Danny Emerman Reopens Chelsea’s Barocco As Wine Bar

After just a few months in business, Cristina Orosco decided Barocco Café wasn’t working and turned it over to her onetime partner in the chain, Danny Emerman (the two had severed their ties about a decade ago). Yesterday, Emerman reopened the café (along with his partners in Zampa, Anthony Briatico and chef Alessandro Prosperi) as a wine bar serving lunch, with dinner to be added in about a week. You might think of the place as an outpost of Zampa — the menu is similar, with sandwiches being served by day and the same meats and cheeses being used for platters at night (the bread is baked at Zampa; pasta will also be freshly made). Modeling the place after a contemporary Italian enoteca where mostly primi are served, Emerman added more of the Siberian white-oak planks that graced the front of the space, increased the amount of counter room, and installed communal tables for a more convivial vibe. We’ll bring you photos shortly, along with the lunch and dinner menus.

Breakfast (served from 8 a.m. till noon)
Fruit and berries, organic yougurt, granola - $5
Eggs Valdostana: Brioche toast with 2 eggs, asparagus, truffle oil and fontina - $8
Omelet of wild mushroom and goat cheese - $10
French toast with Vermont maple syrup - $8
Egg salad on multigrain toast with smoked salmon - $8
Irish oatmeal with berries, cream, and maple syrup - $6
Apple smoked bacon or organic sausage side - $3

Caprese salad: Fresh mozzarella, tomato, basil and extra virgin olive oil - $8
Fennel, baby arugula and shaved parmigiano - $7
Roast beets with red onion and goat cheese - $7
Caesar salad with anchovy vinaigrette, parmigiano, croutons - $7
Bresaola with arugula, truffle oil and pecorino - $9
Italian tuna with chickpeas, marinated artichoke, olives and tomato - $9
Grilled chicken with avocado & tricolore salad - $8
Antipasto: Assorted salumi with grilled marinated vegetables, pecorino - $12

Sandwiches - $8
Natural smoked turkey, fontina, sun-dried tomato and herbal mayo
Grilled chicken, avocado, tomato, herbal mayo
Prosciutto di parma, asiago, tomato, arugula
Sopressata and asiago, roasted peppers, Dijon
Pan Bagna: Italian tuna, artichoke, chickpeas, olives, tomato, arugula
Egg salad with cornichons, dill, greens
Mortadella with pistachio, robbiola, arugula, balsamic vinaigrette
Mozarella, tomato, basil
Grilled marinated eggplant and peppers, mozzarella, olive tapenade
Prosciutto cotto, fontina, tomato, greens, honey mustard
Prosciutto di parma, mozzarella, tomato, basil
Roast loin of pork with broccoli rabe, garlic, and olive oil
Bresaola, arugula, pecorino, and olive oil

Barocco, 110 Ninth Ave., nr. 17th St.; 212-414-2700

Danny Emerman Reopens Chelsea’s Barocco As Wine Bar