Fritto Misto|Provided1/4 Fritto Misto|Provided
Battuta di Fassone|Provided2/4 Battuta di Fassone|Provided
Cheese & charcuterie plate|Provided4/4 Cheese & charcuterie plate|Provided
Northwestern Italy’s Piedmont region is best known for its wines and the zippy little Fiat that all other tiny cars aspire to. But there’s also Fassone beef, made from a special breed of cattle whose double-muscled meat is prized for its lean tenderness, white truffles from Alba and a buttery take on fondue called bagna cuada.
Six Piedmont natives, three of them having made the leap to NYC, just opened San Carlo Osteria Piemonte in SoHo to showcase their homeland’s cuisine in a modern, 50-seat dining room designed by the team behind Momofuku Má Pêche. A mural of the restaurant’s namesake plaza in Turin spans the restaurant’s back wall, with brick and brass contrasts to bring the Italian menu into an updated setting.
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At the bar, small bites include crostini with anchovy butter and Caprese-style fried squash blossoms. On the main menu, don’t miss the all-in fritto misto with chicken, lamb, frog’s legs, sweetbreads and, somehow, more. Pastas will be made in-house and available as whole wheat and gluten-free.
The wine list offers 10 by the glass, but the bottle list is much more robust at 150, featuring primarily norther Italian vintages. Among the cocktails, try the Milano Torino that is said to have inspired the Negroni.
San Carlo Osteria Piemonte
90 Thompson St.
Open for dinner daily