Inside it's an old world feel with the bar made from wooden benches and vices used at the Steinway piano factory. There's an outdoor patio for warm nights.
The food is prepared in a sliver of a kitchen, with ingredients in season, like sweet peas, which chef Joe Ogrodnek pairs with ricotta, but his ricotta gets a twist. It's called Sweet Pea Crostini, Whipped Ricotta, and Fresh Mint.
The ricotta is layered on top of thick toasted bread and for the peas are sautéed with shallots, and seasoned with salt, pepper and tossed with mint, and lightly smashed.
That goes on top of the cheese with a garnish of flowers and grated pecorino.
SWEET PEA CROSTINI, WHIPPED RICOTTA, FRESH MINT
Chef Joseph Orgrodnek
Using a small food processor, mix the ricotta cheese with extra virgin olive oil, salt, and pepper to taste. Puree until smooth consistency. Reserve under refrigeration.
In a sauté pan, over medium heat, combine 1 T each of E.V.O.O. and butter and allow to melt. When the better becomes lightly browned, add the shallots and sauté briefly with no color.
Add the peas and cover with 1 cup of water. Simmer until peas are tender and water has evaporated. Using a fork, roughly crush the peas in the sauté pan. Add the chopped mint and season with salt, pepper and lemon juice.
Dress the sliced bread with a touch of olive oil and toast in 400 F oven until golden brown.
Spoon the ricotta onto each slice of bread and top with the peas. Garnish with some grated Pecorino.