Toptable Group debuts its second restaurant in New York City, Carlotto (address: 100 E 19th Street). Inspired by Italy’s most celebrated regions, Carlotto is located next door to its sister restaurant Oceans, which features a menu of locally and globally inspired seafood. Carlotto pays tribute to the owners’ family matriarch in name, as well as the long-standing Italian family roots by way of an Italian-inspired menu that includes house made pastas, cocktails, and an impressive wine program.
“For over four decades, Toptable Group has defined elegant yet approachable dining through the passion and commitment of our award-winning chefs, wine directors, dedicated staff, and talented design team at Rockwell Group. Our philosophy of combining extraordinary culinary talent with an unparalleled level of hospitality will continue with Carlotto, our second restaurant in Union Square, a neighborhood that we love and have been calling home since we opened Oceans four years ago,” says president, Michael Doyle, Toptable Group.
Led by Executive Chef Andy Kitko, Carlotto’s menu highlights the best of Italy drawing inspiration from various regions from the Mediterranean to the Adriatic Sea. Each dish encourages sharing, from small plates for the table to begin with Cicchetti (Tuna Stuffed Peppers; Crispy Pork Polpettine), Verdure Del Mercato (Baby Artichokes with walnut bagna cauda; Crispy Potatoes “Millefoglie” with parmesan and truffle), and Antipasti (Italian Radicchio with crispy pork, pickles, grain mustard vinaigrette; Beef Carpaccio with Burgundy truffle, truffle aioli, pecorino al tartufo, pickled mushrooms; Polpette Della Nonna with tomato braised beef and veal meatballs; Pinsa Romana with porcini crema, prosciutto, arugula, truffle balsamico). A robust selection of Italian cured meats and cheeses alongside accompaniments will also be available.
A variety of housemade pastas–made daily–include, Mafaldine Limone with dungeness crab, spring garlic pesto, almonds, meyer lemon; Rigatoni Neri with shrimp, mussels, confit tomato, lemon, breadcrumbs; Tagliatelle Ragu Cinghiale with slow cooked wild boar, parmigiano; Spring Risotto with acquerello carnaroli, parmigiano reggiano; and Lasagne al Forno with ragu bolognese, wild mushrooms, bechamel, mozzarella. While larger entrees round out the menu including Branzino with braised fennel, cherry tomatoes, breadcrumb salsa; and Veal Parmesan, a 16 oz bone-in Veal Chop with tomato, fresh mozzarella and basil.
The dessert offering includes Tiramisu; Hazelnut Croccante, chocolate mousse with Piemonte hazelnuts and hazelnut wafers; Strawberries and Cream Verrinawith raspberry sorbet and strawberry granita, and Sicilian pistachio dacquoise; Affogato and Drunken Affogato topped with choice of Amaro.
Kitko, who first opened Oceans in 2019 with the goal to offer the best of globally inspired seafood and has worked in the country’s top restaurants including Cafe Boulud in New York City, Aqua in San Francisco, The Dining Room at San Francisco’s Ritz Carlton Hotel, and Stephen Starr’s Butcher & Singer in Philadelphia. At Carlotto, he aims to pay homage to his Italian heritage, and culinary inspiration from his personal travels throughout Italy.
The beverage offering at Carlotto features craft cocktails inspired by the classics such as a selection of Negronis and an Amaro Spritz; Tuxedo #2 with Hyman’s Old Tom Gin, Marolo Extra Dry Vermouth, Maraschino and Absinthe Verte; Pink Panther with Chopin Vodka, Istine Vermouth di Radda, Varnelli Fantasia, Passion Fruit Liqueur and Red Ceringola Olive; and the Verde with mezcal and celery. The wines-by-the-glass list celebrates top Italian wine producers along with Italy’s most highly sought-after varietals and reputable regions, including Piemonte, Tuscany, and Sicily. The expansive wine list also features far-reaching international varieties. A special collaboration between Evil Twin Brewery and the restaurant presents Botte – Botte (an Italian-style pilsner) on draft. The beverage program features a lengthy amaro section that includes a robust offering of vintage amari with vintages from the 70s and 80s that can be enjoyed a variety of ways.
The space was designed by award-winning architecture and design firm Rockwell Group, with the aim to offer an intimate dining experience inspired by the restaurant’s Italian and wine-centric menu. The focal point is an open kitchen at the back of the 70-seat dining room, with an accompanying Chef’s Table. Brick walls and original Terracotta columns have been left exposed for a “found space” feel, a barrel vault ceiling is anchored by floor-to-ceiling wine storage. Rockwell Group also designed Oceans next door in 2019.
The team, including Vice President of Operations, David Schneider, who brings an impressive resume with specific expertise within the Italian arena, holds a resume including time at Altamarea Group (Marea, Ai Fiori), Portale, as well as A Voce. General Manager Steph Heins brings over 10 years of experience stateside as a Sommelier and has worked in notable restaurants overseas in London and Australia.
