The High Line Hotel and Epicurean Group debut Alta Linea outdoor restaurant

Alta Linea at The High Line Hotel
Team Behind Downtown Favorites dell’anima, L’Artusi, Anfora and L’Apicio Open Summer Restaurant in Chelsea

New York – June 5, 2015: Epicurean Group, known for neighborhood restaurant favorites dell’anima, L’Artusi, L’Apicio and Anfora, partners with The High Line Hotel to open Alta Linea, a seasonal outdoor restaurant in the hotel’s front courtyard and garden [180 10th Avenue between 20th and 21st Street, 212.933.9735, www.altalineanyc.com. With Alta Linea, executive beverage director Joe Campanale brings the Italian culture of aperitivi and al fresco dining to Chelsea, offering a vibrant beverage menu of aperitivi cocktails such as spritzes and negronis (frozen and otherwise) along with a modern Italian menu.  Customized picnic baskets will also be available for pick-up for those visiting the nearby High Line and Hudson River Park.

Featuring a modern take on rustic Italian cooking for which Epicurean Group is known, the menu focuses on Aperitivi (traditional Italian small plates) such as Frito Misto withcalamari, shrimp, and lemon aioli; Crispy Artichokes with salsa verde, and bread crumbs; Funghi Misti Bruschetta with pickled mushrooms, lemon gremolata, fried egg and parmesan; and Grilled Summer Beans with preserved lemon vinaigrette, chilies, feta, pine nuts, and mint; and an entire section dedicated to grilled flatbread, cheese and salumi. Salads include Fregola with Cerignola olives, endive, radicchio, celery and herb vinaigrette; Market Salad with heirloom carrots, spring peas, toasted sunflower seeds, and pecorino; alongside sandwiches like Mortadella & Taleggio Panini with aged balsamic and arugula. A section of Secondi such as Branzino in Cartoccio with olives, fregola, fennel and garlic; and a Summer Vegetable Terrine with goat cheese, peppers, roasted tomatoes, quinoa and arugula pesto, round out the menu. A vintage gelato cart offers a selection of seasonal housemade sorbetti and gelati available by the scoop or in ice cream sandwiches like Strawberry Shortcake and Caramel & Chocolate Sea Salt. The menu will change seasonally, featuring fresh market ingredients.

The beverage program, from Joe Campanale, focuses on summer aperitivicocktails. The spritz list features cocktails like The Punto with Cocchi Americano, Punt e Mes, soda, sparkling wine and grapefruit and The Casoni with Casoni, soda, sparkling wine and orange, among others like the classic Aperol Spritz and Campari Soda. The negroni offerings include a classic version, alongside the Negroni Bianco (with Cocchi Americano, Dolin Blanc Vermouth and Miller’s Gin) and, in partnership with Kelvin Natural Slush Co., the Frozen Negroni with Campari, Carpano Antica Formula red vermouth and Greenhook Ginsmiths gin. Other cocktails are highlighted as well, like the Rum Punch with Banks 5 year rum, pineapple, Strega and black pepper, Isola Privata with tequila, watermelon, Cocchi Rosa and Dolin Blanc, and The Abbey with Michter’s Bourbon, honey syrup, market berries, and sage dram.

The90-seat space features a variety of options for dining and drinking among the tree-lined courtyard, from round high-tops to a communal counter and banquette seating. The airy space channels the culture of Italian al-fresco dining with a bubbling fountain, string lights, large white umbrellas and yellow-striped seat cushions along the banquette, reminiscent of cosmopolitan Italian piazza dining from which the concept is inspired. A white-marble topped bar offers a focal point on one side of the space, beneath the shade of trees and hanging paper lanterns.

During the warm weather months, Alta Linea is open seven days a week for dinner (Sunday through Thursday from 5pm-10pm, and Friday and Saturday from 5pm-11pm), weather permitting. Brunch service will begin in the coming weeks.

For more information, visit www.altalineanyc.com or call 212.933.9735. LGTNetwork

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