Entries in Jeffrey Tascarella (2)



Note: Jeffrey Tascarella, managing partner at Tenpenny when this review was written, left the restaurant to join the Daniel Humm/Will Guidara venture at the NoMad hotel. Two months later, chef Chris Cipollone left too. As of June 2013, Safet Kurtovic (of the Central Park Boathouse) is GM and Kay Choe is the chef.


The new restaurant Tenpenny hopes to disprove the rule that midtown hotel restaurants are for tourists. Named for a kind of carpenter’s nail, it has the chic rusticity that’s normally more at home south of 14th Street.

Tenpenny is in the boutique Gotham Hotel on 46th Street between Fifth and Madison. It’s in a quiet, dimly-lit, windowless room well back from the street. A comfortable bar anchors one side of the oblong room, with bare wood tables and a long banquette along the other.

There’s real talent at the helm, with Jeffrey Tascarella as managing partner and chief explicator of wines and cocktails. His resume includes Fiamma, Scarpetta, and Faustina. The chef, Chris Cipollone, also worked at Faustina, the now-shuttered Devin Tavern, and remains in charge at Tribeca’s Dylan Prime.

The website describes Tenpenny as an American restaurant, but both the menu and the wine list have a distinctly Italian accent—not surprising, given the principals’ backgrounds. Prices are about average for a 2011 opening, with appetizers $12–17, entrées $23–36 (all but one under $30). Tasting menus are offered at $68 for six courses, $115 (seven plus beverage pairing), or $125 (ten).

There are just seven choices each for the appetizer and the entrée, plus a couple of recited specials—always a good sign that the chef is focusing on doing a few things well. There is no burger (except at lunch), no steak, nor any of the big-ticket proteins-for-two that are routine on Manhattan menus these days.

The server brings pretzel bread (above left), literally the taste of a pretzel in the shape of a dinner roll. It’s warm and buttery, with soft honey butter and a wickedly hot mustard on the side. You could eat these all night.

Cipollini soup ($13; above right) is a riff on traditional French onion soup, with caramelized cipollini onions, fontina cheese, and a thick wad of croutons under the hood. It was too salty for my taste, and the cheese disappeared too quickly. And aren’t we about a month too late for it to still be on the menu?

Tortellini Nero ($24; above left), is a rich, spicy dish—also arguably a shade on the heavy side for spring—but a success nonetheless, with a smoky barbecued octopus ragu, green sage, tomatoes, and other vegetables. The meal ended with petits fours (above right), an unexpected luxury.

The staff were attentive and well trained, but the restaurant was only about 20 percent full on what was probably an atypical Saturday, the day before Easter.

Early reports from bloggers, yelpers, and the like, are mostly raves—remarkable for a location that is not really “on the way” to anything. It will be interesting to see how the restaurant evolves, as early popularity and an intimate space ought to allow the chef the opportunity to branch out from what is now a well prepared but slightly timid menu.

Tenpenny (Gotham Hotel, 16 E. 46th Street between Fifth & Madison, East Midtown)

Food: *
Service: **
Ambiance: *
Overall: *



Note: Faustina closed in December 2010. The hotel changed hands, and the new owners wanted to install a new restaurant. Multiple operators have run the space since then. As of January 2014, it is Narcissa, a restaurant from Dovetail owner/chef John Fraser.


Most restaurants open around the husks of old ones, as it’s a lot cheaper to renovate a space that already has a commercial kitchen. The transformation that turned the failed Table 8 into Scott Conant’s Faustina was unusually speedy—taking only about a month. Perhaps that’s because its home, in the Cooper Square Hotel, couldn’t do without a restaurant for very long.

Conant has had the midas touch for years, from L’Impero to Alto (now run by Michael White), to Scarpetta. We found the latter wildly over-rated (three stars from Bruni), but perhaps it is more consistent now; we have never had the urge to re-visit.

I assumed that Faustina would be a lazy restaurant. Nothing against Conant, but it was obviously thrown together quickly. To our surprise, Faustina is actually very good, and certainly much more enjoyable than our first visit to Scarpetta.

The menu is evolving. The original concept made us shudder: “small plates”. Neither of the early reviewers, Steve Cuozzo nor Alan Richman, was happy about that. There’s now a section of the menu offering piatti grande, which I’m assuming is new, as no review mentioned it. Richman complained of a menu with nine sections. There are now seven, which is a step in the right direction.

Those menu categories—at least this week—are Bread & Olives ($4–6), Cheese & Salume ($6), Raw Bar ($12–23; selection $68), Piatti ($9–19), Pasta & Risotto ($14–21), Piatti Grande ($31–42), and Sides ($9). Nothing like mixing-and-matching English and Italian.

At the bar, there’s a different menu, mostly a subset of the dining room menu with a few extra items. I compared the two: for the dishes on both, the prices are the same. A La Freida burger (what else?) was introduced this week. Given the popularity of bar dining, they might as well have one menu.

As always at such places, one is unsure of how much to order, and doubtful of whether the server’s advice can be trusted. We ordered—all to share—a small plate, a pasta, and a large plate, and it was still more food than we could eat.

We liked the hefty Lardo-Wrapped Prawns with rosemary lentils ($16; above left), even if we couldn’t taste much lardo. Spaghetti with octopus ragu ($15; above right) justified Conant’s well deserved reputation as a pasta champion.

Oddly, both of these were served at once, after which we were advised that our entrée—er, large plate—would take 25 minutes. Apparently it had not occurred to them that the two appetizers—er, small plates—ought to be served as separate courses.

When they said “large plate,” they weren’t kidding. The Glazed Berkshire Pork Chop ($31; above left) was the largest pork entrée we’d ever seen. The photo doesn’t do it justice. With one more side dish, three people could have shared it. From the descriptions, all of the piatti grande seem to be like that—very large portions that a sane solo diner couldn’t order.

The server presented the double-chop table-side, then whisked it away to be cut into sections. We’re not sure how Italian it is, but it might be the best pork entrée in New York, blowing the Little Owl’s to smithereens. A side of herbed fries ($9; above right) was a greasy mess; the evening’s only disappointment.

The décor, as Richman noted, could be a hotel anywhere. We never visited Table 8, but we understand it is little changed. The trip to the rest room, as many reviewers have noted, is a trek so long you’ll be tempted to leave breadcrumbs to show you the path back home. That’s often the case with hotel restaurants.

Servers wear ties and work with brisk efficiency. A sommelier comes to your table unbidden, though the wine list is neither as long nor as varied as it ought to be. Like everything else at Faustina, that could change.

In sum, Faustina is promising indeed. We don’t know when we’ll get around to returning. Unlike Scarpetta, we’d very much like to.

Faustina (25 Cooper Square (Bowery between 5th & 6th Streets), East Village)

Food: **
Service: **
Ambiance: *
Overall: **

Faustina at the Cooper Square Hotel on Urbanspoon