Zampa Wine Bar and Kitchen Coupons and Deals
At Zampa, an Italian trattoria tucked onto a quiet block of West 13th Street, meals are everything they should be: simple, packed with flavor, filled with warmth and accompanied by fine wine. Specials are scribbled on a rustic chalkboard, and a curving bar is perpetually packed with friends and couples who laugh over cocktails and crostini. On the menu, imported and local cheeses share the page with cured meats, fresh vegetables and crostini topped with chicken liver, caramelized onions and duck prosciutto. These are perfect for sharing, or for enjoying by yourself with a glass of wine. “It is a small-plate gem that’s both ultra-cool and cozy,” writes New York magazine.
You feel the buzz seconds after stepping into this West Village gem, on the cusp of Meatpacking but minus the post-midnight owls, and the aura is not hard to define. The overhead blackboard menus, though, decorate like wallpaper and tell a more home-spun story. They spin a tale of cheese and charcuterie and meat-heavy Italian staples, of sheer and utter comfort. “Your table’s waiting,” but the cool customer you’ve been chatting with—surprise—is really the owner, Anthony Briatico, who used to run the hip club Glass, on 10th Avenue. We should have guessed. Crostini is a given, and you want to sample a few (a steal at only eight bucks for three)—certainly tuna, which tantalizes with a tickle of pepper-infused oil, and chicken liver, scooped into a mound so big it looks like ice cream and indeed has the gooey texture of chocolate. You’d be nuts not to order polpettine, meatballs way too subtle to even need a sauce (but don’t pass it up). The noodles in the lasagna Bolognese are too thin to be anything but homemade; beef, pork, porcini ragù, and béchamel go in between. My fish-loving date loves the way roasted salmon, meaty and flaky in a nifty elongated crock pot of a bowl, lets the lentils turn almost creamy from simmering underneath.