New York, NY 10012
- # Brunch: 11:30am-4pm (Sat-Sun) # Lunch: 11:30am-3:30pm (Mon-Fri) # Bar Menu: 3:30pm-5pm (Mon-Fri) # Dinner: 5pm-11pm (Mon-Wed) # Dinner: 5pm-1am (Thur-Sat) # Dinner: 5pm-10:30pm (Sun)
- All Major Credit Cards
- Wheelchair Accessible
- Breakfast, Brunch, Dinner, Lunch
- Full bar
- No Parking
Village Voice's Description
The rich, hearty cuisine of Italy"s Emilia Romagna region takes center stage at Michael White"s new, rustic-chic restaurant with dishes like sformato, a rich parmesan custard topped with wild mushrooms, polenta with pork sausage and straccino cheese, and a hunkering slice of porcetta. Pastas, though, like the cappelletti stuffed with truffled mascarpone, the tagliatelle with ragÃº antica, and the stracci with braised wild mushrooms and rosemary oil, are the real showstoppers, as is the all-encompassing Italian wine list.
Tips from foursquare
Michael White’s newest is one of our favorite spot for Grandma-style rustic Italian. Don’t miss the porchetta or the tagliatelle. Featured in Where to Eat 2011!
Try the sausage polenta. Creamy polenta is stocked with white pepper & Parmesan, spread w/ pork-sausage ragù & capped w/ bread crumbs & melted stracchino. It’s one of our #100best dishes & drinks 2011
sit at the bar. start with a negroni. maybe two. listen to the specials. definitely get spiedini. definitely get the gramigna. definitely get the cappelletti. definitely finish with gelato/afogato.
Michael White does it again! This spot isn't nearly as expensive as his other upscale restaurants, but the pasta is exceptional. Must order dishes: the lamb crostini, cappelletti, & any of the gelati.
The décor is farmland rustic -- a homier version of Morandi -- with Emilia Romagnan cuisine like sauteed calf brain wrapped in prosciutto, bone-in pork neck, and variety of traditional pastas.
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