San Sabino
Italian restaurant · West Village
113 Greenwich Ave, New York, NY 10014
Highlights
Italian-American seafood spot from Don Angie chefs, playful twists
Italian-American seafood spot from Don Angie chefs, playful twists
"Ah yes, stuffed farfalle with tobiko and buttermilk foam, just like they do it in small-town Sicily. As the Minion-yellow dining room and martini with garlic bread vodka suggest, San Sabino from the Don Angie people leans non-traditional. The spritz-fueled West Village spot is Italian American with a bit of Malibu tossed in, and it’s a fun place to listen to surf rock while you dip ritz crackers in a buttery crab dip. Dabble in the pastas, but pay more attention to the small plates like the octopus carpaccio and stuffed mussels with lemon aioli. Reservations are released a week in advance at 9am, but the restaurant welcomes walk-ins at the bar. We lined up outside at 4:30pm on a Thursday, and came back for a bar seat at 7pm." - bryan kim, neha talreja, willa moore, molly fitzpatrick, tiffany yannetta
"A Manhattan restaurant that experiments with bold pairings in its fish charcuterie approach, such as combining spicy capocollo with octopus carpaccio to create novel flavor contrasts and textural interplay." - Adam H. Callaghan
"San Sabino excels at Italian-influenced seafood small plates. The limoncello-washed restaurant from the team behind Don Angie loses the red sauce in favor of lemon agrumato oil, bright and spritzy cocktails, and lots of wonderfully prepared sea creatures. Go big on small plates like stuffed mussels with ‘nduja and a swipe of lemon aioli, or a rich crab and mortadella dip served with Ritz crackers and pepper jelly. It still has that patented Don Angie tough table, but you can walk in and sit at the bar and let the surf rock soundtrack wash over you. Reservations are released a week in advance at 9am, but the restaurant welcomes walk-ins at the bar. We lined up outside at 4:30pm on a Thursday, and came back for a bar seat at 7pm." - bryan kim, will hartman, sonal shah, molly fitzpatrick
"The chefs associated with this New York restaurant contributed to a cookbook positioned not as a traditional restaurant book but as a broader, evergreen entry in Italian cooking, blending contemporary creativity with classic, comforting recipes; the collection includes some restaurant dishes alongside many family-inspired recipes intended for home cooks." - Aimee Levitt
"Opening next door to Don Angie, and from its chefs Angela Rito and Scott Tacinelli, San Sabino describes itself as Italian American seafood, and in that context promotes some wacky but lovable notions — humongous prawns, for example, smothered in melted cheese, and a dill-draped crab and mortadella dip furnished with Ritz crackers. The bright yellow dining room looks out on a bucolic West Village scene." - Robert Sietsema
