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If you are viewing artists' lofts in Tribeca, sightseeing New York's latest trendy neighborhood, or just in the area, be sure to stop in at Acapella's. Noted for their attentive service, don't be afraid to ask a waiter for advice, or a maitre'd to order for you. Traditional and modern classic Italian dishes are offered from the menu or cooked to order. Set in a casually elegant atmosphere.
Gourmet Magazine
Acappella intoxicates before the first glass of Merlot is poured. The Acappella dinner crowd combines twosomes enjoying a romantic dinner with well-heeled business and financial types. Co-owner/Executive Chef Sergio plays the restaurant's host with great panache, expertly illustrating the preparation of his bold dishes with classic Italian expression. He'll even custom-design your meal, incorporating his extraordinary daily specials.
Crain's Magazine
A flame for the traditional.
Downtown eatery, Acappella, favors courtly service.There are so many pre-appetizers at Accapella, a posh and romantic Italian restaurant near City Hall, that you could probably stop short of ordering anything, and say “April Fool” to the restaurant’s courtly staff. That could be a shame. You will miss a show, and it might to bee much of a test of their bountiful bonhomie.
Acappella is based in a century old building at the corners of Chambers and Hudson street, in a high-ceilinged, almost triangular-shaped room with very low light level despite candles on the table. In fact, the most illumination the room gets, is from the flaming dishes that frequently wend their way to diners.
One wall sports a tapestry into which is woven “Sergio Acappella,” honoring co-owner, host, chef and jack-of-everything, Sergio Zerka. Now 35, these Roman-born, Bronx raised restaurateur of considerably brio has worked in the hospitality game since was 12. Prior to opening his own business 18 months ago, he was maitre d’ at nearby Il Giglio, another exemplar of stylish service and good food. Mister Zerka’s partner is Darren Kipnis, a Merrill Lynch vice president and nephew of legendary Broadway restaurateur Joe Kipnis.
Accapella’s wait staff could not be more congenial and accommodating. The tuxedo team smilingly seats politicos, lawyers and celebrities, then quickly sets before them a blizzard of bites consisting of Reggiano Parmesan cheeses, bruschetta, Italian cured salami and spicy dipped zucchini and garlic.
It’s a bit difficult to follow the four-minute recitation of daily, or perhaps seasonal, specials, most of which seem long on cognac, cream, and other ingredients to sadden a cardiologists heart. But my, oh my, do they have taste! Price, too. Among antipasti ($9-$12) and pasta and risotto choices ($19-$26) try the paper-thin slices of air-dried beef bresaola with a rich bouquet of truffle oil and Parmesan, or the grilled Portobello mushroom with fresh herbs.
The ever-solicitors front-line courtiers of Acappella take great pride in their Bandiera Italiana , a plate showcasing three different pastas whose colors suggest the Italian flag; it also suggests a little bit of heaven. Fettuccine with wild mushrooms, cavatelli with pesto, and green and white “hay and straw” pasta with fresh plum tomatoes and herbs are not new ideas, but they are superbly realized here.
Most of the menu touches familiar bases, with generosity and flame – buoyance. The kitchen takes it a step further with veal chop Mount Etna, a thick, fist-sized broiled beauty, finished with peppers, hot and not, plus balsamic vinegar. The Mediterranean bass fish called branzino gets a spicy arabiata treatment. Red pepper is the sensory catalyst in a steak and porcini dish called “Vagabondo.” Fresh mint sparks a sautéed chicken breast preparation with mushrooms and mozzarella with wine sauce.
The otherwise impeccable grilled veal paillard was too long under a salt shaker, and the shrimp that garnished the lobster ravioli had a hint of iodine. Between entrée and dessert courses, the wait staff flaunts their flare again, unfurling a crisp new tablecloth over the old one, whether it’s needed or not. The sweets offered here are conventional but well made, including Bindi sorbetti flown in from Milano.
The little touches that mean a lot continue after dinner. Complimentary grappa or other liqueurs are offered: I tasted both a delicate and pleasing house-made anisette and a Sambuca Black, a beverage with truly remarkable bouquet – post prandial potable hearty enough to have satisfied the nose of Jimmy Durante. Wine prices, though, are all over the lot, and occasionally off the wall.
The Dutchess Funtion Gazette
March, 1996
One of my favorite things to do on a Saturday night with my husband, is to go to dinner in New York City. So recently, we ventured into the depths of Tribecca and found “Acappella.” We had been anxious to try this “Il Mulino” descendant for some time, and the evening was terrific.
Many words describe my memorable dining experience: Fun, perfection, worth.
The atmosphere of Acappella is very pleasant and attractive. Upon entering the restaurant there is a large inviting bar where you can have a drink, smoke (humidor available) and playful conversation with the bartender. The dining room is large as well, with cathedral ceilings, white linens and dark lightning. The décor is simple, yet masculine and grand.
When seated you are presented with delicious cheese, tomato bruchetta and fried Italian sausage on the house, as you decide on your meal.
The service is very professional yet the waiters are amusing and unpretentious. Once our waiter presented the specials, we were well on our way to food heaven. (Some items we chose of the menu as well).
The appetizers were first-rate. The shrimp and clams in a garlic, wine and herb broth was absolutely delicious. The spadini, baked , fresh mozzarella cheese, encrusted with a anchovy base and garlic and caper topping was to die for! (Not for those on heart medication). The “Italian flag”, three different pastas, each superb and special.
The two entrées we tried were the veal chop and the lobster. During the meal the veal chop was described as “the best I’ve ever had”, prepared with wild mushrooms, Dijon mustard, wine and herbs, approximately four inches thick and beautifully presented. The lobster was shelled and smothered in a sea of garlic, bread crumbs, wine and butter and was, a moving experience.
Our dessert was made with fresh oranges, prepared at the table and drenched in Grand Marnier liqueur. It was light and perfect. I must mention the grappa, homemade, fermented in apricot, smooth and intoxicating. My husband and also I shared our favorite Chianti during the meal, the Chianti by Ruffino, the reserve gold label.
Although the restaurant is not for the one on a budget (expect to spend approximately $75.00 per person), the food is fresh, prepared meticulously and with generous portions. What else could you ask for!
Oh, and parking is available directly next to the restaurant, on Chambers Street. Chao!
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