Michael White I Marea is back with Santi, a Midtown Powere scene

Midtown has its pre-Pandemic return-and the exhibition of people no. 1 is Santi (11 E. 53D St.), the new modern-Italian restaurant from celebrated chef Michael White.

Her connection to corporate power, excellent pasta and entertaining people make it the hottest scene of the area since Marea and White opened in the 2009 prehistoric prehistoric.

After sharing with the Altamarea group in 2021 due to the company’s run disputes, White has spent most of his time starting new places in Florida. (A Lambs Club Concert Concert in West 44 Street lasted only a few months in 2022.)

Santi, launched by his hospitality group Bbiano with business partner Bruce Bronter, marks his triumphant, full -scale return, Big Apple.

Marea is still going strong and Midtown has other created, great Italian restaurants like Il Gattopardo, Cellini and Fresco from Scotto. But others faded and the scene needed new blood.

Santi gives it to all of the buyers and museums-goers to who is that of Midtown Glitterati. After the house of AUGHTS of White Aughts was hit by Alto, the night’s place is a chase where the prime minister of the moving city and taking wheels over the Gnocchi and the home -made tagliaatele, and cocktails such as fifty -fifty, which contains Taggiasca Gin, made with lakurian olives.

Santi’s pleasures are included in some major areas designed by Michaelis Boyd, miraculously illuminated by L’Orsvatoire International and celebrated with bright portraits from the private bronster collection.

Each section attracts a different crowd. The front dining room, a few steps down from a horseshoe grass for the group after work, SIP-and-iret, attracts moving and shaker into its semicircular booths and banquets.

Becomes made a canteen for bankers in the investment firm moving in the market Jefferies Group and CEO Rich Handler, who work high. In any afternoon or particular evening, you can distinguish Henry Kravis, Barry Diller or real estate mogul Bill Rudin, who is planning a new skyscraper some blocks away.

Boldfaces like Eva Longoria and Queen Rania Jordan have also entered. Pop star Beck ordered a plate of comfort from Paradise-Torellini by hand folded ($ 36) filled with Prosciutto, Mortadella, Pig and Parmigiano Reggiano, ended up in a soft sea with cheese and butter.

A circular staircase leads to a little more intimate mezzania, after passing a large, 1800s mirror that bronster found buried under a Hambar Southampton. The upper area has attracted art and fashion lamps such as stylists Diane von Furstenberg and Michael Kors and painter Kinde Wiley.

The loudest section of the restaurant is the atrium on the Earth’s floor, where the light globes suspended from the two -height ceiling suggest a galaxy in formation. On my visits, she drew canodling couples in the corners and boys’ noisy bands on the middle tables. Fortunately, new fabrics on the wall and sounds of sound have begun to soften Dine.

The menu, executed by Jason Lin and Sol Han’s kitchen team, is worthy of Michelin White’s five stars won in other countries. He boasts excellent seafood, both raw and cooked, as delicious, teeth, tooth teeth ($ 32) and pleasant damp calibut ($ 55) and then chopped into extra virgin olive oil.

But pastries – all original, no one repeating the previous white plates – are the crowning glory.

“We have been intentional not to copy the expected dishes because this is not fun or challenging, and our guests deserve more than a re -opening of old ideas,” White told me. Baked Italian breadcrumbs known as Molica, a distinctive white mark in the past, are mostly missing, letting pasta and sauces speak for themselves.

Tagliaatele Ragu ($ 36), which Wiley has ordered more than once, gets my vote. Beef and thick pork are gently broken into a velvet structure by a judgmentable infusion of milk.

However, my favorite was Ricotta Gnocchi ($ 28), lighter than the variety of potatoes and washed in tomato and tomato sauce and base Marzano-a bold statement when many shy chefs away from the red sauce not to make fun of their dishes like Italian-American dinosaurs.

But I miss the legendary White Fusilli with the octopus and bone marrow, his heart stop, red red in Maarea. Thomas Keller I used to call his favorite dish in New York.

Is there a chance we will see again in Santi?

When asked, White smiled and said carefully, “I’m talking to my chefs about it.”