San Sabino — Restaurant in New York

The thing about Chefs Angie and Scott is once you’ve eaten their food, you gradually form a relationship built on solid trust. For example, I trust that it will take me weeks to get a reservation and days to replicate a recipe from their cookbook. However, once I’ve accomplished either, I will be blown away by something truly spectacular. That has been true for the several years I’ve enjoyed their dishes both at Don Angie and their Italian American cookbook. My experience dining at San Sabino has changed all of that. And I won’t be returning to either.

For starters, the fritelle were relatively inoffensive even if slightly odd texturally as other reviewers note. The tuna with broken arancini was more solid, and was along with the fritelle, the only edible thing that made it to the table.

But the pastas were something from another and far more disappointing dimension. The Gnudi was itself okay, but it was covered in a sauce that truly makes McDonald’s sweet and sour sauce seem sophisticated and appropriate for the French fries. The sauce was noxious. This was disappointing especially because this was the only vegetarian pasta on offer.

Meanwhile the lobster triangoli might be better called the seafood special (meaning the fish served Monday that didn’t sell the week following the Sunday it was purchased). The extremely undercooked pasta is filled with something that has bits of lobster, but the crustacean itself is diluted in a mysterious stuffing that honestly smelled and tasted like it had been left in the fridge for a few days.

The horror of the evening, however, was the Steak Magazzino which sent me straight to the nearest CVS for some Pepto Bismol and Pedialyte. The steak was cooked in the same oil they had been using since 4:30 p.m. at opening time (possibly the day before). When you deep fry something like steak, the oil used must be changed to avoid creating a burnt and unappetizing crust. Unfortunately, based on how salty and dark the crust was, I think they were frying things other than steak in that same oil, possibly the cheese fritelle and shrimp (more on that in a minute). All the lemons in the world couldn’t cover that stench up. This is the kind of thing they avoid at Jack-in-the-box. Why hasn’t the San Sabino kitchen applied this basic principle when the steak is $39?

By some miracle, we survived the steak and made it to dessert, only to find it was a true emblem of the menu itself: confusing, disappointing, and unappetizing. Was the panna cotta meant to be light and refreshing or warm and rich? With toasted coconut, sticky rice, creamy vanilla, and lemon sorbet in every uneven spoonful, it was impossible to decide. The shrimp parmigiana being served at the adjacent table was fried with its head and shell on, forcing an intolerable smell that led me to plug my nose with every bite. At this point, it was time to leave which the speedy service made possible with little delay.

We have invested time and money with Chefs Angie and Scott for years. San Sabino is not simply a disappointment, but a real brand destroyer. After tonight, I don’t think Don Angie will be on calendar anytime soon. The chefs need to get back into the kitchen (if they were ever even there) to figure out what has gone so terribly wrong here. They owe it to both their loyal and...

I think I set my expectations too high. Going to try this place again and update my review later but for now, I think San Sabino is just okay.

Plates were pretty small so we shared two dishes from the Raw & Chilled section, an app, three pastas, and a dessert. I was with one other person and this was enough to make us full - we didn’t bring anything home with us. Total was about $215 after tax and tip.

My favorite dishes were the Crab & Mortadella Dip and the Pasta Alle Vongole. The dip was so good, you could really taste how fresh the crab is. Crab goes so well with butter which made the Ritz the perfect vehicle for the dip. Also loved the Pasta Alle Vongole and how much herb and citrus was in it! Probably the best vongole I’ve had?

However, I didn’t feel as excited for everything. Most dishes I’d describe as, “I liked it.. but I don’t think I’d get it again.”

This included the Cheesy Fritelle which I describe as a sweet, zesty, crab-less Rangoon. We were told this was their version of bread service, but it didn’t satisfy us as much as bread actually does. Thought the Spicy Tuna with broken arancini was also just okay. It was spicy tuna crispy rice, but the crispy rice was cut in half and then added a few pungent flavors.

Pastas were cooked perfectly! I’m just not sure how I felt about either the Lobster Triangoli or the Stuffed Farfalle. There were a lot of strong flavors, but I’m not sure if they were balanced. For example, the white vodka sauce in the Lobster Triangoli was delicious, but I’m not sure how I felt about it with the filling; don’t know if they complemented each other. I liked both on their own but not together? I don’t know how to articulate this properly. I really want to try these again to see if it was just a weird day.

Dessert was the most unimpressive part of our meal. We got the Caramelized Crespelle, recommended by our server. It was three crepes rolled with a rum cream with key lime somewhere, then Brûléed on top. I think most of the reason I didn’t like it was because it was neither hot nor cold. It was lukewarm. Flavor was okay. I wouldn’t order this again.

Service was good! Very detailed descriptions of the menu that I enjoyed. Our server was friendly. Loved the interior. It’s a space I’d be happy to bring out of...

Same team effort from Don Angie, which my friend did mention was a bit underwhelming. We waited for a couple of months yet the rating of this restaurant seems to be on the lower end of the high-end restaurants at west village. We decided to try here, for our mere curiosity on the rating.

For starters:

CHEESY FRITTELLE Fried puff dough with Orange Blossom Honey, and Saffron, topped with freshly grated Parmesan cheese.

Very airy and puffy dough, with quite a hollow inside and crispy exterior for a nice bite. The orange and honey combo works well, and saffron was subtle to me but it was there. I like the cheese touch as it adds savory to sweet.

INSALATA LOUIE The wedge lettuce salad with Dressed Shrimp, Avocado, and Pepperoncini Remoulade.

Surprisingly salty and spicy. The shrimp tasted like Argentina red shrimp with the succulent bounciness: great they didn’t overcook them. Avocado is kinda mushed with the shrimp and there are green peppers, red chili flasks, and sizable Himalayan sea salt grains for flavor (yes spicy) and crunchy texture (salty). Nice novelty, flavor hmmmmm.

LOBSTER TRIANGOLI pasta with White Vodka Sauce, and Black Garlic

Okay here is the thing, this dish reminds me of the shrimp wonton with chili oil. After I said this to my friend she was like, “yeah, my eye tells me it is pasta but my brain thinks it is also shrimp wonton.” Very similar texture with a shrimp wonton in a creamy sauce. The interior filling had chili oil blended with shrimps, which together confused me.

I don’t taste the vodka’s alcohol but it definitely added something to the white sauce. The umami black garlic definitely had my Asian bulb buzzing. The portion is 4 triangoli, each half palm (my palm) size. For the price and the resemblance, I feel though the dish was good, I would rather go eat shrimp wonton with chili oil (and dipped with mayo? Okay no judgement here).

For summary, I can see why this restaurant, with an acclaimed team, got a lower-4 start range. Though the dishes were good, they either missed some of my spots or I could find a more cost effective alternative in the same west village or else where in NYC.

(I did google and it seems like Chefs lived jn chinatown for sometimes before so maybe that’s where the inspiration...