Media Contact:
Olivia Young, Altamarea Group
Head of Media & Communication
917-647-8025
Altamarea Group Introduces COSTATA to SoHo
NEW YORK CITY (May 13, 2013) – COSTATA, the fifth Manhattan restaurant from the Altamarea Group brings a contemporary Italian steak concept to New York’s SoHo neighborhood. Costata, meaning ribeye in Italian, will highlight Altamarea Group’s highly lauded seafood crudo and pastas but focus on the broad selection of prime dry aged beef from Creekstone Farms and other select meats. The 140-seat restaurant is situated on two floors of a townhouse with the third floor available for private dining and events. Located in the heat of Soho on Spring Street, Costata will welcome diners across the city to a venue that captures the spirit and artistic energy of the neighborhood. Culinary excellence in the food and beverage program will be surrounded by beautiful art in a relaxed yet energetic environment.
Costata’s menu format will allow diners to dictate the pace and extent of their meal. Guests are encouraged to begin with freshly shucked oysters or a variety of crudo selections, Italian-style sashimi paired with elegant Italian accouterments, much in the style of Altamarea Group’s Marea. Appetizers can easily be shared amongst a table in a convivial fashion. The Bone Marrow Panzanella of little gem lettuce, raddichio, confit shallots and bone marrow offers a play on mare e monte or surf and turf in a salad format. Lobster Cocktail Arabiata with chilled lobster, horseradish, tomato and guanciale takes the traditional steakhouse-style seafood cocktail to new heights.
True to the Altamarea Group way, all pastas at Costata are handmade on premise and will be available as appetizers, side dishes, or main courses to accompany the a la carte steak and seafood selections. Garganelli alla Fiamma with prosciutto, peas and truffle cream pays homage to the space where Altamarea Group owners Ahmass Fakahany & Chef Michael White first met. Gnocchi gorgonzola panna, sage & crushed hazelnuts will act as the perfect accompaniment to the signature Costata ribeye for two.
Costata’s hand selected meats will be dry aged for a minimum of 40 days, prepared preferred temperature, basted with a fresh rosemary brush and served alongside custom Laguiole knives. Select cuts will include a 40-day aged bone-in New York Strip, Colorado Lamb Double Chop and the signature Costata 40-day aged Tomahawk Ribeye. Langoustines alla plancha and Whole Roasted Lobster will also be among the a la carte offerings. A variety of sauces (porcini sugo, cracked pepper pancetta cream) and compound butters (black truffle, horseradish gremolata) will accentuate the flavors of the simple prepared meat and seafood selections. Executive Chef PJ Calapa, who also oversees Michelin-starred Ai Fiori, will lead Chef Michael White’s culinary team at Costata.
In addition to pasta selections, a la carte offerings will also lend to a wide variety of potato and vegetable sides such as Roasted Red Bliss Potatoes with garlic, pecorino and rosemary and Asparagus with parmigiano creama.
The strength and reputation of Altamarea Group’s wine program extends to Costata. Chef Sommelier Raphael Ginsburg formerly of Ai Fiori will assist Beverage Director Hristo Zisovski. The wine list will have depth and breath from Tuscany, the Veneto and Piedmont regions, in addition to French and American selections to compliment the steaks. An array of whites and sparkling wines will also be availableto pair with the wide variety of crudo, and seafood. Rounding out the list is an extensive selection of amari, whiskies and fortified wines, serving as the perfect nightcap.
Altamarea Group Director of Bar Operations, Eben Freeman has created an artisanal cocktail list as well as a variety of Gin Martini offerings. Examples include the Scotch Marsala of Dewer’s White Label, Combier Kummel and Marsala and Local Martini with ramps, vermouth, meyer lemon bitters and Greenhook Gin.
Altamarea Group has teamed with a Nasser Azam, an avant garde London-based Pakistani artist to showcase art that compliments the energetic spirit of Costata and its downtown locale. Azam has been widely lauded for his sculpture Athena, the tallest bronze sculpture in the UK and located in the London City Airport.
Altamarea is excited to extend its presences and commitment to downtown and welcome guests at Costata in mid May 2013, with a vibrant and unique, modern steak restaurant in Soho.
Costata is located at 206 Spring Street near Sixth Avenue. Dinner is served Monday thru Sunday from 5pm to 12am. For reservations please visit http://costatanyc.com.
The Altamarea Group is owned by partners Ahmass Fakahany and Chef Michael White and is comprised of five Manhattan restaurants, Marea (2009), Osteria Morini (2010), Ai Fiori (2010), Nicoletta (2012) and The Butterfly (2013), two New Jersey restaurants, Osteria Morini (2012) and Due Mari (2008) and Al Molo (2010) in Hong Kong. Altamarea delivers the highest levels of quality and consistency in food and service across distinct brands and concepts with the client always at the center. It has consistently received top recognition and acclaim including Michelin Guide, ZAGAT, New York Times, and Relais & Chateaux.