I am very excited to be partnering with Paolo Urbani, of Urbani Truffles USA, who is bringing the fragrant black truffles of Norcia to corsino.  Starting tonight and for one week only, Friday March 11 through Friday March 18, Chef Shaunna Sargent will be offering 6 dishes highlighting this small town's little gems.  We are offering all the dishes as a special tasting menu or each is available a la carte.  Either way it's a chance for you to sample the wonderful flavors Italy and corsino have to offer.  Tasting menu requires participation of entire table.  All dishes also available a la carte. Reservations recommended.


- Jason Denton

Starting in October with corsino, we will be hosting an exclusive five-course dinner highlighting the choicest cuts of our first Raven and Boar Farm pig.  'inoteca will host in November and the final dinner will take place at  'inoteca e liquori  bar in December.  Additionally, paralleling our Tour of Italy, the menus for the Raven & Boar Farm pig dinners will be inspired by that month's region.

corsino: Monday, October 18th, 8:00pm, Toscana
'inoteca: Monday, November 15th, 8:00pm, Lombardia
'inoteca e liquori bar: Monday, December 13th, 8:00pm, Alto-Adige


Tickets include the five-course dinner, wines paired with each course, tax and gratuity. The price is $160 per person. Additionally, we are offering a ticket to all three dinners at a discounted price of $400.

Advanced Sandwich Construction: A master class for the two-fisted gourmand, courtesy of ' ino owner and guru of the form, Jason Denton.

Bread: A grainy, crunchy bread adds the most texture, and when toasted, the natural oils in the nuts and grains kind of pop. For thicker rolls, scoop out some of the bread so the filling stays flat.

Condiments: I like pestos for texture and flavor: walnut-and-sun-dried tomato, black olive. Add chiles to mayo, or chopped cornichons to mustard. Shmear both pieces of bread so the flavors run through every bite.

Peppers: Bury spicy stuff in the middle. If it’s on the outside, it’s the first thing your taste buds hit and it’ll overpower the other ingredients.

Tomato: Probably the trickiest ingredient because it’s so wet. Keep it as far away from the bread as possible. Don’t put salt and pepper directly on the tomato, or it’ll get even wetter.

Butter: A thin layer on each piece of bread keeps it from getting soggy. Mascarpone or cream cheese works, too.

Cheese: Balance equal proportions of cheese and meat, especially when using a subtle cheese like fresh mozzarella, Fontina, or Swiss. Use a little less cheese if it’s a strong one, like Gruyère.

Greens: Whether it’s soft radicchio or crispy lettuce, keep greens toward the center so the sandwich doesn’t slip and fall apart when you try to eat it.

Meat: Everybody loves a stuffed sandwich, but in general less is more. Thin slices, conservatively apportioned, let you taste all the flavors separately, which is what a sandwich is all about.

Published May 30, 2010
By Christine Whitney. Link.

We're pleased to announce, 'inoteca Liquori is now offering a $19 prix-fixe brunch menu. 10:00am – 4:00pm
Saturday & Sunday. All brunch items are also available a la carte. We hope to see you.

Please join us this Sunday, January 31st, in supporting the relief operations in Haiti. Corsino, 'ino, 'inoteca LES, and 'inoteca e liquori bar will all be donating 10% of the day's sales to The Red Cross, Doctors Without Borders and Partners in Health, which are all providing immediate assistance to the recent devastation.

Corsino is proud to be a lunch participant in this year’s NYC Restaurant Week, offering a 3-course prixe fix for $24.07 January 25th through February 7th. Reservations can be made at opentable.com

ANTIPASTI —
Chicory Salad, Olives, Lemon Vinaigrette
 Roasted Beet Salad, Yogurt, Pistachios & Mint Cannellini Bean Soup

SECONDI —
Tagliatelle with Sausage Ragu Grilled Chicken Spiedini, Artichokes & Roasted Garlic Braised Heritage Brisket Meatballs, Tomato & Pecorino

DOLCE —
Tiramisu
 Biscotti