1 at Christopher St.-Sheridan Sq.
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Chef David Santos—he gained notoriety for his Portuguese-themed supper club “Um Segrado” after stints in the Bouley, Griffou, and 5 & Diamond kitchens—has returned his focus back to the brick-and-mortar restaurant scene with the West Village’s Louro. Here, Santos has taken the former Low Country space and spruced it up a bit, adding smooth wooden furniture and rustically sophisticated, if understated, décor. As simple as the dining room is, Santos’s newest spot is anything but boring. The food at Louro combines the elegant presentation of contemporary American cuisine with cultural influences and flavors from many others. The pepper-coated Piri Piri shrimp is straight-forward and spicy with the perfect amount of kick, while the roasted pumpkin with mizuna, pepitas, and a huckleberry vinaigrette is both creamy and light at the same time, packing strong earthy flavors into each bite. But some dishes yearn to be further refined— poached duck egg atop smooth polenta is surely unique, but heavy and doused in too much brown butter sauce. Delicately sweet desserts like poached plums served with bay leaf ice cream are worth a taste to wrap things up.Nossa Messa Supper Club
Every Monday, Louro hosts a BYOB supper club series. Each week, the club features a different theme, chef, or cuisine; prices vary. The regular Louro menu is not offered; call for details.Recommended Dishes
Piri Piri shrimp, $7; roasted pumpkin, $12; salmon tartare, $13; cavatelli, $14.