Danny Meyer’s original Union Square restaurant was my go-to for special occasions as it never disappointed. With that in mind, I was eager to try his new Italian Ci Siamo, located in a new residential development in Manhattan West, adjacent to Hudson Yards. Its menu contains seasonal ingredients, many cooked using live fire.

We started with cocktails, including a martini ($19) and a cosmo ($19), each with a named vodka and a glass of the crisp Pra Otto Soave Classico 2021 ($18).

Do not miss their decadent caramelized cipollini onion flaky-crust tart drizzled with balsamic and topped with a gooey goat cheese fondue topped with Pecorino ($22). This mind-blowing dish must be shared if you want room for anything else.

The taglioni ($24) with tomatoes, basil, garlic and buffalo butter we shared next was simple and ordinary.

My friend ordered the cold-smoked, deboned trout ($36) stuffed with garlic-scented mustard greens, pine nuts, bread crumbs and golden raisins, cooked in the wood-burning oven.

I tried the swordfish ($34) as our server Mathew’s description had my mouth watering. He mentioned that the fish was first sugar-cured, then poached slowly over pickled artichokes and tomatoes with Calabrian chilies and lemon. I found it to have an odd texture and very little flavor considering all the ingredients. I’d try the trout if I returned as that was a winner.

With Claudia Fleming, formerly of Gramercy Tavern, preparing desserts, we couldn’t resist. We happily sampled the decadent chocolate amaro bomboloni and the chocolate budini with espresso zabaglione. In addition, we tried her amazingly rich gelato. That night, the flavors were hazelnut and goat’s milk lemon.

Although pricey, Ci Siamo is worth sampling

Ci Siamo
Hudson West
9th Ave Suite #100
New York, NY 10001
cisiamonyc.com