant, Pine Nuts And Raisins
8.50
"Albese" Tartare Of Beef Fillet with extra virgin olive oil
20.00
Bufala Mozzarella, Braised Baby Artichokes
12.50
Uovo In Ravioli soft egg filled with truffled butter
23.00
Chitarra SD26, Tomato And Basil Sauce
23.00
Pappardelle, Wild Boar Ragu
27.50
Beef Cheeks Braised In Spiced Red Wine, Polenta, Onion Marmalade
30.00
Wild Bass Acquapazza, Zucchini, Tomato And Fregola Sarda
31.00
Ossobuco Of Veal with rice cake and gremolata
36.
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Luncheon Dishes Of The Day $19
Monday tripe with beans, tuscan style
Tuesday arista, roasted saddle of pork
Wednesday brasato with barolo, potato gnocchi
Thursday bollito misto
Friday zuppa di pesce
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