Though we understand their circumstances may have been a bit different, like Oliver and his clan of orphan boys, we’ve all fallen into a daze dreaming of “food, glorious food” at one point or another.
After all, it’s been said that food is the great equalizer, connecting us and bringing us together, either with family or friends, colleagues or companions, or any others from all walks of life, to dine often at a communal table or gathering space wherein we share stories and reveal the most authentic parts of ourselves.
In our continued effort, however, to find our way into others’ hearts (and stomachs!), sometimes it helps to venture beyond our tables and into the kitchens of others — especially in a city with such a diversified abundance of eateries as New York.
And of course, you can’t spell “theatre” without “eat.”
So, in our food-based series, we continue to poll some of the Great Bright Way’s best to “dish” (get it?) on where they love to eat, drink, and take in the vibes either pre- or post-show, while also answering why they love to sup there, sharing a favorite dish or two, and more.
Today, we journey on the “road to hell” with Hadestown’s latest kingpin, Paulo Szot, who takes up the titular residence after having previously lived out a “teenage dream” of sorts as Lance in & Juliet.
Other stage credits include Chicago (both Broadway & São Paulo, Brazil), Evita (Sydney, Australia & the Muny), and Here We Are (London premiere), to name a few.
A prominent figure in the opera scene, his work includes ten seasons with the Metropolitan Opera, as well as collaborations with La Scala, Paris Opera & Teatro Real (Madrid). Szot has performed with the Chicago Symphony, the New York Philharmonic, the Barcelona Symphony, and the New York Pops at Carnegie Hall.
And, of course, June 15, 2008, was “some enchanted evening” indeed for him, when he was awarded the Tony – and Drama Desk, Outer Critics Circle, and Theatre World Award – for his performance as Emil de Becque in that year’s revival of South Pacific.
But where does this booming Brazilian baritone have a bite?
(235 W. 48th St.)
With a warm and inviting atmosphere, its friendly, accommodating staff, and “the very top rank of la cucina Italiana” in New York City, La Masseria is “an excellent dining choice for in between shows,” according to Szot… and not just because it’s “right there at Hadestown’s stage door,” he laughs.
Run by restaurateur/owner Peppe Iuele and partners Enzo Ruggiero & Pino Coladonato since 2004, and proudly serving dishes from the Puglia region in Italy, La Masseria, nicely tucked away from the Times Square bustle, is considered to be “an ideal alternative to Midtown’s rambunctious chain restaurants.”
Its name meaning “farmhouse” in Italian – “where produce is preserved and where everything, from tools to live animals, is housed,” according to their mission statement – they aim to bring that rustic environment to their establishment, both in atmosphere and attitude, offering farm-fresh natural ingredients against a backdrop of stone walls, arched ceilings, iron sconces and exposed wooden beams, all courtesy of interior designer Libby Langdon.
“I want [customers] to feel comfortable when they’re here, as if they are enjoying a delicious meal at a good friend’s house,” said Iuele in a statement. “I think we’ve successfully created that feeling here at La Masseria.”
That’s certainly true in looking at the menu. If you’re in the mood to imbibe, the wine list is extensive, aided by the expertise of Ruggiero, who, passionate about pairing the perfect wine to a given dish, has scoured southern Italy to find vineyards producing lesser-known gems. The result is not too top-loaded with overpriced selections, but enough to get your fill for under $50 a bottle.
And when it comes to the food, Szot meticulously plans a full meal, and urges readers to follow his recs.
Start off with the Polpette Di Manzo, a freshly prepared meatball appetizer, with tomato sauce and basil, also popular among the restaurant’s regulars. “It gets you in the mood,” he laughs, “and makes you feel like something really authentically Italian is about to begin.”
Next, the Gnocchi Di Patate (potato gnocchi), served in a radicchio & taleggio cheese sauce, if only because “it’s very similar to my mother’s,” Szot says with a smile.
Then, the Costata Di Maiale, sliced pork chops with black truffle sauce. “It’s so rich and melts in your mouth,” he says, adding that the dish is “very unique and delicious.”
Finally, a homemade tiramisú, flavored with coffee in every bite. Like his suggested starter, “it makes you feel like you're in the countryside of Italy, for sure! Totally worth it!"
Sounds like those who go may want to come back!
La Masseria is open for lunch Mon-Sat from 12pm-3pm, and dinner on Monday from 4:30pm-11pm, and Tues-Sat from 4:30pm-12am; hours of operation on Sunday occur from 12pm-10:30pm without a break.
(316 W. 49th St.)
“Whenever I miss food from home, I go to Churrascaria Plataforma,” a 28-year-old steakhouse specializing in the traditional Brazilian-style cooking technique.
Says Szot: “It is one of the best Churrasco experiences ever, and it never disappoints!” From the Spanish “churrascar”, meaning "to scorch", Churrasco is an authentic barbecue method, which involves skewering large cuts of meat and cooking them over open flames.
At this establishment, dine prix-fixe style (or, Rodízio, as it’s known in Brazilian culture) using a red-and-green card, which you flip to signal to staff that you’re ready to begin – or end – your meal. Start with unlimited options from the self-service “Gourmet Island,” their name for an assortment of salads, vegetables, antipasti, and the like, before beginning your culinary crusade proper, where a variety of meats, ranging from steak, pork, chicken, and lamb, all sourced exclusively from Sterling Silver, are served tableside continuously until you’re done.
Given this eat-‘til-you-drop philosophy, Szot says, with a laugh, “it’s the perfect place to go after the last show of the week,” advising any future customers to “make sure you’re hungry” as you’ll certainly get your fill. As the missions statement declares, “Every bite is a celebration of flavor and tradition!”
And that’s not all. The meal also comes with side dishes that are just as succulent as the mains, like rice and beans, caramelized bananas, crispy polenta, “and my favorite, the pão de queijo,” a Brazilian cheese bread made with cassava flour and Minas cheese, from the state of Minas Gerais where this staple originated. With his “all-or-nothing” dining attitude while here, Szot also opts for the Bolinho de mandioca com queijo, a fresh yucca coquette, popular among regular customers.
“Oh, and don’t forget the caipirinha” – dubbed the national drink of Brazil – made with Cachaça, sugar and lime, also served tableside along with the parade of meats.
And if you’re still peckish after that extravaganza, “their dessert cart is the best,” Szot raves, highlighting the pudim de leite – “an amazing Brazilian-style flan finished with a stunningly decadent caramel sauce” – among an array of options, including passion fruit mousse, flourless chocolate cake, or the classic New York cheesecake, here flavored with a hint of vanilla.
Why build a wall when it would keep out such savory goodness and delicious eats?! We’re sure even Hades would say buen provecho!
Churrascaria Plataforma is open Sunday from 12pm-9pm, Mon-Tues from 4:30pm-9pm, Wednesday from 4:30pm-9:30pm, Thursday from 12:30pm-9:30pm, and Fri-Sat from 12pm-10:30pm. On Mon, Tues & Wed, the bar, offering both the full à la carte and bar menu, opens at 4pm.
We’ll continue to present a new performer with new restaurants and new menus, so keep checking back to see who we poll and what’s on their mind at mealtime! Until next time, as always, bon appétit!
