6/18/2013 10:03:00 PM

The Scene at Serpico, Opening This Week

The highly anticipated South Street collaboration from former Momofuku chef Peter Serpico and Stephen Starr looks ready to launch. We passed by Tuesday evening and the sign was lit, the paper was down from the windows and a crowd of “friends and family” was enjoying a pre-opening dinner service. A glimpse inside Serpico revealed a large open kitchen with a line of chef’s counter seats, fronted by an array of stand-alone tables. We hear there is also seating at booths and a small bar.

Off-white brick along the tops of the walls echoes the silver-toned building exterior, which was completely overhauled for this project (the location was previously a Foot Locker). Along the left side of the restaurant, facing the entrance, is a wall of chalkboard menus, listing red and white wines and the dinner menu. Speaking of the dinner menu, Michael Klein of The Insider tweeted a photo of it, so we transcribed it - check it out below.

When we visit, we’re definitely going for the deep fried duck leg, and can’t wait to try the Cope’s corn ravioli, which we assume is made with the classic Pennsylvania Dutch dried corn snack of the same name. Plus, what would make a steamed egg custard cost $30? It’s a common dish in Asian cuisine, but this one’s gotta have something interesting. (Update: looks like it's the Siberian sturgeon black caviar that does it.) You’ll be able to find out very soon, since, as Eater spotted, Serpico is taking reservations starting this Friday.

Dinner at Serpico
chalkboard menu, June 18

Lettuce Salad $14
Sliced Diver Scallops $16
Slicked Fluke $16
Chilled Dashi Soup $14
Market Ceviche $15
Foie Gras $16
Steamed Egg Custard $30
Tomato Salad $16
Deep Fried Duck Leg $15
Hand Torn Pasta $16
Cope’s Corn Ravioli $16
Seasonal Vegetables $24
Caper Brined Trout $26
Wagyu Chuck Flap $26
Duck Breast $23
Elysian Farms Lamb Ribs for Two $70


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