HeadlinerSCAMPI Once he found the space, PJ Calapa, a chef who was formerly with Michael White’s Altamarea Group, did not take long to open his dream restaurant. Polished pale concrete on the floor and the bar, and generous windows, make for an airy setting. There are touches of blue, including on some of the handmade pottery by Wynne Noble of Brooklyn, which Mr. Calapa commissioned. “There’s pasta with shrimp done scampi style and the real scampi, langoustines, which we’re grilling,” Mr. Calapa said. The chef is Steven Boutross, who was a sous-chef at Jean-Georges: 160 East 64th Street, 212-223-5656, jojorestaurantnyc.com.

Source: New York Times December 05, 2017 18:33 UTC