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Sette/Il Bastardo is Chelsea’s new and exclusive Tuscan grill, raw bar and wine bar located on 7th Ave at 21st Street.

Sette/Il Bastardo provides the neighborhood with a much needed steak house destination, and is Chelsea’s answer to reasonable price quality meats, fresh seafood selections and savory wines in a casual, yet sophisticated and chic ambience.

With its large store front windows that open directly to the street, dark mahogany wood floors and high ceiling the space is as inviting as it is captivating. Its refined 40-food bar caters to fourteen guests and is a comfortable spot for guest to whet their appetites, mingle or enjoy a full meal. The vibe is cool, its sound system plays mixed international beats, ranging from Brazilian to Italian, and the service is personalized and genuine.

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Joseph Cacace, Executive Chef

Joseph Cacace is the Executive Chef of Sette/Il Bastardo. Cacace is the former Executive Chef of Chango restaurant. Cooking was Cacace’s second career choice. His first was films. He majored in film and fine arts at The School of Visual Arts in New York and went out West to work when the esteemed Criterion Collection beckoned. He accepted a position as associate producer and stayed for three years.

As his desire to become a chef kept getting stronger, Cacace headed back to New York. He did not attend culinary school, and instead opted for learning on the job with chefs as his teachers and restaurant kitchens as his classroom. From a humble start as a prep cook in a neighborhood pub/bar, he worked his way up, with stints at Judson Grill, Mercer Kitchen and The Boathouse at Central Park as Sous Chef under Chef John Villa. His first Executive Chef position was at Rocking Horse in Chelsea, followed by Zocalo uptown. With Sette/Il Bastard, he is getting back to his Italian roots. And yes, he still makes films.

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Grigliata Mista—Grilled scallops, shrimp, calamari, arugula and tomato, with lemon dressing

Porchini E Tartufi—Wild mushrooms and black truffle

Strozzapreti Al Sugo Di Vitello—With veal ragout

Capricciosa—Pounded and breaded veal chop with arugula, cherry tomatoes and red onions

Scampi Al Salmonriglio—Jumbo shrimp marinated in lemon, garlic, capers and olive oil

Filetto Di Manzo—Filet mignon with cognac, porcini, and truffle secented mashed potatoes in a gorgonzola sauce