For the lusty
flavors of an Italian country kitchen, look no further than Cascina,
the New York outpost of a small family-owned vineyard in the Piemonte
region. In the vineyards of Italy, the cascina is where the family
and friends gather for meals, lingering over bottles of wine and
plates brimming with the bounty of the season. Now, Cascina, an
Italian country kitchen, brings the essence of that bucolic life
to the center of Hell's Kitchen. Owner and Architect Emilio Barletta
(Trattoria Dopo Teatro, Zanzibar, Osteria Fiorentina) has partnered
with Mikele DeNegri and enlisted executive chef Claudio Cambone
to fulfill the culinary vision.
Mikele DeNegri's family owns the Cascina Orsolina vineyard, restaurant
and guest house (located in Moncalvo, Italy), which was one of the
main inspirations for Cascina and also Cascina Downtown (located
in Greenwich Village). "We want Cascina to feel like a typical and
familial country farm kitchen," says DeNegri, whose family vineyard
is nestled in the beautiful hilly region between Turin and Milan.
"We want to generate magic and make Cascina a transporting escape
from the hectic world outside our doors." For more information about
Cascina Orsolina, please click
here.
Current News
New Chef Claudio Cambone's Menu Exemplifies Country Casual
This spring, Cascina introduced new head chef Claudio Cambone
whose food exemplifies Cascina's commitment to classic simplicity
and quality ingredients. Arriving in New York straight from some
of Italy's finest hotels including Le Quattro Lune, Alla Dorata,
and Torre Moresca in Orosei and Cala Blue in Budoni, Cambone
brings a decade of experience to Cascina.
Chef Cambone prides himself on his expertly prepared
menu of Italian dishes based on the uncomplicated tradition of country-style
Italian fare. Dishes range from straightforward Caprese
and Tricolore salads and old-world pasta
dishes like meat Lasagna and a Rigatoni
alla siciliana with eggplant, basil and fresh mozzarella,
to hearty grilled meats including a succulent grilled rack of lamb
or veal chops.
Cambone is also introducing tantalizing specials
like Baby gnocchi with lamb ragu, and
Lasagna di mare with octopus, mussels
and shrimp, and Porcetto arrosto, a roasted baby pork that utilizes
Cascina's brick oven.
New appetizers include the Gamberetti in padella
of sautéed shrimp with peppers and diced tomato; and the savory
Tortellini in brodo di pollo, a meat stuffed
tortellini in chicken broth. Among his other new, yet traditional,
pastas are Gnocchi Bolognese; Penne
arrabiata; Spaghetti al pomodoro;
and Ravioli d' Alba, stuffed with wild
mushrooms in butter, sage and truffle oil.
Seafood is prominent on the menu from new appetizers like the Spadellata
di cozze & vongole, clams and mussels sautéed in white
or red sauce; to pastas like Spaghetti allo scoglio
with clams, mussels shrimp and calamari in a light red sauce;
Linguini alle vongole with either red
or white clam sauce; Fusilli al salmone
with asparagus and diced tomato in pink sauce; and Filetto
di dentice marechiaro, a dish of sautéed red snapper
with clams and mussels in a light red sauce.
Cascina's brick oven continues to turn out toothsome thin-crust pizzas topped
with imported cheeses and meats, fresh rolls and foccaccia, as well
Cascina's famous entrée, the oven-baked Dorado.
Cascina's Expanded Wine List - From the Cascina Orsolina Vineyard and Beyond
Cascina is the Manhattan outpost of Cascina Orsolina, a vineyard located in Moncalvo, in a region nestled between Turin and Milan. Cascina's wine list of more than 30 wines by the glass and the bottle is centered upon its signature Cascina Orsolina offerings -- two Chardonnays: Frustanera (2000) and Riserva Rosanna (1998); three reds: Barbera d'Asti Caminata (1998), Barbera d'Asti Bricco dei Cappuccini (1997), and Monferrato Rosso Sole (1997).
Going beyond the family vineyard is an expanded list of exceptional and well-priced bottles, including a new white: a crisp Pinot Grigio Santa Lucia; and a selection of new reds: the fruity and mellow Merlot, Fontana Candida; the dry and light Chianti Baroncini; the well-rounded Montepulciano d'Abruzzo Ca de Sass; as well as Rosso di Montalcino Villa Lecci, Santa Cristina Antinori, and Scalieri Rosso del Salento.
New Party Room Now Open
Cascina has opened its upstairs dining room which accommodates:
80 sit-down, 160 cocktails and buffets.
The downstairs dinning room accommodates: 80 sit-down, 160 cocktails
and buffets; the entire restaurant may accommodate a cocktail party
of 300.
Saturday and Sunday Brunch is Now
Served
Cascina gives brunch an Italian twist with rich egg dishes like
the Uova al Tartufo of fried eggs with
truffle oil and Uova Purgatorio eggs benedict
with spinach, as well as the Combo Rustico
of lasagna and smoked ham; Caesar Salad
with grilled chicken, and Formaggio alla griglia,
a grilled Italian cheese with prosciutto. All brunch entrees are
served with a complimentary Mimosa, Bloody Mary or Screwdriver.
Served every Saturday and Sunday from noon to 4 p.m., the regular
lunch menu is also available during brunch.
Cascina
seats 160. Open for lunch and dinner 7 days per week, from noon
to 12AM. Brunch is available on Saturday and Sunday from noon to
4 PM (in addition to lunch and dinner).
Cascina, 647 Ninth Avenue (between 45th & 46th Streets), New York
City
Telephone: 212.245.4422
