Alice (pronounced “Ah-Lee-Chay”), is located right in the heart of the West Village just a 10-minute walk from Union Square. It’s on a quiet tree-lined street with stunning Federal style townhouses; Alice takes up the whole first floor of one of these townhouses including the former backyard which has been enclosed with a huge skylight on the ceiling. It’s cozy and chic and you’ll wish that you lived there the second you step in the door!
A NEW CONCEPT IN ITALIAN FARE
Alice is referred to as an “Italian seafood and lobster bar,” which is a rather unique concept. If you love pasta dishes topped with numerous types of fish from lobster to calamari and back again (including a few odd mixes), this is the place for you. Most seafood served is caught locally and the produce comes from the nearby Union Square Greenmarket, making for ultimate farm-to-table and sea-to-table experiences. Alice has some of the most stunning seafood towers in town as well.
Alice is the brainchild of Chef And Culinary Director Riccardo Orfino of One More Hospitality (owners of the legendary Osteria 57) in collaboration with partners Emanuele Nigro and Wael Deek. The talented Orfino “made the rounds” at some of the finest Italian restaurants in both Italy and New York. He reveals, “I began my culinary journey in Italy, attending culinary school and honing my skills at esteemed establishments for 15 years. My most formative experience was at the two-Michelin-starred il luogo di Aimo e Nadia in Milan, where I learned the profound importance of sourcing exceptional ingredients and creating recipes that showcase their natural beauty. This philosophy is at the heart of Alice, where we strive to bring the finest ingredients to the table and let them shine.”
BEING CREATIVE WITH THE CLASSICS
Orfino is quick to point out that despite being known for its seafood, many landlubber choices have been added to the Alice menu in the past few months. He reveals, “We now offer a diverse menu that includes delectable meat dishes. While we craft most of our pasta in-house at our production center, Travelers Poets and Friends, we also incorporate high-quality imported pasta from Gragnano for signature dishes like Spaghettone al Pomodoro and Linguine Vongole. Our goal is to provide a truly authentic Italian dining experience, where classic recipes are elevated with innovative touches.”
BRING ON THE BURATTA
Alice has plenty of unique appetizer choices and when our foodie team went there, we could hardly make up our minds about what to order. Everything from Blue Fin Tuna uniquely prepared with plums to Scallops with pickled cauliflower, chanterelles and tomatoes are available. We shared the Burrata which is as fresh as it gets; this mound of dairy deliciousness, topped with arugula and breadcrumbs and sitting in a smooth cold herb sauce.
As you might expect, the pasta choices here are otherworldly. There are Southern Italian classics like the aforementioned Linguine Vongole and Spaghettone Pomodoro but for something a little different, diners can choose Butternut Squash Gnocchi made with brown butter, sage and smoked ricotta or the Lobster And Mushroom Risotto featuring Maine Lobster and local mushrooms. The Brasato Tortellini is right up our alley and we devoured it in a minute—these tender homemade pasta squares are stuffed with braised short rib shreds and then topped with 36-month-old Parmigiano. The Agnolotti Cacio E Pepe may be a super simple dish, but Alice’s version is extra peppery and features lots of artisanal Romano. The Bucatini Limone has a fresh lemon sauce, colatura and caper leaves, and you can get it topped with caviar.
We dug into amazingly fresh fish dishes as our entrees including Branzino Al Sale, which is created for two; the salt crusted and baked branzino is served with seasonal vegetables. The Halibut is a crowd favorite, is pan seared, then sided with celery root puree, cabbage and pickled shitake mushrooms. We ordered the Polenta Cacio E Pepe as a side and it was simply prepared with Pecorino Romano and fresh black pepper.
If you’re not into seafood, there are amazing meat choices, the two most prominent being the Lamb Shank braised in Barolo wine sauce and served with collard greens and polenta. The Ribeye Steak is a generous 12 ounces and comes from Upstate New York; sided with sauteed broccoli rabe and potatoes.
A CHIC CROWD
What kind of clientele does Alice have? We noticed quite a well-dressed young urban professional crowd on our visit. Orfino reveals, “Our clientele consists mainly of discerning locals who appreciate the quality of our ingredients and our dedication to honoring them through simple yet refined preparations. Some of our most popular dishes include the Spaghettone al Pomodoro, Agnolotti Cacio e Pepe, our locally sourced seafood and new meat options like Brasato Tortellini, a handmade ravioli with braised short ribs filling, local cream, 36-month Parmigiano.”
He continues on to opine that the key to Alice’s success has been the result of “taking great pride in our house-made creations…our dishes are drawing diners in for their simplicity and exquisite flavors.”
A PROMISING FUTURE
What’s next for this cutting-edge eatery? Orfino states with a smile, “We’re thrilled to be launching a new brunch service in the first quarter of 2025! We envision a lively and festive atmosphere with great music, making it the perfect weekend destination in the West Village. We’re also excited to introduce this as an added experience and menu to our seasonal specials planned for the first quarter.”
Be sure to check out the artisanal cocktails that Alice is also known for. Local herbs and berries are abundantly used in their signature drinks, some favorites being Perfect Darkness made with thyme infused gin, lemon, agave and crème de cassis and Rising Star, made with Desolas mezcal, agave, arak, cinnamon and star anise. Don’t be surprised if you look over at the bar and see one of the mixologists lighting up a homemade berry syrup in the bottom of a glass and then adding some fire when completing the drink as well!
For more information on Alice, visit alicenyc.com