If you’re privy to a swanky restaurant and cocktail bar opening in New York City, chances are you’ve heard the rumors about San Sabino—a new, modern Italian-American eatery by chefs Angie Rito and Scott Tacinelli of critically acclaimed Don Angie, marking their second partnership with Michael Stillman and Quality Branded.
With its bright exterior on a charming cobblestoned corner in the West Village, the shop exerts a gravitational pull on foodies and design lovers alike. Inside, the establishment reveals an intimate neighborhood feel with its 55-seat dining room and curved back-lit bar. Styled by GRT Architects, the fashionable space hones in on pattern and texture: butter-yellow-hued decor, lacquered mahogany tables, and ceiling upholstery in vermiculated print combine to suffuse an ambiance that blends Italian high design with retro nostalgia.
In sync with its bespoke interiors, the metallic teal menu is worth a glance before delving into its contents. The overarching theme revolves around seafood-infused flavors and handcrafted pastas (think: clams, oysters, muscles, and more). An emphasis on Southern Italian cuisine is woven into the ethos of San Sabino, honoring Chef Scott’s heritage, which originates from the Campania region. Certain dishes pay homage to the vast Italian-American diaspora, with the Insalate Louie—comprising shrimp, avocado, and pepperoncini—reminiscent of San Francisco’s crab Louie salad.
Shareable plates from the raw & chilled selections kick off the meals. Opt for the Greenpoint Co. Oysters—which come dressed with Neapolitan pomodorini, fresh horseradish, and doused in vibrant green oregano oil—or the Spicy Tuna, featuring broken arancini, rabe furikake, and charred scallion crema to start. Followed by the delicious Cheesy Frittelle (also known as fritters) drizzled with orange blossom and saffron honey, then topped with grated Pecorino Toscano cheese and freshly cracked black pepper, the Italian aromas are apparent in every bite.
As for the mains, the innovative pastas are fresh and delectable, true to Don Angie’s typical style. Options include the Manicottini Della Casa served in a housemade “Sunday sauce,” mini meatballs, and strachino cheese; the Lobster Triangoli in a white vodka sauce with black garlic; and the Pepperoni Carbonara containing hand-rolled ziti and Szechuan peppercorn. Try not to fill up on all the pasta, as we advise saving room for the Steak “Maggazino,” cooked using the Japanese Katsu method—a style presenting rare, breaded meat.
Concluding the fare on a sweet note, the desserts offer inventive takes on Italian classics, including the Toasted Rice Panna Cotta (pistachio sticky rice, young coconut, and candied Sicilian pistachio) and the Gelato Viennese (espresso-crème fraiche gelato, burnt hazelnut caramel, and torta caprese).
Last but not least, let’s touch on the cocktails. With a bar as visually appealing as this, its drinks must live up to its aesthetic standards—and unsurprisingly, they do just that. A playful list of libations enhanced with a tropical twist and punchy-colored exotic fruits like passionfruit and prickly pear add another Instagram-worthy element to the experience. Consider sipping on the Mambo Italiano, which comes in a generous punch bowl-sized glass, or the Sanzene Spritz, stirred with Aperol-infused pineapple juice, if you want to transport yourself to a dreamy summer day sunbathing in coastal Italy.
Top Takeaways
Location: West Village, New York City
Address: 113 Greenwich Avenue at Jane Street, New York City
Cuisine: Italian American
Price Point: $$
Takes Reservations: Yes – Resy
The vibe: A high-design neighborhood Italian restaurant worthy of its lineage from the celebrated Don Angie.
Our favorite thing on the menu: While we could have chosen one of the pastas or perhaps something from the raw bar, the Insalata Louie stole our hearts; its crisp lettuce and fresh shrimp provided the perfect segue to the rest of the dining experience.
The attire: Smart Casual
Breakfast, Lunch, or Dinner: Dinner Monday through Sunday, 5 pm to 11 pm & lunch to follow
