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Chicken liver and foie gras mousse, chicken cracklins, toast at Covina
Photograph: Cayla ZahoranChicken liver and foie gras mousse, chicken cracklins, toast at Covina

Time Out says

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.


127 E 27th St
New York
Cross street:
between Lexington Ave and Park Ave South
Subway: 6 to 28th St (Park Ave South)
Average main course: $25
Opening hours:
Mon, Tue, Sun 5:30–10pm; Wed–Sat 5:30–11pm
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