New York diners know that 20th Street is packed with excellent eateries (Gramercy Tavern, Rezdora, Sugarfish). And now another one joins the pack.
Opto just opened at 35 West 20th Street, a collaboration between executive chef Alex Tubero (formerly of Amali, Ad Hoc, Union Square Cafe) and co-owner Nicola Kotsoni (owner of Il Cantinori, Amali, Bar Room, Bar Six, Periyali). The restaurant’s name means “to desire” in Latin, and such is the ethos of the elevated Mediterranean menu and dining room.
“Opto is a reflection of how I personally enjoy eating. Super simple, high quality ingredients, nothing too fussy or overwrought,” says Tubero. “I am incredibly inspired by Nicola, my business partner and owner, who I’ve had the honor of working with for the last several years. She is the definition of warmth and elegance, and I think the restaurant mirrors her approach to hospitality.”
Nicola Kotsoni and Alex Tubero at Opto
Noah Fecks
The Opto Dining Experience
Sourcing is at the heart of Opto’s menu, thanks to Tubero’s relationships with farmers, fishermen, and purveyors. The seafood on the menu comes from Sherri Liepper of Liepper and Sons Fish.
“When guests come into the restaurant, they are greeted warmly by our team. The vibe is on point, friendly and welcoming,” Tubero says. “We start them with complimentary housemade bread service alongside the most incredible olive oil imported from Spain.”
Beyond the complimentary house-made durum wheat bread, starters include a selection of raw dishes including St. Simon oysters, Norwegian yellowtail, king salmon tartare, and carne cruda, served with wild caper leaves sourced from beaches in Santorini. Additional appetizers include whipped sheep’s milk ricotta made in-house with artisanal Tuscan chestnut honey and charred Spanish octopus seasoned with mint and aged sherry and served with new potatoes.
Trenette al Pesto Genovese at Opto
Noah Fecks
At the heart of the menu are homemade pastas. Highlights include macaroni di bussa al pomodoro with Vesuvius tomato, basil, and pecorino sardo and pansoti con salsa di noci with dandelion greens, sheep’s milk ricotta, and toasted walnuts More common pastas include trenette al pesto Genovese with potato, green beans, and Spanish pine nuts, made with Ligurian olive oil; and the tagliolini al Amalfi limone, finished with Amalfi lemons and cultured butter imported from France.
The menu in itself can taste like a vacation, thanks to prodigious sourcing, but Tubero wants diners to feel at home.
“I hope diners treat Opto like an extension of their own homes, a restaurant they feel comfortable dining in multiple times a week,” Tubero says. “I think the quality of the ingredients and the variety of dishes on the menu really set the restaurant apart.”
Hawkeye Point Lamb T-Bones at Opto
Noah Fecks
For entrées, Opto pulls from the sea and the land in dishes including filet mignon from cattle raised on the nutrient-rich volcanic pastures of Tasmania; Hawkeye Point lamb T-Bones from Colorado, served with mint chermoula; and suckling pig shoulder with chestnuts, brown butter and sage.
“We take diners on a journey across the Mediterranean,” Tubero says. “We hope they explore all the sections of the menu – from the very fresh Raw items to the abundant Green Market fritto misto to the housemade pastas, meats and seafood. Our branzino is imported from the Canary Islands and there is no better piece of fish.”
To finish the meal, desserts include classics like amaretti cookies, lemon torte caprese, dark chocolate mousse and a signature crème caramel from Periyali’s menu.
The bar and dining room at Opto
Noah Fecks
And to drink, the beverage program embraces approachability with a selection of wines from Italy and France. A playful cocktail menu inspired by Tubero’s favorite quotes from Dr. Seuss and Oscar Wilde include Today You Are You, a vodka-based cocktail with Limoncello; Where Ever You Fly, a bourbon-based cocktail with Amaretto and chocolate bitters, and Don’t Give Up, a gin-based cocktail with blood orange and prosecco.
How To Make Reservations at Opto
Opto is located in NYC’s Flatiron neighborhood at 35 West 20th Stree. The restaurant is currently open for dinner only, welcoming guests from 5 p.m. to 11 p.m. on Mondays through Sundays. For reservations, visit Resy or call 212-463-7890.
“The dining scene continues to evolve and face new challenges, but I think the fundamental core of surrounding yourself with good people remains the same,” Tubero says. “New York City diners are very discerning and have so many options, we are grateful they come to dine with us.”