"The concept centers on sandos, the famously soft, crustless Japanese sandwiches made with shokupan, reworked through an Italian lens. The result is exactly as indulgent as it sounds-think prosciutto layered with burrata and pesto, roast chicken stacked into a Soho-style club or even a house pastrami version with mustard aioli and pickles."
"Cozzolino, who was born and trained in Naples, has long leaned into ingredient-driven cooking and the Italian and Japanese overlap makes more sense than one might think. Both cuisines share a similar reverence for technique and simplicity and that overlap shows up in the details, from the quality of the olive oil to the careful balance of textures in each sandwich."
"The menu also stretches into raw bar territory with dishes like bluefin tuna with avocado and Sicilian olive oil, plus a lineup of carpaccio and tartare, including red shrimp with ricotta and lemon zest and a beef-and-truffle version that leans more decadent."
Pasquale Cozzolino has opened a new all-day restaurant inside Ray-Ban House in SoHo, focusing on Italian-inspired sandos made with Japanese milk bread. The menu includes unique sandwiches like prosciutto with burrata and pesto, roast chicken clubs, and house pastrami. The restaurant also features a raw bar with dishes such as bluefin tuna and various carpaccio options. Cozzolino's cooking emphasizes high-quality ingredients and the intersection of Italian and Japanese culinary techniques. The restaurant is currently in a soft opening phase, with a full menu launching on May 7.
Read at Time Out New York
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