Eating House

The Essentials

Chef Giorgio Rapicavoli and partners Alexander Casanova and Laura Faraci have taken the classic Eating House menu that helped the restaurant gain popularity over the past decade and gave it a sophisticated, more grown-up feel. Enjoy starters like yellowfin tuna crudo with egg yolk, sunchokes and black truffle leche de tigre, crispy potatoes with whipped gruyere, and Brussels sprouts with miso ‘Caesar’ and Parmigiano Reggiano. Larger plates consist of Amish chicken ‘two ways’; cavatelli ‘carbonara’ with egg yolk, bacon, black truffle, and ‘carbon’ breadcrumbs; and the Wagyu Denver steak with onion soubise, confit onion, and burnt onion caramel.