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Restaurants, Mediterranean Flatiron
Chicken liver and foie gras mousse, chicken cracklins, toast at Covina
Photograph: Cayla Zahoran Chicken liver and foie gras mousse, chicken cracklins, toast at Covina

Time Out says

Friendly warning! We're working hard to be accurate. But these are unusual times, so please check that venues remain open.

They’ve already tackled omakase sushi and rooftop cocktailing inside the Park South Hotel; now Boston-based couple Tim and Nancy Cushman (O Ya, the Roof at Park South) are getting into the pizza-and-pasta business with this 70-seat Mediterranean dining room connected to the hotel’s lobby, set with a U-shaped bar, colorful banquette seating and a copper-tiled Stefano Ferrara pizza oven visible through the open kitchen. That wood-fired hearth is responsible for charring pies like a traditional Margherita, a brussels-sprouts option and a salsiccia topped with roasted red peppers and mozzarella. Pastas, like a faro farfalle with braised greens, are house-made, and mains include lamb kofta skewers with charred-garlic yogurt and a bone-in tomahawk rib eye with porcini-kombu-dashi au jus. A soon-to-open adjacent café offshoot will serve Counter Culture Coffee options plus takeaway pastries and sandwiches from chef Deanie Hickox.



Address: 127 E 27th St
New York

Cross street: between Lexington Ave and Park Ave South
Transport: Subway: 6 to 28th St (Park Ave South)
Price: Average main course: $25
Opening hours: Mon, Tue, Sun 5:30–10pm; Wed–Sat 5:30–11pm
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