Antipasti: Rick Laakkonen Ã¢â‚¬â€ an alum of The River Cafe in Brooklyn and the former chef-owner of Ilo in Manhattan Ã¢â‚¬â€ is the chef at Antipasti, a 13,000-square-foot restaurant with an antipasti bar, an attached raw bar and an artisanal cheese room thatÃ¢â‚¬â„¢s set to open in the former Paparazzi space in early November.
The restaurant is going for a busy bar and lounge scene, says director Tim Gaglio, a former director of the Buddha Bar in Manhattan. It will have sushi-bar style seating for its various antipasti selections, including 10 different types of artisanal salamis and cured meats and 12 different cheeses. There will be more than 50 wines available by the glass and 3,000 by the bottle.
The dining room will have 250 seats. LaakkonenÃ¢â‚¬â„¢s a la carte menu will include between eight and 10 appetizers, six to eight pastas, and 10 to 12 entrees, such as Angry Red Snapper with eggplant and sardines.
Ã¢â‚¬Å“IÃ¢â‚¬â„¢ve never been one for bells and whistles,Ã¢â‚¬? says Laakkonen, Ã¢â‚¬Å“IÃ¢â‚¬â„¢ll search out simple ingredients and work within the context.Ã¢â‚¬? 1 N. Broadway, White Plains. 914-949-3500. www.antipastiny.com.
Ã¢â‚¬â€ Liz Johnson