Sessanta

60 Thompson St. New York, NY 10012 • (212) 219-8119 • sessantanyc.com

Not all that long ago if you saw a restaurant located in a hotel it was like the kiss of death. But that was before the likes of Maialino, NOMAD and Dirty French. So, when I heard all the rave reviews about this new place in the Thompson Hotel I said to myself, “Self, let’s add it to the list.”

Now, it just so happens that it wasn’t on the list for very long though, because I just recently had a business dinner there and got to see whether it was all that or all hype.

The hotel itself is rather quaint, like the street it’s on, but the restaurant is actually rather sizeable winding around corners and bars with its soothing wood, ribbon walls that almost give it a midcentury vibe.

Off on the wrong foot, we embarked with a Brunello that was very strong on the tannins almost to the breaking point, which didn’t do the food any favors, because it really didn’t complement a single dish. And it’s a shame too, because most of the food could’ve benefited from a little help.

Among the starters in need were the tuna crudo, which was what one might expect from a tuna crudo. Nothing more. Nothing less. Well, maybe except for the additions of zucchini and caper berries, neither of which moved the needle in either direction.

But far guiltier of not moving the needle were the beef tongue sliders, which were so surprisingly bland it felt like you were being cheated out of the gluttony you thought you were buying into.

Also on the bland list I would put the highly revered Struncatura Spaghetti (AKA Peasant Pasta). I had heard from friends and blogs alike that it was exploding with flavor. The saltiness of the anchovies, the heat of the chilies, the heat and saltiness of the neonata (a condiment from Calabria made from baby fish). But I guess the chef must’ve imploded under the pressure of serving the Ferocious Foodie, because what I got out of this dish was neo-nada. Go with the lamb ragu. It’s so much better. More on that later.

Moving up a notch from bland was the marinated calamari with puffed black rice and crunchy celery hearts, which proved to be a textural stroke of genius, contrasting greatly with the squid and making what could’ve been yet another snore just passably interesting. But even with that said, I would still opt for the braised octopus with couscous, apricots and turmeric. It was tender, flavorful and apart from the meatballs, the only thing I would ever order again.

Speaking of the meatballs (pictured), they are pretty amazing. Easily the best thing on the menu. But these ain’t your run of the mill balls. They’re made with spicy Italian sausage, red peppers and Sicilian honey, which almost acts like a candied coating, creating a hard outer shell, locking in the juices. But the true magic is when that honey and heat coalesce in your mouth to create a sonata of sumptuousness.

The other high point of the meal was the Tagghiarini (lamb ragu) pasta, made unique with crunchy bits of baked ricotta salata. The flavors of the ragu were bursting, the cheese was crunching- So then why isn’t it something I would order again, you ask? Because after a few bites the crunchy gimmick passes novelty and starts to become distracting and dare I say off-putting. Like crunchy bugs or burnt bits of lamb floating in your sauce. It’s great as a shared dish, but to commit to an entire bowl yourself is a bit overkill on the crunch.

Dessert also proved to be a tale of two Sessantas with the peach cake coming out dry and worthless. Whereas the cream filled puffs, an Italian take on profiteroles, were a far superior way to end your meal.

So, in all fairness, Sessanta is probably a three knifer, but because of all the hype, being lauded as one of the best new openings in New York according to Thrillist, it is teetering precarious on the edge of two, because apparently they have already started to slide. C’est la vie, as they say not in Italy.