Nearby Subway Stops
N, R at 23rd St.
American Express, Discover, MasterCard, Visa
- Dine at the Bar
- Notable Chef
- Notable Wine List
- Private Dining/Party Space
- Online Reservation
- Full Bar
- Make a Reservation with opentable.com
- Order Delivery with seamless.com
This venue is closed.
Tony May’s San Domenico restaurant, which closed in 2008 after a long, respectable run on Central Park South, was a stately place designed to feed 150 or so clubby, well-heeled patrons at a sitting. But its radically modernized successor, SD26, which opened a year later off Madison Square Park, has clearly been designed, somewhat self-consciously, with a younger, more fickle generation of eaters in mind. The waiters at the old joint wore white jackets with gold buttons. At SD26, they’re dressed in postmodernist outfits with Nehru collars. The old wine list was set between thick leather covers, in the traditional style. At SD26, it comes embedded, for the benefit of tech-savvy oenophiles, on an iPad. The old room was decorated in lustrous tones of scarlet and gold. The new one has a darkened, disco-style wine-and-cocktail bar in the front, and what appear to be giant decorative balls of wool strung, more or less randomly, across the dining room ceiling and walls.
Mercifully, however, the chef running the large whitewashed kitchen at SD26 (the salumeria station alone is the size of a small bus) is Matteo Bergamini, formerly of Daniel, who has taken over for founding chef Odette Fada of the old San Domenico uptown. Which means once you’ve oriented yourself in the cavernous, bizarrely impersonal dining room and puzzled your way through the tortuous new menu (organized according to food products, like “Salumeria,” “Vegetables and Salads,” and “Meat, Poultry, and Game,” instead of the usual progression from appetizers to entrées), you’ll find some very good things to eat. I’m thinking of glistening ribbons of lardo served on wedges of fresh bread (from the excellent salumeria section), and a classic Sicilian caponata folded with pine nuts and segments of melting Japanese eggplant. But like other venerable gourmet establishments that have been bravely attempting to reinvent themselves on a much larger, more accessible scale (the new Oceana in midtown, Charlie Palmer’s Aureole), SD26 has a problem with consistency. The lumpy “Chitarra SD26” pasta was covered in a flat-tasting basil tomato sauce that didn’t taste much like basil at all. If you like opulent pasta dishes, however, you won’t be disappointed with Bergamini’s decadent and delicious “uovo in raviolo,” which is poured with truffle butter and stuffed with the vividly orange yolk of a single egg.Note
Wine geeks can sample from the 8,000 bottles of wine from 1,100 different labels via a fancy computer-card system in the front lounge.Ideal Meal
Salumi, “uovo in raviolo,” braised beef cheeks, zabaglione.
New York Magazine Reviews
Recipes at SD26
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