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This Batali spawn outdoes Babbo in several significant ways. In size, certainly, though the effect of the hulking space is to increase the serenity level rather than reduce it. As a piano tinkled in the background, we sprawled in our seats -- surrounded by wealthy Westchester parents taking their college kids out to dinner -- and enjoyed a perfect Neapolitan seafood salad, an unfried and unmemorable artichoke appetizer, a stunning dish of hand-rolled pici pasta accented with black truffles as good as any we'd had in Italy, lamb done three ways (chop, roulade, meatballs), and, best of all, a crisp-skinned duck breast stuffed with herbs, porchetta-style.
Thomas Keller of Per Se squinted at a monitor at last night's James Beard Foundation Awards as it aired a live feed of the stage at Lincoln Center's Avery Fisher Hall just before Daniel Humm announc... More »
Some of New York's top restaurants and chefs were honored this morning with James Beard Foundation Award nominations, including April Bloomfield, Danny Bowien, and Michael White for Best Chef. Blue H... More »
Hollywood has the Oscars. The food world has the James Beard Awards. The annual ceremony that recognizes both outstanding and upcoming talent in the restaurant industry has just announced its 2013 cr... More »
Danny Bowien talks to the New York Observer on being a really successful chef..and (sort of) complains: "You become a chef and it sucks...because you don't get to cook anymore. Like you're basically ... More »
Coppa's beef heart, bone marrow, lovage, and grated horseradish pizza -- and you can't get anything quite like it here. [See More On the Road: Robert in Kansas City | Weirdest Food Truck in San Franc... More »
crazy gelato olive oil popsicles
Now that we know that lard is twice as good for you as butter--it has half the saturated fat, pound for pound--we're wondering why so few places bother to serve it. In Italy, it is a ubiquitous part of the salumi menu--as lardo, which is pig fat that has been cured so it becomes firm and develops an engagingly musky flavor. Otto pioneered the use of lardo on pizza, and Motorino got into the act, too, but the most lardo-loving restaurant in town is surely Del Posto, the... More »
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