Florence native Matteo Boglione was a chef in Italy for about a decade (cooking at Ferrari and Alfa Romeo races, and later under his mentor Daniele Pescatore) before he came here to work at Gradisca, and then very briefly as an opening sous-chef at Falai (a romance inspired him to quit after four months), and then again as the head chef of Gradisca. In a couple of weeks, he and a childhood friend will transform Tribeca’s Arqua into Il Matto, a restaurant that he hopes will live up to its name, “the madman,” via “creative cuisine that brings old dishes into modern times.”
Boglione has carried over a few dishes from Gradisca (pecorino crème brûlée, artichoke croquettes) and added plenty more to create the menu you see below. It’ll be complemented by cocktails by Christina Bini, a molecular-minded mixologist whom he poached from Fusion Bar in Florence. “Half of Florence is pissed off with me because I took her away,” he tells us. See the food and drink offerings below, and tour the space (which is currently about 80 percent done) via our slideshow.
MENU
APPETIZERS
Creme brulee’ di pecorino con marmellata di cipolla rossa,
riduzione aceto balsamico, pane carasau
Pecorino cream brulee’, red onion jam, balsamic reduction and pane carasau
13
Zuppetta di mozzarella di bufala, granita di pomodoro, crostini al
basilico
Warm buffalo mozzarella soup, tomato ice, topped with a basil flavored crostini
13
Polpo al vapore, tortino di patate e mortadella, crema di lardo,
pesto di basilico
Steamed octopus, mortadella and potato compote, lard cream, basil pesto
14
Cappesante e foie-gras al caramello su pure’ di cavolfiore Seared
sea scallop and foie-gras topped with caramel, over cauliflower puree’
16
Praline di carciofi, salsa allo zafferano, burrata, lamelle di tartufo
nero
Baby artichoke croquettes, saffron sauce, burrata and summer truffle
15
La Parmigiana di zucchine con scamorza affumicata
Parmigiana style zucchini with smoked mozzarella
14
Tartare di tonno, avocado, fagioli cannellini, tapenade di olive
nere, porri fritti
Tuna tartar, black olive tapenade, cannelini beans and avocado, topped with fried
leeks
15
SALADS
Misticanza di stagione
Organic mesclun and micro green salad
11
Valeriana, more, anguria, ricotta salata, pistacchi, croutons al
sesamo, riduzione di balsamico
Valerian greens, watermelon, black berry, pistachio, sesame croutons, balsamic
reduction
12
Farro con carciofi freschi, pomodoro concasse e pecorino di
Fossa
Spelt salad with diced plum tomato concasse, baby artichoke and Fossa Pecorino
cheese
12
“Tonno del Chianti” con rughetta, fagioli cannellini e pomodorini
campani
Antica macelleria Cecchini Firenze steamed pork, rucola, cannelini beans and DOP
campania cherry tomatoes
12
Rughetta, funghi porcini, avocado, parmigiano a scaglie,
vinaigrette al tartufo nero estivo
Porcini, rucola and avocado salad topped with shaved Parmigiano and summer black
truffle
13
MAIN COURSES
Fazzoletti di pasta alle olive nere ripieni di mozzarella di bufala
su salsa pomodoro fresco, melanzane fritte
Black olive triangle shaped ravioli, stuffed with buffalo mozzarella over tomato sauce
topped with fried eggplant
21
Pici, crema di sedano, vongole, pomodoro concasse, bottarga di
muggine
Pici pasta over celery puree’, tomato concasse topped with bottarga
23
Pappardelle di zafferano, ragu’ di ossobuco e zabaione di midollo
Saffron Pappardelle with osso buco ragout and bone narrow sabayon
21
Gnocchetti al nero di seppia, sugo di granchio, fiori di zucca
Black squid ink gnocchi with crabmeat ragout topped with fried zucchini blossom
23
Lasagnetta di farro, burrata, pomodoro fresco, pesto di basiico
Spelt lasagnette with burrata cheese, fresh tomato and basil pesto
21
Spaghetti ai ricci di mare
Sea urchin spaghetti
22
Filetto di maiale, fonduta di parmigiano, pesche grigliate, tortino
di spinaci
Pork filet with a parmigiano fondue, grilled peach and pressed spinach salad
24
Ventresca di Tonno, cotechino, carciofi, crema di melanzane,
olive nere caramellate
Tuna belly and “cotechino”, fried baby artichoke, eggplant cream and caramelized
black olive
25
Pollo in crosta di arachidi su pure di sedano rapa ,chips all’aglio
Pine nut crusted chicken over celery root puree and garlic chips
23
Filetto di manzo, mousse di foie-gras,salsa al midollo, asparagi
bianchi
Beef tenderloin stuffed with foie gras, white asparagus and bone marrow sauce
26
Cappesante in crosta di olive nere, funghi porcini grigliati,
barbabietole gialle, schiuma latte di mandorla
Black olive crusted sea scallop, grilled porcini mushroom, yellow beets and almond
milk foam
25
Dessert
Selezione di formaggi, marmellate e mostarde, pane al cavolo
nero
Il Matto cheese selection with homemade jams and black kale bread
15
Tiramisu
Flan di cioccolato piccant
Creme brulee ai pistacchi
Panna cotta, salsa di liquerizia
Please let us know if you have any type of food allergies
Gluten free pasta available on premises
20 % service included on parties of 6 or more
COCKTAIL LIST
Maltese
Vodka, red bell pepper, ginger, martini rose’ and spicy
peperoncino
Paco-taibo
White tequila, pink peppercorn, thyme, cherry tomatoes, honey,
parmigiano.
Via de neri
Gin, martini rose’, pickled cucumber
Sweet White Stone Martini
Vermouth soaked white stone from Liguria “ spiaggia delle uova”
vodka or gin martini
Dry Black Stone Martini
Vermouth soaked black stone from Mongolia, vodka or gin
martini
SALTY:
Buffalo 66
Rosemary infused vodka, salt, pepper, Worcestershire sauce and
beet juice
Rits Time
Calvados, salt, pepper, orange juice and tomato juice
Clamato Mary
Gin, Worcestershire sauce, salt, pepper, clam juice reduction.
Bloody Frida
Ginger infused Silver tequila, tom-yan-gun, salt, pepper, lemon
juice and tomato juice.
SWEET:
Pasolini
Brandy, Frangelico, sugar, ricotta cheese and mixed berries
Rosso Tiziano
Rum, lemon juice, sugar, raspberry, tomato
Zucchidorini
Midori, green apple, zucchine and heavy cream.
Smilla
Vodka, lemon juice, sugar, peach puree, celery and white pepper
La Signoria
Gin, lemon juice, sugar, lettuce, strawberry and balsamic reduction.
Stromboli
Scotch, Mandarinetto, cedar zest
Il Matto, 281 Church St., 212-226-1607
