San Sabino
Italian restaurant · West Village ·
Italian-American seafood with playful riffs on classics
Italian-American seafood with playful riffs on classics
"I note San Sabino on Greenwich was the hottest reservation in town in 2024 for its Italian seafood that evokes the Amalfi Coast; booking via Resy is advisable." - Matt Ortile
"Recently debuted next door to Don Angie, this seafood-centric eatery features dishes focused on seafood and handmade pastas in the team’s signature Italian American style. It extends the couple’s risk-taking approach—breaking certain traditional boundaries by drawing on ingredients and techniques from different food genres—and reflects the love and care in hospitality that Rito credits to her grandmothers." - Shivani Vora
"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
