Alex Gonzales of Maná Opens De Santos Restaurant in NYC

Alex Gonzalez, drummer for the world renowned Mexican Rock band Maná recently took on a new title: New York City restaurateur. With the opening of de Santos in NYC's historic West Village, Gonzalez has succeeded in expanding the brand of his popular restaurant to the culinary capital of the world. Although the menu takes it's cues from traditional Mediterranean dishes, the decor and atmosphere sticks to what Alex knows best, Mexico and musica! "For me it's always been a dream to open up a restaurant here in New York. Imagine opening a restaurant in a city with so many notable places to eat that is so multi-cultural!" says Gonzalez.

De Santos' philosophy is "Food tastes better with music" which makes a lot of sense since music is what has defined Alex's life. "The style of the restaurant is very contemporary and anyone who likes good music will love it. We serve delicious Italian food along with great music!" says Gonzales. With plans to keep the restaurant open until 4AM in order to cater to late-night diners and music fans alike, we're pretty sure it's going to be a while before the party at de Santos is over!

We checked in with the Executive Chef Aldo Alo who shared some of his favorite recipes with us!

Asparagi Gratinati
Ingredients:
- 6 medium Asparagus
- 2 slices Bel paese cheese
- 1 once Parmigiano cheese
- 1 tablespoon of Balsamic reduction
- Salt, pepper
- 1 tablespoon olive oil
- 1 teaspoon chopped shallots

Preparation:
Blanch asparagus, then sautee them with shallots, olive oil, salt and pepper. After sautéeing, top with Bel Paese and Parmigiano cheese, the n finish in the oven at 375F until melted. Lastly, add balsamic reduction before serving.

Insalata di barbabietole
1 portion
45 min cooking time

Ingredients:
- 1 Small red and one small gold beet
- Radish sprouts as desire
- 1/4 cup roasted corn
- 1 slice goat cheese
- 1 tablespoon lemon and
- 1 tablespoon lime fresh juice
- 3 tablespoons olive oil
- Salt and pepper

Dressing preparation:
Blend lemon and lime juice with salt and pepper, gradually adding olive oil slowly so dressing does not cut, until dressing thickens.

Preparation:
Bathe beets in olive oil and sprinkle with salt, then wrap them in aluminum foil and roast in oven for 40 at 325F until soft. When beets are done and cool, peel out the skin and dice them. In a salad bowl tossed all ingredients (except cheese) with dressing and serve it with goat cheese on top.

Cavatelli Con Cozze fagioli
1 serving
45 min

Ingredients:
- 1/4 lb of mussels
- 1 cup cavetelli pasta
- 1/2 cup cannellini beans
- 1 tablespoon chopped garlic
- 1 medium chopped tomatoes
- 1 tablespoon chopped parsley
- 2 tablespoon olive oil
- Salt, and pepper
- 1/2 cup white wine

Preparation:
Cook canelini beans in 3 cups of water adding salt as desire for 40 min until beans are soft. When beans are ready, start cooking pasta in boiling water with a pinch of salt until aldente. In a heated pan, sautee olive oil and garlic until golden in color. Add fresh tomatoes, mussels, salt, pepper, parsley, canelini beans and white wine. Cover pan and let it cook for 3 min. Add pasta mix with sauce and serve hot.


Pesce spada con crosta di nocciole

1 serving
25 min

Ingredients
- 7 oz Swordfish Filet
- 1/4 Cup corn
- 1 teaspoon Cajun seasoning
- 1/4 Cup snow peas
- 1 tablespoon of chopped scallion
- 1 tablespoon shallots
- 2 tablespoon lemon
- 1/4 Cup hazelnut and breadcrumbs mixed together
- 3 tablespoon olive oil
- Salt and pepper
- 1/4 cup white wine
- 1 tablespoon butter
- 1/4 cup heavy cream

Sauce preparation:
Sautee scallions, olive oil, salt, pepper and lemon juice. Add white wine, a touch of butter and cook for 2 minutes until it thickens.

Preparation:
Preheat oven to 325° F. Marinate swordfish with salt and pepper. Put layer of bread and hazelnut crumbs on top of swordfish, then add butter and a splash of wine. Place it in the oven and cook for 15 minutes, or as desired. In a separate pan, sautee shallots, olive oil, blanched snow peas, salt and pepper.

Corn Side:
Sautee shallots, corn, heavy cream, Cajun seasoning, olive oil, salt and pepper until thickens. Serve corn and snow peas on plate, and top with swordfish and scallion lemon sauce.

De Santos is located 139 West 10th Street between Greenwich Avenue and Waverly Place. It's open from 6PM-4AM everyday.

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About this author1

Mariela Rosario,

I'm a raging opinionista and I love to share my ramblings on everything from pop culture to food to stuff that makes me laugh & cry! I've worked in all types of media (TV, film, print) and was previously the online editor at Latina magazine before joining Mamás Latinas. On most nights you can find me working my way through my library of cookbooks or playing with my puppy Lola (my only child so far). I have a wonderful hubby who shares my passion for any and all kinds of travel. Together, we've formed a semi-professional wine drinking team.

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