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Posted by Evelyn S. on 08/02/2005
First we watch her on TV. Our mouth was salivating. At the restaurant the food was no where near what she was advertising. She served some "Eggroll type" that did not taste so good. This restaurant seems to be trying so hard. I don't think they even know what they are preparing.
Posted by E. Rubin on 06/22/2005
I just went to Felidia last night with my boyfriend for his birthday, and we had a delicious meal. The pastas were light yet flavorful, and the main course melted in my mouth. The food was the best I've ever tasted yet in NY! As for the service - they were caring,attentive and professional. We could not have asked for a better meal, or a better place to celebrate!
Posted by Kay Luvara on 02/10/2005
I just went to Felidia the other evening with my friends, and we had a delicious meal. The fresh pastas were exquisite; they melt in your mouth. The sweetbreads were some of the best I've ever tasted. The service was attentive and professional. I loved every moment of being there.
Posted by Tom S on 01/11/2005
About six years ago I ate at Felidia and loved this Italian Eatery. I went back a week ago and was shocked on how the menu has changed, for the worse. Trying to be fancy and innovative backfires. The appetizers have caviar, Quail Eggs, sea urchin and raw sea scallops just like my grandmother DIDN'T MAKE. I tried the raw Kobe beef carpaccio it was ok a little bit too much salt a traditional carpaccio would have been better. The main dish of veal Tenderloin with Mashed chestnuts was Excellent - a simple dish with a light cheese and reduction sauce. Poached pear in wine sauce was also good. Please Lidia bring back the classic risottos, meats and pasta dishes that made you famous.
Posted by Jimbo-Ceviche on 08/21/2004
Huge over-the-top production to prepare just plain pasta: over-elaborate kitchen work followed by silly tableside supercilliousness including mixing, adding, heating and plating. Four people worked on our ravioli, and agnolotti. Hence an air of presumed refinement and a phony sense of extravagant, meticulous cooking. You think you're in for a real treat. You can probaly guess the result: tempty dishes turned into yucky concoctions with too many conflicting flavors, too much processing and, simply stated, bad results. There is no sense of too much, there is just single-minded determination to make all dishes seem fancy and "cutting-edge, nouvelle, turbo-italian". The result is phony, foppish and quite gooey. The price tag makes the experience even more insulting and rueful: you realise that good agnoloti, made fresh, were ruined by too much high-minded and foppish manipulation where any decent supermarket sauce would have been an improvement!!!! You feel hungry and thirsty after the meal. Give it a miss: there is just sooo much good Italina cooking happening in New York.
Posted by MattyP on 07/15/2004
I went with 4 other people, and we all argued over whose dish was better. They were all so scrumptious. I had the veal shank ossobucco, which was the most tender piece of meat I have ever had. The servers were very knowledgeable and attentive, but not in your face too much. The atmosphere was simple but very elegant. The highlight of the night was meeting Lidia, who is such a sweetheart. She was even willing to take a picture with us. Overall, this was the best Italian dining experience I've had, and I am from a true Italian family. Highly reccommended as long as you can afford it.
Posted by J Mal on 06/09/2004
The waiters were attentive and friendly and the presentation of the food was excellent. Every thing ordered was well flavored and cooked to excellence. The pasta and fish although diffent than I was used to turned out great. The wine was an excellent blend and when you think it can't get any better there's desert. A little explesive but you get what you pay for. Recommended for those that are looking for something different than the standard Italian restaurant.