He might look serious, but the man loves kumquats.Photo: Courtesy Bravo
We already told you that celeb chef Alex Stratta would be opening his first New York restaurant, Bigoli, and now that time is nearly upon us. On Monday — maybe before, says a rep — Stratta, who's decorated with a James Beard Award and multiple Michelin stars (though you probably know him from Top Chef Masters), will roll out the dinner-only spot in the former Gonzo brownstone space. We've gotten our hands on the menu, which relies on a blazing oven for many of its specialties, including wood-fired clams and a prosciutto-stuffed pork chop; and pastas are made in-house. There's also a panoply of not-your-typical Italian dishes (porcini and watercress risotto with frog’s legs, 24-hour duck-leg confit with turnips and kumquats), which sounds refreshing in the midst of this Nonna's-cooking boom. Check out the full lineup below.
COLD ANTIPASTI
Carpaccio with Two Way Artichokes
Greens, ricotta salata, marinated artichokes, fried shaved artichokes, eggplant puree crostino 17
Salumi & Prosciutto
Parmigiana, wild arugula, lemon dressing 16
Buratta & Heirloom Tomato
Creamy mozzarella, black olive, zucchini bruschetta 14
Beet & Roasted Pear Salad
Apple cider-hazelnut vinaigrette, goat cheese crostino, toasted hazelnuts 13
Hearts of Romaine
Creamy garlic dressing, croutons, anchovy 10
Baby Arugula, Apple & Fennel Salad
Dried figs, ricotta salata, toasted Marcona almonds, fig-red wine vinaigrette 12
HOT ANTIPASTI
Chickpea Fries
Sun-dried tomato & roasted garlic dipping sauce 9
Spiced Butternut Squash Soup
‘Fegato’ crostino, candied chestnut crumble, sultana raisins 9
Wood-Fired Clams
Seasoned breadcrumbs, pancetta, white wine, olive oil, garlic 13
Grilled Octopus
Warm white bean salad, roasted peppers, sun-dried tomatoes, sweet & sour orange zest 14
Twenty Four Hour Duck Leg Confit
Marinated, slow cooked, served crispy with honey braised turnips, spiced kumquats, candied walnuts, toasted sesame seeds, endive salad 13
PASTA
Bigoli with Red Wine Braised Oxtail
Cippolini onions and parsnips, spiced currants, toasted walnuts, fried sage leaves 24
Gnudi with Roasted Wild Mushrooms, Wilted Spinach and Brown Butter
Light, ricotta and mascarpone mini dumplings 22
Rigatoni with Tomato & Basil 19
Roasted Porcini and Watercress Risotto with Frog’s Legs
Aged Parmigiano, sautéed frog’s legs 27
Lobster Raviolo
Zucchini, lobster, oven-dried tomatoes, basil, sea-urchin citrus butter sauce 32
Braised Veal Agnolotti
Mini ravioli stuffed with braised veal, pecorino, glazed leeks, carrots, root vegetables, veal jus 23
Spicy Orecchiette
Small oval pasta, roasted guinea hen, fennel sausage, roasted escarole, broccolini, Parmigiano 21
Gnocchi with Vermouth Butter Sauce & Fontina
Potato dumplings, Fontina, chives 22
ENTREES
Wood-Fired, Double-Cut, Kurobuta Pork Chop
Prosciutto, Fontina & sage stuffed with dried cherry, caramelized apple and Marcona almond relish 33
Whole Roasted Black Bass with Fennel & Blood Orange Salad
De-boned whole fish with Spanish olives, lemon-blood orange vinaigrette 28
Marinated Game Hen ‘al Mattone’ (‘Under a Brick’)
Watercress, charred Meyer lemon 27
Barolo Braised Beef Short Rib
Porcini mushroom & bone marrow gratin served inside marrow bone 26
Veal Milanese
Breaded, pan sautéed with wild arugula, cherry tomato, shaved Parmigiano 28
Wood-Fired Prime Ribeye
Gremolata, roasted garlic-horseradish cream 49
Orata with Brown Butter-Lemon Sauce
Whole, boneless fish with roasted vegetables, pine nuts, raisins 28
Tuscan Style Oven Braised Veal
Slow braised in white wine, Swiss chard, chickpeas 25
CONTORNI
Creamy Horseradish Potatoes
Stewed Giant White Beans, Escarole & Tomato
Roasted Yukon Potatoes with Rosemary & Garlic
Baked Mac & Fontina Cheese
Cauliflower Gratin
Chickpea Crespelle
Roasted Lettuce with Pancetta, Garlic & Thyme
Mascarpone & Parmigiano Polenta
Garlic and Herb Bruschetta with Bel Paese Cheese
Market Vegetable of Day
7 each
DESSERT
Ricotta Cheesecake with Biscotti Crust, Blood Orange Marmalade and Basil
Pistachio Cake with Mascarpone Custard, Apricot Sorbet and Candied Pistachios
Olive Oil Pound Cake with Caramelized Apple and Currant Relish, Chestnut Honey and Crème Fraiche Gelato
9 each
Bigoli, 140 W. 13th St.; 212-647-1001
