Altamarea Group Introduces Costata To Soho

ALTAMAREA GROUP INTRODUCES COSTATA TO SOHO



NEW YORK CITY (May 2013) - COSTATA, the fifth Manhattan restaurant from the Altamarea Group brings a contemporary steak concept to New York's SoHo neighborhood. Costata, meaning ribeye in Italian, will highlight Altamarea Group's highly lauded seafood crudo and pastas but focus on the broad selection of prime dry aged beef from Creekstone Farms and other select meats. Located in the heart of Soho on Spring Street, Costata will welcome diners across the city to a venue that captures the spirit and artistic vibe of the neighborhood. The 140-seat restaurant is situated on two floors of a townhouse with the third floor available for private dining, accommodating up to 60 people seated. Culinary excellence in the food and beverage program will be surrounded by beautiful art in a relaxed yet energetic environment.

Executive Chef PJ Calapa, who also oversees Michelin-starred Ai Fiori, will lead Chef Michael White's culinary team at Costata.

The menu format will allow diners to dictate the pace and extent of their meal and share at the table. Guests are encouraged to begin with freshly shucked oysters or a variety of crudo selections, Italian-style sashimi with elegant accoutrements, much in the style of Altamarea Group's Marea. The Bone Marrow Panzanella features little gem lettuce, raddichio, confit shallots and bone marrow and the Lobster Cocktail Amatriciana of chilled lobster, horseradish, tomato and guanciale is an interpretation of the traditional steakhouse-style seafood cocktail.

Costata's hand selected meats will be dry aged for a minimum of 28 days, prepared to temperature preference, and basted with a fresh rosemary brush. Select cuts will include a 35-day aged bone-in New York Strip, Colorado Rack of Lamb and the signature Costata 35-day aged Tomahawk Ribeye. Langoustines alla plancha and Roasted Swordfish will also be among the a la carte offerings. A variety of sauces (porcini sugo, cracked pepper pancetta cream) and compound butters (black truffle, puttanesca) will accentuate the flavors of the simply prepared meats and seafood.

True to the Altamarea Group way, all pastas at Costata are handmade on premise and will be available as side dishes to accompany the a la carte steak and seafood selections. Pastas can also be ordered as appetizers or main courses. Garganelli alla Fiamma with prosciutto, peas and truffle cream pays homage to the space where Altamarea Group owners Ahmass Fakahany & Chef Michael White first met. Gnocchi gorgonzola panna, sage & crushed hazelnuts will act as the perfect accompaniment to the signature Costata ribeye for two.

In addition to pastas, selected side dishes include Roasted Red Bliss Potatoes with garlic and rosemary and Crispy Hen of the Woods Mushrooms with lemon and chili salt. Desserts by Altamarea Group Executive Pastry Chef, Bob Truitt, will include a Rum Raisin Semifreddo with warm salted caramel and caramelized banana.

The strength and reputation of Altamarea Group's wine program extends to Costata. Where AMG Beverage Director Hristo Zisovski oversees the wine program with Head Sommelier Raphael Ginsburg leading the Sommelier Team. The wine list will have depth and breadth from Tuscany, the Veneto and Piedmont regions in addition to French and American selections. An array of whites and sparkling wines will pair with the wide variety of crudo and seafood. Rounding out the list is an extensive selection of amari, whiskies and fortified wines, serving as the perfect nightcap.

Altamarea Group Director of Bar Operations, Eben Freeman has created an artisanal cocktail list as well as a variety of Gin Martini offerings. Examples include the Scotch Marsala of Dewer's White Label, Combier Kummel and Marsala and Local Martini with