What to Eat at Piora, Opening in the West Village
In the West Village space briefly occupied by the Goodwin, there is now Piora, an American restaurant inspired in part by the Italian and Korean heritages of its owners,
chef Christopher Cipollone and Simon Kim. The name means “blossom” in Korean, a theme expressed by designer Stephanie Goto in a wall mural of a flower in bloom. Her remake of the premises integrates reclaimed oak and exposed brick, and in the bar, which has been christened “the Foyer,” the focus is on Champagne-based drinks, sours, and cocktails made with hand-carved ice. Cipollone avails himself of ingredients both local and imported in dishes like monkey bread with whipped lardo and roasted-seaweed butter; market tomatoes with burrata, basil, and sesame (pictured); and ocean trout with cauliflower, pear, and the spicy Calabrian sausage spread called nduja.
Piora, 430 Hudson St., nr. Morton St.; (212) 960-3801
*This article originally appeared in the July 29, 2013 issue of New York Magazine.
Toy box tomatoes with burrata, basil, and sesame.
Suckling pig with radish, burdock, and apple
Bucatini with black garlic, snow crab, maitake, and chilies.
Photo: Sarah Silberg/New York Magazine
