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“Alloro to open on June 24th”

Those of you who have been to Cacio e Pepe or Bocca don’t need any introduction to Salvatore Corea, the chef who became famous for his Roman Cacio e Pepe–fresh pasta twirled in a giant wheel of Pecorino cheese. He’s about to open Alloro (on June 24th), an old-fashioned family run restaurant that he runs with his wife Gina just a few blocks from where they live with their daughters Giada and Maila. (He’s still involved in Bocca and Cacio e Pepe.)

The 50-seat restaurant is decked out in black shiny tables and pearly white walls and is named for the herb, Laurel (Alloro in Italian).Corea’s menu offers a selection of cheeses and cured meats to start with modern appetizers like scallops with pistachio buffalo ricotta and spinach juice alongside pastas (fried spaghetti in tomato and basil sauce, fusilli with arugula pesto, fresh chitarra with langoustines and fava bean pesto), meat (loin of lamb in a fresh mint reduction with eggplant purée and pecorino cheese foam) and fish (lavender-crusted swordfish over spinach).

For dessert, Corea is making a spicy chocolate tart with laurel bay leaf sorbet, blueberry Bavarian cream with wild berries and lemon liquor foam and goat cheese mousse with syrupy sour cherries and Moscato gelatin.

In addition to an all-Italian wine list, Alloro offers an Italian and local New York beer selection.

Alloro will open June 24th at 307 East 77th Street, just off Second Avenue, 212-535-2866. Hours: Sunday- Thursday 5:30-10:30pm, Friday-Saturday 5:30-11:00pm.

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Posted: June 17, 2008 - 4:20 pm

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