The Rest Is History...
As if the annals of New York gastronomy were set on repeat, Michael White has returned to the very SoHo townhouse where he earned his chef's whites over a decade ago (Fiamma) to bring us Costata, his latest in a not-unsubstantial list of successes.
Comfortably spanning two floors fitted out in leather, polished wood and vibrant modern artwork by London artist Nasser Azam, this Italian steakhouse is a far cry from its baroque predecessor, with a heart-warming menu of sea-fresh crudos, handmade pastas, and an unabashed emphasis on beef.
The 44 oz Tomahawk rib-eye is Costata's crowning glory, with locally-sourced, dry-aged Angus basted in rosemary and truffle, anchovy or puttanesca butter, accompanied by roast Red Bliss potatoes rolled in chilli flakes, or artichokes braised with oxtail and Fontina.
Lapping at the heels of this tender turf comes surf-fresh crudos like the decadent lobster amatriciana with a bone-marrow panzanella. And of course, Manhattan's foremost pasta chef has dreamed up eight varieties of handmade pasta – his signature Garganelli alla Fiamma with prosciutto, spring peas and a light truffle cream is a nostalgic nod to his former kitchen, but is it really a case of deja-vu? Absolutely not - we'd steak our reputation on it!