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Seasonal Spring Fare at 508 Restaurant & Bar
From Farm to Table, This Greenwich Village Modern Day Farmhouse Gets it Right in So Many Ways
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If you haven’t ventured to the far west Greenwich Village you’re missing out. Just north of the Holland Tunnel sit many iconic hot spots, including 508 Restaurant & Bar (508 Greenwich St. 212-219-2444, www.508nyc.com), run by husband and wife chef-owners Anderson Sant’anna de Lima and Jennifer Sant’anna. Its eclectic menu reflects the couple, as it offers Italian, Spanish, New American and seafood options, making it the perfect place to have dinner when you’re up for trying various dishes.
Its striking aesthetic combines the warmness of a bistro dark woods and votive candles with aspects of a modern day farmhouse. This sensibility also parlays into the sourcing of ingredients, which are local and organic whenever possible. And unlike other restaurants that regard vegetables as an afterthought, 508 highlights delicious Swiss chard, celery root, artichokes and rutabaga. Bring a friend or two and eat through the menu, starting with a delicately delicious heirloom tomato salad tossed lightly in a citrus balsamic reduction with delicate haricot vert, Peruvian purple potatoes and fresh mozzarella. Sip on the inventive Vermillion cocktail made with muddled figs, vodka, blood orange and OJ while enjoying the breezy pop and mild electronic music before relishing bites of grilled Halloumi cheese and snacking on the “new fry”, otherwise known as fried artichokes. Trust me; you’ll want to use all of the rosemary aioli dipping sauce!
The pastas are made in house, justifying trying at least two. The tagliatelle mushroom offering is heavenly with white truffle essence, garlic, sage and parmesan. Most creative is how the Sant’annas turn rutabaga into “nudi”, a ravioli-like ball, and toss it with smoky bacon, Brussel spouts, walnuts, chives, garlic and olive oil. I would eat all of these dishes again, but would first start with the pan seared miso glazed Branzino, accompanied with a Cuttlefish ink lemon risotto that still has my mouth watering. Be sure to save room for dessert, everything is homemade and the ice cream varieties are scrumptious.