Just a short walk from the briny breezes of the Hudson River, a new trattoria inspired by the flavors of Italy’s many coasts is now open in the West Village: Saint Theo’s.
Between the cozy banquettes, crisp white tablecloths, and Murano glass, an elegant blend of green – think: basil, mint, and pistachio – greets the eye, as if interior architect Martin Brudnizki (from the Bellagio, Annabel’s, and Harry’s Bar) dreamed up a restaurant that could feel like a palate cleanser for the body.
Saint Theo's elegant interior is designed by Martin Brudnizki. Photo: Rebecca Fondren
Restaurateur Kyle Hotchkiss Carone, culinary director Carolina Santos-Neves from Grand Tour Hospitality, and executive chef Ashley Rath (from Lalou, Santina, and many other restaurants) designed a bold menu of traditional seafood hits from the north and south. Enjoy caviar, oysters, a selection of light crudo, as well as grilled staples like branzino and fruits of the sea lovingly steamed in homemade linguine pasta. The menu is filled with cheeses flown in fresh from Italy, and the house special is Bianco Sardo.
When asked about her connection to Italian food and gastronomy Rath says she was deeply influenced by her mentors, Dan Haar (from Santina) and Mario Carbone.
“They opened my eyes to the beauty and specificity of it when we opened Santina. The biggest game-changer was when I traveled to Sicily,” she says. “Since then I’ve been drawn to the history and food of Sicily. But we are not specifically a Sicilian-style restaurant. Since working with Kyle on Saint Theo’s I’ve been learning a lot about Venice as well.”
Sarde in Saor from the new Saint Theo's. Photo: Evan Sung
For aperitivo hour, Saint Theo’s is the place to go for a spread of Venetian cicchetti and elaborate Italian cocktails named after the ancient city, all curated by bar manager Kyle Sheridan. Nibble on tramezzini, the soft crustless sandwiches filled with seasonal ingredients served at room temperature, and the famed sarde in saor, fried sardines, vinegared onions, and toasted pine nuts. The wine list skews northeastern Italian and showcases the prized varietals from Veneto, Friuli-Venezia Giulia, and Trentino-Alto Adige.
Like the summer seafood and vegetables spotlighted throughout the menu, the desserts alternate with the seasons. For now, count on strawberries with cream, Cantaloupe with casatica di bufala and montasio cheeses, and their go-to olive oil cake.
Saint Theo’s is open from Tuesday to Sunday for dinner from 5–11pm. Visit www.sainttheos.com for more information and follow along on Instagram **@sainttheosnyc**.