THE ART OF THE SNACK | MOLLUSCA

There is nothing more satisfying than a steaming bowl of mussels! We have always been partial to having options in terms of the various sauces! So, when we found out that Mollusca NYC has 35 varieties and a number of sweet and savory options for them, we were beyond excited to find out more.

Located in NYC's Meatpacking District with an elegant and trendy decor to match, we know that this will be an ideal spot for your next meal! We chatted with Seth Bulkin, Director of Operations to find out about the cuisine, design and more in this month's The Art of the Snack.

ATHLEISURE MAG: Tell me about Chef Gianmaria Sapia. What’s his culinary background and how did he come to Mollusca?

SETH BULKIN: Brand Chef Gianmaria Sapia was born in Italy. Gianmaria began working in his family’s restaurant Da Nicola in Savona, Italy at the young age of six. His first job was cleaning fresh mussels before learning every station and his family’s cooking techniques and recipes. He eventually became the head chef of the restaurant, developing his own recipes and cooking style that began to diverge from traditional Italian offerings.

AM: What can guests expect when they come to dine at Mollusca in terms of the interior?

SB: Mollusca’s elegant interior elicits a deep-sea feel, with the lights casting shadows of waves on the mirrored walls and hand-blown glass light bulbs with shapes reminiscent of jellyfish. The walls are adorned with large black mirrors causing the large dining room to appear grander. All seating and banquets are custom-made in various leather and velvet neutral taupe shades, accented with navy blue and sand taupe highlights. Each surface from the floors to the tabletops and large bar are made from several hues of natural marble and walnut wood.

AM: What kind of cuisine is offered at Mollusca?

SB: Mollusca is a spirited and sophisticated seafood restaurant with influences from around the world, formed in partnership between Mollusca Hospitality Group and Eric Agababayev. In March 2020, the Mollusca team and Eric began building the Meatpacking location in New York City. Working through the pandemic and construction delays the Mollusca team kept persevering because as the famous words of Frank Sinatra, “If I can make it there, I’ll make it anywhere.”

AM: What are 3 appetizers that you suggest that we should enjoy when coming in with friends and family?

SB: We have an extensive raw bar with so many amazing creations. The Double Tartare of tuna and shrimp, topped with Siberian select caviar is a must for sharing! The Popcorn Shrimp and Hand-made Empanadas are hot appetizer favorites.

AM: Mollusca is known for their mussels and you have over 32 sauces! Can you share what your 3 most popular sauces are that we should try?

SB: Yes! we have 35 different varieties of Mussels. The Arrabbiata, Condensed Milk Wasabi and Creamy Truffle are very popular with our guests. Not the common stuff you'd think of when considering enjoying Mussels.

AM: What are 3 sauces that are definitely out of the box creations that are of note?

SB: The Spicy Coca-Cola, Salted Caramel Popcorn, and Guinness Sour Cream are outrageously tasty and a must try for any Mussel fanatic!

AM: Can you speak to the method that Chef Gianmaria Sapia has created in terms of cooking large batches of mussels?

SB: Chef Gianmaria doesn't do that! He cooks all orders separately, with care and dedication to his craft. Cooking to order always enhances flavors and creates the best experience for our guests.

AM: What are 3 entrees that you suggest for those that may want to try something else besides mussels?

SB: We hand-make our pastas fresh every day! The Mollusca Lobster Tagliatelle is a great option for those that want to grab something other than mussels. Our Wagyu Fillet and Lobster Tail is a masterpiece, and although not an entree, the Charred Octopus Salad is filling and delicious.

AM: For those that are looking for plant-based options, what are 3 items that you can suggest?

SB: We have a Vegan menu. Options include, Fried tofu with edamame, cherry tomatoes, zucchini & cucumbers, Tri-color cauliflower, or Trumpet mushroom scallops with butternut squash purée & pistachio vinaigrette (my favorite).

AM: Tell me about Chef Christian Bonilla who helms the raw bar station?

SB: Chef Christian is an artist. He previously led the way at Zuma NYC, Clocktower and Alta. He works as Brand Chef Gianmaria's right hand. His tireless effort has produced some of the most beautiful and delicious raw bar specialties in NYC.

AM: What are 3 items from the raw bar that we should try?

SB: The Mollusca signature oyster with black caviar, fresh uni and mignonette sauce is a house favorite. Other raw bar creations of note are the Salmon Crudo with Asian marinade and fresh mangos, and the Shrimp Tartare atop avocado and Japanese mango mayonnaise.

AM: What are 3 cocktails that we should try that are the perfect pairing with your mussels?

SB: Mollusca Martini - cherry wood smoky Tequila Pineapple - Tropical with a touch of spice Normandy Club Old Fashioned - Nutty and rich

AM: What are 3 desserts that we should try to end our meal?

SB: We offer 3 desserts to end your dinner the right way. Creme brulee, Tiramisu, and Profiteroles, patissier cream, condensed milk & vanilla ice cream. We also have a full coffee bar with all your favorite after dinner drinks.

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PHOTOGRAPHY CREDIT | Mollusca NYC

Read the AUG ISSUE #80 of Athleisure Mag and see THE ART OF THE SNACK | Mollusca in mag.

ATHLEISURE MAG #80 | AUG ISSUE

In this month’s issue, our cover story is with World Cup Champion, Juventus F.C. and the France National Team Midfielder footballer, Paul Pogba. We caught up with him to talk about his passion for the game, his excitement to play for Juventus again, what it was like to win the World Cup with the French National team in 2018 and more. With STARZ’s POWER BOOK III: Raising Kanan Season 2 out now, we caught up with the show’s creator Sascha Penn and two of it’s stars Hailey Kilgore and Omar Dorsey to talk about what we can expect, what it’s like getting into that 90’s frame of mind and more. We also interview CFDA jewelry designer Sheryl Lowe of Sheryl Lowe Jewelry. We talk about how she went from a MUA in film/TV to creating this line, creating an additional line MR.LOWE. where her husband Rob Lowe and children have modeled for it and the importance of philanthropy within her collection. This Labor Day Weekend, Electric Zoo is back from Sept 2nd – 4th and we give you a heads up on what you can expect at this year’s festival on Randall’s Island here in NY. We also talk with Cheat Codes, a trio DJ/Producer trio who will also perform at this year’s event. We talk about them drawing 3 albums in under 2 years during the pandemic, how they create their music and their upcoming country project with Dolly Parton, Jimmie Allen and more. We also caught up with The Queen of Bounce, Big Freedia to talk about Bounce, No Kids Hungry and working with Beyonce.

This month’s 9PLAYLIST comes from EDM DJ/Producer Benny Benassi (cover of DEC ISSUE #60) and choreographer, dance fitness founder of the NW Method Nicole Winhoffer has one as well. Our 9DRIP comes from our STARZ’s POWER BOOK III: Raising Kanan’s, Omar Dorsey and the Queen of Bounce, Big Freedia. Our 63MIX ROUTIN3S comes from last month’s JUL ISSUE #79 cover and UFC World Champ and TUF Season 30 winner Julianna Peña. Our The 9LIST STORI3S comes from PGA golfer Justin Thomas and The 9LIST STORI3S comes from Leylah Fernandez, Felix Aliassime and Carlos Alcaraz who will be playing in this year’s US Open.

Our monthly feature, The Art of the Snack shares a stunning spot that’s known for their mussels in the Meat Packing District, Mollusca. This month’s Athleisure List comes from Bear Donut and RANG NYC. As always, we have our monthly roundups of some of our favorite finds.

Read the AUG ISSUE #80.