{"id":338768,"date":"2025-10-28T16:45:24","date_gmt":"2025-10-28T16:45:24","guid":{"rendered":"https:\/\/www.europesays.com\/us\/338768\/"},"modified":"2025-10-28T16:45:24","modified_gmt":"2025-10-28T16:45:24","slug":"popular-nyc-joint-dante-just-opened-an-aperitivo-bar-with-stellar-cocktails","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/338768\/","title":{"rendered":"Popular NYC joint Dante Just Opened an Aperitivo Bar With Stellar Cocktails"},"content":{"rendered":"

Less than a year after debuting Dante Accademia, a space dedicated to the inner workings of Dante\u2019s acclaimed bar program, the MacDougal Street institution has done it again, this time with the opening of Dante Aperitivo, a (you guessed it!) aperitivo bar that also doubles as an all-day seafood-focused restaurant.<\/p>\n

\"Dante
\nPhotograph: Courtesy of Dante Aperitivo <\/p>\n

The new West Village destination at 51 Bank Street, near West Fourth Street, occupies the former Nat\u2019s on Bank location and, according to the Commercial Observer, precedes yet another Dante expansion. The outlet reports that co-owners Linden Pride and Nathalie Hudson\u2014partners in both business and life\u2014are planning a third NYC restaurant, this one with a focus on Italian cuisine set to open at 210 Elizabeth Street in Nolita.<\/p>\n

But back to Dante Aperitivo: if you\u2019re stopping by for drinks, you won\u2019t need a reservation\u2014but you might want to review the cocktail menu ahead of time, because there\u2019s a lot to choose from. Signature cocktails include the Dante\u2019s Garibaldi (Campari and fluffy orange juice); the Cold Pressed Bloody Mary (Grey Goose, cold-pressed vegetables, fennel salt, pickles); the Clarified Pi\u00f1a Colada (Rinomato Americano, Banks 5-Year, Wray & Nephew, Nardini Mandorla, coconut, pineapple); and the Dante Manhattan (Angel\u2019s Envy bourbon, Woodford rye, Cocchi Torino, Mancino Chinato Nocino, chocolate bitters).\u00a0<\/p>\n

\"Dante
\nPhotograph: Courtesy of Dante Aperitivo <\/p>\n

The seasonal cocktails, on the other hand, are extremely creative: the Figs & Jouet (Courvoisier fig infusion, Italicus, Benedictine, Amontillado sherry, black walnut, Angostura bitters, Perrier-Jou\u00ebt champagne) is an aromatic punch in the mouth; the Chamomile Sazerac (R\u00e9my Martin 1738, Milam & Greene rye, Poli chamomile, absinthe rinse) sounds delightful; the Pear Negroni (Don Julio Reposado, Grey Goose La Poire, pear liqueur, pear juice, spiced vermouth blend, blanco bitter) is an interesting take on the cocktail; and the Toffee Apple Manhattan (Calvados, buttered Zacapa, Fino sherry, apple caramel, saline, clove bitters) sounds like the ideal fall-time drink.<\/p>\n

We’d be remiss not to also highlight three other dedicated menu sections worth exploring: the Negroni Sessions, with nearly ten creative spins on the classic; Martini Hour, which offers a similar treatment for martinis; and a refreshing selection of spritzes. It\u2019s easy to see why the original Dante was crowned Best Bar in the World back in 2019.<\/p>\n

\"Dante
\nPhotograph: Courtesy of Dante Aperitivo <\/p>\n

On the food front, the \u00e0 la carte menu\u2014available from noon to 10:30pm\u2014leans shareable, with small plates like confit mushroom toast with sheep\u2019s milk ricotta and pickled shallots, alongside salads, sides and hearty mains. Expect everything from grilled branzino and Chilean sea bass to steaks and, of course, Dante\u2019s signature burger.<\/p>\n

It seems the Dante team has done it again… and is already gearing up to do it once more.<\/p>\n","protected":false},"excerpt":{"rendered":"Less than a year after debuting Dante Accademia, a space dedicated to the inner workings of Dante\u2019s acclaimed…\n","protected":false},"author":3,"featured_media":338769,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5122],"tags":[5229,10633,405,403,10634,5226,5225,5228,5227,988,67,586,132,5230,68,2969],"class_list":{"0":"post-338768","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-new-york","8":"tag-america","9":"tag-categories-restaurants","10":"tag-new-york","11":"tag-new-york-city","12":"tag-news-eating","13":"tag-newyork","14":"tag-newyorkcity","15":"tag-ny","16":"tag-nyc","17":"tag-restaurants","18":"tag-united-states","19":"tag-united-states-of-america","20":"tag-unitedstates","21":"tag-unitedstatesofamerica","22":"tag-us","23":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115452806783675653","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/338768","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=338768"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/338768\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/338769"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=338768"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=338768"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=338768"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}