Santi
Italian restaurant · Midtown East
11 E 53rd St, New York, NY 10022
Highlights
Extraordinary pastas, crudos, and desserts from Chef Michael White.
Extraordinary pastas, crudos, and desserts from Chef Michael White.
"This upscale restaurant in Midtown East from the chef who opened Marea and Ai Fiori was made for power lunches. So there will inevitably be one table full of business-casual colleagues gossiping about coworkers who didn’t get the invite. But that description sorely undersells the food here. Luxury ingredients are deployed thoughtfully and to their full power, like garganelli with velvety truffle butter and a red prawn crudo with caviar." - bryan kim, neha talreja, willa moore, molly fitzpatrick, tiffany yannetta
"As you’d expect from a Midtown spot with a grand staircase, banquettes set in green onyx, and a liberal amount of truffle on the menu, Santi isn’t cheap. But if you need a last-minute option for a special occasion, it’s worth it. The chef previously ran Marea and Ai Fiori, and the pastas are predictably incredible, particularly the tortellini in a parmesan rind-infused cream sauce." - bryan kim, willa moore, will hartman, sonal shah, molly fitzpatrick
"Santi, from chef Michael White of Marea and Ai Fiori, is in the Midtown East location of his former Alto. The menu is full of crudos and pastas, like Long Island fluke with grapefruit and caper leaves, and an orecchiette with calamari and Montauk red prawns. They’ve also got a cactus parm (yes, you read that correctly)." - will hartman, bryan kim
"This upscale Italian restaurant in Midtown East was made for power lunches—expect to see at least one dude in a quarter-zip fleece talking KPIs per table. Don’t let that deter you: Santi is from the chef behind Marea and Ai Fiori, and as always, his pastas are extraordinary. Unlike at some corporate card-courting restaurants, luxury ingredients are also deployed thoughtfully, to their full power. We love the garganelli with truffle butter, prosciutto, and strips of bitter radicchio confetti, and a lobster-filled squid ink cappelletti, in a simple, sweet-tart pomodoro sauce. Order at least one crudo, preferably the red prawns with caviar." - bryan kim, molly fitzpatrick, willa moore, will hartman, sonal shah, bryan kim, bryan kim, molly fitzpatrick, bryan kim, sonal shah, bryan kim, molly fitzpatrick, will hartman, will hartman, bryan kim, willa moore, willa moore, will hartman, sonal shah, w
"This two-story Italian restaurant in Midtown East—from the chef who opened Marea and Ai Fiori—was made for power lunches, but that description sorely undersells the extraordinary pastas here. And unlike at some corporate card-courting restaurants, luxury ingredients are deployed thoughtfully and purposefully, to their full power. Don’t miss the garganelli with velvety truffle butter, prosciutto, and strips of bitter radicchio confetti." - willa moore, bryan kim, neha talreja, carlo mantuano
