Vinateria: Vinatería | Black Owned Spanish & Italian Restaurant

Vinateria Restaurant New York NYC NY Reviews





Cuisine:
Eclectic / Italian / Tapas





Harlem’s wine-centric global cuisine in a modern-chic room.





GAYOT’s rating system works as follows, with the highest possible score being 20. The rankings reflect only GAYOT’s opinion of the
food. The décor, service, ambience and wine list are commented on within each review.








Rating of 19/20

Exceptional


Ratings of 17/20 & 18/20

Excellent


Ratings of 15/20 & 16/20

Very Good


Ratings of 13/20 & 14/20

Good


Ratings of 10/20, 11/20 & 12/20

Average


Rating of Quick Bites (QB)

Quick Meal



No Rating

Not rated because restaurant is new or undergoing
changes

Restaurant prices are coded
using one to five dollar signs (or
pounds — London reviews, euros —
European reviews, yen — Japanese
reviews). Prices reflect the average
cost of dinner for one person,
including appetizer, entrée, dessert,
coffee, tax and tip. Wine and other
beverages are not included.

$

under
$20

$$

under
$35

$$$

under
$50

$$$$

under
$75

$$$$$

$75 and up




Vinateria is one of the best restaurants in New York

  • Photo courtesy of Katie Burton

  • Photo courtesy of Vinateria

  • Photo courtesy of Vinateria owner Yvette Leeper-Bueno

  • Photo courtesy of Katie Burton

  • Photo courtesy of Vinateria

Price Range: $$

10Best Says

At this beloved, female owned-and-operated Harlem neighborhood restaurant, market-driven and vibrant – yet comforting – dishes celebrate the rich culinary traditions of Italy and Spain. Executive…  Read More

At this beloved, female owned-and-operated Harlem neighborhood restaurant, market-driven and vibrant – yet comforting – dishes celebrate the rich culinary traditions of Italy and Spain. Executive chef Carmen Gonzalez makes cult favorites for a loyal clientele of Harlem locals and visitors alike, from Provolone-Stuffed Meatballs with Creamy Manchego Polenta to Grilled Octopus with Crispy Potatoes al Pimenton. The acclaimed wine list is chosen from small producers, and is full of surprising yet accessible finds, while the artisan cocktail program uses house-made syrups, seasonal produce, and fresh-grown herbs from the restaurant’s own windowsill garden. A large outdoor patio wraps around the restaurant (a corner building), and seats 40 – perfect for people watching, for weekend brunch, happy hour or dinner on this historic stretch in Harlem.

Address:

2211 Frederick Douglass Blvd.
New York, NY 10026

Phone:

212-662-8462

Website:

vinaterianyc.com

Maria Lisella
New York Local Expert

  • Harlem’s Best Restaurants: “Make sure to ask for the seasonal specials and trust the chef on this one.”
  • Best for Harlem’s Best Restaurants Because: Happy new addition to the Harlem restaurant renaissance run by the ebullient Yvette Leeper and husband Adrian Bueno.

Find the 10Best nearby:

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Menu — Vinoterria restaurant

New items

  • Potato cream soup with octopus

    450

    250 g

  • Airy cream pate

    490

    eel with raspberry sauce 110 g

  • Profiteroles

    490

    with crab and shrimp, 3 pcs. 130 g

  • Salad with duck breast

    599

    with honey pear and dorblu cheese mousse 180 g

  • Risotto with porcini mushrooms

    690

    and permesan chips 260 g

  • Tuna Tataki

    690

    with fruit salsa and mango sauce 170 g

  • Ravioli with crab and shrimp

    890

    with pear cream 280 g

  • Octopus carpaccio

    999

    with Catalan tartare 120 g

  • Brain bone with veal tartare

    999

    180 g

  • Roasted salmon

    1100

    with avocado and strawberries 230 g

  • Strawberries with cream

    390

    190 g

Hot fish dishes

  • Cod fillet with courgettes

    699

    and roasted vegetable sauce with avocado cream 190 g

  • Tuna tataki with baked eggplant

    699

    Lightly fried tuna fillet served with baked eggplant in a spicy sweet sauce with teriyaki caviar and signature sauce 220 g

  • Cod fillet with black rice and tarragon sauce

    699

    tender sous-vide cod fillet with tarragon and wild rice combined with light cream sauce 240 g

  • Sea bass fillet with grilled vegetables

    749

    240 g

  • Pike perch steak with hollandaise sauce and vegetable ratatouille

    799

    240 g

  • Salmon braid with mango sauce

    1199

    Delicate salmon in a combination of spicy sauce and fresh mango 240 g

  • Salmon fillet in creamy caviar sauce

    1299

    240 g

  • Halibut fillet with spinach and De Poisson sauce

    1399

    Tender fillet of halibut with spinach and three kinds of fish sauce 250 g

  • Scallops with avocado tartare with fresh berries

    1699

    Grilled Sakhalin scallop with avocado tartare and fresh berries. Served with orange sauce, capers and shallots 240 g

  • Fried octopus

    1835

    With vegetable spaghetti and eggplant carpaccio 185 g

Hot meat dishes

  • Sous-Vid Chicken Breast

    599

    Served with vegetable salad and creamy mushroom sauce 170 g

  • Minced veal steak with salsa sauce

    698

    200 g

  • Duck leg with baked apples and berry sauce

    749

    300 g

  • Beef Stroganoff

    799

    Tender veal fillet with mushrooms, shallots,
    with tomato sauce, sour cream and baked potatoes 300 g

  • Rabbit in creamy sour cream sauce with mushrooms

    845

    Stewed rabbit leg in creamy sour cream sauce with fresh vegetables and mushrooms 300 g

  • Duck breast

    899

    with sweet potato puree with fresh berries 220 g

  • Burnt tongue manteau with ratatouille

    899

    A dish that combines tender tongue, fragrant Ratatouille and spicy creamy mustard sauce 300 g

  • Stewed veal cheeks with demiglace sauce

    999

    Tender meat stewed over low heat 340 g

  • Grilled rack of lamb

    999

    Tender grilled young lamb meat served with grilled vegetables and wild berry sauce 260 g

  • Baked lamb with vegetables

    999

    Tender lamb meat baked with vegetables: zucchini, mini corn, mini carrots, broccoli 250 g

  • Venison baked in wine caramel

    1199

    With chestnut puree 225 g

  • Foie Gras with fried mango

    1699

    Served with berry sauce and fresh berries 170 g

  • Filet Mignon

    1399

    With mashed potatoes and basil 200 g

  • Filet Mignon

    1399

    With camembert cheese and mushrooms 275 g

  • Filet Mignon

    1722

    With foie gras 250 g

Steaks

  • Cowboy Prime

    899

    100 g

  • Ribeye Prime

    990

    100 g

  • Dry aged ribeye

    1400

    100 g

  • Dry-aged Cowboy Steak

    1200

    100 g

  • Diana steak

    1299

    Juicy veal served with mustard sauce, mushrooms
    240 g

  • Beef Tagliata

    1949

    grilled beef fillet with fresh lettuce. Dish recommended for 2 persons 420 g

  • Chateaubriand truffle steak

    2100

    Veal fillet combined with fragrant black truffle cream and fresh black truffle slice. Dish recommended for 2 persons 320 g

Cold snacks

  • Veal tartare

    599

    Paired with lettuce and bread chips 175 g

  • Burrata with tomatoes and arugula

    649

    Burrata with fresh tomatoes, balsamic sauce 280 g

  • Far Eastern scallop tartare with mango

    699

    130 g

  • Stracciatella with fresh tomatoes and arugula

    745

    Stracciatella combined with fragrant olive oil and fresh tomatoes 450 g

  • Tuna tartare with king crab

    799

    Mediterranean red tuna tartare with capers, sun-dried tomatoes and olive oil 155 g

  • Veal carpaccio with black truffle sauce

    899

    Combined with parmesan and arugula 165 g

  • Salmon tartar with avocado and arugula

    899

    Tender salmon fillet seasoned with olive oil, sun-dried tomatoes, capers, avocado and fresh arugula 200 g

  • Vitello Tonnato

    899

    Thinly sliced ​​marinated veal seasoned with olive oil, lemon and marinated tuna cream sauce 150 g

  • Author’s jelly from Chef “Delightful Trio”

    899

    Three types of fish jelly from sterlet, salmon and pike perch. Served with author’s mousses from the chef (with mustard, horseradish). Without gelatin 255 g

  • Burnt eel with avocado and yuzu cream

    999

    165 g

  • Meat platter

    999

    220 g

  • Maru Sashimi

    1090

    Tuna and salmon with mango and Passion Fruit served with Guacamole mousse and Sunomono cucumber 180 g

  • Foie Gras Terrine

    1199

    Duck liver foie gras prepared by Sous-Vide method, decorated with 24 carat gold and prune jam 165 g

  • Assorted cheeses

    1289

    266 g

  • Three fish sashimi

    1599

    Dorado, tuna, salmon on a pillow of daikon with champagne caviar 295 g

  • “Nautilus”

    1799

    Crab, scallop and shrimp in an avocado shell, garnished with red caviar and champagne caviar 230 g

Salads

  • Quinoa and avocado salad

    459

    Fresh lettuce with avocado, quinoa and pesto 155 g

  • Eggplant salad with arugula and tomatoes

    499

    Seasoned with spicy sweet and sour sauce 175 g

  • Green salad

    499

    with avocado, edamame beans, fresh cucumber, mixed salad, arugula and ponzu sauce 250 g

  • Olivier with tongue

    599

    World-famous Russian cuisine salad of fresh vegetables, boiled tongue, seasoned with mayonnaise, served with red caviar 220 g

  • Salad with tiger prawns, avocado and arugula

    675

    Seasoned with sweet and sour sauce 190 g

  • Salad with tuna

    699

    quail eggs, fresh cucumber, lettuce mix and olive cream 190 g

  • Salad with quinoa and shrimp

    769

    Combined with guacamole and arugula 240 g

  • Salad with caramelized duck

    799

    With berry marmalade, mango and Camembert cheese 165 g

  • Grilled salmon fillet salad with poached egg

    799

    Combined with bell peppers, olives, black olives and lettuce. Seasoned with olive oil and sweet and sour sauce 190 g

  • Sashimi salad

    888

    (Tuna, salmon, mango, Passion Fruit) Paradise with mixed greens, crispy salmon and green sauce from Prezzemolo 195 g

  • Vegetable salad with roast beef

    898

    Baked bell pepper, cherry tomatoes, fresh cucumber, mixed salad dressed with olive oil and pesto sauce 175 g

Hot snacks

  • Pumpkin Cream Soup

    345

    Based on baked pumpkin and cream combined with fragrant butter and pumpkin seeds 300 g

  • Avocado soup

    392

    Served with shrimps 250 g

  • Chicken soup

    399

    250 g

  • Minestrone

    399

    Tomato-based vegetable soup, recommended with parmesan cheese 350 g

  • White mushroom cream soup

    499

    300 g

  • Harira soup with lamb

    599

    Spicy lamb soup with lentils, chickpeas and tomatoes. Ginger, turmeric, garlic and cumin give a special piquancy 300 g

  • Seafood soup with miso paste

    899

    From tiger shrimps, scallops, squids, red and white fish fillets 350 g

  • Sturgeon fish soup “Royal”

    999

    300 g

  • Sea soup

    1490

    Scallop, octopus, salmon, squid, shrimps, mini tartare. Contains over 20 ingredients that combine to create a unique taste 340 g

Pasta and risotto

Side dishes

  • Potato gratin

    150

    150 g

  • Mashed potatoes

    150

    100 g

  • Arugula with tomatoes (garnish for steaks)

    155

    50 g

  • Potatoes with rosemary

    190

    120 g

  • Assorted fresh vegetables

    199

    120 g

  • Quinoa

    199

    120 g

  • Wild rice

    199

    100 g

  • French fries

    200

    150 g

  • Spinach in ricotta cream sauce

    259

    120 g

  • Ratatouille

    259

    120 g

Desserts

  • Creme brulee

    239

    125 g

  • Cake “Honey”

    249

    80 g

  • Apple strudel

    325

    with walnuts and English sauce 160/50 g

  • Bird’s milk cake

    339

    60/30 g

  • Chocolate fondant

    395

    served with vanilla ice cream 80/50/30g

  • Sablé Cheesecake

    399

    with Belgian white chocolate, mango-passion fruit marmalade on a saber with nuts 150 g

  • Profiteroles

    329

    85/25 g

  • Cake Napoleon

    289

    120 g

  • Pavlova dessert

    329

    100 g

  • Dessert “Forest Parfait”

    499

    90 g

  • Millefolier Cake

    599

    140 g

  • Movenpick Ice Cream

    179

    strawberry, vanilla, pistachio, chocolate 50 g

  • Dessert set

    1299

    Pavlova dessert 3×65 g
    Honey cake 3×25 g
    Napoleon cake 4×30 g
    Bird’s milk cake 2×30 g
    Seasonal berries

Caviar Menu

  • Salmon caviar ROYAL BLACK

    1680

    granular, pink salmon 120 g

  • Salmon caviar ROYAL BLACK

    840

    granular, pink salmon 60 g

  • Salmon caviar “OKHOTOMORYE”

    2550

    granular selected, pink salmon 230 g

  • Salmon caviar “OKHOTOMORYE”

    980

    granular selected, pink salmon 60 g

  • Salmon caviar “OKHOTOMORYE”

    2780

    granular selected, chum salmon 230 g

  • Salmon caviar “OKHOTOMORYE”

    1070

    granular selected, chum salmon
    90 g

  • Sturgeon caviar ROYAL BLACK

    3960

    granular 50 g

  • Sturgeon caviar ROYAL BLACK

    3600

    granular, sterlet 50 g

  • Sturgeon caviar VOLGORECHENSK

    3924

    granular, classic 50 g

  • Sturgeon caviar VOLGORECHENSK

    9594

    granular, classic 100 g

  • Sturgeon caviar VOLGORECHENSK

    4860

    granular, selected 50 g

  • Sturgeon caviar VOLGORECHENSK

    3348

    granular, sterlet 50 g

  • Sturgeon caviar “BOGUS”

    7380

    granular, sterlet 113 g

  • “Philadelphia”

    599

    8 pieces, 265 g

  • “Dragon” with salmon

    779

    8 pieces, 300 g

  • With shrimp and king crab

    755

    8pcs, 280g

  • “Asia”

    769

    8 pieces, 270 g

  • Scallop and salmon

    715

    8 pieces, 270 g

  • Sashimi Rolls

    630

    8 pieces, 165 g

  • With fried salmon and fried shrimp

    650

    8 pieces, 255 g

  • Warm spicy with shrimp,

    599

    8pcs, 290g

  • With salmon and shrimp warm

    609

    8pcs, 280g

Wine by the glass

Sparkling wine

  • Prosecco, Italy

    339

    125 ml

  • Cremant, France

    339

    125 ml

  • Cremant Rose, France

    339

    125 ml

  • Champagne Brut, France

    999

    125 ml

Sparkling wine

  • Provence, France

    599

    125 ml

White wine

  • Vermentino, Italy

    399

    125 ml

  • Sauvignon Blanc, N. Zealand

    419

    125 ml

  • Gruner Veltliner, Austria

    429

    125 ml

  • Albarinio, Spain

    499

    125 ml

  • Riesling, Germany

    549

    125 ml

Red wine

  • Tempranillo, Spain

    419

    125 ml

  • Primitiro, Italy

    429

    125 ml

  • Barbera, Italy

    499

    125 ml

  • Malbec, Argentina

    479

    125 ml

  • Cabernet Sauvignon, USA

    599

    125 ml

Restaurant | Vinoterria

Vinoterria and Nesterov winery

A small and very hospitable winery

November 8, 2018

New menu

Now there are even more reasons to travel between Anapa and Novorossiysk more often.
Black Sea rapanas in spicy glaze on baked pepper paste or Black Sea mussels fried with wine-thyme flambé and creamy-garlic note?

Infinity of vines

Fine restaurant of original cuisine, each dish is a work of art, and outside the window. ..

October 4, 2018

Synchronicity of the Universe

How to fill yourself after an atomic explosion and complete total renewal?

June 7, 2022

Say “yes” to life

I have been scrolling through Instagram for two years and dreamed of getting to you

An amazing island

A wonderful restaurant with an excellent European interior

The atmosphere of a cozy European town

A wonderful restaurant, delicious and refined cuisine, a wonderful atmosphere of a cozy European town

I would like to come back

An extraordinary place, which was already the second time. Good location between Anapa and Novorossiysk.

September 7, 2021

This is a rarity these days

You can always see and really feel when a place has a soul, be it a restaurant, a coffee shop or a bookstore

January 25, 2021

I don’t give any ratings

I would run away to such a wonderful, quiet and tasty place

September 15, 2021

The shortest review

About the festival of organic products

Goodies from the “Drunken Cheese” festival, which is currently taking place in Vinoterra.

Everything is beautiful here

We were not so long ago in the restaurant “Vinoterria”. Everything here is excellent – service, presentation and the dishes themselves.

Dinner with the chef

What is your benefit: this is a holiday with Evgeny Viytyk, Anna Nesterova or Inna Nesterova.
It is very tasty, confusing and every time it gets cooler and cooler.

August 9, 2021

Vineyard restaurant

A restaurant among the vineyards? Easily! Sign up for your must-haves

About the Signature Wine Festival

A great day spent at the Signature Wine Festival #4VFest in one of the best family restaurants.

September 28, 2020

It is very hospitable here

Nesterov winery is an incredibly cozy family winery.

08 December 2018

Great place to stay

Visited the region and decided to stay for two nights at the Vinoterria Hotel

June 30, 2019

Almost a Michelin star

Visited for the first time.