THIS RESTAURANT IS CLOSED Montenapo

THIS RESTAURANT IS CLOSED Montenapo Restaurant Review:

Looking directly into the soaring inner atrium garden of The New York Times Building, this Italian eatery boasts colorful flowers set against a minimalist backdrop---the perfect venue for creative appetizers, salads and entrées. A star is the burratina, a plate of 24-month aged Parma ham served with soft-center mozzarella, Sicilian tomatoes and baby arugula. Seared scallops are another tasty starter made distinctively with a veal reduction and black truffles, and set on sunchoke purée. On the pasta portion of the menu, try a "trio" from the more than a dozen choices including spaghetti in sea urchin sauce with cured mullet “bottarga”; half-moon ravioli filled with ricotta, mint and honey with a sweet tomato sauce; and linguine con vongole with Spumanti wine sauce. For seafood lovers the menu changes according to what’s freshest that day. If it’s available, try the caper-crusted wild salmon; or the grilled tuna loin served with vegetables, organic brown rice and honey soy sauce. Meat main courses also rotate with preparations such as osso buco or a lightly breaded, pounded veal chop. Desserts include crème brûlée made with Madagascar vanilla bean and caramelized with sugar cane, and a semifreddo parfait of nougat with Frangelico liqueur and hot chocolate sauce. The sommelier can help select a fitting accompaniment for each course from the restaurant’s extensive wine and grappa list.