ADDRESS: 281 Church Street (at White Street)
New York, NY 10013
WEB SITE: Click Here www.whiteandchurch.com
TELEPHONE: (212) 226-1607
FAX: (212) 226-1634
HOURS: (Valid in mid-September) Inquire.
Lunch: 12:00 Noon – 3:00 PM, Mon.-Fri.
Dinner: 5:00 PM – 1:00 AM, Sun.-Thurs.
5:00 PM – 2:00 AM, Fri.-Sat.
Brunch: 11:00 AM – 4:00 PM, Sun.
Happy Hour: 5:00 PM – 7:00 PM, Mon.-Fri.
CUISINE: Italian with global influences
CREDIT CARDS: All major cards accepted
PRICE RANGE: Dinner: $11 – $15
SEATING CAPACITY: Dining Room: 35
2 Elevated Lounges: 12 & 16
NUMBER OF ROOMS: 1
PARTY FACILITIES: Available upon request
DESIGNER: Vincent Mora
Design & Build: Enko Construction Corporation
EXECUTIVE CHEF: Matteo Boglione
MIXOLOGIST: Cristina Bini
GENERAL MANAGER: Athos Fiori
OWNERS: Angelo Perugini
OPENING DATE: June, 2011
Just when you think New York will never get it right, in the contemporary-Italian- restaurant arena, you discover a gem like White and Church, Acclaimed Restaurateur/Chef Matteo Boglione’s second release (remember the two star Il Matto) has lowered prices, created a warm and welcoming atmosphere and, mercifully, has not thrown the pasta out with the bath water. At White and Church,Sr. Boglione prepares an eclectic combination of classic and innovative Italian small and large plates with global influences.
Of course, that definition says nothing of the excellence of his cooking, the creativity of his dishes and the amazing bar that is a show stopper in its own right. The Full-service sit-down bar is an impressive15-foot long custom-made rectangular stone and mahogany affair, Located in the front of the restaurant, it features a fine selection of regional Italian wines. A variety of wines are available by the glass. In addition, a premier selection of spirits, liquors, after-dinner drinks, dessert wines, imported and draft beers, and the celebrity of Cristina Bini is justified and evidenced in such specialty cocktails such as the Maltese (Ginger Infused Vodka, Red Bell Pepper, Ginger, Martini Rose), the White Stone Martini (Ligurian White Stone Infused in Dry Vermouth), and the Buffalo 66 (Vodka Infused with Rosemary, Lemon Juice, Worcester Sauce, Celery Salt, Red Beet andHot Pepper).The cocktail list features 60 classic and innovative variations.
They are cleverly organized by taste (salty,) style, (innovative, Classic or anytime) and even devote a section to libations garnished with Edible Insects. Don’t laugh, a tequila number (The” Why Not?”) blends Tequila with Cointreau, sugar, lime, and avocado and is topped with dried spicy Mexican worms. It is potent and devilishly delicious.
And despite the superb bar scene, there is a serious kitchen here and we didn’t experience a clinker in a multi-course-dinner that was brimming with the “wow” factor from appetizers to desserts, or in the case of White and Church, Fried, Cold, Hot and Sweet, (The Dinner Menu is available at the bar, too and there is an amazing Tasting Menu of 10 courses for $ 50.00, sans alcohol.).
Before getting into food specifics, let us discuss the airy, attractive space (formally home to Il Matto by way of Arqua) with its romantic, veranda-style Lounges, located in the front of the restaurant, which are enhanced by multi-colored stone banquettes with plush pillows, modern stone tables, and mood lighting to create a spacious and romantic setting overlooking the bar and dining room, and a picturesque corner of Tribeca.
The main dining room features a contemporary, ambiance,.which is stylish, sophisticated with its 16-foot high ceiling, custom-made organic wood tables and chairs, cast-iron Italian chandeliers, and sage and terra di sienna-colored walls. There are 2 hand-made communal stone and organic wood dining tables in the front and rear of the restaurant, and many floor-to-ceiling windows with orange linen curtains.One corner of the room offers a large screen where, on our visit, Italian Art films with subtitles kept the crowd amused, while a fabulous eclectic soundtrack provided provocative ear candy.
While you can do just fine drinking and grazing, it would be a shame to miss Matteo Boglione’s extraordinary interpretations of such standouts as impeccably FRIED ZUCCHINI BLOSSOMS with TOMATO SAUCE and BLACK ROCK SALT. Now I know why they are generally soggy and boring in most restaurants. At White and Church,they are given a tempura-like coating and a quick fry and arrive crisp and delicious. LESS is DEFINITELY MORE! STUFFED BREADED GREEN OLIVES are delivered in a martini glass (all the tableware is lovely, by the way) and are little wonders, stuffed with pork, veal, pistachios and mortadella. HOME CUT FRENCH FRIES with KETCHUP and MAYO may read like nothing, but they are pan-fried in clarified butter and divine. These were all listed in the “Fried” section of the menu.
From the “Cold” section, look no further than the incredible PECORINO CHEESE CREME BRULE’ with RED ONION MARMELADE and BALSAMIC REDUCTION, Its crackling crust gives way to Le Cirque style smoothie with the haunting Pecorino flavor.
OCTOPUS & FOIE-GRAS Companions
If you like it “Hot,” that department offers an unusually tender steamed OCTOPUS, with sautéed FOIE-GRAS, roasted POTATOES,BASIL PESTO, and caramelized BLACK OLIVES, whose touch of sweetness impart the final kicker. Also lovely, was a perfectly rare TUNA FILET, floating in EGGPLANT CREAM and garnished with FRIED ARTICHOKES,BLACK OLIVES and BASIL OIL.
And what’s an Italian restaurant without pasta? You won’t be disappointed at White and Church. BURRATA CHEESE RAVIOLI with black truffle sauce is light and elegant, but we really loved CARBONARA PASTA TWO WAYS, old fashioned spaghetti paired with contemporary ravioli. While many restaurants cheat and use cream, Boglione sticks with the classic preparation, but uses far less eggs than normally encountered, resulting in a today rendition that is full of taste, but avoids heaviness.
For a unique treat, go for the WHITE & CHURCH BURGER, with its surprise stuffing of MACARONI and CHEESE, VINE TOMATOES and BEEF JUS. It’s as good as it sounds.
Don’t miss dessert, and if have but one, we adored EGGPLANT MILLEFOGLIE, which will make you rethink a vegetable’s role in the order of things, when that order refers to its arrival in the course of a meal. Delicious!!!
Service is knowledgeable and discrete. Our server, Maggie, has been there since the previous incarnation and was flawless.
I think you get the point that we liked White and Church a lot. And so will you!
Copyright 2011 By Punch In International. All Rights Reserved
WHITE & CHURCH SAMPLE DINNER MENU (Prices and Items SUBJECT TO CHANGE)
F R I E D
HOMEMADE FRENCH FRIES
fried cornmeal, rock salt
FRIED STUFFED GREEN OLIVES
pork, veal, pistachio mortadella
rock salt, tomato sauce
fresh pear, arugula, balsamic vinaigrette
saffron sauce, burrata cheese, black truffle shavings
calamari, porcini mushrooms, artichokes, zucchini
C O L D
baby artichokes, pecorino cheese, tomato confit
buffalo mozzarella, campari tomatoes, fresh basil
PECORINO CHEESE Crème brûlée
red onion marmalade, balsamic reduction
In the kitchen, Chef, Matteo Boglione
H O T
pork, veal, and pistachio mortadella meatballs and light tomato sauce
OCTOPUS AND FOIE-GRAS
roasted potatoes, basil pesto, caramelized black olives
fresh tomatoes, arugula pesto, pecorino cheese
BURRATA CHEESE RAVIOLI
black truffle sauce
CARBONARA PASTA TWO WAYS
old fashioned spaghetti, contemporary ravioli
WHITE & CHURCH BURGER
8 oz. beef burger stuffed with macaroni & cheese,
vine tomatoes, beef jus
glazed pearl onions, shitake mushrooms, veal jus
eggplant cream, fried artichokes, black olives, basil oil
S W E E T
from " La Cremeria "
COFFEE ASSORTED HOT TEA 3
American Coffee 2.50 Orange Spice
Cappuccino 4.50 English Breakfast
Macchiato 3 Darjeeling
Espresso 3 Earl Gray
Double Espresso 4 Chamomile
Irish Coffee 8 Apple Cinnamon
Iced Tea 3.50
Tasting Menu 10 courses $ 50.00 alcohol not included
pecorino cheese creme brulee
octopus and foie-gras
black truffle ravioli
carbonara two ways
tuna eggplant cream
Grey Goose, salt, pepper, Worcestershire sauce, lemon juice, tomato juice.
Grey Goose, salt, pepper, Worcestershire sauce, beef broth.
Svedka, peach-flavored yogurt , grenadine, prosecco.
Svedka, amaretto Disaronno.
Grey Goose, Crème de cacao, vanilla ice cream.
Svedka, lemon juice, sugar.
Svedka, Cointreau, lemon juice.
Svedka, Crème de menthe.
Grey Goose, Kahlua, fresh cream.
One of the BEST in NYC! Hendrix, dry vermouth, lemon twist or olives. (PERFECT!!!!!)
Bombay, dry vermouth, scallions.
Gin, lime cordial, lemon twist.
Gin, Cointreau, lemon juice.
Gin, lemon juice, sugar, soda water.
Gin, cherry brandy, soda water.
Gin, grenadine, lemon juice.
Tanqueray, dry vermouth, Crème de menthe.
Canadian rye whisky, red vermouth, angostura bitters.
Scotch, red vermouth, angostura bitters.
Maker’s Mark, Bourbon, sugar, angostura bitters, soda water.
Rye whisky, dry vermouth, Campari.
Mint Julep (LOVELY)
Bourbon, sugar, angostura bitters, fresh mint, soda water.
Scotch, amaretto Disaronno.
Lynchburg Lemonade Jack Daniels, lemon juice, sugar.
Scotch, lemon juice, sugar, ginger ale.
Pepe Lopez tequila, Cointreau, lemon juice.
White tequila, Pepe Lopez, orange juice, grenadine.
White tequila, Oro rum, coconut cream, grapefruit juice, pineapple juice.
Tequila, lemon juice, sugar.
Cachaca, lime, sugar
Batida de Manga
Cachaca, mango, sugar.
Mezcal, green mint, Maraschino, pineapple juice.
White rum, lemon juice, sugar.
White rum, lime, sugar, fresh mint leaves, soda water.
White rum, coconut cream, fresh pineapples.
Amber rum, pineapple yogurt, pineapple juice.
Amber rum, lemon juice, grenadine, soda water.
Between the sheets
White Rum, Cointreau, brandy, lemon juice.
Red Vermouth, Campari, soda water.
Gin, red vermouth, Campari.
Gin, dry vermouth, Campari.
White peach, prosecco.
Peroni beer, champagne, splash of pineapple.
Crème de Cassis, champagne.
Cognac, angostura bitters, Fernet Branca, Crème de menthe.
Crème de menthe, Crème de cacao, fresh cream.
Brandy, Crème de menthe
Cognac, Cointreau, lime juice.
Vodka, pink vermouth, red bell pepper, fresh ginger, and spicy chili powder.
Gin, pink vermouth, cucumber, and pink peppercorn.
Scotch whisky and vodka topped with thin slices of smoked salmon.
Black Stone Martini
A black river stone from Mongolia infused in dry vermouth with your choice of gin or vodka.
White Stone Martini
A white stone from the beaches of Liguria, Italy infused in dry vermouth with your choice of gin or vodka.
Bark-infused pink vermouth with one degree of china martini reduction, gin/vodka.
Pear-flavored Grey Goose and St. Germaine liqueur topped with black pepper and thin slices of Pecorino cheese.
Mustard-infused tequila with tomatoes and thyme garnished with honey and Parmesan cheese shavings.
Rosemary-infused Svedka with Worcestershire sauce, beets, lemon juice, celery salt, spicy chili powder.
Ginger-infused Pepe Lopez silver tequila with tom yum gum, lemon juice, tomato juice, and curry.
Peroni beer mixed with Worcestershire-Tabasco sauce, tomato juice and raspberry juice.
Gin, Worcestershire sauce, salt, and black pepper mixed with clam or mussel broth.
Vodka, lemon juice, sugar, celery, and peach.
Vodka, lemon juice, sugar, arugula, and pear.
Midori, zucchini, and green apples blended with a splash of heavy cream.
Do You Remember Last Night?
Scotch whisky, Pimms #1, Aperol, topped with soda water and a citrus twist.
Brandy, Frangelico, cow milk ricotta cheese, and strawberry puree.
Bourbon whisky, Disaronno amaretto, Mascarpone cheese, c. di prato.
Anis-infused gin, Cointreau, splash of Blue Caracao, lemon juice, and dry ice.
Silver tequila, Grand Marnier, lemon juice, sugar, peaches in syrup, egg whites, and balsamic reduction.
Pimm’s #1, red port wine, ginger ale, and carrots.
Cynar, Fernet Branca, fresh mint, and soda water.
Campari, Carpano, basil leaves, and oranges.
(The University of Mexico has cataloged 1,700 species of insects. 90 countries consume 1,400 species of insects and worms.)
Cinnamon-flavored rum, apple juice, lemon juice, with toasted honey bees and a sprig of rosemary.
Why Not? (TRY IT)
Tequila, Cointreau, sugar, lime, and avocado topped with dried spicy Mexican worms.
Batida de Cocco, oatmilk, and sugar topped with grasshoppers.
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