Who’s behind it: Earlier this year, chef and restaurateur Michael White opened Santi in Midtown Manhattan. Located on the ground floor of Tishman Speyer’s 520 Madison Avenue, this is the latest restaurant—and the first in New York—from BBianco Hospitality, which White co-founded with business partner Bruce Bronster in 2020. But this isn’t White’s first venture within the building: The same space formerly housed Alto, one of the chef’s earliest successes, before it closed in 2011.
When it opened: Dec. 12, 2024
Why you should know about it: Over the past two decades, White has developed an impressive reputation in New York City fine dining. Before co-founding BBianco, he drew acclaim at Wine Spectator Grand Award winner Ai Fiori and Best of Award of Excellence winner Marea, though he is no longer connected to either restaurant. He also founded Vaucluse on the Upper East Side, which closed in 2020. (The space is now the new home of Daniel Boulud’s Café Boulud.) More recently, he and Bronster have rapidly built a portfolio that includes Mirabella in Miami Beach, Pegaso in Dallas, Levant in Puerto Rico and Paranza at the Atlantis Bahamas resort. They are planning to open a restaurant in Coral Gables, Fla., as well.
[article-img-container][src=2025-02/restaurant-news-santi-michael-white-bruce-bronster-022025_1600.jpg] [credit= (Evan Sung)] [alt= Michael White (left) and Bruce Bronster in the dining room of Santi in New York City][end: article-img-container]What’s on the menu: White has spent considerable time in Italy and France during his career, and this comes through on the Santi menu: Many dishes are Italian, but prepared with hints of French technique. Handmade pastas take center stage, including seafood orecchiette (with crab, urchin, lemon and breadcrumbs), busiate with mushrooms and truffles, and tagliatelle with ragu bolognese. Also of note are White’s seafood crudos (tuna, prawn and clam for instance) topped with fresh fruit, caviar and herbs.
The secondi include dishes like coda di rospo (monkfish wrapped in speck and served with red wine jus), faraona (guinea hen with mushrooms, cabbage and rosemary jus) and manzo (grilled steak with chickpea panella, salsa verde, lumache and Bordelaise red wine sauce).
What’s on the wine list: The 200-label list is overseen by beverage director Andreina Mayobre (formerly of Marea and Ai Fiori); Hak Soo Kim, formerly of Per Se, consulted on the program. Italy and France play the largest roles, with a focus on lighter, fresher wine styles to complement the acidity and delicate flavors of the cuisine. For white wines, French selections concentrate around Burgundy and Sancerre, and most of Italy is represented, from Alto Adige (with Cantina Terlano) to Sicily (with Benanti).
[article-img-container][src=2025-02/restaurant-news-santi-manzo-022025_1600.jpg] [credit= (Evan Sung)] [alt= Manzo steak from Santi in New York City with a glass of wine][end: article-img-container]On the red side, there are bottles from Burgundy’s Armand Rousseau, Sicily’s Tenuta delle Terre Nere and Tuscany’s Tolaini. Guests will also find selections from a few domestic wineries like Kistler, Peter Michael and Ridge.
The design: Architecture firm Michaelis Boyd created five interconnected dining areas that are earth-toned and dreamlike, with sculptures and paintings, mostly portraits, throughout. (QR codes accompany some pieces to provide more information for guests). A striking slab of illuminated yellow onyx serves as the backdrop for the marble, horseshoe-shaped bar, which welcomes diners at the entrance. The bar area also features floor-to-ceiling windows with views of fountains on the…
Source : https://www.winespectator.com/articles/michael-white-opens-santi-in-new-york
