O’Donnell and Lombardi, respectively the executive chef and chef de cuisine at The Salty Pig, will both leave that restaurant to share ownership and executive duties in the kitchen at SRV. The duo met while working in Italy six years ago, and this will be their first ownership venture.
Styled after a Venetian bacaro, a traditional style of casual bar, SRV will offer shareable dishes, house-made pastas, risotto, and polenta. Some offerings to look forward to include baccalà mantecato, a creamy, salted cod served over warm bread or a wedge of polenta; baked cuttlefish, and risi e bisi (rice and peas). Italian wines, spirits, and craft beer, as well as cicchetti, the small plates typically served at a bacaro, will be available at the bar.
SRV will have more than 100 seats inside, plus sidewalk seating and a courtyard patio. It is slated for a fall 2015 opening at 569 Columbus Ave.
Dining and Cooking