Interior of Cucina Alba
Peter Murdock for Cucina Alba
Italian restaurants are a dime a dozen in a city in New York, though few places deliver on food, beverage, and ambiance like Cucina Alba. Located in the city’s bustling Chelsea neighborhood, this see-and-be-seen space is the latest installment from Prince Street Hospitality, the brains Little Prince, Lola Taverna, Lucali, and more. Cucina Alba’s kitchen is spearheaded by Chef Adam Leonti, who brings perfectly executed renditions of some of Italy’s most famous dishes, from antipasti to pasta and beyond. If hopping the next flight to Italy isn’t in the cards for you, think of this as the next best (and truly satisfying) solution.
Side of Artichokes alla Giudia
Vicki Denig
I checked out Cucina Alba earlier this month, and can confidently say that it was one of the best dining experiences I’ve had in the past six to 12 months in the city. Beyond the attentive hospitality, the food was simply perfection, only to be matched by the impeccably curated wine list, which is spearheaded by beverage manager Giulia Dwight (think an emphasis on classics and industry beloved up-and-comers from America, Italy, and France, including 100+ Champagne SKUs). Italian-inspired cocktails are also available, and definitely add a layer of dolce vita-inspired delight to the experience.
One note – if you’re looking for a quiet night out, Cucina Alba is probably not the place, but I mean this in the best way possible. While generally not one for loud spaces and crowds, the ambiance at Cucina Alba is kept perfectly in check by the number of tables present (all of which will likely be full, by the way), as well as the acoustics of the space. Although a bit out of my comfort zone at first, I quickly became excited about the trendy, movie-like style feel of the place, yet thanks to the wonderful staff, I didn’t feel that any form of hospitality was sacrificed. A true win win.
Housemade Focaccia with Lavender-Honey Ricotta
Vicki Denig
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Our meal started with the restaurant’s homemade focaccia, which is served with a housemade lavender-honey ricotta. Yes, you can expect a full-sized loaf to arrive at the table, but do your best to save room for the rest of the meal (this was truly a struggle).
Seared Diver Scallops
Vicki Denig
We followed our bread course with seared diver scallops prepared with Sicilian citrus and green breadcrumbs. Other starters include eggplant parmigiana, Calabrian tuna tartare with bomba sweet heat and beets, as well as a monte bianco cauliflower soufflé prepared with Alpine fonduta.
Butternut Squash Tortelloni
Steven Rojas for Cucina Alba
Beyond focaccia, what the restaurant truly does best is their homemade pastas. While truly difficult to choose, we settled on the agnolotti with truffle fonduta and butternut squash tortelloni, though the lobster spaghetti and orecciette arrabbiata for two were equally tempting. As far as mains (principali) go, expect traditional highlights such as branzino al forno, veal milanese, steak fiorentina, and more.
My biggest piece of advice? Don’t sleep on the tiramisu. Not too sweet, perfectly fluffy, and crafted with ample amounts of melt-in-your-mouth mascarpone. We almost passed on dessert, and knowing what I know now, I honestly would be kicking myself if we did.
Cucina Alba Exterior
Vicki Denig
My takeaway? Trendy and delicious are hard to execute simultaneously, and Cucina Alba does so flawlessly. I’ll be back.
Dining and Cooking