slideshow

First Look at Vai Spuntino Bar, Now Serving Hamachi Crudo and Burrata Ravioli

Photo: Melissa Hom

Vai Spuntino Bar, the Soho spot that chef Greg Torrech told us about a couple of weeks ago, is now open on Thompson Street. As previously mentioned, this is an offshoot of an Upper West Side restaurant that will close next week (its building is being demolished), though owner Vincent Cherico now tells us he’s about to sign a lease for a new home on Amsterdam between 79th and 80th Streets, and it should reopen there sometime in the fall. As for the Soho spinoff, Cherico (who borrowed his mom’s salmoriglio-sauce recipe here) points out that the “appetizer-size” plates are “meant to be shared”; keep that in mind as you read the menu and click through the slideshow. Next week, sommelier Greg Hodges (newly hired from Felidia) will introduce wine and beer flights as well.

Crudo
Hamachi and yellowfin tuna duo - 9
Preserved ginger

Arctic char - 7
Seviche-style, jalapeno, lime

Vegetable
Oyster mushroom - 8
Manchego cheese, soft cooked egg

Boston heart - 7
Crisp Prosciutto and gorgonzola dolce

Vine ripe tomato- 8
Red watermelon, goat cheese cream

Lightly Cooked
Little neck clam - 8
Chorizo

Alaskan king crab - 18
Chili salmoriglio sauce

Florida rock shrimp - 12
Guajillo pepper and sofrito

Slow Cooked
Beef short rib - 15
Olive oil, fingerling potato

Halibut - 14
Leek puree, preserved lemon, Nicoise olive

Cured
Foie Gras -18
Fig, red grape, and 20-year aged balsamic

Serrano Ham - 8
Crispy spiced golden nugget potato

Spec - 7
Dijon mustard and toast

Pasta
Jonah crab tortellini - 12
Chervil and jalapeno pesto

Buratta ravioli - 12
Light truffle cream, Parmesan cheese

Pane (Bread)
Tuna Nicoise crostino - 6
Egg, olive, caper dressing

Serrano Ham pizzetta - 12
Brie, Anjou pear

Formaggio - 6
Rotating selection

Desserts - 7.50
Passion fruit semifreddo
White chocolate cheesecake with blueberry preserve
Mini beignets with white chocolate sauce

Vai Spuntino Bar, 105 Thompson St., nr. Prince St.; 212-226-1146

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