"The opening of da Toscano in 2020 was a homecoming for chef-owner Michael Toscano. Before leaving New York and opening a restaurant in Charleston, he was the executive chef of Perla, the previous tenant of the Minetta Lane space (and where I once worked as a server). This weekend, he is vacating the space for good, as Sunday will be the final night of service at da Toscano."
"Food at the new da Toscano will be much the same as the current restaurant: Octopus carpaccio and pappardelle with foie-gras-laced duck ragu both remain, along with dry-aged prime-rib steaks that are slow roasted for 12 hours before they're portioned and seared. Toscano says the midtown move won't significantly affect prices, which will be comparatively moderate versus other Italian heavy hitters in the area such as Marea and Ai Fiori."
"A Berkel flywheel slicer will be stationed in the dining room to serve freshly sliced prosciutto to order. Room service, which runs out of the shared kitchen, will lean on that space's more casual menu, with dry-aged Bistecca burgers and prime-rib steak sandwiches dipped in brodo."
Chef-owner Michael Toscano is relocating da Toscano from Minetta Lane to the century-old Iroquois Hotel in midtown, reopening on March 2 with roughly the same ~60-seat capacity and mulberry-colored banquettes. Many Triomphe-era design elements — marble floor tiles, chestnut-hued wood paneling, and an oculus skylight — will be retained while furniture, sconces, and paint are updated. Toscano will assume control of Lantern's Keep, shifting its focus to Italian aperitivi, and room service from the shared kitchen will feature a more casual menu. Core dishes, including octopus carpaccio, foie-gras-laced duck ragu pappardelle, and slow-roasted dry-aged prime rib, will remain, with breakfast and lunch added and prices kept relatively moderate.
Read at Grub Street
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