Fine Dining Returns to South Street Seaport

Saturday, December 1, 2018

Within the revelation that is the new outpost of the Milanese institution 10 Corso Como at the South Street Seaport is another.  The stylish emporium’s Italian restaurant is good enough to be a destination all on its own.  A world-class fashion influencer before they had a name, Carla Sozzani is one of the style world’s most intriguing entrepreneurs.  Her first luxury concept store, at the address that forms its name in her home country included a restaurant, too, and grew to encompass a small boutique hotel as well.  But high-quality Italian food in Italy hardly surprises.  At the Seaport, long just a tourist and beer-drinker’s trap, albeit a picturesque one, it’s news, welcome, and another sign of the area’s reinvention under the auspices of its owner, the Howard Hughes Corporation.  

Like the store itself, 10 Corso Como’s restaurant was conceived by Sozzani and designed by her long-time companion, the American artist Kris Ruhs, with the swirly, graphic metalwork and glass visual  touches he’s made familiar around the world (there are also stores in Seoul, Shanghai and Beijing).  The 28,000 square foot, full block space is at 1 Fulton Street. The restaurant occupies a large corner of the emporium, with a dedicated entrance  at 200 Front Street at Beekman Street.  

Opened in September, the restaurant is run by chefs Jordan Frosolone and Danilo Galati. Born and raised in Chicago, Frosolone began his career two decades ago in the kitchens of Coco Pazzo, Blackbird, and NoMi. He moved to Italy in 2002 to work in both Spoleto and Florence, then returned to the US in 2003 and spent a year at Bouley before joining Marco Canora at Hearth as a line cook. Promoted to Chef de Cuisine in 2006, he stayed at Hearth until 2011 when he was named Executive Chef at August, but soon left to join David Chang’s Momofuku group as Director of Culinary Operations. He spent the next two years traveling throughout New York and Canada, opening three new restaurants in Toronto. Pulled back to the kitchen, Jordan left Momofuku in 2014 to become Executive Chef at Sessanta in SoHo. In 2016, he joined the executive culinary team for Tom Colicchio’s Crafted Hospitality project at the Beekman Hotel.  

Menu highlights at 10 Corso Como include a carpaccio di tonno and fritto misto to start.  Frosolone recommends spaghetti bottarga or rigatoni cacio e pepe as secondi piatti, and you can’t go wrong with the branzino al sapore, costoletta Milanese or tagliati di manzo as main dishes.  The wine list covers the globe on New York’s old waterfront, but at a recent dinner, we stuck close to 10 Corso Como’s home with a bottle of 2017 Roero Arneis, Marziano Abbona, from Piemonte, a delicious bargain at $54.  

The restaurant serves lunch, dinner and brunch, and is well worth the trip downtown. Shopping at 10 Corso Como can be considered dessert.   Mangia!




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