A weekend in New York is always filled with great food. The weather was beautiful this time around that I was visiting, and we spent our short amount of time on long walks through different neighborhoods, finding great new places. There were three spots that stood out to me in particular this trip, and I'm excited to go back whenever I'm in New York. Here are some of the highlights from our weekend and the places worth adding to your list the next time you're there.
Fellini Coffee - Chelsea: There are 5 Fellini locations around the city: SoHo, West Village, Chelsea, Upper West Side, and Meatpacking. The coffee and food was great, the coffee especially. We stopped at the location on 8th in Chelsea and were able to grab a spot inside. The seating is extremely limited (only about 5-8 small tables) so we got lucky finding a table. I ordered the Dolce Vita coffee and the Spinach and Cheese Fritta and loved both. It was a great pick me up to fuel a long walk throughout the city.
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Rhythm Zero - West Village: After a long day of walking, a matcha sounded like exactly what I needed. Rhythm Zero had been on my list for a bit, and since we were right in the West Village, it was the perfect chance to finally try it. Similar to Fellini, it's a small spot with very limited seating, but we were able to grab a table to sit and relax for a bit. I ordered the Blackberry Pie Matcha, and it seemed like every person who came in after us ordered the same thing, so I knew I had picked well. It was one of my favorite matchas I've had. Sweet, yes, but still balanced unlike a lot of the trendy spots these days. Mr. Conor's Coconut Americano was great in its own right, but we both agreed, the Blackberry Pie Matcha stole the show.
San Sabino - West Village: San Sabino is one of my favorite dinners I've had in New York. It's the sister restaurant to Don Angie, just a couple doors down in the West Village, with a menu that focuses on Italian cuisine with a seafood twist. The restaurant is small and books up fast, so a reservation is definitely needed. I don't say this often, but every single dish we ordered was fantastic. I'm excited to go back and try other dishes. Here's everything we tried at San Sabino:
Cocktail - Scottie's Martini and Mandarino: The Scottie's Martini is San Sabino's dirty martini and described on the menu as: garlic bread vodka, spicy brine, and giant olives. so I 100% was going to be trying that. It was such a different, yet good martini. I would definitely order that again.
Spicy Tuna: Off the chilled section of the menu, we ordered the Spicy Tuna. This dish is a tuna tartare served in between broken-up arancini. I thought the concept was so creative, and the combination of textures of the soft, chilled tuna with the crispy arancini was just delicious. If you're in the mood for a crudo-style appetizer but want something a little more unexpected, I highly recommend this.
Cheesy Frittelle: These warm little cheese puffs came drizzled with orange blossom honey and a touch of saffron, and were so good. The outside was crisp, the inside soft and cheesy, and the honey added just enough sweetness to balance the whole dish. Definitely a good small starter to kick things off.
Crab & Mortadella Dip: This was a top contender, if not the favorite, of everything we ordered all night. Honestly, I didn't know what to make of a Crab and Mortadella Dip initially. It was definitely a first for me, but I love both of those things, and our waiter described it so well we had to try it. It completely lived up to the hype. The hot cherry pepper jelly on top brought this bright, sweet heat that cut through the richness of the dip perfectly. If you order one appetizer at San Sabino, make it this one. Also the presentation is beautiful.
Lobster Triangoli: I had seen videos of this dish before our reservation, so it was at the top of my list to order. It was absolutely delicious. The triangoli are little triangle-shaped stuffed pastas filled with lobster, tossed in a creamy white vodka sauce and finished with black garlic. The sauce is certainly rich, but still smooth and not over-the-top. I thought it was perfect for splitting at the table.
Steak "Magazzino": Our waiter mentioned this steak was fried, and honestly, part of me wondered how they'd manage to pull off a perfect medium-rare with that kind of prep. But, they absolutely nailed it. It came topped with an anchovy chili crisp and pine nuts, which was another "first" for me, but the flavors were fantastic. I really enjoyed this dish.
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