Father and son team Mario and Antonio Cerra are gearing up for a January opening of their Italian steakhouse, Padre E Figlio (Italian for father and son.) Having just sold ten-year-old Da Antonio (pictured right,) the two plan to expand upon Da Antonio’s Neapolitan-bent menu with a large selection of high-end Italian meats, including a Piemontese porterhouse and rib eye.
Chef Alberto Argudo, who cooked at both Da Antonio as well as Il Mulino, will be running Padre E Figlio’s kitchen. With no shortage of steakhouses in Manhattan, Argudo will not only be grilling traditional steer, but also exotic meats such as wild boar in a limoncello reduction and filet mignon of ostrich. There will also be homemade lobster ravioli, pappardelle and gnocchetti Napoletani. Designer Peter Sibilia has eclectically outfitted the new, 150-seat space with rooster chandeliers, a glass-enclosed garden, velvet-tufted walls and a private chef’s table.
Address: 310 East 44th St., btwn. 1st & 2nd Aves.
Hours: 7 days a week, Lunch 11:30a.m.-3p.m.; Dinner, 5p.m.-11p.m.
Until we eat again,
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