The new Etto, which had a soft opening yesterday on 14th Street, isn't just a collaboration between Standard owners Tad Curtz and David Rosner. It also is a team up between those guys and the duo behind 2Amys, Amy Morgan and Peter Pastan.
The small restaurant (it seats 42) features exposed brick and several artistic renderings of salami, which Pastan picked up as a set. There are eclectic light fixtures, copper accents and a mill occupying a central portion of the restaurant — that mill is being used for the restaurant's breads and pizzas.
"We set out to just build the restaurant where we wanted to eat," said Curtz. Architect Bill Feeney designed the space, which prominently displays the restaurant's breads of the day. Curtz had the restaurant's concept in mind for about eight years, he said.
There is a selection of pizza options, a variety of salamis, and seafood selections including anchovies — in the kitchen is chef Cagla Onal-Urel. On tap: wine from Pastan's Piedrasassi winery, and the wine list is focused on such regions as Sicily. The restaurant is making its own vermouth for a limited cocktail menu which will include Negronis. There's homemade ice cream, but no plans for a happy hour within the small space.
· All Previous Coverage of Etto [-EDC-]
[Photo 1: Courtesy Etto/Photo 2: Missy Frederick]