The guys behind the smallish, always packed Dell'Anima in the West Village have expanded with L'Artusi, named after Pellegrino Artusi, the celebrated (and long dead) Italian cookbook author. Chef/owner Gabe Thompson and owner/wine director Joe Campanale have taken the sit-at-the-open-kitchen concept that's so popular at Dell'Anima and run with it, with even more seats at the L'Artusi counter to watch the sparks fly. The new 110-seat restaurant (which used to be Maremma) emphasizes seasonal Italian cuisine. And though it may be a lot bigger than Dell'Anima, you probably won't notice because all those stripes are very slimming.

Kate Krader over at Food & Wine says that after squeezing into the opening night party, she's "obsessed with their earthy roasted mushrooms mixed with fregola, and they do terrific smashed fried potatoes with salsa verde that might rival Convivio's for spud of the year. I'm also a fan of their pizzocheri, the whole wheat pasta dish with Brussels sprout leaves and bechamel sauce that's baked in individual bowls." (Peruse the full menu after the jump.)

L'Artusi // 228 West 10th Street // (212) 255-5757

crudo

OYSTERS mp

Wellfleet

Glidden Point

Pemaquid

SCALLOPS 15

sea salt, olio verde, lemon

HAMACHI 12

fennel, campari, olive

TUNA 14

parsley, grapes, radish

UNI 12

tobiko custard, brioche

BEEF CARPACCIO 13

rye crisps, horseradish aioli

VITELLO TONNATO 13

quail egg, lemon


verdura

ROMAINE 10

egg, dry-roasted olives

CELERY HEARTS 10

radish, lemon, capers

FRISEE 12

poached egg, speck, badia vinaigrette

AUTUMN LETTUCE 12

marcona almonds, manchego

ROASTED MUSHROOMS 13

fregola sarda

DELICATA SQUASH 7
sage, butter

CAVOLO NERO 7

parsnip puree

CHARRED BROCCOLI 7

garlic, chilies

RIBIOLITA 10

kale, cannellini beans, parm brodo


pasta

TAJARIN AL RAGU 18

ORECCHIETTE 16

artichokes, chestnuts

RICOTTA GNUDI 16

chive butter

TESTA CAPPELACCI 17

caccio peppe

POTATO GNOCCHI 17

chicken sugo, winter vegetables

SPAGHETTI 16

meatballs

BUCCATINI 17

tomato, sardines, bread crumbs

PIZZOCHERI (for 2) 19

sage, fontina, brussels sprouts

TRENNE CROSTATA 17

egg custard, soppresata


pesce

FRITTO MISTO 14

OCTOPUS 16

zeppole, mantecato, celeries

MONKFISH LIVER 12

crostini, condimento, sea salt

COD 25

fennel broth, crostone, agrumato

TUNA 28

escarole, raisins, anchovies, pine nuts

WHOLE MARKET FISH (for 2) mp


carne

WAGYU TONGUE 14

cabbage mostarda, aioli, rye

TRIPE BRUSCHETTA 12

olives, tomato, parmesan,

tuscan chickpeas

CHICKEN LIVER CROSTONE 10

pancetta, pickled onions

ROASTED QUAIL 15

sausage, semolina, thyme

ARROSTO DI MAIALE AL LATTE 22

salsify, puntarelle

CHICKEN CACCIATORE 20

lemon, potatoes

BRAISED BEEF CHEEKS 25

polenta, crescenza