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Midtown South / Chelsea >
Posted by Anonymous on 12/04/2006
The atmosphere is great and the service was likewise - just fantastic... I just can't say the same about the food... Very salty, small portions, and just not worth it... I love eating Babbo, but I wouldn't suggest you eat at Del Posto - stop by for a few drinks, and then eat at Babbo... Mario, what's going on...? The food should be the top priority...?
Posted by primo critco on 11/26/2006
Try it .....you will wonder why you made the effort to reach the outer limits of Manattan to get an Italian meal of excellence with something missing from the experience.
Posted by Anonymous on 11/02/2006
Tiny portions. U'll leave feeling hungry and wanna chow down on a pie of pizza. Go to this restaurant just to feel like ur rich. That's all.
Posted by anonymous on 10/21/2006
We went here for a birthday dinner with 6 couples. The service was one of the best I have received in a very long time. They were over the top with every need and bringing out the food at the same time and filling our wine glasses. The food however, was not anywhere near what we expected. Very salty, small portions, and nothing what we expected for the prices we paid. We had the tasting menu which consisted of many different appetizers, two pasta courses and a choice of entrees. I was disappointed in the quality of food but the service and beautiful atmosphere made it a bit better.
Posted by Canadian tourists on 10/12/2006
Despite the oppulent French dining room appearance, the menu is clearly Italian and very extensive. I was so distracted reading the menu and wine list I forgot to note the amuse we were given to start . We were given a selection of breads with butter and lardo, which is essentially salted whipped up pork fat. Interesting but a taste was enough. The wine list, which was all Italian, was huge with some reasonable prices for some of the very good selections. I started with panzanella, a rustic Tuscan bread and tomato salad. It tasted fine but I found but the bread rather dry, which it should not be since the point of the dish is to moisten stale bread, and the tomatoes were crushed rather than chopped so it had less tomato than I prefer. My husband enjoyed a scallop carpaccio which was so tender, it melted in your mouth. We split a plate of tagliarini with an entire white truffle grated over top. This was undoubtedly the best pasta either of us have ever had. And at $80, certainly, the most expensive. But the smell and earthy flavour of the white truffles was incredible and the texture of the pasta was perfect. For secondi, DH had turkey, the slices of breast meat unexceptional and too much of it. Accompanying it was a dish called cebreo, braised bits of dark and organ meats topped with butter crumbs. That was very flavourful and very rich which made the breast meat seem even plainer. I had lamb loin which was tender and delicately flavoured. It came with black pepper and oil, fried basil leaves and what was described as tomato salsa, which was a tangy cooked tomato and olive compote-like side. It was delicious but too strong flavoured to be eaten with the lamb. For dessert, DH had the apricot cassata, which was a variation on a baked Alaska which he did not care for. I forgot the name of the dessert I had but it was three types of solid chocolate which get chipped off a block and put on your plate.
Posted by zolar on 08/25/2006
It's a step up from special, less trendy and more on the orignal side . The food and staff was first rate as well as the feel of the whole atmosphere . I will return and tell others to give it a try .
Posted by Edi on 08/18/2006
I was disappointed not so much by food, atmosphere, but the appearance of the waitresses....Give them a crisp & well tailored outfit, afterall you are Italian, &" the bella figura counts". Surely there is a simple & not messy outfit you can give these girls. The service @ the table was much more elegant & the waitress very presentable. Didn't believe red wattle was a swine, but after tasting & researching, you're correct. It tasted like a spicy "salsicia" with the oriecchieti.... The lighting is what makes Del Posto, then again I was a mere patron..Ciao e Buona Fortuna