Exit the clamor of the city that in fact never does sleep, and enter Mollusca.
From that moment on, you are drawn to this brand new dining spot fast becoming a hit. Its aesthetic exudes elegance and at the same time soothes your senses via subtle lighting casting shadows of ocean waves on the mirrored walls, resplendent with hand-blown glass light bulbs with shapes that liken jellyfish. Custom seating in luxurious leather and velvet fabrics in earthy taupe shades are accented with navy blue and sand highlights. Natural wood and marble comprises the vast bar and floors which mix elements of water and land together in a perfect natural balance and fusion.
And oh the food….
If you love seafood, you are in good hands here and if more the carnivore, there are choices that accommodate just as well. While Mollusca is a seafood restaurant, there are strong influences from around the world thanks to the Brand Chef Gianmaria Sapia. Chef Sapia’s menu showcases 35 unique varieties of mussel sauces including such inventive flavors as salted caramel and popcorn, peanut butter and condensed milk and wasabi. Also offered is a raw bar with selections such as Italian crudos, ceviches and stand out choices like the perfectly adorned Mollusca signature oyster with black caviar, fresh Uni and mignonette sauce, almost too picture perfect to eat. Be sure to taste the scallop ceviche, carpaccio-sliced scallops marinated in a Peruvian sauce and topped with aromatic black truffles and Ossetra caviar; a textural and savory treat to the palate. The raw bar also offers Hand Rolls in two varieties: Classic Rolls like Hamachi and Toro; and Chef Rolls which allows original creations conjured by the chef. Appetizers include such signatures as empanadas loaded with crab, shrimp and artisanal cheese with a house-made spicy tomato sauce. Chefs Plateau Sashimi served with branzino, scallop, Hamachi, salmon, Toro, and tuna is fresh and piled high. Salads and Soups are tasty delights, such as the Brazilian fish stew shrimp, sea bass and corn mousse served with a wedge of garlic bread for dipping; a meal in itself. The pasta and risotto courses feature a variety of delicious options such as the Grande Ravioli living up to its name, a sizeable ravioli filled with herb ricotta and egg yolk, finished with royal black caviar and freshly shaved black truffles. Mains such as the grilled octopus with a Greek salad, feta mousse, sous vide leeks and leek purée is textural and satisfying. The menu also includes several vegan options such as the fried tofu with edamame, cherry tomatoes, zucchini, and cucumbers.
Desserts here are worth saving room for, such as the classic crème brûlée with seasonal berries. Brunch options are creative and satiate any palate such as the ricotta pancakes with blueberry sour cream.
The wine, cocktail, and beer program is helmed by the very seasoned and talented Beverage Director Kate Uglova. Treat yourself to a Mollusca Martini; Spring 44 gin, sweet vermouth and a dash of Benedictine presented under a smoked cloche on a real piece of acacia wood, surrounded by dry flowers and herbs or perhaps the Tea O’clock Martini; gin and Japanese vodka with Earl Grey infused vermouth and bergamot marmalade.
Cheers to the next best restaurant!
1 Little West 12th Street, New York, NY 10014