Uptown Report: Fatty Crab Lunch, Two-for-One Brunch, and a New One From Ayza

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Photo: Courtesy of Food Network

A few PR tips from uptown — Fatty Crab UWS will start serving lunch on Monday, June 15. The menu will be similar to the downtown location’s lunch menu. And across town, One 83 is offering a “buy 1 get 1 free” brunch this weekend between 11:30 a.m. and 3 p.m. if you mention the special when reserving. Finally, a delay in scoring a liquor license has pushed back tomorrow's opening of Bar Luna, the new one from Bella Luna owner Turgut Balikci and his chef at Ayza, Sean Chudoba. (You may remember Chudoba describing Ayza as “one of the hottest new wine bars in Manhattan” during an episode of Chopped.) The new endeavor will be Mediterranean with an Italian focus, whenever it opens. Here’s a look at the menu.

Cheese
Choice of 3 / $9 or 5 / $14
Served with Champagne grapes, lavender honey almonds and caperberries

Cow
Tete de Moine
Rib Iola style with thin rind, sweet fresh milky flavor
French Brie
soft-ripened, washed rind 60% milk fat with a meaty, nutty, yeasty flavor
Gorgonzola Cremifacto
moist, pink rind, paste is heavy with moisture, slight blue veining very rich in flavor.
Shropshire Blue
rough reddish brown rind, moist, creamy brilliant orange paste with extensive Blue green veining,
flavor is mild, creamy and caramel sweet with a spicy finish.

Goat
Comte
firm, granular, sweet St. Antoine flavor with gamey, woodsy tones.
Herbed
creamy texture with a blend of Chef Sean’s special mix of herbs.

Sheep
Manchego, Don Juan Aged
thick wax rind with a mild, approachable, sweet flavor

Carni
Wild Boar Proscuitto
Bresoala
Sweet Soppresetta
Mortadella
Salumi

Pate
Rabbit Pate Fig,
duck liver and rabbit infused pate.
Truffle Mousse
Black truffle duck liver mousse.
Porte Pate Porte
infused duck liver.

To Share
White Truffle Pizza 12
Wild Mushroom & Goat Cheese Tart 12
Polenta Gratin with melted gorgonzola 6
Marinated Sardines with crushed red pepper 6
Port Mushrooms with grilled red onions 7
Marinated beets, gorgonzola & pistachio 8
Spicy artichoke dip 8
Baby eggplant stuffed with short-rib ragu & mozzarella 8
Chilled asparagus, mustard cream 9
Beef Carpaccio 10
Buffalo Mozzarella with roasted red peppers, basil pesto & capers 10
Tuna tartare 11

Crostini
3 / $9 or 6 / $15
Chicken liver & port marinated mushrooms
Basil cannelloni bean puree
Black olive tapenade
Pesto & roasted red pepper
Tuna with olive pesto
Herbed goat cheese & port red onion
Manchego cheese, prosciutto, fig mustard
Sicilian anchovy & cherry tomato
Sweet baby shrimp, roasted garlic & avocado

Soup & Salad
Summer Gazpacho
cucumber dill ice cube 7
Mixed Greens
marinated tomatoes, honey balsamic vinaigrette 7
Caesar Wedge
Sicilian white anchovy and parmesan croutons with prosciutto 9
Grilled Baby Calamari
mixed greens, cherry tomatoes and lemon herb vinaigrette 10
Goat Cheese Brulee
marinated beets, toasted spiced walnuts, mixed baby field greens,
walnut sherry truffle vinaigrette 11
Grilled Chicken & Arugula Salad
toasted walnuts, sweet dates, green apples, shaved Manchego, in a sherry vinaigrette 12
Poached Tuna Salad
baby spinach, red onions, endive, cherry tomato, blood orange segments and lemon garlic vinaigrette 12

Pasta
Tagliatelle
short rib ragu with carrots and summer peas 7 / 12
Saffron Linguine
roasted red pepper, artichoke hearts, black olives in garlic and olive oil 8 / 14
Wild Mushroom Mac and Cheese
truffle drizzle 8 / 15
Whole Wheat Fettuccini
broccoli rabe and sausage 8 / 15
Shellfish Calamaretti
mussels, clams, baby scallops and shrimp, garlic lemon white wine sauce 9 / 16
Squid Ink Fettuccini
in a lobster truffle cream sauce. 10 / 18
Pasta of the day 10 / 18

Entrees
Rosemary Roasted Baby Chicken
gorgonzola polenta, baby carrots and asparagus 12
Stuffed Chicken Paillard
toasted walnuts in a honey lavender sauce, truffle roasted potatoes 14
Branzini
summer squash and fennel compote 16
Striped Bass
parsnip puree and melted leeks, roasted lemon 18
Grilled Veal Paillard
rocket arugula, blood orange segment, asparagus, cherry tomato, in a balsamic red wine reduction 16
Grilled Tuscan Steak
topped with a apple port shallot compote tart,
gorgonzola gratin, asparagus puree, baby carrots and asparagus 19

Dessert
Tiramisu 7
Caramel chocolate mousse cake 7
NY cheesecake 7
Forest berry tart 7
Pear tart 7
20 layers crepe cake 9

Gelato & Sorbet
Choice of 1 or 2 flavors
$4 / $7
Dark chocolate
Vanilla Bean
Espresso
Caramel
Raspberry
Mango
Lemon

Bar Luna, 511 Amsterdam Ave., nr. 84th St.; 212-362-1098