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PADRE FIGLIO
A NEW FAMILY ESTABLISHED ITALIAN STEAKHOUSE IN MIDTOWN EAST

Cuisine: Italian Steakhouse
Location: 310 East 44th Street (between 1st and 2nd Avenues)
New York, NY 10017
212.286.4310; www.padrefiglio.com
Owners: Antonio and Mario Cerra
Executive Chef: Alberto Argudo
Design: Peter Sibilia and Damian Vizuete, ScieFly Design
Hours of Service: Lunch: Monday – Sunday, 11:30 AM – 3 PM
Dinner: Monday – Sunday, 5 PM – 11 PM
Capacity: 150 seats, plus 35 seats in the bar/lounge
Price Range: Bar Menu: $6 – 14
Appetizers: $9 – 24
Entrees: $16- 48
Prix Fixe Lunch: $27

Specialties: Carpaccio of Smoked Salmon ($14)
Pappardelle ai Quattro Funghi ($28)
Chilean Sea Bass in Cartoccio ($30)
Rib Eye of Piemontese Beef ($38)
Rack of Canadian Wild Boar (M/P)
Credit Cards: American Express, Diners Club, Mastercard, Visa
Reservations: Yes
Delivery/Take Out/Catering: Yes

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Putting a new spin on the classic and often impersonal steakhouse model, father and son team, Antonio and Mario Cerra, have opened PADRE FIGLIO. The menu is designed to please all palates with its vast selection of quality Italian meats, in addition to traditional Neapolitan fare.

To start, guests can choose from fresh seafood appetizers, including home smoked salmon, with baby arugula with capers, onions and tomato; littleneck clams and New Zealand green mussels in white or red sauce or Sea Scallops Toscana. Recommended pasta dishes, include Pappardelle in pureed white truffle sauce; and Homemade Lobster Agnolotti in tomato and cream sauce. PadreFigliosteak

Piemontese Beef

For the main course, from fish, to veal and chicken, to of course, meats such as N.Y. Strip of Piemontese Beef, T-Bone cut and Rib Eye all fly. The Veal Chop is outstanding. More exotic Rack of Canadian Wild Boar and Filet Mignon of Ostrich will please, as will desserts like Tiramisu, Ricotta Cheesecake and Panna Cotta.

PADRE FIGLIO is open everyday for lunch and dinner. For more information, logon to www.padrefiglio.com or call 212.286.4310.

PadreFiglioroom-good

PADRE FIGLIO
DINNER MENU

APPETIZERS

Caprese 14
Bufala mozzarella with roasted sweet red peppers, tomato & basil
Cold Antipasto Napoletano 14
Bufala mozzarella & bufala ricotta with Neapolitan green olives
Prosciutto di Parma with seasonal Melon 13
Thinly sliced and fully trimmed, Gallone Brothers special reserve
Carpaccio of Smoked Salmon 14
Home smoked, served over baby arugula with capers, onions and tomato
Clams on the Half Shell, baked Oregonata or Casino 12
Six Littleneck clams served raw, baked with breadcrumbs or pancetta
Lobster Tail, Avocado & Jumbo Lump Crabmeat Cocktail 24
Poached lobster tail with lobster broth & dill, crabmeat & ripe avocado
Jumbo Shrimp Cocktail 20
Jumbo Ecuadorian white shrimp served with cocktail sauce and lemon
Crab Cake 19
Jumbo lump crabmeat served over fresh tomato & lobster sauce
Coconut Jumbo Shrimp 21
Jumbo shrimp in coconut batter served over fresh mango sauce
Zuppa Amalfitana 14
Littleneck clams & New Zealand green mussels in white or red sauce
Calamari Fritti 12
Tender pan-fried calamari served with mild, medium or spicy red sauce
Sea Scallops Toscana 16
Seared with baby artichokes, cucumbers, tomatoes & cannelloni beans
Crespelle Napoletane 11
Stuffed baby eggplant with ricotta di bufala, baked in fresh tomato sauce

 

 

SALADS

House Garden 9
Organic greens with cucumber and tomatoes
Tricolore with Caprino or Parmigiano 10
Endive, radicchio and arugula served with choice of goat cheese or parmigiano
Traditional Caesar 10
Crisp romaine with garlic croutons and parmigiano …For Two … 16
Asparagus and Baby Artichokes 10
Chilled, with roasted sweet red pepper in balsamic vinaigrette
Padre Figlio Salad 15
Baby eggplant, mushrooms, tomato & bufala mozzarella

SOUPS

Lobster Bisque 10
Soup of the Day 9

PASTA

Linguine alle Vongole 20
With white or red clam sauce
Penne alla Vodka 16
With Grilled Chicken or Smoked Salmon … add ..…. 5
Rigatoni Amatriciana 16
In fresh tomato, basil, pancetta and thinly sliced onion sauce
Orecchiette Barese 18
Ear shaped pasta in sweet sausage and broccoli rabe, garlic & herbs sauce
Pappardelle ai Quattro Funghi 28
Broad egg noodles with European mushrooms in pureed white truffle sauce
Spaghetti ai Frutti di Mare 30
With shrimp, scallops, clams, mussels and calamari in white or red sauce
Homemade Lobster Agnolotti 20
Half-moon shaped pasta filled with fresh lobster in tomato & cream sauce
Homemade Pasta with Fresh Lobster M/P
Fresh pasta, made daily with lobster in mild, medium or spicy fra diavolo sauce

SEAFOOD

Chilean Sea Bass in Cartoccio 30
Poached in parchment with fresh vegetable medley
Yellowfin Tuna, sushi-grade 30
Seared or blackened, the rarer the better, over a balsamic reduction
Filet of Lemon Sole Meuniere or Francese 26
Sauteed in lemon and butter or with an egg batter
Norwegian King Wild Salmon 26
Grilled or sautéed in wine, lemon and capers
Dentice alla Mommia 30
Mediterranean snapper with potato crust over pureed sweet pepper sauce
Imported European Fish of Day M/P
Jumbo Shrimp Any Style 30
Francese, Parmigiana, Scampi, Fra Diavolo, Oreganata or Grilled
Zuppa di Pesce over Linguine in white or red sauce 30
Shrimp, scallops, clams, mussels, calamari, salmon and sea bass
Live Main Lobsters 2 to 4 lbs M/P
(Shelled tableside for your convenience)

VEAL AND CHICKEN

Orecchia D’Elefante Capricciosa $3 extra 36
Veal chop Milanese or Capricciosa with arugula & tomato salad on top
Costoletta Martino 40
Veal chop dipped in parmigiano with artichoke & asparagus in lemon sauce
Veal Scaloppine ai Quattro Funghi- 30
Tender veal with four types of European mushrooms in porto sauce
Veal Scaloppine a piacere 28
Any style: Francese, Piccata, Pizzaiola or Parmigiana
Chicken and Beef Giambotta 26
Filet mignon, chicken, sausage, potato, pepper and onion in sherry wine sauce
Galletto alle erbe aromatiche 24
Poisson-spring baby chicken roasted with fresh herbs

Served with potato & vegetable of the day

FROM OUR GRILL

N.Y. Strip of Piemontese Beef- grass – fed Italian steer 12 oz. 36
16 oz. 40
Filet Mignon with Portobello al balsamico 12 oz. 36
16 oz. 40
Porterhouse of Piemontese Beef FOR TWO 40 oz. 86
Fiorentina- Italian steer, T-Bone cut 20 oz. 43
Rib Eye of Piemontese Beef- Boneless, Italian steer 38
Skirt Steak Mediterranea- With fresh herbs 30
Rack of Colorado Lamb- Herb-crusted 42
Veal Chop- Thick cut, plume de voux, from the rib 42
Mixed Grill- Italian Sausage, Rack of Lamb & Filet Mignon 38
Surf and Turf- South African Tail & Filet Mignon 48

EXOTIC MEATS

Rack of New Zealand Venison- in green peppercorn & cognac M/P
Rack of Canadian Wild Boar- in limoncello reduction M/P
Filet Mignon of Buffalo- in porto reduction M/P
Filet Mignon of Ostrich- grilled over grilled zucchini & asparagus M/P

SIDES

Asparagus- steamed or sautéed in garlic & oil or gratineed 10
Broccoli Rabe- steamed or sautéed in garlic & oil 9
Spinach or Escarole with Cannellini- steamed or sautéed in garlic & oil 7
Baked Idaho Potato- served with butter, sour cream and chives 5
Lyonnaise Potatoes- sautéed with onions 7
Potato Croquettes- with prosciutto and mozzarella 8

All the meats are served a la carte, unless otherwise specified
BUON APPETITO AND ENJOY!!

BACKGROUND

Executive Chef: Alberto Argudo
Your Hosts: Antonio and Mario Cerra

Taking their hospitality experience and hands-on approach from running their successful, ten-year old Midtown Manhattan, Italian neighborhood restaurant, Da Antonio (157 East 55th Street, NYC), which they recently sold, the charismatic Cerra duo is excited to be starting fresh. With highly experienced Executive Chef Alberto Argudo (Campagnola; Il Mulino, NYC) leading the kitchen.Located near the United Nations and Millennium UN Plaza Hotel, PADRE FIGLIO is the perfect dining destination for locals and visitors. A Prix Fixe 3-Course Lunch Menu ($27) is offered every week day, and a separate Bar Menu features choices like Neapolitan Meatballs ($7), Bufala with Prosciutto di Parma ($9), and Coconut Shrimp ($14). PADRE FIGLIO also presents an original cocktail list, as well as an international wine list with quality wines by the glass and bottle.

PADRE FIGLIO’s innovative and eclectic design is credited to Peter Sibilia and Damien Vizuete of ScieFly Design (Mannahatta; Ava Lounge, NYC), who have created each of the restaurant’s six semi-private dining rooms (total seating 150, plus 35 in the bar/lounge) with individual style and décor, creating multiple experiences for diners to enjoy. The entrance incorporates an Italian winery feel with terracotta mosaic steps, ruby glass and wrought iron windows, that draws guests into the semi-subterranean space. The rustic theme continues in the sidewalk, glass-enclosed, Etruscan-style garden that features rooster chandeliers and hand-painted, Italian plastered walls embellished with fresco patterns of artichokes for good luck. The ambience shifts to a sexier tone with warm colors and rich textures in the main dining and back Venetian room with its Victorian elements, including red velvet walls, plush Italian wool paisley banquets, and ebony wood brass 1940s sconces that emanate a soft amber glow through linen shades. In addition, black petite velvet seating, noir lacquer raised paneling inset with aged silver leaf and beveled mirrors, and hand screened Italian bibliotheca parchment with gold details, tie the look together. Finally, the intimate Family room with its antique screen doors, own wine collection, and large, 150-year old barn table, which seats 10, is the perfect, hidden gathering spot for private dining.

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