TIME OUT 2004 (NEW YORK EATING AND DRINKING)

"The owner of the perennially popular Sosa Borella has brought the formula to a midtown location. White walls, exposed beams and rows of dark wood tables offer a modest backdrop for a serious mix of Italian and Argentinian epicurian ingenuity."

TIME OUT 2005 (NEW YORK EATING AND DRINKING)

The marriage of Italian and Argentine cuisines is a happy thing indeed, and winningly showcased at the midtown outpost  of Sosa Borella. White walls, exposed beams and rows of dark wood tables create a no-nonsense setting for epicurean ingenuity. Grilled herb-crusted mozzarella over fresh basil leaves and flavorful empanadas, is a harmonious blend of top-notch elements; Meatier entrees head straight for Angentina: The rich, juicy strip steak is heightened with a kicky chimichurri.

ZAGAT 2003

 “Off the beaten Path” this “Low key”, “rustic” Italian-Argentinean attracts a core of “locals” who “never get bored” with its “delicious owner” and “huge selection” of “fabulous” salads and sandwiches at lunch and steaks and pastas in the evening;

ZAGAT 2006

For “something out of the ordinary”, try this Italian-Argentinean fusion specialist in the Theater District vending very good vittles at a “decent cost”; sure they could “use some décor” and “service can be too casual”, but overall, life’s “harmonious” here.

ZAGAT 2007

Argentinean or Italian? Ask admirers of this “delightful” Theater District Restaurant, which features an “enjoyable” “cross-cultural” “tango” of two cuisines; the “relaxed, chic” settings and “reasonable rates” are appreciated.

ZAGAT 2008

The Italian-Argentinean fusion at this Theater District “find” is “not so crazy”, yielding an interesting menu that covers both countries’ cuisines. Thanks to its casual vibe, efficient service and moderate tabs, it’s winning a strong local following.

ZAGAT 2009

Providing a "change of pace" in the Theatre District, this "sweet little" Italian-Argentinian turns out "pleasant", sometimes "inventive", fare at moderate prices, the setting's "relaxed" and service "fast", making it "terrific" "pre-show" or just for a casual "friendly gathering".

BACK TO MAIN MENU

YOUNG FRANKENSTEIN (PLAYBILL)

There’s a wonderful La Boca atmosphere, reminiscent of the friendly restaurants in Buenos Aires. Mendoza Valley wines and Argentine beers line the upper reaches of the dining room, where Mr. Sosa and his welcoming staff are on hand to help navigate the menu.

Enjoy starters like empanadas and grill polenta and vegetables, excellent ceviche or roasted beet salad, or lighter entrees like the char grilled pizzas, or pastas.

Specialties of the house are grilled filet mignon topped with zesty chimichurri, the prized Bife alla Sosa Borella (Striped Grilled Steak) and short ribs from the traditional Parrillada.

Up the candlelit stairway is an outdoor patio and dining room, with areas for four to six to dine in curtained semi-privacy.

DRACULA (PLAYBILL)

Brooke Tansley

The basic idea at Sosa Borella, says owner Jorge Sosa, is to use the grill as much as possible, “we grill the Calamari, the mozzarella, the pizza dough – one of the healthiest way to cook”. Sosa, came from Cordoba, Argentina, 23 years ago. In 1996 he opened Sosa Borella Tribeca; in 2002, this one.

Sosa Borella Neighbors the Gershwin Theater. “Those Wcked people love us” Says Jorge Sosa.

NINE (PLAYBILL)

Stephanie Block (Liza Minnelli in The Boy from Oz)

“Every bit as unfussy as the original, this already popular clone offers a complex mélange of Argentinean – Italian specialties, interesting tastes as clean as their surroundings. A series of related (the pun’s ours; you’ll have to see for yourself) rooms bears witness to Sosa’s family roots.

Richard Gere and cast members from nearby Phantom of the Opera have casually dined here-always with pleasure.

Desserts? Resplandent!

JERSEY BOYS (PLAY BILL)

Chimichurri sounds like something you might say when casting a spell. Well, it’s actually an Argentinean sauce that does cast a spell, and Sosa Borella serves it with or over its lomo (grilled filet mignon) Bife (grilled strip steak), and its empanadas   (meat filled pastries)

“It’s good, not too hot”, says Jorge Sosa, founder – owner of Sosa Borella. “Yes, I can cook” says Sosa, Learned from a” very good cook” –his mother back down in Cordoba, Argentina, and taught her magic to head chef Wayne Humanitsky. Actors and playgoers from Hairspray, and Wicked like to come here.

Good-looking, youthful-looking Sosa- “born after World War II” he says with a laugh- started out in life as an architect. “But I fell in love with restaurants. It’s also you can fell in love with, and it’s also more creative.