Thursday, March 8, 2012

Bits & Morsels

Super Linda tuna tartare.

by Erin Frankel

The team behind Tiny's, Smith & Mills, and Warren 77 (Matt Abramcyk) have joined forces with the other uber-cool team behind La Esquina and Miss Lily's (Serge Becker), and Bar Bruno (Richard Ampudia) to open a new Tribeca hotspot called Super Linda (loosely translated to "gorgeous" in Spanish).

The familiar Abramcyk-Becker-esque entrance into a nondescript 1920's era mislabeled door leads into a classic chrome-paneled Argentine-Uruguayan-ish '50s-style diner with Formica topped tables, red booths, and Venetian curtains.

Best to start your dinner on the 85-seat lower-level dining room, preferably in the round booth towards the back, underneath the winding staircase. Unlike at Becker's La Esquina, the menu is the same wherever you sit. Chef John Martinez's (Tiny's) menu is Argentine-Uruguayan-Mexican inspired, serving familiar South American staples with generous doses of spice and fire in each dish. All starters, meant for sharing, are sensational ... so load up. In particular, start with the perfectly plump oysters drizzled with a spicy habanero minonette sauce; the light and refreshing tuna cinaloa ceviche, seasoned with bits of cucumber, orange, peanut, and maggi; the crab and uni tostadas, sprinkled with a spicy habanero kick, a dollop of crema, and a refreshing lime.
Super Linda oysters.
As for the entrees, my definite favorite is the grilled scallops with grilled mushrooms and a sweet cauliflower almond puree, topped with a roasted chili vinaigrette.

When you are done with dinner, head downstairs to the 30-seat El Jockey Lounge, a covert space with lower lighting, lower ceilings, more red booths, and walls lined with horse racing paraphernalia, where you can sip on margaritas or traditional South American beers. With nightlife mavens at the helm of this new Tribeca establishment, you can be sure the fun won't stop. And with good food to boot.

Super Linda

109 W Broadway
Super Linda crab tostados. Super Linda scallops.
Where else I ate this week:

In celebration of Beaumarchais's one-year anniversary, I, along with countless friends and fellow foodies, commemorated the evening with a seated dinner, burlesque-themed entertainment, and oodles of bubbly.

Best on the menu that evening? the restaurant's signature Tartare de Thun, a tuna tartare with avocado and plantain chips; along with the Coquilles Saint Jacques, pan seared sea scallops served on sunchoke puree with crispy sunchokes and Meyer lemon brown butter.
Burlesque show at Beaumarchais.
Kelly Rutherford celebrating with Beaumarchais.
For dessert? Les Profiteroles: a deliciously sweet Choux pastry with vanilla ice cream and hot chocolate sauce. Yum.

409 West 13th Street
Tuna tartare at Beaumarchais.
Sea scallops at Beaumarchais.
Les Profiteroles at Beaumarchais.