NYC’s Caffe Dante opened all the way back in 1915 – and was, for decades, a go-to hang for the city’s louche, bohemian literary and artistic types. Indeed, over the years its seats held everyone from Patti Smith to Al Pacino to Lana Del Rey.
But perhaps recognizing that more people photograph food now than actually read books, Dante got a makeover in 2015 – dropping the “Caffe,” but preserving the boho charm. And with Aussie chef Rachael Polhill helming the kitchen, delectable sourdough flatbreads, housemade pastas and piatto di formaggi have replaced the dog-eared copies of The Dharma Bums on the tabletops.
One of our faves is the papardelle with wild boar ragu – which is apparently also a conscientious dinner choice.
“This bowl of pasta in particular is so special because I was challenged to use wild boar,” the chef tells us, “which is an unconventional ingredient. Interestingly enough, boar is beneficial to cook and eat because they are serious contributors to agricultural degradation. Environmentally conscious and delicious, it’s a winter staple on the Dante menu.”
Here she let’s us in on the particular magic that goes into her recipe.