Capatosta (www.capatostanyc.com) recently opened at 39 W. 24th St, the vision of Chef Antonio Mermolia and entrepreneur Gianroberto Cavagnaro.
After a brief stint at the Michelin starred La Capinera in Taormina (Sicily), Mermolia arrived in New York in 2012 becoming then chef de cuisine at 2 Michelin Star David Scabin’s Mulino a Vino.
The first sense you are heading in to an Italian restaurant is the small Fiat in the front courtyard displaying the menu in the window. Inside, a long white bar leads to a large interior terrace, with lighting that feels like a personal dome over each table. You can imagine the natural daylight creating the feeling of an outdoor space.
The southern Italian cuisine ranges from classic arancinis, to fresh made pastas, to meat and fish secondis. The numerous vegetarian soup choices are perfect for the upcoming winter months. Mermolia pays tribute to his Italian background with a delicious grownup version of a typical childhood snack, the “Mozzarella in Carrozza”. The well-cultivated wine list showcases all the regions of Italy.
Capatosta is in the space previously occupied by Tre Stelle.