What to Eat at Stivale, Bringing Southern Italian to the Old Choptank Space

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Photo: Melisssa Hom

Restaurateur Bobby Werhane has chopped the former home of Choptank in two to house this upscale Italian restaurant and its adjacent bar, Caffe Muzio (open since late March). The 56-seat Stivale is slated to debut next week, offering Southern Italian cooking from chef Michael Berardino (dell’anima, ‘inoteca). Look for a menu heavy on seafood, pork, and seasonal vegetables, with dishes including crostini with crab and spicy salami, charred octopus with hazelnuts and njuda, and simple pastas like a cavatelli with pancetta, egg, and rosemary. See the draft menu below and check out the food and the space in our slideshow.

Stivale Draft Menu

Spuntini
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OLIVE e NOCI roasted olives and nuts
GRANCIO crab crostini, salumi piccante
ARANCINI saffron risotto, mozzarella
MOZZARELLA hand pulled, sea salt, extra virgin olive oil
PIZZA FINTA tomato, oregano, anchovy
PANELLE chick pea fritter
CAZILLI potato croquette

Antipasti
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RUCOLA arugula, soft pecorino, charred citrus, strawberries
SALAD(TBD)
FRITTI MISTI di MARE fried seafood salad, olives lemon, capers
BURRATA with a seasonal accompaniment
POLPO charred octopus, nduja, hazelnuts
TRIPPA alla NAPOLETANA tomato, poached egg, parmigiano

Primi
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FUSILLI cacao e pepe, black pepper, pistachio
SPAGHETTI al limone caciocavallo, black pepper
CULINGIONIS potato, pecorino, chard, mint
CICERI e TRIA chickpeas, garlic
MALLOREDUS crab, sea urchin, saffron, Calabrian chilies
MINIESTRA MARITATA meat balls, greens, garlic, scallion
ANNELONI sausage, friarelli, lemon zest, fennel pollen
CAVATELLI 'ncatenati pancetta, egg, rosemary
PACHERI ragu Napoletana

Secondi
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POLLO alla diavola spice roasted chicken, broccoli rabe, garlic, sultanas
ORATA al cartoccio potatoes, olives, chilis, citrus
LOMBATELLO hanger steak, oxtail, bone marrow, celery, radish
PANCIA di AGNELLO lamb belly, fava, chicories

Stivale, 308 Bleecker St., nr. Grove St.; 212-675-2009