Coming Soon: Fatta Cuckoo at 63 Clinton Street [Menu]

Posted on: December 21st, 2010 at 6:38 am by

Late last month, sushi spot Cube 63 quietly returned to its old digs at 63 Clinton Street after a brief shutter period earlier in the fall.  A successful resurrection.  However, the same cannot be said for onetime address-mates SavorNY.  The small plates eatery shuttered last March after almost four years in business, and will not be coming back.  But a replacement restaurant is already in the offing.

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While Cube 63 was gearing up for its relaunch, work on Fatta Cuckoo had already begun. Gut renovations galore, but no neighborhood announcements.  Some tireless Google prowling turned up one Leah Tinari as the proprietor of the peculiar-named restaurant.  So, we reached out for more information on the venture, and learned that it’s a family affair. Indeed, Mother, brother, and friend of brother are all on board for launch.

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Fatta Cuckoo, a playful family expression which has taken the meaning “to make crazy,” is essentially an American restaurant with a slight hint of Italian influence.   Mother will be tasked with baking desserts and consulting, while Williamsburg kitchen vets (Dumont, Diner) Jonathan Tinari and Brett Ackerman handle chef duties.  They plan to serve lunch and dinner daily, with brunch on the weekends, and will be open seven days a week.  Although their application for a liquor license is still pending, the goal is to include simple cocktails to keep things affordable – i.e. “we are not subscribing to the mixology craze.”

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Tinari also provided some tentative menus, all subject to change.

Lunch

Soup of the Day…      cup 3/ bowl 6
Quiche of the day with side salad   10
Cobb Salad,  chicken, bacon, avocado, hard boiled egg, tomato, gorgonzola with  gorgonzola dressing 12
Grilled Chicken Chopped caesar salad with shaved parmesan and garlic croutons 8
Cranberry walnut chicken salad over greens 12
Egg salad with smoked salmon and asparagus spears on black bread 8
Curried chicken salad with grapes, cashews and scallions on mulit grain 8
Sweet italian sausage and peppers on a baguette 8
Tuna salad with lettuce tomato and red onion on multi grain 7
BLT 7
Ginger soy glazed grilled salmon over sesame noodles 13

Sides:
fried pickles with alioli 4
truffle salt french fries 4
tater tots 3

Dinner

Appetizers:
Soup of the day… cup 3/bowl 6
Warm Artichoke Dip served with Crostini 9
Salmon tartar on black bread topped with dill creme fraiche, capers and red onion 11
Chicken liver pate served with cornichons and crostini 9
Risotto Cakes with Lemon basil Cream 8
Clams oreganata 9

Salads:
Mesculin Salad with fried goat cheese 9
Escarole salad with hard boiled egg, pickled white anchovies and toasted bread crumbs with lemon garlic vinagrette 9

Entrees:
Roasted Chicken with Lemon and Rosemary over parmesan polenta 16
Veal dumplings over sauteed spinach topped with tomato salad 19
Ribeye and french fries 22
Pan roasted P.E.I. mussels with chorizo sausage in a tomato garlic broth and french fries 15
or in buttery white wine broth
Ginger soy glazed salmon over baby bok choy with sesame noodles 22
Crab cakes with housemade spicy mustard over mustard greens and french fries 18

Sides:
french fries 3
mac and cheese 4
greens 5

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