A Mediterranean Dream Takes Root: Chef Alex Tubero + Nicola Kotsoni Unveil OPTO in NYC's Iconic Periyali Space
Photographed by Noah Fecks
The heart of Flatiron has a new pulse, as Executive Chef Alex Tubero (acclaimed for his work at Amali, Ad Hoc, and Union Square Cafe) and seasoned restaurateur Nicola Kotsoni (of Il Cantinori, Amali, and the legendary Periyali) introduce OPTO. This Mediterranean-inspired haven, nestled within the storied walls of the former Periyali at 35 W 20th St, promises an elevated yet approachable dining experience.
OPTO, derived from the Latin words for "to desire" and "to vision," reflects Tubero's dedication to showcasing the purest flavors of meticulously sourced ingredients through unfussy techniques. His partnership with Kotsoni, who nurtured Periyali for 38 years, ensures a legacy of warm hospitality thrives within this transformed space.
Dinner begins with complimentary house-made durum wheat bread and exquisite Spanish olive oil, setting the stage for a culinary journey. Raw bar delights, including St. Simon Oysters, Bluefin Tuna, and King Salmon Tartare with Santorini caper leaves, highlight Tubero's deep-rooted connections with trusted purveyors, such as Sherri Liepper of Liepper and Sons Fish.
Appetizers like the ethereal Whipped Sheep’s Milk Ricotta with Tuscan chestnut honey, the tender Charred Spanish Octopus with mint and aged sherry, and the vibrant Tiger Shrimp Guazzetto, showcase the breadth of Mediterranean flavors.
Handmade pastas, a cornerstone of OPTO's menu, include the simple yet sublime Macaroni di Bussa al Pomodoro, and the fragrant Trenette al Pesto Genovese with Ligurian olive oil. The Tagliolini al Amalfi Limone, with its bright citrus notes and French cultured butter, remains a testament to Tubero's commitment to premium ingredients. The Fideuà de Catalana is a new addition to the pasta selection.
Entrées span land and sea, featuring Canary Islands Branzino, and succulent Suckling Pig Shoulder. The Filet Mignon Shish with Zhoug, Spring Onion, and Blistered Tomato, and the Rocky Mountain Lamb Chops with Ras el Hanout and Mint Chermoula are featured entrees.
Desserts now feature the standout Lemon Torte Caprese.
Current offerings include Savage Blonde Oysters, and the King Salmon Tartare with Harissa, Lime, Sesame, and Crispy Lavash.
The beverage program mirrors the cuisine's simplicity, offering a curated selection of Italian and French wines. Playful cocktails, inspired by Dr. Seuss and Oscar Wilde quotes, like "Today You Are You" and "Where Ever You Fly," add a whimsical touch. Year-round spritzes, such as "Beauty Is a Form of Genius" and "Truth Is Rarely Pure," provide refreshing options.
Designer Glen Coben of Glen & Co. (known for Gabriel Kreuther and Carbone) transformed the space into a chic, inviting setting. Neutral tones, plush beige leather chairs, and jewel-toned velvet banquettes, inspired by artists Marianne Vitale and Rudy Stingel, create a sophisticated ambiance. A striking white marble bar, framed by a bronze arch and mother-of-pearl tiles, welcomes guests. Subtle nods to Periyali's original decor, like the draped fabric ceiling and silver fish artwork, honor the space's rich history.
Kotsoni, with 12 New York restaurants to her credit, praises Tubero's inspiring vision. "Alex's food is going to knock everyone's socks off," she says. "OPTO is about creating a home away from home."
Chef Alex Tubero’s culinary journey, sparked by a childhood immersed in fresh seafood and produce in South Florida, led him to the Culinary Institute of America in Napa and renowned kitchens like Ad Hoc, Union Square Cafe, and Amali. His partnership with Nicola Kotsoni at OPTO marks a new chapter, celebrating the vibrant flavors of the Mediterranean in the heart of New York City.
OptoNyc.com
