Scampi


photo by Evan Sung

Endive, Bagna Cauda, Parmesan, Fried Capers, Breadcrumbs

We followed Kimberly Prokoshyn from Rebelle to Scampi, and fell in love with her list and with chef/owner PJ Calapa’s brilliantly fresh fish. Going back, we have to reorder the fluke crudo with tomatoes, green olives and lime and the mackerel with eggplant caponata and pine nuts. Fortunately, everything, including the range of Champagnes, on Prokoshyn’s list is under $100, with plenty of great buys under $50. Don’t miss the mafaldini scampi with parsley butter and lemon, hard to beat with a light red like Bruna’s Rossesse from Liguria for $40.

30 W. 18th St., New York, NY

Southern Italian

212-888-2171

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This story appears in the print issue of April 2018.
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