Located in New York City artsy West Village area, DeSantos features an authentic and mostly traditional menu heavy on from-the-sea rich in the finest traditions of Europe's food cultures, ranging from the Mediterranean to Southern Europe using local, organic and seasonal ingredients.
DeSantos was designed to feel rustic and warm with exposed brick and light wooden tables paired up with a carrera marble top and walnut stools and chairs custom-made. There's also a spacious patio seating, and a private dining room where private parties usually are held.
Following the concept that "food tastes better with music," DeSantos serves its dishes while eclectic tracks of bossa nova and lounge-ready electronica plays along...
Open 7 days a week...
The partners spent almost four years scouting the perfect location. Although it was in dire disrepair when they found it, it turned out to be worth the wait and the renovations. The partners soon discovered that the townhouse, built in 1845, has a storied history. Janis Joplin rented an apartment on the third floor; it was a place frequented by the Ramones, Bob Dylan and Frank Serpico among others. Playwright Edward Albee got his inspiration for the title "Who's Afraid of Virginia Woolf?" from an inscription on the men's bathroom mirror. The building housed Renganeschi's old place, an Italian restaurant founded in 1898; the Colledge of Complexes, a bar and grill and debating society and the Ninth Circle Bar.
The Modern Italian food served at DeSantos is the invention of executive chef Aldo Alo. The 30-year-old creates innovative dishes with local ingredients and Italian influences. His unique vision brings about some must-try appetizers such as the baked asparagus au gratin which are prepared with bel paese cheese and parmigiano and the jewel-toned red and gold beet salad served with a delicious but unusual combination of roasted corn and almond crusted goat cheese. Pasta is the specialty of Alo's grandma secret recipes such as the homemade whole-wheat pappardelle with veal bolognese. And for main dishes you'll find amazing choices such as the thick cut tender basil-crusted swordfish with cajun-spiced corn and the center cut filet mignon with green peppercorn sauce. For dessert there are the special renditions of classics such as chocolate mousse cake, nutella and banana crepes and sorbet and gelato, all garnished with fresh fruit, seasonal fruit sauces and whipped cream.
Aldo Alo, executive chef and co-owner was born in Luxembourg and raised in Italy. He began working at his family's restaurant at a young age finding his love and passion for the culinary arts; consequently, he decided to attend culinary school at the Instituto Professionale Di Stato Per i Servizi Alberghieri della Ristorazione in the town of Castellana Grotte, Italy.
While attending school he started to get some experience working in different locations such as Sardinia, Tuscany, Emilia-Romagna, Fruili-Venezia Giulia, among others. At the age of twenty, he accepted an offer from Mr. Abbate to work in San Juan, Puerto Rico at La Bella Piazza. After that stage, he returned to Italy to work at Bibione, a four-star hotel on the Adriatic Coast. Finally, he went to Miami for vacation, but ending up staying to work in various South Beach Delray and Palm Beach restaurants. Most recently, he was executive chef of Savanna's in Southampton.
DeSantos' wine list is focused on quality wines from Italy. DeSantos offers every major grape selection with different characteristics and aromas from many wine regions in Italy such as Piemonte, Toscana, Friuly and Sicilia.
DeSantos also offers a great selection by the glass such as Soave, Falanghina, Tocai, Montepulciano, Sangiovese and Nero D'avola just to mention a few.
In addition to the wine list DeSantos has a full bar with a great selection of single malt scotch whisky, cognac & brandy, grappa, tequila and porto.
The cocktail list, designed by Somer Perez, who trained with Audrey Saunders and Dale DeGroff, and most recently reinvented the cocktail program at The Hotel on Rivington, is seasonal and ingredient driven.
The cocktails are named for the daughters of the DeSantos family. The Chloe is mixed with gin, strawberry jam and lemon. The Nikky is made with vodka, fresh grapefruit and lime, and for those who want a little extra fun with their cocktail, there’s the Rafaella, a blend of vodka, fresh raspberries, contreau, fresh orange and lime.
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MY YOUNG AUNTIE
Oberon Sinclair
Ellen Harding
425 West 14th Street Studio 427-3F
New York NY 10014
Tel: 212 334 3363 Fax: 212 994 8499