Last updated on February 13, 2016
Shortly after Torrisi Italian Speciality closed its door at the beginning of this year, Santina, the latest project from the Major Food Group, open underneath the HighLine Park.
Right next to the new Whitney museum, it is tucked under the entrance of High-line park, Santina is hard to miss. Bright orange and blue sun umbrella, it is like a source of warm sunshine under the cold metal bridge.
Light, bright, Colorful, vibrant, I opened the door, and thought I walked into somewhere tropical.
colorful chandeliers hanging off wood ceiling, each different color, equally lavish and beautiful. Greyish-blue booth with little wood chair and white marble tables, made me feel I’m on vacation at a resort somewhere. Hawaii? Miami? Puerto Rico? Amalfi coast!!! Even every piece dining ware we had has a different pattern. And the ambience continue to the bathroom as well (See Pic). Yes, I take picture in the bathroom too, I’m weird that way. But look, it is also decorated as if it’s in a beach house. I really appreciate the attention that was pay to every detail.
Cocktails are as colorful and beautiful as the chandeliers. Every slip just scream “SUMMER”. And who doesn’t like a drink that comes in a pineapple jar?
We started with Cecina (chickpea pancake) with Lamb Tartare. Cecina is crispy on one side and fluffy on the other. The warmth of pancake pair up with fresh, chill lamb tartare, I can’t have enough of this. AND, the house special spicy sauce that came in a cute little jar, it is awesomeness that packs a kick. It reminds me of the Chinese XO sauce, but only better.
FRITTO MISTO means “mixed fry”. Basically calamari. Squid, fish, olives, all deep fried. Crisp and fresh, and not oily at all. Like the way they did in Venice, it is served with a squeeze of lemon juice. I especially like the brazil leaves. Crunch! crunch!
SHRIMP ZINGARA is like a risotto and Chinese shrimp fried rice got together and had a baby. It got rid of risotto’s heavy creaminess, and fried rice’s oiliness. With tomatoes and peppers, it is a new, fresh creation. I think i’m going to try make this at home.
SPAGHETTI BLUE CRAB has plenty of crab meat. The craw on top was only decorative. The spaghetti, however, was a little overcook, a little mushed.
We saw the folks next to us ordered the whole grilled porgy, and it looks delicious. If only I had more room…
We were very surprise when the bill arrived. It’s half the price than what we’d have spent at ZZ’s, Carbone or Dirty French.
An affordable restaurant from the Major Food Group that is not named Parm!!! WHAT>!>!?! Next time, I think I’ll skip the rice and pasta section. (April, 2015)
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